Microbrewed Adventures - Charles Papazian [133]
TARGET ORIGINAL GRAVITY: 1.046 (11.5 B)
APPROXIMATE FINAL GRAVITY: 1.010 (2.5 B)
IBU: ABOUT 14
APPROXIMATE COLOR: 4 SRM (8 EBC)
ALCOHOL: 4.8% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
6 lbs.: (2.7 kg) 2-row pale malt
12 oz.: (340 g) white wheat (not malted)
8 oz.: (225 g) Briess Carapils malt
6 oz.: (168 g) German sauer malt
0.1 oz.: (3 g) Styrian Goldings hops 4% alpha (0.4 HBU/11.2 MBU)—75 minutes boiling
0.1 oz.: (3 g) Magnum hops 14% alpha (1.4 HBU/31 MBU)—75 minutes boiling
½ oz.: (14 g) Styrian Goldings hops 4% alpha (2 HBU/56 MBU)—30 minutes boiling
½ oz.: (14 g) Styrian Goldings—5 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
White Labs British Ale yeast WLP005
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 7.5 quarts (7.1 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 3.75 quarts (3.6 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 (75C), 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 75-minute hops and bring to a full and vigorous boil.
The total boil time will be 75 minutes. When 30 minutes remain, add the 30-minute hops. When 10 minutes remain, add the Irish moss. When 5 minutes remain, add the 5-minute hops. After a total wort boil of 75 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 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.
Mash/Extract Recipe for 5 gallons (19 l)
3 lbs.: (1.36 kg) very light malt extract syrup or 2.4 lbs. (1.1 kg) very light dried malt extract
1.5 lbs.: (680 g) wheat malt extract syrup
1.5 lbs.: (680 g) 2-row pale malt
8 oz.: (225 g) Briess Carapils malt
6 oz.: (168 g) German sauer malt
0.25 oz.: (7 g) Styrian Goldings hops 4% alpha (1 HBU/28 MBU)—75 minutes boiling
0.14 oz.: (4 g) Magnum hops 14% alpha (2 HBU/56 MBU)—75 minutes boiling
½ oz.: (14 g) Styrian Goldings hops 4% alpha (2 HBU/56 MBU)—30 minutes boiling
½ oz.: (14 g) Styrian Goldings—5 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
White Labs British Ale yeast WLP005
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
Heat 2.5 quarts (2.4 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 75-minute hops and bring to a boil.
The total boil time will be 75 minutes. When 30 minutes remain, add the 30-minute hops. When 10 minutes remain, add the Irish moss. When 5 minutes remain, add the 5-minute hops. After a total wort boil of 75 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