5 lbs.: (2.3 kg) birch-smoked pale malt
1.5 lbs.: (680 g) Munich malt
1.5 lbs.: (680 g) pale malt
¾ oz.: (21 g) Northern Brewer hops 8% alpha (6 HBU/168 MBU)—60 minutes boiling
1 oz.: (28 g) German Hersbrucker-Mittelfrueh hops 4% alpha (4 HBU/112 MBU)—15 minutes boiling
6: 10-to-12-inch boughs/branches of juniper for brewing water*
4: 10-to-12-inch boughs/branches of juniper for base water and lautering
¼ tsp.: (1 g) powdered Irish moss
1: square centimeter of fresh compressed “caked” bread yeast. **
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
Boil 4 boughs of juniper branches in 61/2 gallons (25 l) of water for 1 hour. After removing the “spent” branches, use the water for mashing and sparging.
A step infusion mash is employed to mash the grains. Add 8 quarts (7.6 l) of 140-degree F (60 C) juniper 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 juniper 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). Place 2 branches of juniper on the bottom of the lauter vessel and lauter and sparge with 3.5 gallons (13.5 l) of 170-degree F (77 C) juniper 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 15 minutes remain, add the 15-minute hops. 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 juniper water if necessary. Aerate the wort very well.
Dissolve the compressed yeast in a small amount of boiled and cooled water. Use a jar and a teaspoon previously sterilized in boiling water to contain and mix the yeast and water. Pitch the yeast when temperature of wort is about 65 degrees F (18 C). Ferment at about 65 degrees F (18 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.
Relax. Don’t worry. Have a homebrew and hope that you never find yourself smelling the dandelions on Folknykterhetens Dag.
Mash/Extract Recipe for 5 gallons (19 l)
4 lbs.: (1.82 kg) birch-smoked pale malt
3 lbs.: (1.36 kg) amber malt extract syrup or 2.4 lbs. (1.1 kg) amber dried malt extract
1 oz.: (28 g) Northern Brewer hops 8% alpha (8 HBU/224 MBU)—60 minutes boiling
¾ oz.: (21 g) German Hersbrucker-Mittelfrueh hops 4% alpha (3 HBU/84 MBU)—15 minutes boiling
4: 10-to-12-inch boughs/branches of juniper for brewing water*
4: 10-to-12-inch boughs/branches of juniper for base water preparation
¼ tsp.: (1 g) powdered Irish moss
1: square centimeter of fresh compressed “caked” bread yeast*
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
Boil 4 boughs of juniper branches in 61/2 gallons (25 l) of water for 1 hour. After removing the “spent” branches, use the water for mashing and sparging.
Heat 1 gallon (3.8 l) juniper water to 172 degrees F (77.5 C) and then add crushed grains to the juniper 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) juniper water. Discard the grains.
To the sweet extract you have just produced, add more juniper 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 15 minutes remain, add the 15-minute hops. 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 juniper water has been added. Bring the total volume to 5 gallons (19 l) with additional cold water if necessary. Aerate the wort very well.
Dissolve the compressed yeast in a small amount of boiled and cooled water. Use a jar and a teaspoon previously sterilized in boiling water to contain and mix the yeast and water. Pitch the yeast when temperature of wort is about 65 degrees F (18 C). Ferment at about 65 degrees F (18 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.
Relax. Don’t worry. Have a homebrew and hope that you never find yourself smelling the dandelions on Folknykterhetens Dag.
