Microbrewed Adventures (33 page)
A one-step infusion mash is employed to mash the grains. Add 12.5 quarts (12 l) of 168-degree F (76 C) water to the crushed grain, stir, stabilize and hold the temperature at 152 degrees F (66.5 C) for 60 minutes. Then raise temperature to 167 degrees F (75 C), lauter and sparge with 4 gallons (15.2l) 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. 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. The original Boulder Christmas Stout was fully bottle conditioned, just like your homebrew.
Malt Extract Recipe
for 5 gallons (19 l)
9 lbs.: (4.1 kg) American dark malt extract syrup
1 lb.: (454 g) crystal malt (40-L)
8 oz.: (225 g) roasted barley
2 oz.: (56 g) German Hallertauer hops 5% alpha (10 HBU/280 MBU)â60 minutes boiling
¾ oz.: (21 g) Cascade hops 5% alpha (3.8 HBU/106 MBU)â60 minutes boiling
¾ oz.: (21 g) Cascade hops 5% alpha (3.8 HBU/106 MBU)â5 minutes boiling
½ oz.: (14 g) German Hallertauer hopsâ5 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
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. Heat to boiling.
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. 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.
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. The original Boulder Christmas Stout was fully bottle conditioned, just like your homebrew.
- TARGET ORIGINAL GRAVITY: 1.052 (13 B)
- APPROXIMATE FINAL GRAVITY: 1.016 (4 B)
- IBU: ABOUT
32 - APPROXIMATE COLOR: 6â7 SRM (12â14 EBC)
- ALCOHOL: 4.9% BY VOLUME
All-Grain Recipe
for 5 gallons (19 l)
8.5 lbs.: (3.9 kg) German 2-row pilsener malt
4 oz.: (113 g) crystal malt (60-L)
1.1 oz.: (30 g) German Hallertau-Mittelfrueh hop pellets if available, or substitute German Hersbrucker Hallertau hop pellets 3.5% alpha (4.3 HBU/120 MBU)â120 minutes boiling
2/3 oz.: (18 g) German Tettnanger hop pellets if available, or substitute Santiam hop pellets 4% alpha (2.4 HBU/67 MBU)â120 minutes boiling
½ oz.: (14 g) German Hallertau-Mittelfrueh hop pellets if available, or substitute German Hersbrucker Hallertau hop pelletsâ5 minutes boiling
½ oz.: (14 g) German Tettnanger hop pellets if available, or substitute Santiam hopsâ5 minutes boiling
½ oz.: (14 g) crystal hop pellets 5.5% alphaâdry hopping
½ oz.: (14 g) German Hallertau-Mittelfrueh hop pellets if available, or substitute German Hersbrucker Hallertau hops pellets 5.5% alphaâdry hopping
¼ tsp.: (1 g) powdered Irish moss
Pilsener-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 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 quarts (4 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 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). Once visible signs of fermentation are evident, ferment at 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 (1.5â7 C) for 5 weeks.
Prime with sugar and bottle or keg when complete.
Malt Extract Recipe
for 5 gallons (19 l)
7 lbs.: (3.2 kg) very light malt extract syrup
4 oz.: (113 g) crystal malt (60-L)
1.5 oz.: (42 g) German Hallertau-Mittelfrueh hop pellets if available, or substitute German Hersbrucker Hallertau hop pellets 3.5% alpha (5.3 HBU/147 MBU)â120 minutes boiling
¾ oz.: (21 g) German Tettnanger hop pellets if available, or substitute Santiam hop pellets 4% alpha (3 HBU/84 MBU)â120 minutes boiling
½ oz.: (14 g) German Hallertau-Mittelfrueh hop pellets if available, or substitute German Hersbrucker Hallertau hop pelletsâ5 minutes boiling
½ oz.: (14 g) German Tettnanger hop pellets if available, or substitute Santiam hopsâ5 minutes boiling
½ oz.: (14 g) crystal hop pellets 5.5% alphaâdry hopping
½ oz.: (14 g) German Hallertau-Mittelfrueh hop pellets if available, or substitute German Hersbrucker Hallertau hop pellets 5.5% alphaâdry hopping
¼ tsp.: (1 g) powdered Irish moss
Pilsener-type lager 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 120-minute hops. Bring to a 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.
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 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 (1.5â7 C) for 5 weeks.
Prime with sugar and bottle or keg when complete.
GEORGE KILLIAN'S IRISH RED ALE FROM PELLFORTH
- TARGET ORIGINAL GRAVITY: 1.067 (16.4 B)
- APPROXIMATE FINAL GRAVITY: 1.018 (4.5 B)
- IBU: ABOUT
25 - APPROXIMATE COLOR: 14 SRM (28 EBC)
- ALCOHOL: 6.6% BY VOLUME
All-Grain Recipe
for 5 gallons (19 l)
5 lbs.: (2.3 kg) pale malt
4.5 lbs.: (2 kg) Munich malt
1 lb.: (454 g) crystal malt (10-L)
8 oz.: (225 g) home-toasted pale malt
1 oz.: (28 g) French Strisselspalt hops 3% alpha (3 HBU/84 MBU)â120 minutes boiling
½ oz.: (14 g) Mt. Hood hops 6% alpha (3 HBU/84 MBU)â120 minutes boiling
½ oz.: (14 g) Santiam hopsâ5 minutes boiling
1/3 oz.: (10 g) Santiam hop pelletsâdry hopping
¼ tsp.: (1 g) powdered Irish moss
German Altbier or German ale yeast
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
Spread 8 oz. of whole pale malt on a cookie sheet and toast in a moderate oven until you hear popping noises and smell the aroma of toasted malt. Do not toast to a dark brown. Cool this malt before crushing.
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 (5.2l) 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 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 remains, 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 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 2 weeks.
Prime with sugar and bottle or keg when complete.
Malt Extract Recipe
for 5 gallons (19 l)
8 lbs.: (3.6 kg) amber malt extract or 6.4 lbs. (2.9 kg) amber dried malt extract
1 lb.: (454 g) crystal malt (10-L)
8 oz.: (225 g) home-toasted pale malt
1.5 oz.: (42 g) French Strisselspalt hops 3% alpha (4.5 HBU/126 MBU)â90 minutes boiling
¾ oz.: (21 g) Mt. Hood hops 6% alpha (4.5 HBU/126 MBU)â90 minutes boiling
½ oz.: (14 g) Santiam hopsâ5 minutes boiling
1/3 oz.: (10 g) Santiam hop pelletsâdry hopping
¼ tsp.: (1 g) powdered Irish moss
German Altbier or German ale yeast
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
Spread 8 oz. of whole pale malt on a cookie sheet and toast in a moderate oven until you hear popping noises and smell the aroma of toasted malt. Do not toast to a dark brown. Cool this malt before crushing.
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 90-minute hops. Bring to a boil.
The total boil time will be 90 minutes. When 10 minutes remain, add the Irish moss. When 5 minutes 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 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 2 weeks.
Prime with sugar and bottle or keg when complete.
- TARGET ORIGINAL GRAVITY: 1.074 (18 B)
- APPROXIMATE FINAL GRAVITY: 1.016 (4 B)
- IBU: ABOUT
25 - APPROXIMATE COLOR: 36 SRM (72 EBC)
- ALCOHOL: 7.7% BY VOLUME
