Microbrewed Adventures - Charles Papazian [125]
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.
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 1 week.
Prime with sugar and bottle or keg when complete.
1447 BELGIUM ZWARTE ROSE ALE
TARGET ORIGINAL GRAVITY: 1.057 (14.5 B)
APPROXIMATE FINAL GRAVITY: 1.016 (4 B)
IBU: ABOUT 28
APPROXIMATE COLOR: 26 SRM (52 EBC)
ALCOHOL: 5.5% BY VOLUME
6 lbs.: (2.7 kg) Munich malt
1 lb.: (454 g) wheat malt
1 lb.: (454 g) oat malt
1 lb.: (454 g) crystal malt (120-L)
8 oz.: (225 g) Belgian Caramunich malt
1 oz.: (28 g) Styrian Goldings hops 5% alpha (5 HBU/140 MBU)—60 minutes boiling
1 oz.: (28 g) Mt. Hood hops 6% alpha (6 HBU/168 MBU)—20 minutes boiling
¼ oz.: (7 g) grains of paradise
2 oz.: (56 g) fresh unsprayed rose petals
¼ tsp.: (1 g) powdered Irish moss
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 20 minutes remain, add the 20-minute hops and grains of paradise. 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 rose petals. 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)
4.5 lbs.: (2 kg) amber malt extract syrup or 3.6 lbs. (1.6 kg) amber dried malt extract
2 lbs.: (908 g) wheat malt extract syrup
1 lb.: (454 g) crystal malt (120-L)
10 oz.: (280 g) Belgian caramunich malt
1.5 oz.: (42 g) Styrian Goldings hops 5% alpha (7.5 HBU/210 MBU)—60 minutes boiling
1 oz.: (28 g) Mt. Hood hops 6% alpha (6 HBU/168 MBU)—20 minutes boiling
¼ oz.: (7 g) grains of paradise
2 oz.: (56 g) fresh unsprayed rose petals
¼ tsp.: (1 g) powdered Irish moss
American-type ale yeast
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