The Unofficial Game of Thrones Cookbook: From Direwolf Ale to Auroch Stew - More Than 150 Recipes from Westeros and Beyond (Unofficial Cookbook) (36 page)

Other Ingredients:

1 tablet Whirlfloc

1 tablespoon yeast nutrient

2 tablespoons gypsum salt

Yeast:

Wyeast 1056/WLP001 California Ale/US-05 Safale American Ale

Saccharification Rest 154°F 60 minutes

Follow the Single-Infusion Brew Process (see
Appendix A
).

Bolton Bastard’s Pale Ale

Ramsay Snow may be a bastard, it’s true. But that doesn’t stop his father Roose Bolton from recognizing him, nor is it going to prevent the man from enjoying a fine pale ale for his own wedding celebration. This one retains the malt focus of a brown ale, unlike many other pale ales, and is as memorable as Ramsay and his own interesting focuses. (
A Dance with Dragons
, Chapter 37 — The Prince of Winterfell)

For 5.5 gallons at 1.038 OG, 6 SRM, 13 IBUs, 3.2 percent ABV; 60-minute boil

Malt/Grain/Sugar:

6.00 pounds Maris Otter Ale Malt

1.00 pound Thomas Fawcett Oat Malt

0.50 pound Scottish Crystal 35L

0.50 pound Turbinado (“Raw”) Sugar

0.25 pound Belgian Aromatic Malt

Extract (for 5 pounds of Maris Otter Malt):

4.0 pounds Pale Liquid Malt Extract (LME) (Maris Otter Preferable)

Hops:

0.25 ounce Wye Target (10.4 percent AA) Pellet for 60 minutes

0.12 ounce Challenger (7.1 percent AA) Pellet for 30 minutes

Other Ingredients:

1 tablet Whirlfloc (or 1 teaspoon Irish Moss) added at 20 minutes

Yeast:

Wyeast 1275 Thames Valley/Wyeast 1318 London Ale III

Saccharification Rest 152°F 60 minutes

1. Follow the Single-Infusion Brew Process (see
   Appendix A
   ).
   
2. Fermentation should take less than a week. Allow the yeast to drop clear (or crash) and package. Carbonate at a lower volume, as mild is not meant to be gassy!
   

Targaryen Dragon Mead

Before she meets Khal Drogo, Daenerys Stormborn is a young girl filled with doubt and fear. A fine mead fit for a dragon helps soothe her in this time of pressure. The dragon mead offered here is a tasty hybrid of a traditional mead and beer. Normally made as a brown barleywine, the basis of this brew is wheat and unforgettably distinct Tupelo honey. Strong, sweet, and fiercely independent from expectations, this brew well characterizes the rebirth of Targaryen leadership. (
A Game of Thrones
, Chapter 3 — Daenerys)

For 5.5 gallons at 1.120, 3.4 SRM, 27.0 IBUs, 14.0 percent ABV; 60-minute boil

Malt/Grain/Sugar:

6.0 pounds Wheat Malt

4.0 pounds Pilsner Malt

0.5 pound Cara-Pils Malt

10.00 pounds Tupelo Honey

Extract (for 6 pounds of Wheat Malt and 4 pounds of Pilsner Malt):

8.0 pounds Wheat Liquid Malt Extract (LME)

Hops:

2.0 ounces Tettnanger Tettnang (4.3 percent AA) Pellet for 60 minutes

Other Ingredients:

1 tablet Whirlfloc

1 tablespoon Yeast Nutrient

Yeast:

Red Star Cotes de Blanc White Wine Yeast

Saccharification Rest 150°F 60 minutes

1. Follow the Single-Infusion Brew Process (see
   Appendix A
   ).
   
2. Add the honey at the very end of the boil to preserve the aromatics.
   

Note:
These instructions assume basic knowledge of brewing techniques. For deeper instruction, visit your local homebrew shop.

Single-infusion mash is the simplest and most versatile Mash Schedule used extensively in the British and American brewing worlds. This mash regimen takes advantage of the complete conversion of modern barley malt. Before developing better strains of barley and malting techniques, more complicated mash regimens were needed to convert the mash.

Single-Step-Infusion Mash

1. Measure out water based on the amount of malt you’re using. Typically you’ll use 1.25 quarts per pound of malt. (So, for 10 pounds of malt you’ll use 12.5 quarts of water.) This is your strike water. In a separate vessel, measure an equal or greater volume of water. This is called your sparge water.
   
2. Heat the strike water to approximately 12°F above the desired mash rest temperature specified in the recipe. (For instance, heat to 164°F for a mash rest of 152°F.) Also heat the sparge water to 170°F.
   
3. Mix your grains thoroughly into the strike water, and stir to break up any clumps. Rest for 10 minutes and take a temperature. Adjust with cold or hot water (or direct heat in a pot) to settle to the rest temperature. This is your mash.
   
4. After 60 minutes, slowly drain out a quart of cloudy grainy liquid from the strike water (this runoff is called wort). Gently pour the wort back into the mash. Continue this process until the wort runs clear.
   
5. Divert the clear wort to a boil kettle, and continue to top off the mash with hot sparge water until the water stays approximately 1 inch above the grain bed. This process is called sparging.
   
