Microbrewed Adventures
Page 31
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
Heat 2.5 quarts (2.4 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 75-minute hops and bring to a 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.
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 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.
BROOKLYN’S ORIGINAL CHOCOLATE STOUT
Based on Steve Hindy’s original recipe
TARGET ORIGINAL GRAVITY: 1.052 (13 B)
APPROXIMATE FINAL GRAVITY: 1.014 (3.5 B)
IBU: ABOUT 28
APPROXIMATE COLOR: 52 SRM (104 EBC)
ALCOHOL: 5.2% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
7.75 lbs.: (3.5 kg) pale malt
1 lb.: (454 g) chocolate malt
4 oz.: (113 g) roasted barley
6 oz.: (168 g) black patent malt
1 oz.: (28 g) UK Fuggles hops 5% alpha (5 HBU/140 MBU)—60 minutes boiling
1.5 oz.: (42 g) Willamette hops 5% alpha (7.5 HBU/210 MBU)—10 minutes boiling
8 tsp.: (32 g) gypsum
¼ tsp.: (1 g) powdered Irish moss
Irish 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 9 quarts (8.6 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 4.5 quarts (4.3 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 the gypsum and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 10 minutes remain, add the Irish moss and the 10-minute hops. 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 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.
Malt Extract Recipe for 5 gallons (19 l)
6.5 lbs.: (3 kg) dark malt extract syrup or 5.2 lbs. (2.4 kg) dark dried malt extract
1 lb.: (454 g) chocolate malt
4 oz.: (113 g) roasted barley
4 oz.: (113 g) black patent malt
1.5 oz.: (42 g) UK Fuggles hops 5% alpha (7.5 HBU/210 MBU)—60 minutes boiling
1.5 oz.: (42 g) Willamette hops 5% alpha (7.5 HBU/210 MBU)—10 minutes boiling
8 tsp.: (32 g) gypsum
¼ tsp.: (1 g) powdered Irish moss
Irish ale yeast
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, gypsum and 60-minute hops. Bring to a boil.
The total boil time will be 60 minutes. When 10 minutes remain, add the Irish moss and 10-minute hops. 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 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.
MAGIC BOLO #9.1
TARGET ORIGINAL GRAVITY: 1.047 (12 B)
APPROXIMATE FINAL GRAVITY: 1.012 (3 B)
IBU: ABOUT 18
APPROXIMATE COLOR: 9 SRM (18 EBC)
ALCOHOL: 4.6% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
7 lbs.: (3.2 kg) pale malt
1 lb.: (454 g) crystal malt (15-L)
¼ oz.: (7 g) Warrior hops 16% alpha (4 HBU/112 MBU)—60 minutes boiling
¼ oz.: (7 g) Cascade hops 5% alpha (1.3 HBU/35 MBU)—5 minutes boiling
½ oz.: (14 g) American Tettnanger hops—1 minute boiling
1.25 fl. oz.: (37 ml) apricot essence
¼ tsp.: (1 g) powdered Irish moss
Wyeast Ringwood Ale yeast #1187 or other British/English 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 quarts (7.6 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.
The total boil time will be 60 minutes. When 10 minutes remain, add the Irish moss. When 5 minutes remain, add the 5-minute hops. When 1 minute remains, add the 1-minute hops. 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 secondary fermenter and add the apricot essence. 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)
6 lbs.: (2.7 kg) very light malt extract syrup or 4.8 lbs. (2.2 kg) light dried malt extract
1 lb.: (454 g) crystal malt (15-L)
1/3 oz.: (9 g) Warrior hops 16% alpha (5.3 HBU/148 MBU)—60 minutes boiling
¼ oz.: (7 g) Cascade hops 5% alpha (1.3 HBU/35 MBU)—5 minutes boiling
½ oz.: (14 g) American Tettnanger hops—1 minute boiling
1.25 fl. oz.: (37 ml) apricot essence
¼ tsp.: (1 g) powdered Irish moss
Wyeast Ringwood Ale yeast #1187 or other British/English ale yeast
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 60-minute hops. Bring to a boil.
The total boil time will be 60 minutes. When 10 minutes remain, add the Irish moss. When 5 minutes remain, add the 5-minute hops. When 1 minute remains, add the 1-minute hops. 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 secondary fermenter and add the apricot essence. 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.
