Microbrewed Adventures - Charles Papazian [124]
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 1 week.
Prime with sugar and bottle or keg when your priorities are clear.
JOHN 1981—A HOMEBREWED VERSION OF CHARLIE 1981
TARGET ORIGINAL GRAVITY: 1.075 (18.2 B)
APPROXIMATE FINAL GRAVITY: 1.014 (3.5 B)
IBU: ABOUT 75
APPROXIMATE COLOR: 14 SRM (28 EBC)
ALCOHOL: 8.2% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
5.5 lbs.: (2.5 kg) 2-row pale malt
5.5 lbs.: (2.5 kg) Munich malt
1.5 lbs.: (680 g) crystal malt (40-L)
1 oz.: (28 g) Horizon hops 10% alpha (10 HBU/280 MBU)—60 minutes boiling
1 oz.: (28 g) Sterling hops 6% alpha (6 HBU/128 MBU)—60 minutes boiling
1 oz.: (28 g) Amarillo hops 8% alpha (8 HBU/224 MBU)—30 minutes boiling
2.5 oz.: (70 g) Amarillo hop pellets—dry hopping
¼ tsp. (1 g) powdered Irish moss
Culture “pac-man” yeast from a bottle-conditioned Rogue Ale, Wyeast Irish Ale yeast #1084, White Labs Dry English Ale yeast WLP007 or California Ale yeast WLP001
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 12.5 quarts (12 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 6 quarts (5.7 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. 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 complete.
Malt Extract Recipe for 5 gallons (19 l)
9 lbs.: (4 kg) amber malt extract syrup or 7.25 lbs. (3.3 kg) amber dried malt extract
1.5 lbs.: (680 g) crystal malt (30-L)
1.5 oz.: (42 g) Horizon hops 10% alpha (15 HBU/420 MBU)—60 minutes boiling
1.5 oz.: (42 g) Sterling hops 6% alpha (9 HBU/252 MBU)—60 minutes boiling
1.5 oz.: (42 g) Amarillo hops 8% alpha (12 HBU/336 MBU)—30 minutes boiling
2.5 oz.: (70 g) Amarillo hop pellets—dry hopping
¼ tsp.: (1 g) powdered Irish moss
Culture “pac-man” yeast from a bottle-conditioned Rogue Ale, Wyeast Irish Ale yeast #1084, White Labs Dry English Ale yeast WLP007 or California Ale yeast WLP001
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
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