Microbrewed Adventures - Charles Papazian [127]
Now add post-boil hop-back hops on top of your clean and sanitized screen in your lauter tun. Pass the hot wort through this bed of hops and through your counter-flow wort chiller and on into your sanitized fermenter. Sparge hops if necessary to bring total volume to 5 gallons (19 l). 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 secondary fermenter hops. Continue secondary fermentation at 70 degrees F (21 C) for 4 to 5 days more. If you have the capability, begin cellaring the beer by dropping the temperature 10 degrees F (about 6 C) per day until temperature is down to 36 degrees F (2 C). Cellar at this temperature for 7 to 10 days.
Prime with sugar and bottle. If kegging, you may add optional keg hops to your keg by placing them in a sanitized hop bag (nylon stockings can work well) and then into your keg. Prime and let naturally carbonate at 70 degrees F (21 C) for 3 to 5 days or until carbonated.
What can one say but “hop whompus?” and thank you, Jeff Bagby.
Malt Extract Recipe for 5 gallons (19 l)
10.5 lbs.: (4.8 kg) light malt extract syrup or 8.4 lbs. (3.8 kg) light dried malt extract
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
3.5 oz.: (98 g) Amarillo whole hops 8% alpha—steeping hops
2.75 oz.: (77 g) Centennial whole hops 7.7% alpha—steeping hops
1 oz.: (28 g) Liberty whole hops 4.5% alpha—steeping hops
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
2/3 oz.: (18 g) Centennial whole hops—keg hops
1/3 oz.: (9 g) Simcoe whole hops—keg hops
1.75 oz.: (49 g) Amarillo whole hops—keg hops
¼ tsp.: (1 g) powdered Irish moss
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 and mash hops in 2.5 gallons (9.5 l) of 150-degree F (68C) water and let steep for 30 minutes. Then strain out (and rinse with 3 quarts [3 l] hot water) and discard the crushed grains and hops, reserving the approximately 3 gallons (11.5 l) of liquid to which you will now add malt extract, first wort hops and 120-minute hops. Bring to a boil.
The total boil time will be 120 minutes. When 60 minutes remain, add the 60-minute hops. When 10 minutes remain, add the Irish moss. After a total wort boil of 120 minutes, turn off the heat and add steeping hops.
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 gallons (7.6 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 (21C). 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 secondary fermenter hops. Continue secondary fermentation at 70 degrees F (21 C) for 4 to 5 days more. If you have the