WOLAVER’S ORGANIC OATMEAL STOUT
Adapted from a recipe submitted by Steve Parkes
TARGET ORIGINAL GRAVITY: 1.061 (15 B)
APPROXIMATE FINAL GRAVITY: 1.016 (4 B)
IBU: ABOUT 44
APPROXIMATE COLOR: 56 SRM (112 EBC)
ALCOHOL: 5.7% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
7 lbs.: (3.2 kg) organic Briess 2-row pale malt
1.5 lbs.: (680 g) organic roasted barley
12 oz.: (340 g) organic oats
12 oz.: (340 g) organic Munich malt
10 oz.: (280 g) organic crystal malt (120-L)
6 oz.: (168 g) organic wheat
¾ oz.: (21 g) Magnum hops 13% alpha (9.75 HBU/273 MBU)—90 minutes boiling
0.2 oz.: (3 g) Organic New Zealand Hallertau hop pellets 7% alpha (1.25 HBU/35 MBU)—30 minutes boiling
1 oz.: (28 g) Cascade hops—1-minute steep at end of boil
¼ tsp.: (1 g) powdered Irish moss
Irish ale yeast
¾ cup: (175 ml measure) organic sugar (priming bottles) or 0.33 cups (80 ml) organic sugar for kegging
A step infusion mash is employed to mash the grains. Add 11 quarts (10.5l) 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. Add 90-minute hops and bring to a full and vigorous boil.
The total boil time will be 90 minutes. When 30 minutes remain, add the 30-minute hops. When 10 minutes remain, add the Irish moss. When 1 minute remains, add the 1-minute hops. After a total wort boil of 90 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)
4.5 lbs.: (2 kg) amber (organic if available) malt extract syrup
8 oz.: (225 g) wheat malt extract syrup (organic if available)
2 lbs.: (908 g) organic Briess 2-row pale malt
1.5 lbs.: (680 g) organic roasted barley
12 oz.: (340 g) organic oats
10 oz.: (280 g) organic crystal malt (120-L)
1 oz.: (28 g) Magnum hops 13% alpha (13 HBU/364 MBU)—90 minutes boiling
0.2 oz.: (3 g) Organic New Zealand Hallertau hop pellets 7% alpha (1.25 HBU/35 MBU)—30 minutes boiling
1 oz.: (28 g) Cascade hops—1-minute steep at end of boil
¼ tsp.: (1 g) powdered Irish moss
Irish ale yeast
¾ cup: (175 ml measure) organic sugar (priming bottles) or 0.33 cups (80 ml) organic sugar for kegging
Heat 5 quarts (4.75 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 90-minute hops and bring to a boil.
The total boil time will be 90 minutes. When 30 minutes remain, add the 30-minute hops. When 10 minutes remain, add the Irish moss. When 1 minute remains, add the 1-minute hops. After a total wort boil of 90 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 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.
ALASKAN WINTER SPRUCE OLD ALE
TARGET ORIGINAL GRAVITY: 1.066 (16 B)
APPROXIMATE FINAL GRAVITY: 1.016 (4 B)
IBU: ABOUT 27
APPROXIMATE COLOR: 17 SRM (34 EBC)
ALCOHOL: 6.5% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
4.5 lbs.: (2 kg) pale malt
2.5 lbs.: (1.15 kg) Munich malt
2 lbs.: (908 g) wheat malt
1 lb.: (454 g) crystal malt (40-L)
8 oz.: (225 g) Caramunich malt
8 oz.: (225 g) crystal malt (80-L)
&
nbsp; 8 oz.: (225 g) fresh Sitka or other spring spruce tips
2 oz.: (56 g) Czech Saaz hops 3% alpha (6 HBU/168 MBU)—90 minutes boiling
½ oz.: (14 g) Czech Saaz hops 3% alpha (1.5 HBU/42 MBU)—15 minutes boiling
¼ oz.: (7 g) German Hallertauer hop pellets—dry hopping
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 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. Add 90-minute hops and 6 oz. (168 g) spruce tips and bring to a full and vigorous boil.
The total boil time will be 90 minutes. When 15 minutes remain, add the 15-minute hops and 2 oz. (56 g) spruce tips. When 10 minutes remain, add the Irish moss. After a total wort boil of 90 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.