Split the 5-gallon (19 l) batch evenly between two fermenters.
Pitch one culture of yeast into each fermenter when temperature of wort is about 70 degrees F (21 C). Ferment at about 70 degrees F (21 C) for about 1 week, or until fermentation shows signs of calm and stopping. Rack from each primary to two different secondary fermenters, add dry hop pellets and additional spices and let finish for another week.
When complete, blend the two batches into one. Prime with sugar and bottle or keg when complete.
Now the hard part…wait for 10 years to see what happens. Or just enjoy it when you feel the time is right.
Malt Extract Recipe for 5 gallons (19 l)
9.5 lbs.: (4.3 kg) light malt extract syrup or 7.6 lbs. (3.5 kg) light dried malt extract
1 lb.: (454 g) wheat malt extract syrup
6 oz.: (168 g) Belgian Special-B malt
4 oz.: (113 g) chocolate wheat malt
1.1 oz.: (30 g) Warrior hops 16% alpha (17.6 HBU/493 MBU)—75 minutes boiling
¼ oz.: (7 g) Centennial hop pellets—dry hopping
½ oz.: (14 g) freshly crushed whole coriander seed
½ oz.: (14 g) freshly crushed grains of paradise (alligator pepper)
0.2 oz.: (6 g) freshly crushed whole coriander seed—added with dry hops
0.2 oz.: (6 g) freshly crushed grains of paradise (alligator pepper)—added with dry hops
¼ tsp.: (1 g) powdered Irish moss
White Labs Abbey Ale 500 yeast
Stone “house yeast” cultured from one of their bottle-conditioned ales
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
Place crushed grains in 2 gallons (7.6 l) of 150-degree F (68 C) water and let steep for 30 minutes. Then strain out (and rinse with 3 quarts [3 l] hot water) and discard the crushed grains, reserving the approximately 2.5 gallons (9.5 l) of liquid to which you will now add malt extract. Bring to a boil. After 15 minutes of boiling, add your 75-minute hops.
The total boil time will be 90 minutes. When 10 minutes remain, add the Irish moss. After a total wort boil of 90 minutes, turn off the heat and add the crushed coriander and grains of paradise. Let steep for 10 minutes. Keep the cover on the brewing pot. After 10 minutes, place the pot (with cover on) in a running cold-water bath for 30 minutes, or the time it takes to have a couple of homebrews. Then strain out and sparge hops and direct the hot wort into a sanitized fermenter to which 2.5 gallons (9.5 l) of cold water has been added. Bring the total volume to 5 gallons (19 l) with additional cold water if necessary. Aerate the wort very well.
Split the 5-gallon (19 l) batch evenly between two fermenters.
Pitch one culture of yeast into each fermenter when temperature of wort is about 70 degrees F (21 C). Ferment at about 70 degrees F (21 C) for about 1 week, or until fermentation shows signs of calm and stopping. Rack from each primary to two different secondary fermenters, add dry hop pellets and additional spices and let finish for another week.
When complete, blend the two batches into one. Prime with sugar and bottle or keg when complete.
NEW WISCONSIN APPLE/RASPBERRY/CHERRY BEER
TARGET ORIGINAL GRAVITY: 1.050 (12.5 B)
APPROXIMATE FINAL GRAVITY: 1.014 (3.5 B)
IBU: ABOUT 16
APPROXIMATE COLOR: INDICATIVE OF FRUIT USED
ALCOHOL: 4.8–5% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)—you will need 6.5 gallon (25 l)–size fermenters
7.5 lbs.: (3.4 kg) 2-row pale malt
1 lb.: (454 g) crystal malt (10-L)
8 oz.: (225 g) 2-row pale malt—for the sour mash
10 lbs.: (4.54 kg) fresh or frozen raspberries or full-flavored cherries or 1 gallon (4 l) of fresh apple juice
¾ oz.: (21 g) Mt. Hood hops 6% alpha (4.5 HBU/126 MBU)—60 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
English or American-type ale yeast
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
A step infusion mash is employed to mash the grains. Add 8.5 quarts (8.1 l) of 140-degree F (60 C) water to the crushed grains (except the sour-mash pale malt), stir, stabilize and hold the temperature at 132 degrees F (53 C) for 30 minutes. Add 4 quarts (3.8 l) of boiling water, add heat to bring temperature up to 155 degrees F (68 C) and hold for about 30 minutes.
