Microbrewed Adventures - Charles Papazian [132]
¼ tsp.: (1 g) powdered Irish moss
Wyeast Irish Ale yeast #1084 or White Labs California Ale yeast WLP001
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 11 quarts (10.5 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 5.5 quarts (5.2 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. Bring to a boil, add the first increment of hop pellets and begin timing. Every 5 minutes, add another increment of hops until you have boiled a full 65 minutes, adding the final dose of hops at 0 minutes.
When 10 minutes remain, add the Irish moss. After a total wort boil of 65 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 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.
Malt Extract Recipe for 5 gallons (19 l)
8.25 lbs.: (3.7 kg) light malt extract syrup or 6.6 lbs. (3 kg) light dried malt extract
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
1 oz.: (28 g) Warrior pellet hops 16% alpha—2-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
¼ tsp.: (1 g) powdered Irish moss
Wyeast Irish Ale yeast #1084 or White 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 in 2 gallons (7.6 l) of 150-degree F (68 C) water and let steep for 30 minutes. Then strain out (and rinse with 3 quarts [3 l] hot water) and discard the crushed grains, reserving the approximately 2.5 gallons (9.5 l) of liquid to which you will now add malt extract and bring to a boil. When boiling commences, add the first increment of hop pellets and begin timing. Every 5 minutes add another increment of hops until you have boiled a full 65 minutes, adding the final dose of hops at 0 minutes.
When 10 minutes remain, add the Irish moss. After a total wort boil of 65 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.
FLYING FISH BABY SAISON FARMHOUSE ALE
Adapted from