Microbrewed Adventures - Charles Papazian [118]
8 oz.: (225 g) home-toasted pale malt
1.5 oz.: (42 g) French Strisselspalt hops 3% alpha (4.5 HBU/126 MBU)—90 minutes boiling
¾ oz.: (21 g) Mt. Hood hops 6% alpha (4.5 HBU/126 MBU)—90 minutes boiling
½ oz.: (14 g) Santiam hops—5 minutes boiling
1/3 oz.: (10 g) Santiam hop pellets—dry hopping
¼ tsp.: (1 g) powdered Irish moss
German Altbier or German ale yeast
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
Spread 8 oz. of whole pale malt on a cookie sheet and toast in a moderate oven until you hear popping noises and smell the aroma of toasted malt. Do not toast to a dark brown. Cool this malt before crushing.
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 90-minute hops. Bring to a boil.
The total boil time will be 90 minutes. When 10 minutes remain, add the Irish moss. When 5 minutes remain, add the 5-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 add the hop pellets for dry hopping. If you have the capability, “cellar” the beer at about 55 degrees F (12.5 C) for about 2 weeks.
Prime with sugar and bottle or keg when complete.
MASTERBREWERS DOPPELBOCK
TARGET ORIGINAL GRAVITY: 1.074 (18 B)
APPROXIMATE FINAL GRAVITY: 1.016 (4 B)
IBU: ABOUT 25
APPROXIMATE COLOR: 36 SRM (72 EBC)
ALCOHOL: 7.7% BY VOLUME
Mash/Extract Recipe for 5 gallons (19 l)
2 lbs.: (908 g) 6-row pale malt
6 oz.: (168 g) home-toasted 6-row pale malt
6 oz.: (168 g) Munich malt
6 oz.: (168 g) Cara Pils malt
4 oz.: (113 g) crystal malt (20-L)
4 oz.: (113 g) chocolate malt
3 oz.: (84 g) black malt
6 lbs.: (2.7 kg) dark dried malt extract
1.25 oz.: (35 g) Brewers Gold hops 6% alpha (7.5 HBU/210 MBU)—60 minutes boiling
½ oz.: (14 g) Willamette hops 5% alpha (2.5 HBU/70 MBU)—20 minutes boiling
½ oz.: (14 g) Santiam hops—2 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
German or Bavarian-type lager yeast
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
Spread 6 oz. of whole pale malt on a cookie sheet and toast in a moderate oven until you hear popping noises and smell the aroma of toasted malt. Do not toast to a dark brown. Cool this malt before crushing.
Heat 1 gallon (3.8 l) water to 172 degrees F (77.5 C) and then add crushed grains to the water. Stir well to distribute heat. Temperature should stabilize at about 155 degrees F (68 C). Wrap a towel around the pot and set aside for about 45 minutes. Have a homebrew.
After 30 minutes, add heat to the mini-mash and raise the temperature to 167 degrees F (75 C). Then pass the liquid and grains into a strainer and rinse with 170-degree F (77 C) water. Discard the grains.
Add more water to the sweet extract you have just produced, bringing the volume up to about 2.5 gallons (9.5 l). Add malt extract and 60-minute hops and bring to a boil.
The total boil time will be 60 minutes. When 20 minutes remain, add the 20-minute hops. When 10 minutes remain, add the Irish moss. When 2 minutes remain, add the 2-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