Microbrewed Adventures
Page 32
Malt Extract Recipe for 5 gallons (19 l)
5 lbs.: (2.3 kg) wheat malt extract syrup
3 lbs.: (1.36 kg) light malt extract syrup or 2.4 lbs. (1.1 kg) light dried malt extract
12 oz.: (340 g) crystal malt (40-L)
8 oz.: (225 g) Caramunich malt
4 oz.: (113 g) crystal malt (80-L)
8 oz.: (225 g) fresh Sitka or other spring spruce tips
3 oz.: (84 g) Czech Saaz hops 3% alpha (9 HBU/252 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
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, 6 oz. (168 g) spruce tips and 90-minute hops. Bring to a 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.
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.
SAM ADAMS TRIPLE BOCK HOMEBREW
EQUIVALENT TARGET ORIGINAL GRAVITY: 1.171 (40 B)
APPROXIMATE FINAL GRAVITY: 1.035 (9 B)
IBU: 39
COLOR: 36 SRM (72 EBC)
ALCOHOL: 18% BY VOLUME
Malt Extract Recipe for 5 gallons (19 l)
20 lbs.: (9 kg) very light malt extract syrup or 16 lbs. (7.3 kg) light dried malt extract
3 lbs.: (1.36 kg) maple syrup
2 lbs.: (908 g) crystal malt (60-L)
3 oz.: (84 g) Hallertauer hops—120 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
6.5 ml: enzymes: amyloglucosidase, such as AMG3001; an alpha amylase enzyme such as termamyl can also be helpful
23 g: Safale brand dried ale yeast
23 g: Saflager brand dried lager yeast White Labs Super High Gravity ale yeast WLP099
23 g: Pries de Mousse champagne yeast
5 g: distillers’ yeast
¼ g: zinc-fortified yeast such as Servomyces or 1½ Servomyces tablets
1½ cups: (360 ml) toasted (American) oak chips
2 cups: (500 ml) bourbon whiskey, port and sherry blend
½ cup: (115 ml measure) corn sugar (priming bottles)
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 4.5 lbs (2 kg) malt extract and all of the maple syrup, all hops, and water necessary for a total volume of 4 gallons (15l). Bring to a boil. Take care to avoid boil-over.
The total boil time will be 120 minutes. When 10 minutes remain, add the Irish moss and Servomyces (zinc-fortified yeast). After a total wort boil of 120 minutes, turn off the heat.
Immerse the covered pot of wort in a cold-water bath and let sit for 30 to 60 minutes, or however long it takes to reduce the temperature to about 70 degrees F (21 C). This could be the time it takes to have a few homebrews.
Then strain out and sparge hops and direct the hot wort into a sanitized fermenter. Make the extra effort to aerate the cooled wort as much as possible. Bring the total volume to 3.5 gallons (13.3 l) with additional cold water if necessary. Aerate the wort very well.
Rehydrate one-third each of the Safale, Saflager and champagne dried yeast in one pint (16 oz., or 475 ml) of boiled and cooled water at about 85 degrees F (30 C). This will take about 20 minutes.
Pitch the rehydrated yeast and the liquid high-alcohol yeast cultures when temperature of wort is about 70 degrees F (21 C). Also add 3.5 ml of enzymes. Ferment at about 70 degrees F (21 C) for about 1 to 3 weeks, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter.
Then add 5.5 lbs. (2.5 kg) malt extract to 3 quarts (3 l) water and boil for 30 minutes. Take care not to boil-over. Then cool, aerate and add the cooled wort and 1 ml of enzymes to fermenter. Rehydrate another one-third each of the Safale, Saflager and champagne dried yeast in one pint (16 oz., or 475 ml) of boiled and cooled water at about 85 degrees F (30 C). This will take about 20 minutes. Continue to ferment at 70 degrees F (21 C). When activity has slowed, rack once more to another fermenter.
Then add 5 lbs. (2.3 kg) malt extract to 2 quarts (2 l) water and boil for 30 minutes. During the final 10 minutes, add one half tablet of Servomyces. Then cool, aerate and add the cooled wort and 1 ml of enzymes to fermenter along with another rehydration of one-third each of the Safale, Saflager and champagne dried yeast in 1 pint (16 oz., or 475 ml) of boiled and cooled water at about 85 degrees F (30 C). This will take about 20 minutes. Continue to ferment at 70 degrees F (21 C). When activity has slowed, rack once more to another fermenter.
