Microbrewed Adventures - Charles Papazian [109]
A few notes about these recipes
I’ve adapted nearly all of the recipes to fit a 5-gallon (19 l) batch format.
Almost all recipes are presented in two versions: one using all-grain techniques and the second using malt-extract brewing techniques.
All hops are whole hops unless otherwise noted.
You may substitute hop pellets for whole hops, but the amounts are not equal when used for bittering long boils. Hops boiled for less than 10 minutes may be either whole or pellets in equal amounts. When converting bittering/long boiling hops, substitute 15 percent less Homebrew Bittering Units (see below) if using hop pellets rather than whole hops. For example, if the recipe calls for 10 HBU (280 MBU) using whole hops, you should use 15 percent less, or 8.5 HBU oz. (238 MBU), in pellet form. Read the recipes carefully; be careful not to assume measurements in ounces or grams. A whole-hop version of a particular variety may not be rated at the same alpha acid rated in pellet form.
In all-grain recipes I assume an 85 percent grain conversion efficiency, because this is what I usually obtain with the crush of my malt and the two-step infusion method used in most of these recipes. If your brewing system achieves less efficiency, you will need to increase the amount of grains proportionally.
HBU/MBU or Homebrew Bitterness Units
HBU = % alpha acid rating of hops multiplied by ounces = Homebrew Bittering Units
MBU = % alpha acid rating of hops multiplied by grams = Metric Bittering Units
Homebrew Bitterness Units: A method with which homebrewers can determine how much hops to use involves the concept of Homebrew Bitterness Units (HBU). In metric units it is expressed as Metric Bitterness Units (MBU).
Homebrew Bitterness Units = % alpha acid of hops multiplied by ounces of hops. This is a very useful concept when a recipe for a given volume of beer calls for, say, 2 ounces of 5 percent alpha acid Hallertauer hops, which is equal to 10 HBU. It is important to note the volume of beer being brewed when using Homebrew Bitterness Units as a measurement of hops.
1) If your Hallertauer hops are only 4 percent alpha acid, you will know to use:
10 HBU ÷ 4% = 2.5 oz. of hops
OR
2) If you wish to use another variety of hops, say Chinook hops at 10 percent alpha acid, you know to use:
10 HBU ÷ 10% = 1 oz. of Chinook hops
Similarly, for metric units, MBU = % alpha acid of hops multiplied by grams of hops. If 280 MBU are called for in a recipe, then:
1) If your Hallertauer hops are only 4 percent alpha acid, you will know to use:
280 MBU ÷ 4% = 70 g of hops
OR
2) If you wish to use another variety of hops, say Chinook hops at 10 percent alpha acid, you know to use:
280 MBU ÷ 10% = 28 g of Chinook hops
“ORIGINAL” BALLARD BITTER
TARGET ORIGINAL GRAVITY: 1.045 (11 B)
APPROXIMATE FINAL GRAVITY: 1.014 (3.5 B)
IBU: ABOUT 32
APPROXIMATE COLOR: 5 SRM (10 EBC)
ALCOHOL: 4% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
Ballard Bitter—Ya Sure Ya Betcha
7.5 lbs.: (3.4 kg) American 2-row pale malt
¼ oz.: (7 g) Cluster hops 7.5% alpha (1.9 HBU/53 MBU)—90 minutes boiling
¼ oz.: (7 g) Oregon Fuggles hops 4% alpha (1 HBU/28 MBU)—90 minutes boiling
¼ oz.: (7 g) Galena (originally Eroica hops were used) hops 12% alpha (3 HBU/84 MBU)—60 minutes boiling
½ oz.: (14 g) Cascade hops 5% alpha (2.5 HBU/70 MBU)—30 minutes boiling
½ oz.: (14 g) Cascade hops—1 minute boiling
½ oz.: (14 g) Oregon Fuggles—1 minute boiling
¼ tsp.: (1 g) powdered Irish moss
Wyeast Ringwood Ale yeast #1187 or White Labs Irish Ale yeast WLP004
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 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 and add heat to