Microbrewed Adventures - Charles Papazian [116]
Prime with sugar and bottle or keg when complete. The original Boulder Christmas Stout was fully bottle conditioned, just like your homebrew.
SAMUEL ADAMS 1880
TARGET ORIGINAL GRAVITY: 1.052 (13 B)
APPROXIMATE FINAL GRAVITY: 1.016 (4 B)
IBU: ABOUT 32
APPROXIMATE COLOR: 6–7 SRM (12–14 EBC)
ALCOHOL: 4.9% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
8.5 lbs.: (3.9 kg) German 2-row pilsener malt
4 oz.: (113 g) crystal malt (60-L)
1.1 oz.: (30 g) German Hallertau-Mittelfrueh hop pellets if available, or substitute German Hersbrucker Hallertau hop pellets 3.5% alpha (4.3 HBU/120 MBU)—120 minutes boiling
2/3 oz.: (18 g) German Tettnanger hop pellets if available, or substitute Santiam hop pellets 4% alpha (2.4 HBU/67 MBU)—120 minutes boiling
½ oz.: (14 g) German Hallertau-Mittelfrueh hop pellets if available, or substitute German Hersbrucker Hallertau hop pellets—5 minutes boiling
½ oz.: (14 g) German Tettnanger hop pellets if available, or substitute Santiam hops—5 minutes boiling
½ oz.: (14 g) crystal hop pellets 5.5% alpha—dry hopping
½ oz.: (14 g) German Hallertau-Mittelfrueh hop pellets if available, or substitute German Hersbrucker Hallertau hops pellets 5.5% alpha—dry hopping
¼ tsp.: (1 g) powdered Irish moss
Pilsener-type lager yeast
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 9 quarts (8.6 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 4 quarts (4 l) of boiling water, add heat to bring temperature up to 155 degrees F (68 C) and hold for about 30 minutes. Then raise temperature to 167 degrees F (75 C), lauter and sparge with 3.5 gallons (13.5 l) of 170-degree F (77 C) water. Collect about 5.5 gallons (21 l) of runoff. Add 120-minute hops and bring to a full and vigorous boil.
The total boil time will be 120 minutes. When 10 minutes remain, add the Irish moss. When 5 minutes remain, add the 5-minute hops. After a total wort boil of 120 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). Once visible signs of fermentation are evident, ferment at about 55 degrees F (12.5 C) for about 1 week, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter and add the hop pellets for dry hopping. If you have the capability, “lager” the beer at temperatures between 35 and 45 degrees F (1.5–7 C) for 5 weeks.
Prime with sugar and bottle or keg when complete.
Malt Extract Recipe for 5 gallons (19 l)
7 lbs.: (3.2 kg) very light malt extract syrup
4 oz.: (113 g) crystal malt (60-L)
1.5 oz.: (42 g) German Hallertau-Mittelfrueh hop pellets if available, or substitute German Hersbrucker Hallertau hop pellets 3.5% alpha (5.3 HBU/147 MBU)—120 minutes boiling
¾ oz.: (21 g) German Tettnanger hop pellets if available, or substitute Santiam hop pellets 4% alpha (3 HBU/84 MBU)—120 minutes boiling
½ oz.: (14 g) German Hallertau-Mittelfrueh hop pellets if available, or substitute German Hersbrucker Hallertau hop pellets—5 minutes boiling
½ oz.: (14 g) German Tettnanger hop pellets if available, or substitute Santiam hops—5 minutes boiling
½ oz.: (14 g) crystal hop pellets 5.5% alpha—dry hopping
½ oz.: (14 g) German Hallertau-Mittelfrueh hop pellets if available, or substitute German Hersbrucker Hallertau hop pellets 5.5% alpha—dry hopping
¼ tsp.: (1 g) powdered Irish moss
Pilsener-type lager yeast
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups