Microbrewed Adventures - Charles Papazian [131]
ALTERNATE METHOD: Instead of utilizing a sour mash, you may use the following grain formulation:
6.5 lbs.: (3.4 kg) 2-row pale malt
1 lb.: (454 g) crystal malt (10-L)
1 lb.: (454 g) German sauer malt
Do not carry out a sour mash procedure. 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 grain, 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. 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.
Mash/Extract Recipe for 5 gallons (19 l)
5.5 lbs.: (2.5 kg) light malt extract syrup or 4.4 lbs. (2 kg) light dried malt extract
1 lb.: (454 g) crystal malt (10-L)
1 lb.: (454 g) German sauer malt
10 lbs.: (4.54 kg) fresh or frozen raspberries or full flavored cherries or 1 gallon (4 l) of fresh apple juice
1 oz.: (28 g) Mt. Hood hops 6% alpha (6 HBU/168 MBU)—60 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
German or Bavarian-type lager yeast
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
Heat 2 quarts (2 l) water to 172 degrees F (77.5 C) and then add crushed grains to the water. Stir well to distribute heat. Temperature should stabilize at about 155 degrees F (68 C). Wrap a towel around the pot and set aside for about 45 minutes. Have a homebrew.
After 45 minutes, add heat to the mini-mash and raise the temperature to 167 degrees F (75 C). Then pass the liquid and grains into a strainer and rinse with 170-degree F (77 C) water. Discard the grains.
To the sweet extract you have just produced, add more water, bringing the volume up to about 2.5 gallons (9.5 l). Add malt extract and 60-minute hops and bring to a 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.
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 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 about 1 week.
Prime with sugar and bottle or keg when complete.
65-65-65-6.5 INDIA PALE ALE
TARGET ORIGINAL GRAVITY: 1.065 (16 B)
APPROXIMATE FINAL GRAVITY: 1.014 (3.6 B)
IBU: ABOUT 65
APPROXIMATE COLOR: 7 SRM (14 EBC)
ALCOHOL: 6.5% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
9.75 lbs.: (4.4 kg) pale malt
1.25 lbs.: (568 g) crystal malt (15-L)
All of the following hops are added as a blend in incrementally designated amounts over a period of 65 minutes at 5-minute intervals
½ oz.: (14 g) Warrior pellet hops 16% alpha—1-gram increments at 14 × 5-minute intervals
1 oz.: (28 g) Amarillo pellet hops 8% alpha—2-gram increments at 14 × 5-minute intervals
¾ oz.: (21 g) Simcoe pellet hops 12% alpha—1.5-gram increments at 14 × 5-minute intervals
5 g: each of Warrior, Amarillo and Simcoe hop pellets for dry hopping