Microbrewed Adventures - Charles Papazian [111]
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). 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 Sierra Nevada Pale Ale was fully bottle conditioned, just like your homebrew.
Malt Extract Recipe for 5 gallons (19 l)
6.5 lbs.: (3 kg) American light malt extract syrup
8 oz.: (225 g) American crystal malt (10-L)
1 oz.: (28 g) Cluster hops 7.5% alpha (7.5 HBU/210 MBU)—60 minutes boiling
1 oz.: (28 g) Cascade hops 5% alpha (5 HBU/140 MBU)—30 minutes boiling
¾ oz.: (21 g) Tettnanger hops (Santiam may be substituted) 4.5% alpha (3.4 HBU/95 MBU)—30 minutes boiling
½ oz.: (14 g) Cascade hops—1 minute boiling
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
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 cluster hops. Heat to boiling.
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.
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.
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 Sierra Nevada Pale Ale was fully bottle conditioned, just like your homebrew.
ORIGINAL PYRAMID WHEATEN ALE
TARGET ORIGINAL GRAVITY: 1.045 (11 B)
APPROXIMATE FINAL GRAVITY: 1.008 (2 B)
IBU: ABOUT 25
APPROXIMATE COLOR: 7 SRM (14 EBC)
ALCOHOL: 4.5% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
3.25 lbs.: (1.5 kg) American 2-row pale malt
3 lbs.: (1.36 kg) American wheat malt
1 lb.: (454 g) crystal malt (10-L)
1 oz.: (28 g) Cascade hops 5% alpha (5 HBU/140 MBU)—120 minutes boiling
¼ oz.: (7 g) Perle hops 8% alpha (2 HBU/56 MBU)—15 minutes boiling
½ oz.: (14 g) Perle hops—1 minute boiling
¼ tsp.: (1 g) powdered Irish moss
English ale yeast
¾ cup: (175 ml measure) corn sugar (priming bottles)