To make the sour mash: Transfer the full mash into an odorless, sanitized, food-grade, 5-gallon (19 l) bucket. Let the mash cool to 130–135 degrees F (54–57 C) and add the ½ pound of crushed malted barley. Stir to mix. Place a sheet of aluminum foil in contact with the surface to form a complete barrier from the air. Fit lid snugly on the pail. Insulate the pail on all sides with a sleeping bag and/or blankets to help maintain warm temperatures and promote lactic bacterial activity and souring. The lactobacillus will sour the mash and will be noticeable after about 15 hours. Fifteen to 24 hours should be adequate for your first experiment with this process. More time will produce more sourness.
After the souring process, open the container (it will smell quite foul), remove the aluminum foil and skim any scum from the surface and discard. Heat the mash to 160 degrees F (71 C) and then transfer the sour mash to a lauter-tun, drain and sparge with 4 gallons (15.2 l) of 170-degree F (77 C) water.
Collect about 5.5 gallons (21 l) of runoff. Add 60-minute hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 10 minutes remain, add the Irish moss. After a total wort boil of 60 minutes, turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort. Then strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5 gallons (19 l) with additional cold water if necessary. Aerate the wort very well.
Pitch the yeast when temperature of wort is about 70 degrees F (21 C). Ferment at about 70 degrees F (21 C) for about 1 week, or until fermentation shows signs of calm and stopping. Rack from your primary to a 6.5-gallon (25l) secondary fermenter and add crushed fresh fruit, thawed frozen fruit or 1 gallon of apple juice to the secondary fermenter. Continue fermenting for another 7 to 10 days at 70 degrees F (21 C). Rack a third time into a third fermenter, while separating and discarding the used fruit. When fermentation has stopped, rack a fourth time into a clean fermenter and if you have the capability, “cellar” the beer at about 55 degrees F (12.5 C) for 1 to 3 weeks.
Prime with sugar and bottle or keg when complete.
ALTERNATE METHOD: Instead of utilizing a sour mash, you may use the following grain formulation:
6.5 lbs.: (3.4 kg) 2-row pale malt
1 lb.: (454 g) crystal malt (10-L)
1 lb.: (454 g) German sauer malt
Do not carry out a sour mash procedure. A step-infusion mash is employed to mash the grains. Add 8.5 quarts (8.1 l) of 140-degree F (60 C) water to the crushed grain, stir, stabilize and hold the temperature at 132 degrees F (53 C) for 30 minutes. Add 4 quarts (3.8 l) of boiling water, add heat to bring temperature up to 155 degrees F (68 C) and hold for about 30 minutes. Then raise temperature to 167 degrees F (75 C), lauter and sparge with 3.5 gallons (13.5 l) of 170-degree F (77 C) water. Collect about 5.5 gallons (21 l) of runoff. Add 60-minute hops and bring to a full and vigorous boil.
Mash/Extract Recipe for 5 gallons (19 l)
5.5 lbs.: (2.5 kg) light malt extract syrup or 4.4 lbs. (2 kg) light dried malt extract
1 lb.: (454 g) crystal malt (10-L)
1 lb.: (454 g) German sauer malt
10 lbs.: (4.54 kg) fresh or frozen raspberries or full flavored cherries or 1 gallon (4 l) of fresh apple juice
1 oz.: (28 g) Mt. Hood hops 6% alpha (6 HBU/168 MBU)—60 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
German or Bavarian-type lager yeast
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging<
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Heat 2 quarts (2 l) water to 172 degrees F (77.5 C) and then add crushed grains to the water. Stir well to distribute heat. Temperature should stabilize at about 155 degrees F (68 C). Wrap a towel around the pot and set aside for about 45 minutes. Have a homebrew.
After 45 minutes, add heat to the mini-mash and raise the temperature to 167 degrees F (75 C). Then pass the liquid and grains into a strainer and rinse with 170-degree F (77 C) water. Discard the grains.
To the sweet extract you have just produced, add more water, bringing the volume up to about 2.5 gallons (9.5 l). Add malt extract and 60-minute hops and bring to a boil.
The total boil time will be 60 minutes. When 10 minutes remain, add the Irish moss. After a total wort boil of 60 minutes, turn off the heat.
Immerse the covered pot of wort in a cold-water bath and let sit for 30 minutes, or the time it takes to have a couple of homebrews.