ZEEZUIPER SPICED NEDERLANDER STRONG ALE
TARGET ORIGINAL GRAVITY: 1.072 (17.5 B)
APPROXIMATE FINAL GRAVITY: 1.016 (4 B)
IBU: ABOUT 20
APPROXIMATE COLOR: 6 SRM (12 EBC)
ALCOHOL: 7.5% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
11 lbs.: (5 kg) pale malt
1 lb.: (454 g) flaked corn
1 oz.: (28 g) Styrian Goldings hops 5% alpha (5 HBU/140 MBU)—60 minutes boiling
½ oz.: (14 g) Brewers Gold hops—5 minutes boiling
1 oz.: (28 g) freshly crushed coriander seed
¾ oz.: (21 g) dried Curação orange peel
½ oz.: (14 g) woodruff
¼ tsp.: (1 g) powdered Irish moss
Belgian ale yeasts, such as Wyeast 1762 Belgian Abbey yeast II or White Labs Bastogne Belgian Ale yeast WLP510
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, coriander, orange peel and woodruff. 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 10 days, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter and continue to lager at 40 degrees F (4 C) for 3 additional weeks.
Prime with sugar and bottle or keg when complete. Condition the beer at warm temperatures of about 70 to 75 degrees F (21–24 C) for 10 days and then enjoy this wonderfully creamy exotic brew.
Mash/Extract Recipe for 5 gallons (19 l)
7.25 lbs.: (3.3 kg) light malt extract or 5.
8 lbs. (2.6 kg) light dried malt extract
2 lbs.: (908 g) 6-row pale malt
1 lb.: (454 g) flaked corn
1.25 oz.: (35 g) Styrian Goldings hops 5% alpha (6.3 HBU/175 MBU)—60 minutes boiling
½ oz.: (14 g) Brewers Gold hops—5 minutes boiling
1 oz.: (28 g) freshly crushed coriander seed
¾ oz.: (21 g) dried Curação orange peel
½ oz.: (14 g) woodruff
¼ tsp.: (1 g) powdered Irish moss
Belgian ale yeasts, such as Wyeast 1762 Belgian Abbey yeast II or White Labs Bastogne Belgian Ale yeast WLP510
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
Heat 3 quarts (3 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 60 minutes. Have a homebrew.
After 60 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-degrees 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, coriander, orange peel and woodruff. 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 10 days, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter and continue to lager at 40 degrees F (4 C) for 3 additional weeks.
Prime with sugar and bottle or keg when complete. Condition the beer at warm temperatures of about 70 to 75 degrees F (21–24 C) for 10 days and then enjoy this wonderfully creamy exotic brew.
SWITCH AND TOGGLES PREPOSTEROUS POORTER
TARGET ORIGINAL GRAVITY: 1.060 (14.5 B)
APPROXIMATE FINAL GRAVITY: 1.016 (4 B)
IBU: ABOUT 25
APPROXIMATE COLOR: 32 SRM (64 EBC)
ALCOHOL: 5.8% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
8.75 lbs.: (4 kg) Belgian amber malt
8 oz.: (225 g) Belgian aromatic malt
8 oz.: (225 g) Belgian biscuit malt
4 oz.: (113 g) Belgian Special-B malt
4 oz.: (113 g) Belgian chocolate malt
4 oz.: (113 g) German black Caraffe malt
1 oz.: (28 g) German Spalt hops 5% alpha (5 HBU/140 MBU)—120 minutes boiling
1 oz.: (28 g) Styrian Goldings hops—5 minutes boiling
½ oz.: (14 g) German or American Tettnanger or Santiam hops—5 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
White Labs California Ale yeast WLP001 or Wyeast 1762 Belgian Abbey yeast II
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 10.5 quarts (10.4l) 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 quarts (4.8 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 (75C), 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 120-minute hops and bring to a full and vigorous boil.
The total boil time will be 120 minutes. When 10 minutes remain, add the Irish moss. When 5 minutes remain, add the 5-minute hops. After a total wort boil of 120 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 7 to 10 days, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter and continue in the fermenter at the same temperature for another 1 to 2 weeks, or until fermentation is complete. If you have the capability, “cellar” the beer at about 40 to 45 degrees F (4.5–7.5 C) and lager for 2 to 3 weeks.
Prime with sugar and bottle or keg when complete.