Then add the final 5 lbs. (2.3 kg) malt extract to 2 quarts (2 l) water and boil for 30 minutes. Cool, aerate and add the cooled wort and 1 ml of enzymes to fermenter and continue to ferment at 70 degrees F (21 C) until there is no active sign of fermentation at 70 degrees F (21 C).
Toast oak chips in a moderate-low oven until the chips begin to turn only slightly darker. Do not turn them dark brown. You can make your own toasted oak chips by simply putting them in a toaster oven at about 250 degrees F (121 C) for about 5 to 10 minutes. Add them to the aging beer. Lager the beer at 55 degrees F (12.5 C) for 6 months to a year. During the final months, add 2 cups (500 ml) of a bourbon whiskey, port and sherry blend.
This beer will be very difficult to carbonate. Yeast may not be able to withstand the strength of alcohol. Your attempt at bottle conditioning should include a fresh rehydration of alcohol-tolerant dried yeast. Rehydrate 5 grams of distillers’ and champagne yeast in water for 10 minutes and add this along with priming corn sugar.
If kegging, use forced carbonation methods to carbonate. Consult other homebrewing sources for instructions.
Because of the high alcohol content, do not expect good head retention.
Adapt the recipe and procedures to fit your brewing systems. Good luck!
MICKVIRAY PAPAZIAN PILSENER
Based on a recipe by Mick, Vi and Ray Taylor, Fargo, North Dakota
TARGET ORIGINAL GRAVITY: 1.049 (12 B)
APPROXIMATE FINAL GRAVITY: 1.012 (3 B)
IBU: ABOUT 36
APPROXIMATE COLOR: 4 SRM (8 EBC)
ALCOHOL: 4.9% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
7.25 lbs.: (3.6 kg) Pilsener malt
¼ lb.: (112 g) German sour malt
½ oz.: (14 g) Czech Saaz hops 4% alpha (2 HBU/56 MBU)—75 minutes boiling
1 oz.: (28 g) Czech Saaz hops 4% alpha (4 HBU/112 MBU)—60 minutes boiling
1.25 oz.: (35 g) Czech Saaz hops 4% alpha (5 HBU/140 MBU)—20 minutes boiling
1 oz.: (28 g) Czech Saaz hops 4%—2 minutes boil
ing
¼ tsp.: (1 g) powdered Irish moss
Wyeast Czech Pils yeast #2278 or White Labs Pilsner Lager yeast WLP800
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
The original recipe used a triple decoction method of mashing. Here, a step infusion mash is employed to mash the grains. Use soft water very low in minerals. 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 6 gallons (23 l) of runoff. Add 75-minute hops and bring to a full and vigorous boil.
The total boil time will be 75 minutes. When 60 minutes remain, add the 60-minute hops. When 20 minutes remain, add the 20-minute hops. When 10 minutes remain, add the Irish moss. When 2 minutes remain, add the 2-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). Once visible signs of fermentation are evident, ferment at temperatures of about 55 degrees F (12.5 C) for about 1 week, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter. Lager the beer at temperatures between 35 and 45 degrees F (1.5–7 C) for 3 to 6 weeks.
Prime with sugar and bottle or keg when complete.
Malt Extract Recipe for 5 gallons (19 l)
6.75 lbs.: (3.06 kg) light malt extract syrup or 5.4 lbs. (2.45 kg) extra-light dried malt extract
¾ oz.: (21 g) Czech Saaz hops 4% alpha (3 HBU/84 MBU)—75 minutes boiling
1 oz.: (28 g) Czech Saaz hops 4% alpha (4 HBU/112 MBU)—60 minutes boiling
1.5 oz.: (42 g) Czech Saaz hops 4% alpha (6 HBU/168 MBU)—20 minutes boiling
1 oz.: (28 g) Czech Saaz hops 4%—2 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
Wyeast Czech Pils yeast #2278 or White Labs Pilsner Lager yeast WLP800
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
Add malt extract and 75-minute hops to 2.5 gallons (9.5 l) of hot water. Use soft water very low in minerals. Stir well while bringing to a boil.