Then strain out and sparge hops and direct the hot wort into a sanitized fermenter to which 2.5 gallons (9.5 l) of cold water has been added. Bring the total volume to 5 gallons (19 l) with additional cold water if necessary. Aerate the wort very well.
Pitch the yeast when temperature of wort is about 70 degrees F (21 C). Ferment at about 70 degrees F (21 C) for about 1 week, or until fermentation shows signs of calm and stopping. Rack from your primary to a 6.5-gallon (25l) secondary fermenter and add crushed fresh fruit, thawed frozen fruit or 1 gallon of apple juice to the secondary fermenter. Continue fermenting for another 7 to 10 days at 70 degrees F (21 C). Rack a third time into a third fermenter, while separating and discarding the used fruit. When fermentation has stopped, rack a fourth time into a clean fermenter and if you have the capability, “cellar” the beer at about 55 degrees F (12.5 C) for about 1 week.
Prime with sugar and bottle or keg when complete.
65-65-65-6.5 INDIA PALE ALE
TARGET ORIGINAL GRAVITY: 1.065 (16 B)
APPROXIMATE FINAL GRAVITY: 1.014 (3.6 B)
IBU: ABOUT 65
APPROXIMATE COLOR: 7 SRM (14 EBC)
ALCOHOL: 6.5% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
9.75 lbs.: (4.4 kg) pale malt
1.25 lbs.: (568 g) crystal malt (15-L)
All of the following hops are added as a blend in incrementally designated amounts over a period of 65 minutes at 5-minute intervals
½ oz.: (14 g) Warrior pellet hops 16% alpha—1-gram increments at 14 × 5-minute intervals
1 oz.: (28 g) Amarillo pellet hops 8% alpha—2-gram increments at 14 × 5-minute intervals
¾ oz.: (21 g) Simcoe pellet hops 12% alpha—1.5-gram increments at 14 × 5-minute intervals
5 g: each of Warrior, Amarillo and Simcoe hop pellets for dry hopping
¼ tsp.: (1 g) powdered Irish moss
Wyeast Irish Ale yeast #1084 or White Labs California Ale yeast WLP001
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
A step infusion mash is employed to mash the grains. Add 11 quarts (10.5 l) of 140-degree F (60 C) water to the crushed grain, stir, stabilize and hold the temperature at 132 degrees F (53 C) for 30 minutes. Add 5.5 quarts (5.2 l) of boiling water, add heat to bring temperature up to 155 degrees F (68 C) and hold for about 30 minutes. Then raise temperature to 167 degrees F (75 C), lauter and sparge with 3.5 gallons (13.5 l) of 170-degree F (77 C) water. Collect about 5.5 gallons (21 l) of runoff. Bring to a boil, add the first increment of hop pellets and begin timing. Every 5 minutes, add another increment of hops until you have boiled a full 65 minutes, adding the final dose of hops at 0 minutes.
When 10 minutes remain, add the Irish moss. After a total wort boil of 65 minutes, turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort. Then strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5 gallons (19 l) with additional cold water if necessary. Aerate the wort very well.
Pitch the yeast when temperature of wort is about 70 degrees F (21 C). Ferment at about 70 degrees F (21 C) for about 1 week, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter and add the hop pellets for dry hopping. If you have the capability, “cellar” the beer at about 55 degrees F (12.5 C) for about 1 week.
Prime with sugar and bottle or keg when complete.
Malt Extract Recipe for 5 gallons (19 l)
8.25 lbs.: (3.7 kg) light malt extract syrup or 6.6 lbs. (3 kg) light dried malt extract
1.25 lbs.: (568 g) crystal malt (15-L)
All of the following hops are added as a blend in incrementally designated amounts over a period of 65 minutes at 5-minute intervals
1 oz.: (28 g) Warrior pellet hops 16% alpha—2-gram increments at 14 × 5-minute intervals
1 oz.: (28 g) Amarillo pellet hops 8% alpha—2-gram increments at 14 × 5-minute intervals
¾ oz.: (21 g) Simcoe pellet hops 12% alpha—1.5-gram increments at 14 × 5-minute intervals
5 g: each of Warrior, Amarillo and Simcoe hop pellets for dry hopping
¼ tsp.: (1 g) powdered Irish moss
Wyeast Irish Ale yeast #1084 or White California Ale yeast WLP001
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
Place crushed grains in 2 gallons (7.6 l) of 150-degree F (68 C) water and let steep for 30 minutes. Then strain out (and rinse with 3 quarts [3 l] hot water) and discard the crushed grains, reserving the approximately 2.5 gallons (9.5 l) of liquid to which you will now add malt extract and bring to a boil. When boiling commences, add the first increment of hop pellets and begin timing. Every 5 minutes add another increment of hops until you have boiled a full 65 minutes, adding the final dose of hops at 0 minutes.
