Microbrewed Adventures - Charles Papazian [123]
Prime with sugar and bottle or keg when complete.
TELLURIDE INDIA PALE ALE
TARGET ORIGINAL GRAVITY: 1.058 (14.5 B)
APPROXIMATE FINAL GRAVITY: 1.014 (3.5 B)
IBU: ABOUT 50
APPROXIMATE COLOR: 15 SRM (30 EBC)
ALCOHOL: 6% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
7.75 lbs.: (3.5 kg) pale malt
1 lb.: (454 g) crystal malt (20-L)
8 oz.: (225 g) biscuit malt
4 oz.: (113 g) Belgian Special-B malt
½ oz.: (14 g) Centennial hops 10% alpha (5 HBU/140 MBU)—60 minutes boiling
¾ oz.: (21 g) Willamette hops 5% alpha (3.8 HBU/105 MBU)—60 minutes boiling
½ oz.: (14 g) Galena hops 12% alpha (6 HBU/168 MBU)—30 minutes boiling
1 oz.: (28 g) Cascade hops—1 minute boiling
½ oz.: (14 g) Cascade hop pellets—dry hopping
¼ tsp.: (1 g) powdered Irish moss
English or American-type ale 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 4.5 quarts (4.3 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 60-minute hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 30 minutes remain, add the 30-minute hops. When 10 minutes remain, add the Irish moss. When 1 minute remains, add the 1-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 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 1 week.
Prime with sugar and bottle or keg when your priorities are clear.
Malt Extract Recipe for 5 gallons (19 l)
6.5 lbs.: (3 kg) light malt extract syrup or 5.2 lbs. (2.36 kg) light dried malt extract
1 lb.: (454 g) crystal malt (20-L)
8 oz.: (225 g) home-toasted pale malt
4 oz.: (113 g) Belgian Special-B malt
¾ oz.: (21 g) Centennial hops 10% alpha (7.5 HBU/210 MBU)—60 minutes boiling
1 oz.: (28 g) Willamette hops 5% alpha (5 HBU/140 MBU)—60 minutes boiling
½ oz.: (14 g) Galena hops 12% alpha (6 HBU/168 MBU)—30 minutes boiling
1 oz.: (28 g) Cascade hops—1 minute boiling
½ oz.: (14 g) Cascade hop pellets—dry hopping
¼ tsp.: (1 g) powdered Irish moss
English or American-type 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 60-minute hops. Bring to a boil.
The total boil time will be 60 minutes. When 30 minutes remain, add the 30-minute hops. When 10 minutes remain, add the Irish moss. When 1 minute remains, add the 1-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