Microbrewed Adventures - Charles Papazian [115]
Prime with sugar and bottle or keg when complete.
1981 BOULDER CHRISTMAS STOUT
TARGET ORIGINAL GRAVITY: 1.073 (17.5 B)
APPROXIMATE FINAL GRAVITY: 1.016–1.020 (4–5 B)
IBU: ABOUT 41
APPROXIMATE COLOR: 45 SRM (90 EBC)
ALCOHOL: 7–7.5% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
10.5 lbs.: (4.8 kg) American 6-row pale malt
1 lb.: (454 g) crystal malt (40-L)
12 oz.: (340 g) roasted barley
4 oz.: (113 g) black patent malt
1.5 oz.: (42 g) German Hallertauer hops 5% alpha (7.5 HBU/210 MBU)—60 minutes boiling
½ oz.: (14 g) Cascade hops 5% alpha (2.5 HBU/70 MBU)—60 minutes boiling
¾ oz.: (21 g) Cascade hops 5% alpha (3.8 HBU/106 MBU)—5 minutes boiling
½ oz.: (14 g) German Hallertauer hops—5 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
English ale yeast
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 to mash the grains. Add 12.5 quarts (12 l) of 168-degree F (76 C) water to the crushed grain, stir, stabilize and hold the temperature at 152 degrees F (66.5 C) for 60 minutes. Then raise temperature to 167 degrees F (75 C), lauter and sparge with 4 gallons (15.2l) 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 10 minutes remain, add the Irish moss. When 5 minutes remain, add the 5-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 Boulder Christmas Stout was fully bottle conditioned, just like your homebrew.
Malt Extract Recipe for 5 gallons (19 l)
9 lbs.: (4.1 kg) American dark malt extract syrup
1 lb.: (454 g) crystal malt (40-L)
8 oz.: (225 g) roasted barley
2 oz.: (56 g) German Hallertauer hops 5% alpha (10 HBU/280 MBU)—60 minutes boiling
¾ oz.: (21 g) Cascade hops 5% alpha (3.8 HBU/106 MBU)—60 minutes boiling
¾ oz.: (21 g) Cascade hops 5% alpha (3.8 HBU/106 MBU)—5 minutes boiling
½ oz.: (14 g) German Hallertauer hops—5 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
English ale yeast
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 60-minute hops. Heat to boiling.
The total boil time will be 60 minutes. When 10 minutes remain, add the Irish moss. When 5 minutes remain, add the 5-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. 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