When 10 minutes remain, add the Irish moss. After a total wort boil of 65 minutes, turn off the heat. Immerse the covered pot of wort in a cold-water bath and let sit for 30 minutes, or the time it takes to have a couple of homebrews.
Then strain out and sparge hops and direct the hot wort into a sanitized fermenter to which 2.5 gallons (9.5 l) of cold water has been added. Bring the total volume to 5 gallons (19 l) with additional cold water if necessary. Aerate the wort very well.
Pitch the yeast when temperature of wort is about 70 degrees F (21 C). Ferment at about 70 degrees F (21 C) for about 1 week, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter and add the hop pellets for dry hopping. If you have the capability, “cellar” the beer at about 55 degrees F (12.5 C) for about 1 week.
Prime with sugar and bottle or keg when complete.
FLYING FISH BABY SAISON FARMHOUSE ALE
Adapted from a recipe submitted by Gene Muller
TARGET ORIGINAL GRAVITY: 1.046 (11.5 B)
APPROXIMATE FINAL GRAVITY: 1.010 (2.5 B)
IBU: ABOUT 14
APPROXIMATE COLOR: 4 SRM (8 EBC)
ALCOHOL: 4.8% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
6 lbs.: (2.7 kg) 2-row pale malt
12 oz.: (340 g) white wheat (not malted)
8 oz.: (225 g) Briess Carapils malt
6 oz.: (168 g) German sauer malt
0.1 oz.: (3 g) Styrian Goldings hops 4% alpha (0.4 HBU/11.2 MBU)—75 minutes boiling
0.1 oz.: (3 g) Magnum hops 14% alpha (1.4 HBU/31 MBU)—75 minutes boiling
½ oz.: (14 g) Styrian Goldings hops 4% alpha (2 HBU/56 MBU)—30 minutes boiling
½ oz.: (14 g) Styrian Goldings—5 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
White Labs British Ale yeast WLP005
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
A step infusion mash is employed to mash the grains. Add 7.5 quarts (7.1 l) of 140-degree F (60 C) water to the crushed grain, stir, stabilize and hold the temperature at 1
32 degrees F (53 C) for 30 minutes. Add 3.75 quarts (3.6 l) of boiling water, add heat to bring temperature up to 155 degrees F (68 C) and hold for about 30 minutes. Then raise temperature to 167 degrees F (75C), lauter and sparge with 3.5 gallons (13.5 l) of 170-degree F (77 C) water. Collect about 5.5 gallons (21 l) of runoff. Add 75-minute hops and bring to a full and vigorous boil.
The total boil time will be 75 minutes. When 30 minutes remain, add the 30-minute hops. When 10 minutes remain, add the Irish moss. When 5 minutes remain, add the 5-minute hops. After a total wort boil of 75 minutes, turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort. Then strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5 gallons (19 l) with additional cold water if necessary. Aerate the wort very well.
Pitch the yeast when temperature of wort is about 70 degrees F (21 C). Ferment at about 70 degrees F (21 C) for about 1 week, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter and if you have the capability, “cellar” the beer at about 55 degrees F (12.5 C) for about 1 week.
Prime with sugar and bottle or keg when complete.
Mash/Extract Recipe for 5 gallons (19 l)
3 lbs.: (1.36 kg) very light malt extract syrup or 2.4 lbs. (1.1 kg) very light dried malt extract
1.5 lbs.: (680 g) wheat malt extract syrup
1.5 lbs.: (680 g) 2-row pale malt
8 oz.: (225 g) Briess Carapils malt
6 oz.: (168 g) German sauer malt
0.25 oz.: (7 g) Styrian Goldings hops 4% alpha (1 HBU/28 MBU)—75 minutes boiling
0.14 oz.: (4 g) Magnum hops 14% alpha (2 HBU/56 MBU)—75 minutes boiling
½ oz.: (14 g) Styrian Goldings hops 4% alpha (2 HBU/56 MBU)—30 minutes boiling
Microbrewed Adventures Page 30