Mash/Extract Recipe for 5 gallons (19 l)
7.5 lbs.: (3.4 kg) amber malt extract syrup or 6 lbs. (2.7 kg) amber dried malt extract
8 oz.: (225 g) Belgian aromatic malt
8 oz.: (225 g) Belgian biscuit malt
4 oz.: (113 g) Belgian Special-B malt
4 oz.: (113 g) Belgian chocolate malt
4 oz.: (113 g) German black Caraffe malt
1.25 oz.: (35 g) German Spalt hops 5% alpha (6.25 HBU/175 MBU)—90 minutes boiling
1 oz.: (28 g) Styrian Goldings hops—5 minutes boiling
½ oz.: (14 g) German or American Tettnanger or Santiam hops—5 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
White Labs California Ale yeast WLP001 or Wyeast 1762 Belgian Abbey yeast II
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 3 gallons (10.5 l). Add malt extract and 90-minute hops and bring to a boil.
The total boil time will be 90 minutes. When 10 minutes remain, add the Irish moss. When 5 minute remain, add the 5-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 7 to 10 days, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter and continue in the fermenter at the same temperature for another 1 to 2 weeks, or until fermentation is complete. If you have the capability, “cellar” the beer at about 40 to 45 degrees F (4.5–7.5 C) and lager for 2 to 3 weeks.
Prime with sugar and bottle or keg when complete.
BELGIAN-STYLE CHERRY–BLACK CURRANT (KRIEK-CASSIS) LAMBIC
TARGET ORIGINAL GRAVITY: 1.048 (12 B)
APPROXIMATE FINAL GRAVITY: 1.006 (1.5 B)
IBU: ABOUT 6
APPROXIMATE COLOR: RED-PURPLE
ALCOHOL: 6.5% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
NOTE: this beer takes two years to prepare for bottling.
6 lbs.: (2.7 kg) pilsener malt
; 2 lbs.: (908 g) flaked wheat
3 oz.: (84 g) old stale (low alpha) aroma hops, aged for at least one year at room temperature
10 lbs.: (4.5 kg) red sour cherries
6 lbs.: (2.7 kg) chokecherries or black currants, or a blend of both
1 oz.: (28 g) cedar chips
¼ tsp.: (1 g) powdered Irish moss
Wyeast Lambic Blend (yeast and bacteria)
Yeast from quality bottle-conditioned sour or lambic beers
Saflager dried yeast at bottling
¾ cup: (175 ml measure) corn sugar (priming bottles)
Boil the wheat flakes and a half-pound (225 g) crushed pilsener malt in 5 quarts (4.7 l) of water for 10 minutes. Then add enough cold water to bring the volume to 8 quarts (7.6 l) and the temperature to about 147 degrees F (65.5 C). Immediately add what remains of the 6 pounds (2.7 kg) crushed pilsener malt, stabilizing the temperature at 133 degrees F (56 C). Hold for 30 minutes. Then add 4 quarts (3.8 l) of 200-degree F (93 C) water. Stir and stabilize at about 158 degrees F (70 C). Hold for 60 minutes. Then raise temperature to 167 degrees F (75 C), lauter and sparge with 3.5 gallons (13.5l) of 170-degree F (77 C) water. Collect about 5.5 gallons (21 l) of runoff. Add hops and bring to a full and vigorous boil.
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 6.5-gallon (23 l) closed fermenter. Bring the total volume to 5 gallons (19 l) with additional cold water if necessary. Aerate the wort very well.
Add the lambic blend of yeast and bacteria and ferment at 70 to 72 degrees F (21–22 C). After 1 month, add any other sour/lambic beer cultures you may have acquired. After 1 to 3 months of primary fermentation, rack the beer into a secondary fermenter and add sour cherries (pits are okay). If the cherries are fresh, you will need to crush them without cracking the pits. If they have been previously frozen, crushing is not necessary. Secondary ferment with cherries at temperatures between 65 and 70 degrees F (18–21C). After an additional month, rack off the beer from the cherries to another fermenter. Discard cherries. Continue to ferment beer for an additional 1 year. During this time, a substantially evident white film will form on the surface of the beer. Don’t be alarmed. It should be there and should not be disturbed.
Microbrewed Adventures Page 36