Microbrewed Adventures - Charles Papazian [110]
The total boil time will be 90 minutes. When 60 minutes remain, add the 60-minute hops. 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 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). 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.
Malt Extract Recipe for 5 gallons (19 l)
6.25 lbs.: (2.8 kg) light malt extract syrup or 5 lbs. (2.3 kg) dry light malt extract
¼ oz.: (7 g) Cluster hops 7.5% alpha (1.9 HBU/53 MBU)—90 minutes boiling
¼ oz.: (7 g) Galena (originally Eroica hops were used) hops 12% alpha (3 HBU/84 MBU)—60 minutes boiling
¾ oz.: (21 g) Oregon Fuggles hops 4% 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
Dissolve malt extract in 2 gallons (7.6 l) of water, add 90-minute hops and bring to a boil.
The total boil time will be 90 minutes. When 60 minutes remain, add the 60-minute hops. 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 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 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.
1982 ORIGINAL SIERRA NEVADA PALE ALE
TARGET ORIGINAL GRAVITY: 1.051 (12.5 B)
APPROXIMATE FINAL GRAVITY: 1.016 (4 B)
IBU: 38–40
APPROXIMATE COLOR: 7 SRM (14 EBC)
ALCOHOL: 4.5% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
8 lbs.: (3.6 kg) 2-row American pale malt
8 oz.: (225 g) American crystal malt (10-L)
¾ oz.: (21 g) Cluster hops 7.5% alpha (5.6 HBU/156 MBU)—60 minutes boiling
¾ oz.: (21 g) Cascade hops 5% alpha (3.8 HBU/105 MBU)—30 minutes boiling
½ oz.: (14 g) Tettnanger hops (Santiam may be substituted) 4.5% alpha (2.3 HBU/64 MBU)—30 minutes boiling
½ oz.: (14 g) Cascade hops—1 minute
½ oz.: (14 g) Tettnanger hops (Santiam may be substituted)—1 minute boiling
¼ tsp.: (1 g) powdered Irish moss
Wyeast American Ale yeast #1056
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
A one-step infusion mash is employed