Microbrewed Adventures - Charles Papazian [126]
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.
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 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.
JEFF BAGBY’S HOP WHOMPUS 2004
Adapted from a recipe and notes submitted by Jeff Bagby
TARGET ORIGINAL GRAVITY: 1.088 (21 B)
APPROXIMATE FINAL GRAVITY: 1.020 (5 B)
IBU: MATHEMATICALLY OFF THE CHARTS, BUT PROBABLY 90+
APPROXIMATE COLOR: 18 SRM (36 EBC)—RED
ALCOHOL: 9% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
NOTE: You will need a 10-gallon kettle, 10-gallon-size mash tun with screen, an additional 10-gallon vessel and a counter-flow-type wort chiller for this recipe. If you are brewing on a simpler system, adapt the hop additions to suit your system.
12.5 lbs.: (5.7 kg) 2-row pale malt
1.5 lbs.: (680 g) crystal malt (75-L)
8 oz.: (225 g) crystal malt (120-L)
2 oz.: (56 g) Liberty whole hops 4.5% alpha—mash hops
¾ oz.: (21 g) Centennial whole hops 7.5% alpha—mash hops
1.75 oz.: (49 g) Liberty hop pellets 5% alpha—first wort hopping
1 oz.: (28 g) Centennial hop pellets 9% alpha—120 minutes boiling
½ oz.: (14 g) Simcoe hop pellets 12% alpha—120 minutes boiling
1 oz.: (28 g) Amarillo hop pellets 8% alpha—60 minutes boiling
1 oz.: (28 g) Amarillo hop pellets 8% alpha—steeping hops
3.5 oz.: (98 g) Amarillo whole hops 8% alpha—post-boil hop-back
2.75 oz.: (77 g) Centennial whole hops 7.7% alpha—post-boil hop-back
1 oz.: (28 g) Liberty whole hops 4.5% alpha—post-boil hop-back
2/3 oz.: (18 g) Liberty hop pellets—secondary fermenter
2/3 oz.: (18 g) Centennial hop pellets—secondary fermenter
2/3 oz.: (18 g) Amarillo hop pellets—secondary fermenter
½ oz.: (14 g) Simcoe hop pellets—secondary fermenter
½ oz.: (14 g) Liberty whole hops—keg hops (optional)
2/3 oz.: (18 g) Centennial whole hops—keg hops (optional)
1/3 oz.: (9 g) Simcoe whole hops—keg hops (optional)
1.75 oz.: (49 g) Amarillo whole hops—keg hops (optional)
¼ tsp.: (1 g) powdered Irish moss
Wyeast Irish Ale yeast #1084, White Labs 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
Jeff Bagby
Jeff Bagby. Courtesy Brewers Association.
A step infusion mash is employed to mash the grains with the mash hops. Add 14.5 quarts (13.75 l) of 140-degree F (60 C) water to the mixed crushed grain and mash hops, stir, stabilize and hold the temperature at 132 degrees F (53 C) for 30 minutes. Add 7 quarts (6.2 l) of boiling water, add heat to bring temperature up to 155 degrees F (68 C) and hold for about 30 minutes. Add first wort hops to empty and clean brew kettle. Then raise temperature of mash to 167 degrees F (75 C), lauter (recirculate runoff until liquid is reasonably clear before adding to brew kettle) and sparge with 3.5 to 4 gallons (13.5–15 l) of 170-degree F (77 C) water. Collect about 7.5 gallons (28.5 l) of runoff. Add 120-minute hops and bring to a full and vigorous boil.
The total boil time will be 120 minutes. When 60 minutes