Microbrewed Adventures - Charles Papazian [137]
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 90-minute hops and bring to a 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.
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 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.
ALASKAN WINTER SPRUCE OLD ALE
TARGET ORIGINAL GRAVITY: 1.066 (16 B)
APPROXIMATE FINAL GRAVITY: 1.016 (4 B)
IBU: ABOUT 27
APPROXIMATE COLOR: 17 SRM (34 EBC)
ALCOHOL: 6.5% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
4.5 lbs.: (2 kg) pale malt
2.5 lbs.: (1.15 kg) Munich malt
2 lbs.: (908 g) wheat malt
1 lb.: (454 g) crystal malt (40-L)
8 oz.: (225 g) Caramunich malt
8 oz.: (225 g) crystal malt (80-L)
8 oz.: (225 g) fresh Sitka or other spring spruce tips
2 oz.: (56 g) Czech Saaz hops 3% alpha (6 HBU/168 MBU)—90 minutes boiling
½ oz.: (14 g) Czech Saaz hops 3% alpha (1.5 HBU/42 MBU)—15 minutes boiling
¼ oz.: (7 g) German Hallertauer hop pellets—dry hopping
¼ tsp.: (1 g) powdered Irish moss
English or American-type 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 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. Add 90-minute hops and 6 oz. (168 g) spruce tips and bring to a full and vigorous boil.
The total boil time will be 90 minutes. When 15 minutes remain, add the 15-minute hops and 2 oz. (56 g) spruce tips. When 10 minutes remain, add the Irish moss. 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 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)
5 lbs.: (2.3 kg) wheat malt extract syrup
3 lbs.: (1.36 kg) light malt extract syrup or 2.4 lbs. (1.1 kg) light dried malt extract
12 oz.: (340 g) crystal malt (40-L)
8 oz.: (225 g) Caramunich malt
4 oz.: (113 g) crystal malt (80-L)
8 oz.: (225 g) fresh