Microbrewed Adventures
Page 38
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 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.
ZALTITIS BALTIC PORTER
TARGET ORIGINAL GRAVITY: 1.080 (19.3 B)
APPROXIMATE FINAL GRAVITY: 1.018 (4.5 B)
IBU: ABOUT 28
APPROXIMATE COLOR: 7 SRM (14 EBC)
ALCOHOL: 8.3% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
7 lbs.: (3.2 kg) pilsener malt
4 lbs.: (1.82 kg) Munich malt
1 lb.: (454 g) Caramunich malt
12 oz.: (340 g) German black Caraffe malt
12 oz.: (340 g) aromatic malt
8 oz.: (225 g) chocolate malt
¾ oz.: (21 g) Northern Brewer hops 8% alpha (6 HBU/168 MBU)—90 minutes boiling
¾ oz.: (21 g) Liberty hops 5% alpha (3.8 HBU/106 MBU)—20 minutes boiling
1 oz.: (28 g) Santiam hop pellets—1 minute boiling
¼ tsp.: (1 g) powdered Irish moss
Wyeast 2042 Danish Lager yeast or White Labs German Lager yeast WLP830
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 14 quarts (13.3 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 7 quarts (6.7 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 20 minutes remain, add the 20-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). Once visible signs of fermentation are evident, ferment at temperatures of about 55 degrees F (12.5 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 “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)
9 lbs.: (4 kg) amber malt extract syrup or 7.25 lbs. (3.3 kg) amber dried malt extract
1 lb.: (454 g) Caramunich malt
1 lb.: (454 g) aromatic malt
12 oz.: (340 g) German black Caraffe malt
8 oz.: (225 g) chocolate malt
1 oz.: (28 g) Northern Brewer hops 8% alpha (8 HBU/224 MBU)—60 minutes boiling
¾ oz.: (21 g) Liberty hops 5% alpha (3.8 HBU/106 MBU)—20 minutes boiling
1 oz.: (28 g) Santiam hop pellets—1 minute boiling
¼ tsp.: (1 g) powdered Irish moss
Wyeast 2042 Danish Lager yeast or White Labs German Lager yeast WLP830
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 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 (11.4 l). Add malt extract and 60-minute hops and 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 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 7 to 10 days, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter and “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.
QINGDAO DARK LAGER
TARGET ORIGINAL GRAVITY: 1.056 (14 B)
APPROXIMATE FINAL GRAVITY: 1.014 (3.5 B)
IBU: ABOUT 27
APPROXIMATE COLOR: 21 SRM (42 EBC)
ALCOHOL: 5.5% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
7 lbs.: (3.2 kg) pilsener malt
1.5 lbs.: (680 g) flaked corn
12 oz.: (340 g) crystal malt (80-L)
4 oz.: (113 g) German black Caraffe malt
1 oz.: (28 g) Mt. Hood hops 6% alpha (6 HBU/168 MBU)—60 minutes boiling
½ oz.: (14 g) Mt. Hood hops 6% alpha (3 HBU/84 MBU)—20 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
A step infusion mash is employed to mash the grains. Add 9.5 quarts (9 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 4.75 quarts (4.5 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 60-minute hops 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. 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. If you have the capability, “lager” the beer at temperatures betwe
en 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)
4 lbs.: (1.82 kg) light malt extract syrup or 3.2 lbs. (1.45 kg) light dried malt extract
2.5 lbs.: (1.15 kg) pilsener malt
1 lb.: (454 g) flaked corn
12 oz.: (340 g) crystal malt (80-L)
5 oz.: (140 g) German black Caraffe malt
1.25 oz.: (35 g) Mt. Hood hops 6% alpha (7.5 HBU/210 MBU)—60 minutes boiling
½ oz.: (14 g) Mt. Hood hops 6% alpha (3 HBU/84 MBU)—20 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
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 60-minute hops and 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. 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. 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.
FIJI HOMEBREW—VALE VAKAVITI
Recipe for 2 gallons (7.6 l)
3 lbs.: (1.36 kg) cassava (tapioca) root
2.25 lbs.: (1 kg) corn sugar
1–3: packs bread yeast
Peel the cassava root. Cut into small pieces. Boil for one hour in 1 gallon (4 l) water. Mash the cooked cassava root in the water in which it was cooked. When it becomes a purée, add water and sugar to make 2 gallons. Stir to dissolve the sugar. Pour into a fermenter. If you desire homebrew in 24 hours, use 3 packs of yeast. If you can be a bit more patient, use only 1 package of yeast. Add yeast when temperatures are below 75 degrees F (24 C). For a smoother and more refined taste, ferment at temperatures between 65 and 70 degrees F (18.5–21 C). Serve warm and while still fermenting, anytime after 24 hours. And “drink cowboy-style.”