6. Collect 5 gallons of wort in the boil kettle, then stop adding sparge water. Continue to collect wort until the boil kettle contains the target volume plus 1 gallon for every 60 minutes of boiling (for example, you’ll need 6.5 gallons in the boil kettle for a 5.5-gallon recipe boiled for one hour). Let mash cool. Bring beer in boil kettle to a boil.
   
7. Once beer boils, begin timing your boil and add hops as specified in the recipe. For instance, add the 60-minutes hops when 60 minutes are remaining in the boil. (This is typically the start of the boil, but some recipes do specify longer boils of 75 to 120 minutes. Once the water boils, start counting down and when you hit 60, add the hops.)
   
8. At boil’s end, add any last-minute hop additions. Vigorously stir the pot to create a whirlpool effect, place the lid on, and wait 10 minutes. Chill the beer to 60°F to 75°F with a chiller.
   
9. Transfer the beer to the fermenter. Take a gravity sample with a hydrometer and record. Add aeration or oxygenation and then pitch yeast.
   
10. Refer to the Fermentation and Packaging section of this appendix to finish brew.
    

Older malts and the few undermodified malts left on the market require more complicated mash rests. Belgian breweries often employ a multistep mash to encourage more attenuative worts. Make sure you are comfortable with the Single-Step-Infusion Mash process before trying a multistep brew, as they are more complicated and advanced.

Multistep Mash Instructions

1. Begin as in the Single-Infusion process. Complete your first rest at the lower temperature (up to Step 3).
   
2. Begin to raise the mash temperature by infusion. Refer to Calculations in this appendix to determine the amount of water needed to raise the temperature of the mash from the first rest temperature to the next one.
   
3. Repeat Step 2 for as many rests as required. When the last rest is completed, resume the Single-Infusion Process at Step 4.
   

1. For most normal-gravity beers, allow the beer to ferment in primary for a week or two until the gravity is no longer changing. Fermentation temperature should be varied to the optimum values indicated by the yeast manufacturer.
   
2. To bottle, clean and sanitize fifty-four 12-ounce bottles.
   
3. Prepare a sugar solution of
   ³
   ⁄
   ₄
   cup (approx 4.5 ounces by weight) priming (corn) sugar and
   ³
   ⁄
   ₄
   cup filtered water. Boil for 10 to 15 minutes and add to sanitized bottling bucket.
   
4. Siphon beer into bottling bucket (also known as racking) to mix sugar solution thoroughly.
   
5. Fill each bottle to approximately 1.5 to 2 fingers’ width from the top and cap.
   
6. Store bottles in the seventies for two weeks. Chill one bottle and check the carbonation level. Wait one more week if carbonation is not as desired.
   

Strike Water Temperature = (Mash
_Factor
– Grain
_Factor
)/ Volume
_{Gallons Water}

Example:
Find the temperature needed for a mash with 10 pounds of grain, 12 quarts of strike water, and a desired rest temperature of 153°F

Weight
_Grain
= 10 pounds

Temperature
_Grain
= 70°F

Volume
_{Gallons Strike Water}
= 3.0 gallons

Temperature
_Mash
= 153°F

Mash
_{Specific Heat}
= (10 × 0.05) + 3

Mash
_Factor
= 3.5 × 153 = 535.5

Grain
_{Specific Heat}
= 10 × 0.05 = 0.5

Grain
_Factor
= 0.5 × 70 = 35

Strike Water Temperature = (535.5 – 35) / 3 = 166.8°F

How much boiling water is needed raise a mash to the next temperature? The equation depends on the differences in temperature between known temps.

Temperature
_Mash-Grain
= Temperature
_Mash
– Temperature
_Grain

Temperature
_Mash-Strike
= Temperature
_Mash
– Temperature
_{Strike Water}

Temperature
_Boil-Mash
= Temperature
_BoilingWater
– Temperature
_Mash

Total Heat
_Grain
= Grain
_{Specific Heat}
× Temperature
_Mash-Grain

Total Heat
_{Strike Water}
= Volume
_{Gallons Strike Water}
× Temperature
_Mash-Strike

Volume
_{Boiling Water}
= (Total Heat
_Grain
+ Total Heat
_{Strike Water}
) / Temperature
_Boil-Mash

Example:
Boost the previous mash to 168°F with boiling water (210°F for heat loss).

Temperature
_Mash
= 168°F

Temperature
_Mash-Grain
= 168°F – 70°F = 98°F

Temperature
_Mash-Strike
= 168°F – 166.8°F = 1.2°F

Temperature
_Boil-Mash
= 210°F – 168°F = 42°F

Total Heat
_Grain
= 0.5 × 98°F = 49°F

Total Heat
_{Strike Water}
= 3.0 gallons × 1.2°F = 3.6

Volume
_{Boiling Water}
= (49 + 3.6 ) / 42 = 1.25 gallons

In a world connected by ancient roads, ocean passages, and sharp tradesmen, food travels widely — for a price. A meal enjoyed at a pub is likely a good example of local fare, but a king’s banquet may also boast the bounty of his allies abroad and costly delights from exotic realms.