Microbrewed Adventures - Charles Papazian [119]
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 if you have the capability, “lager” the beer at temperatures between 35 and 45 degrees F (1.5–7 C) for 3 to 6 weeks.
Prime with sugar and bottle or keg when complete.
MASTERBREWERS CELEBRATION LIGHT LAGER
TARGET ORIGINAL GRAVITY: 1.046 (11.5 B)
APPROXIMATE FINAL GRAVITY: 1.008 (2 B)
IBU: ABOUT 27
APPROXIMATE COLOR: 7 SRM (14 EBC)
ALCOHOL: 5% BY VOLUME
Mash/Extract Recipe for 5 gallons (19 l)
2 lbs.: (908 g) 6-row pale malt
8 oz.: (225 g) home-toasted 6-row pale malt
8 oz.: (225 g) Cara Pils malt
4 lbs.: (1.82 kg) extra-light malt extract syrup
1.5 oz.: (42 g) Willamette hops 5% alpha (7.5 HBU/210 MBU)—60 minutes boiling
½ oz.: (14 g) Cascade hops—5 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 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.
Heat 3 quarts (3 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.
To the sweet extract you have just produced, add more water, 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 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). 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 if you have the capability, “lager” the beer at temperatures between 35 and 45 degrees F (1.5–7 C) for 3 to 6 weeks.
Prime with sugar and bottle or keg when complete.
KLIBBETY JIBBIT
TARGET ORIGINAL GRAVITY: 1.046 (11.5 B)
APPROXIMATE FINAL GRAVITY: 1.010 (2.5 B)
IBU: ABOUT 29
APPROXIMATE COLOR: 4 SRM (8 EBC)
ALCOHOL: 4.8% BY VOLUME
6 lbs.: (2.7 kg) 6-row pale malt
1.5 lbs.: (680 g) flaked corn
¾ oz.: (21 g) German Northern Brewers hops 8% alpha (6 HBU/168 MBU)—60 minutes boiling
1 oz.: (28 g) Czech Saaz hops 3% alpha (3 HBU/84 MBU)—20 minutes boiling
½ oz.: (14 g) German Hersbrucker-Hallertauer hops—2 minutes boiling
¼ oz.: (7 g) crystal hop pellets—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 7.5 quarts (7.1 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 3.75 quarts (3.6 l)