The total boil time will be 60 minutes. When 10 minutes remain, add the Irish moss. 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). 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 and add the hop pellets for dry hopping. If you have the capability, “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.
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) aromatic malt
1 lb.: (454 g) German pilsener malt
4 oz.: (113 g) German Caramunich malt
¾ oz.: (21 g) Mt. Hood hops 6% alpha (4.5 HBU/126 MBU)—60 minutes boiling
½ oz.: (14 g) German Tradition hops 6.5% alpha (3.3 HBU/91 MBU)—60 minutes boiling
½ oz.: (14 g) crystal hop pellets—1 minute boiling
1/3 oz.: (10 g) crystal hop pellets—dry hopping
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
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. 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). 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 and add the hop pellets for dry hopping. If you have the capability, “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.
FROG & ROSBIF’S BROWN WHEAT CORIANDER ALE
TARGET ORIGINAL GRAVITY: 1.049 (12.5 B)
APPROXIMATE FINAL GRAVITY: 1.014 (3.5 B)
IBU: ABOUT 24
APPROXIMATE COLOR: 15 SRM (30 EBC)
ALCOHOL: 5% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
6.5 lbs.: (3 kg) pale malt
12 oz.: (340 g) wheat malt
12 oz.: (340 g) crystal malt (40-L)
4 oz.: (113 g) chocolate malt
¾ oz.: (21 g) Czech Saaz hops 4% alpha (3 HBU/84 MBU)—60 minutes boiling
½ oz.: (14 g) German Hersbrucker-Hallertauer hops 3.3% alpha (1.7 HBU/46 MBU)—60 minutes boiling
½ oz.: (14 g) German Hersbrucker-Hallertauer hops 3.3% alpha (1.7 HBU/46 MBU)—30 minutes boiling
½ oz.: (14 g) German Hersbrucker-Hallertauer hops 3.3% alpha (1.7 HBU/46 MBU)—15 minutes boiling
1.25 oz.: (35 g) freshly crushed coriander seeds
¼ tsp.: (1 g) powdered Irish moss
English/British-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 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 30 minutes remain, add the 30-minute hops. When 15 minutes remain, add the 15-minute hops. When 10 minutes remain, add the Irish moss and 3/4 oz. (21 g) crushed coriander seeds. 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, add 1/2 oz. (14 g) of crushed coriander seeds 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)
4 lbs.: (1.82 kg) light malt extract syrup or 3.2 lbs. (1.45 kg) light dried malt extract
2 lbs.: (908 g) wheat malt extract syrup
12 oz.: (340 g) crystal malt (40-L)
4 oz.: (113 g) chocolate malt
1.25 oz.: (35 g) Czech Saaz hops 4% alpha (5 HBU/140 MBU)—60 minutes boiling
½ oz.: (14 g) German Hersbrucker-Hallertauer hops 3.3% alpha (1.7 HBU/46 MBU)—60 minutes boiling
½ oz.: (14 g) German Hersbrucker-Hallertauer hops 3.3% alpha (1.7 HBU/46 MBU)—30 minutes boiling
½ oz.: (14 g) German Hersbrucker-Hallertauer hops 3.3% alpha (1.7 HBU/46 MBU)—15 minutes boiling
1.25 oz.: (35 g) freshly crushed coriander seeds
¼ tsp.: (1 g) powdered Irish moss
English/British-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 and 60-minute hops. Bring to a boil.
The total boil time will be 60 minutes. When 30 minutes remain, add the 30-minute hops. When 15 minutes remain, add the 15-minute hops. When 10 minutes remain, add the Irish moss and 3/4 oz. (21 g) crushed coriander seeds. 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, add 1/2 oz. (14 g) of crushed coriander seeds 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.
POETIC BRIGHELLA ITALIAN-BELGIAN-GERMAN-ENGLISH-AMERICAN ALE
TARGET ORIGINAL GRAVITY: 1.074 (18 B)
APPROXIMATE FINAL GRAVITY: 1.016 (4 B)
IBU: ABOUT 27
APPROXIMATE COLOR: 16 SRM (32 EBC)
ALCOHOL: 7.9% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
7.25 lbs.: (3.3 kg) pale malt
3.5 lbs.: (1.6 kg) Munich malt
1.5 lbs.: (680 g) German sauer malt
4 oz.: (113 g) German black Caraffe malt
¾ oz.: (21 g) German Hallertauer hops 4.5% alpha (3.4 HBU/94 MBU)—60 minutes boiling
½ oz.: (14 g) Perle hops 8% alpha (4 HBU/112 MBU)—60 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
SafAle dried 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 12 quarts (11.5 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 6 quarts (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 (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. 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.
Mash/Extract Recipe for 5 gallons (19 l)
7 lbs.: (3.2 kg) amber malt extract or 5.6 lbs. (2.5 kg) amber dried malt extract
2.5 lbs.: (1.15 kg) pale malt
1.25 lbs.: (568 g) German sauer malt
4 oz.: (113 g) German black Caraffe malt
1 oz.: (28 g) German Hallertauer hops 4.5% alpha (4.5 HBU/126 MBU)—60 minutes boiling
¾ oz.: (21 g) Perle hops 8% alpha (6 HBU/168 MBU)—60 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
SafAle dried ale yeast*
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
Heat 1 gallon (3.8 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 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.
PIOZZO ITALIAN PALE ALE
TARGET ORIGINAL GRAVITY: 1.052 (13 B)
APPROXIMATE FINAL GRAVITY: 1.014 (3.5 B)
IBU: ABOUT 47
APPROXIMATE COLOR: 15 SRM (30 EBC)
ALCOHOL: 5% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
8 lbs.: (3.6 kg) pale malt
12 oz.: (340 g) crystal malt (80-L)
1.5 oz.: (42 g) Styrian Goldings hops 5% alpha (7.5 HBU/210 MBU)—60 minutes boiling
1 oz.: (28 g) Santiam whole hops 5% alpha (5 HBU/140 MBU)—30 minutes boiling
1 oz.: (28 g) Cascade hops 5% alpha (5 HBU/140 MBU)—5 minutes boiling
½ oz.: (14 g) Santiam hop pellets—dry hopping
¼ tsp.: (1 g) powdered Irish moss
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 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 bring to a full and vigorous boil.
The total boil time will be 60 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 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 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.
Might I suggest exposing this beer to Indian sitar music during primary fermentation and Italian opera during cellaring?
Malt Extract Recipe for 5 gallons (19 l)
6.75 lbs.: (3.06 kg) light malt extract syrup or 5.4 lbs. (2.6 kg) light dried malt extract
12 oz.: (340 g) crystal malt (80-L)
2 oz.: (56 g) German Hallertauer hops 4.4% alpha (8.8 HBU/246 MBU)—60 minutes boiling
1.25 oz.: (35 g) Santiam whole hops 5% alpha (6.3 HBU/175 MBU)—30 minutes boiling
1 oz.: (28 g) Cascade hops 5% alpha (5 HBU/140 MBU)—5 minutes boiling
½ oz.: (14 g) Santiam hop pellets—dry hopping
¼ tsp.: (1 g) powdered Irish moss
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 grain
s 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 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 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 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.
Might I suggest exposing this beer to Indian sitar music during primary fermentation and Italian opera during cellaring?
VELLO’S GOTLANDSDRICKE
TARGET ORIGINAL GRAVITY: 1.046 (11.5 B)
APPROXIMATE FINAL GRAVITY: 1.012 (3 B)
IBU: ABOUT 30
APPROXIMATE COLOR: 7 SRM (14 EBC)
ALCOHOL: 6.5% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
Microbrewed Adventures Page 35