Microbrewed Adventures (46 page)

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.

After 1 year, add crushed chokecherries and/or black currants. Three months later, rack the beer off of the fruit into another fermenter. Add cedar chips. Discard fruit.

Six to 9 months later, prepare to bottle your lambic. Dissolve in water, boil priming sugar and add to the bottling vessel. Siphon/rack the beer into the bottling vessel and avoid siphoning the sediment and white film on the surface. Rehydrate one package of Saflager dried lager yeast in one cup of 90-degree F (32 C) sterile water for 15 minutes. Then add the rehydrated yeast to the beer and stir gently to evenly disburse yeast. Prime with sugar, bottle and cap.

To preserve your lambic for decades, melt paraffin and dip tops of crown-
capped bottles in the melted wax. Age at room temperature for 1 to 2 months and then store at cellar temperatures. It begins to mature well after 6 months in the bottle.

Malt Extract Recipe
for 5 gallons (19 l)

3.5 lbs. (1.6 kg) wheat malt extract
plus
3.25 lbs. (1.5 kg) of light malt extract syrup may be substituted for all of the above grains. Skip the mashing process and simply boil the extract in 3 gallons (11.5 l) of water with hops, later adding cold water to bring the volume to 5 gallons (21 l).

CZECH-MEX TIJUANA URQUELL

• TARGET ORIGINAL GRAVITY: 1.047 (12 B)
  
• APPROXIMATE FINAL GRAVITY: 1.012 (3 B)
  
• IBU: ABOUT
  34
  
• APPROXIMATE COLOR: 7 SRM (14 EBC)
  
• ALCOHOL: 4.6% BY VOLUME
  

All-Grain Recipe
for 5 gallons (19 l)

A step infusion mash is employed to mash the grains. Add 7.5 quarts (7.1 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 3.75 quarts (3.6 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 (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 90-minute hops and bring to a full and vigorous boil.

The total boil time will be 90 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. 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 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.

Mash/Extract Recipe
for 5 gallons (19 l)

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 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. 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 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.

QUITO ABBEY ALE—1534

Based on the 1966 recipe

• TARGET ORIGINAL GRAVITY: 1.042 (10.5 B)
  
• APPROXIMATE FINAL GRAVITY: 1.010 (2.5 B)
  
• IBU: ABOUT
  20
  
• APPROXIMATE COLOR: 27 SRM (54 EBC)
  
• ALCOHOL: 4.2% BY VOLUME
  

Mash/Extract Recipe
for 5 gallons (19 l)

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 2.5 gallons (9.5 l). Add brown sugar and 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 continue to age about 1 more week, until clear.

Prime with sugar and bottle or keg when complete.

VIENNA-STYLE OURO DE HABANERA (HAVANA GOLD)

• TARGET ORIGINAL GRAVITY: 1.048 (12 B)
  
• APPROXIMATE FINAL GRAVITY: 1.012 (3 B)
  
• IBU: ABOUT
  32
  
• APPROXIMATE COLOR: 10 SRM (20 EBC)
  
• ALCOHOL: 4.8% BY VOLUME
  

All-Grain Recipe
for 5 gallons (19 l)

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 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. 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)

Heat 1.5 gallons (5.7 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 (9.5 l). Add malt extract and 60-minute hops and 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 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 45 minutes, or the time it takes to have a few homebrews.