Microbrewed Adventures - Charles Papazian [134]
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 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.
BROOKLYN’S ORIGINAL CHOCOLATE STOUT
Based on Steve Hindy’s original recipe
TARGET ORIGINAL GRAVITY: 1.052 (13 B)
APPROXIMATE FINAL GRAVITY: 1.014 (3.5 B)
IBU: ABOUT 28
APPROXIMATE COLOR: 52 SRM (104 EBC)
ALCOHOL: 5.2% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
7.75 lbs.: (3.5 kg) pale malt
1 lb.: (454 g) chocolate malt
4 oz.: (113 g) roasted barley
6 oz.: (168 g) black patent malt
1 oz.: (28 g) UK Fuggles hops 5% alpha (5 HBU/140 MBU)—60 minutes boiling
1.5 oz.: (42 g) Willamette hops 5% alpha (7.5 HBU/210 MBU)—10 minutes boiling
8 tsp.: (32 g) gypsum
¼ tsp.: (1 g) powdered Irish moss
Irish 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 9 quarts (8.6 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 4.5 quarts (4.3 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 the gypsum and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 10 minutes remain, add the Irish moss and the 10-minute hops. 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 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.
Malt Extract Recipe for 5 gallons (19 l)
6.5 lbs.: (3 kg) dark malt extract syrup or 5.2 lbs. (2.4 kg) dark dried malt extract
1 lb.: (454 g) chocolate malt
4 oz.: (113 g) roasted barley
4 oz.: (113 g) black patent malt
1.5 oz.: (42 g) UK Fuggles hops 5% alpha (7.5 HBU/210 MBU)—60 minutes boiling
1.5 oz.: (42 g) Willamette hops 5% alpha (7.5 HBU/210 MBU)—10 minutes boiling
8 tsp.: (32 g) gypsum
¼ tsp.: (1 g) powdered Irish moss
Irish ale yeast
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, gypsum and 60-minute hops. Bring to a boil.
The total boil time will be 60 minutes. When 10 minutes remain, add the Irish moss and 10-minute hops. 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