Microbrewed Adventures - Charles Papazian [120]
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 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 4 to 8 weeks.
Prime with sugar and bottle or keg when complete.
Mash/Extract Recipe for 5 gallons (19 l)
2.5 lbs.: (1.15 kg) light malt extract syrup or 2 lbs. (0.9 kg) light dried malt extract
3 lbs.: (1.36 kg) 6-row pale malt
1.5 lbs.: (680 g) flaked corn
1 oz.: (28 g) German Northern Brewers hops 8% alpha (8 HBU/224 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
Heat 1.5 gallons (5.7 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 45 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 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.
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). 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 4 to 8 weeks.
Prime with sugar and bottle or keg when complete.
MILE-HIGH GREEN CHILE ALE
TARGET ORIGINAL GRAVITY: 1.051 (12.6 B)
APPROXIMATE FINAL GRAVITY: 1.012 (3 B)
IBU: ABOUT 35
APPROXIMATE COLOR: 9 SRM (18 EBC)
ALCOHOL: 5.1% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
7.5 lbs.: (3.4 kg) pale malt
1 lb.: (454 g) crystal malt (20-L)
½ oz.: (14 g) UK