The total boil time will be 75 minutes. When 60 minutes remain, add the 60-minute hops. When 20 minutes remain, add the 20-minute hops. When 10 minutes remain, add the Irish moss. When 2 minutes remain, add the 2-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). Once visible signs of fermentation are evident, ferment at temperatures of about 55 degrees F (12.5 C) for about 1 week, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter. Lager the beer at temperatures between 35 and 45 degrees F (1.5–7 C) for 3 to 6 weeks.
Prime with sugar and bottle or keg when complete.
IRISH COCOA WOOD PORTER
TARGET ORIGINAL GRAVITY: 1.050 (12.5 B)
APPROXIMATE FINAL GRAVITY: 1.016 (4 B)
IBU: ABOUT 32
APPROXIMATE COLOR: 48 SRM (96 EBC)
ALCOHOL: 4.6% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
6 lbs.: (2.7 kg) English 2-row malt (Maris Otter if available)
1 lb.: (454 g) English crystal (15—lovibond)
8 oz.: (225 g) Belgian aromatic malt
8 oz.: (225 g) German black Caraffe malt
8 oz.: (225 g) English black malt
12 oz.: (340 g) English chocolate malt
½ oz.: (14 g) UK Fuggle hops 5% alpha (2.5 HBU/70 MBU)—60 minutes boiling
¼ oz.: (7 g) UK Wye Northdown hops 8.5% alpha (2.1 HBU/60 MBU)—60 minutes boiling
½ oz.: (14 g) UK Wye Northdown hops 8.5% alpha (4.2 HBU/118 MBU)—20 minutes boiling
1 oz.: (28 g) U.S. Santiam hops—5 minutes boiling
1½ tsp.: (6 g) gypsum (calcium sulfate) if your water has a low mineral content
2 oz.: (56 g) toasted oak chips
¼ tsp.: (1 g) powdered Irish moss
Irish-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 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 optional gypsum and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 20 minutes remain, add the 20-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 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 2 oz. of toasted oak chips. Toast oak chips in a moderate-low oven until the chips begin to turn only slightly darker. Do not turn them dark brown. You can make your own toasted oak chips by simply putting them in a toaster oven at about 250 degrees F (121 C) for about 5 to 10 minutes. 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)
5 lbs.: (2.3 kg) light malt extract syrup or 4 lbs. (1.8 kg) light dried malt extract
1 lb.: (454 g) English crystal (15—lovibond)
8 oz.: (225 g) Belgian aromatic malt
8 oz.: (225 g) German black Caraffe malt
8 oz.: (225 g) English black malt
8 oz.: (225 g) English chocolate malt
1 oz.: (28 g) UK Fuggle hops 5% alpha (5 HBU/140 MBU)—60 minutes boiling
¼ oz.: (7 g) UK Wye Northdown hops 8.5% alpha (2.1 HBU/60 MBU)—60 minutes boiling
½ oz.: (14 g) UK Wye Northdown hops 8.5% alpha (4.2 HBU/118 MBU)—20 minutes boiling
1 oz.: (28 g) U.S. Santiam hops—5 minutes boiling
1½ tsp.: (6 g) gypsum (calcium sulfate) if your water has a low mineral content
2 oz.: (56 g) toasted oak chips
¼ tsp.: (1 g) powdered Irish moss
Irish-type 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 ga
llons (9.5 l) of liquid to which you will now add malt extract, optional gypsum and 60-minute hops. Bring to a boil.
The total boil time will be 60 minutes. When 20 minutes remain, add the 20-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 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 2 oz. of toasted oak chips. Toast oak chips in a moderate-low oven until the chips begin to turn only slightly darker. Do not turn them dark brown. You can make your own toasted oak chips by simply putting them in a toaster oven at about 250 degrees F (121 C) for about 5 to 10 minutes. 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.
OLD LIGHTHOUSE IN THE FOG BARLEYWINE ALE
TARGET ORIGINAL GRAVITY: 1.099 (23.5 B)
APPROXIMATE FINAL GRAVITY: 1.032 (8 B)
IBU: ABOUT 56
APPROXIMATE COLOR: 9 SRM (9 EBC)
ALCOHOL: 8.7% BY VOLUME
All-Grain Recipe for 4 (four) gallons (15.2 l)
13 lbs.: (5.9 kg) pale malt
1.25 oz.: (35 g) Northern Brewers hops 9% alpha (11.3 HBU/315 MBU)—120 minutes boiling
1 oz.: (28 g) UK Wye Northdown hops 7% alpha (7 HBU/196 MBU)—20 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
English-type ale yeast—double dose