Microbrewed Adventures - Charles Papazian [136]
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 apricot essence. 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.
WOLAVER’S ORGANIC OATMEAL STOUT
Adapted from a recipe submitted by Steve Parkes
TARGET ORIGINAL GRAVITY: 1.061 (15 B)
APPROXIMATE FINAL GRAVITY: 1.016 (4 B)
IBU: ABOUT 44
APPROXIMATE COLOR: 56 SRM (112 EBC)
ALCOHOL: 5.7% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
7 lbs.: (3.2 kg) organic Briess 2-row pale malt
1.5 lbs.: (680 g) organic roasted barley
12 oz.: (340 g) organic oats
12 oz.: (340 g) organic Munich malt
10 oz.: (280 g) organic crystal malt (120-L)
6 oz.: (168 g) organic wheat
¾ oz.: (21 g) Magnum hops 13% alpha (9.75 HBU/273 MBU)—90 minutes boiling
0.2 oz.: (3 g) Organic New Zealand Hallertau hop pellets 7% alpha (1.25 HBU/35 MBU)—30 minutes boiling
1 oz.: (28 g) Cascade hops—1-minute steep at end of boil
¼ tsp.: (1 g) powdered Irish moss
Irish ale yeast
¾ cup: (175 ml measure) organic sugar (priming bottles) or 0.33 cups (80 ml) organic sugar for kegging
A step infusion mash is employed to mash the grains. Add 11 quarts (10.5l) 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. Add 90-minute hops and bring to a full and vigorous boil.
The total boil time will be 90 minutes. When 30 minutes remain, add the 30-minute hops. When 10 minutes remain, add the Irish moss. When 1 minute remains, add the 1-minute hops. After a total wort boil of 90 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)
4.5 lbs.: (2 kg) amber (organic if available) malt extract syrup
8 oz.: (225 g) wheat malt extract syrup (organic if available)
2 lbs.: (908 g) organic Briess 2-row pale malt
1.5 lbs.: (680 g) organic roasted barley
12 oz.: (340 g) organic oats
10 oz.: (280 g) organic crystal malt (120-L)
1 oz.: (28 g) Magnum hops 13% alpha (13 HBU/364 MBU)—90 minutes boiling
0.2 oz.: (3 g) Organic New Zealand Hallertau hop pellets 7% alpha (1.25 HBU/35 MBU)—30 minutes boiling
1 oz.: (28 g) Cascade hops—1-minute steep at end of boil
¼ tsp.: (1 g) powdered Irish moss
Irish ale yeast
¾ cup: (175 ml measure) organic sugar (priming bottles) or 0.33 cups (80 ml) organic sugar for kegging
Heat 5 quarts (4.75 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.
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