Microbrewed Adventures - Charles Papazian [130]
Split the 5-gallon (19 l) batch evenly between two fermenters.
Pitch one culture of yeast into each fermenter 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 each primary to two different secondary fermenters, add dry hop pellets and additional spices and let finish for another week.
When complete, blend the two batches into one. Prime with sugar and bottle or keg when complete.
NEW WISCONSIN APPLE/RASPBERRY/CHERRY BEER
TARGET ORIGINAL GRAVITY: 1.050 (12.5 B)
APPROXIMATE FINAL GRAVITY: 1.014 (3.5 B)
IBU: ABOUT 16
APPROXIMATE COLOR: INDICATIVE OF FRUIT USED
ALCOHOL: 4.8–5% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)—you will need 6.5 gallon (25 l)–size fermenters
7.5 lbs.: (3.4 kg) 2-row pale malt
1 lb.: (454 g) crystal malt (10-L)
8 oz.: (225 g) 2-row pale malt—for the sour mash
10 lbs.: (4.54 kg) fresh or frozen raspberries or full-flavored cherries or 1 gallon (4 l) of fresh apple juice
¾ oz.: (21 g) Mt. Hood hops 6% alpha (4.5 HBU/126 MBU)—60 minutes boiling
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 8.5 quarts (8.1 l) of 140-degree F (60 C) water to the crushed grains (except the sour-mash pale malt), stir, stabilize and hold the temperature at 132 degrees F (53 C) for 30 minutes. Add 4 quarts (3.8 l) of boiling water, add heat to bring temperature up to 155 degrees F (68 C) and hold for about 30 minutes.
To make the sour mash: Transfer the full mash into an odorless, sanitized, food-grade, 5-gallon (19 l) bucket. Let the mash cool to 130–135 degrees F (54–57 C) and add the ½ pound of crushed malted barley. Stir to mix. Place a sheet of aluminum foil in contact with the surface to form a complete barrier from the air. Fit lid snugly on the pail. Insulate the pail on all sides with a sleeping bag and/or blankets to help maintain warm temperatures and promote lactic bacterial activity and souring. The lactobacillus will sour the mash and will be noticeable after about 15 hours. Fifteen to 24 hours should be adequate for your first experiment with this process. More time will produce more sourness.
After the souring process, open the container (it will smell quite foul), remove the aluminum foil and skim any scum from the surface and discard. Heat the mash to 160 degrees F (71 C) and then transfer the sour mash to a lauter-tun, drain and sparge with 4 gallons (15.2 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 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 6.5-gallon (25l) secondary fermenter and add crushed fresh fruit, thawed frozen fruit or 1 gallon of apple juice to the secondary fermenter. Continue fermenting for another 7 to 10 days at 70 degrees F (21 C). Rack a third time into a third fermenter, while separating and discarding the used fruit. When fermentation has stopped, rack a fourth time into a clean fermenter and if you have the capability, “cellar” the beer at about 55 degrees F (12.5 C) for 1 to 3 weeks.
Prime with