SPARKLING MEAD—TROPICAL CHAMPAGNE
TARGET ORIGINAL GRAVITY: 1.060 (15 B)
APPROXIMATE FINAL GRAVITY: 0.995 (-1 B)
APPROXIMATE COLOR: SUNLIGHT
ALCOHOL: 8.4% BY VOLUME
Recipe for 5 gallons (19 l)
8 lbs.: (3.6 kg) light honey, such as orange blossom or clover
4 oz.: (113 g) extra-light dried malt extract
2 oz.: (56 g) freshly grated ginger root
1 tsp.: (4 g) gypsum
1 tsp.: (5 g) citric acid
¼ oz.: (7 g) yeast extract (as nutrient)
0.1 g: zinc-fortified yeast
¼ tsp.: (1 g) powdered Irish moss
23 g: Pries de Mousse champagne yeast
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
Place all ingredients except for yeast and corn sugar in 2 gallons (7.6 l) of water and bring to a boil. The total wort boil time will be 10 minutes. After boiling, 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 ginger root and direct the hot wort into a sanitized fermenter to which 3 gallons (11.4 l) of cold water has been added. Bring the total volume to 5 gallons (19 l) with additional cold water if necessary. Aerate the must very well.
Rehydrate the dry yeast in 1 cup (250 ml) of sterile water at about 90 degrees F (32 C) for about 10 to 15 minutes. Pitch the yeast when temperature of must is about 70 degrees F (21 C). Ferment at about 70 degrees F (21 C) until fermentation seems to have stopped. Rack from your primary to a secondary fermenter and continue to ferment at room temperature until the mead becomes reasonably clear.
Prime with sugar and bottle or keg when complete.
MONASTIC BLEUE STRONG BELGIAN-STYLE ALE
TARGET ORIGINAL GRAVITY: 1.081 (19.5 B)
APPROXIMATE FINAL GRAVITY: 1.014 (3.5 B)
IBU: ABOUT 40
APPROXIMATE COLOR: 8 SRM (16 EBC)
ALCOHOL: 9% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
13 lbs.: (5.9 kg) pale malt
2.25 lbs.: (1 kg) corn sugar
1.25 oz.: (35 g) Styrian Goldings hops 5% alpha (6.25 HBU/175 MBU)—60 minutes boiling
½ oz.: (14 g) Northern Brewer hops 8% alpha (4 HBU/112 MBU)—60 minutes boiling
½ oz.: (14 g) Styrian Goldings hops 5% alpha (2.5 HBU/70 MBU)—15 minutes boiling
1 oz.: (28 g) Styrian Goldings hops—1 minute boiling
¼ tsp.: (1 g) powdered Irish moss
0.1 g: zinc-fortified yeast (as nutrient)
White Labs Bastogne Belgian Ale yeast WLP510 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 quarts (9.5 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 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 (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 corn sugar 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 and zinc-fortified yeast. 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 continue to secondary ferment at 70 degrees F (21 C) for about 1 to 3 weeks.
Prime with sugar and bottle or keg when complete. This beer ages well at temperatures between 65 and 70 degrees F (18–21 C).
Malt Extract Recipe for 5 gallons (19 l)
8.5 lbs.: (3.9 kg) light malt extract syrup or 6.8 lbs. (3.1 kg) light dried malt extract
2.25 lbs.: (1 kg) corn sugar
1.75 oz.: (49 g) Styrian Goldings hops 5% alpha (8.8 HBU/245 MBU)—60 minutes boiling
½ oz.: (14 g) Northern Brewer hops 8% alpha (4 HBU/112 MBU)—60 minut
es boiling
½ oz.: (14 g) Styrian Goldings hops 5% alpha (2.5 HBU/70 MBU)—15 minutes boiling
1 oz.: (28 g) Styrian Goldings hops—1 minute boiling
¼ tsp.: (1 g) powdered Irish moss
0.1 g: zinc-fortified yeast (as nutrient)
White Labs Bastogne Belgian Ale yeast WLP510 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
Add malt extract, corn sugar and 60-minute hops to 2.5 gallons (9.5 l) of hot water 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 and zinc-fortified yeast. 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 continue to secondary ferment at 70 degrees F (21 C) for about 1 to 3 weeks.
Prime with sugar and bottle or keg when complete. This beer ages well at temperatures between 65 and 70 degrees F (18–21 C).
19TH-CENTURY LEIPZIGER GOSE
TARGET ORIGINAL GRAVITY: 1.042 (10.5 B)
APPROXIMATE FINAL GRAVITY: 1.010 (2.5 B)
IBU: ABOUT 12
APPROXIMATE COLOR: 4 SRM (8 EBC)
ALCOHOL: 4.5% BY VOLUME