Microbrewed Adventures - Charles Papazian [138]
3 oz.: (84 g) Czech Saaz hops 3% alpha (9 HBU/252 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
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, 6 oz. (168 g) spruce tips and 90-minute hops. Bring to a 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.
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.
SAM ADAMS TRIPLE BOCK HOMEBREW
EQUIVALENT TARGET ORIGINAL GRAVITY: 1.171 (40 B)
APPROXIMATE FINAL GRAVITY: 1.035 (9 B)
IBU: 39
COLOR: 36 SRM (72 EBC)
ALCOHOL: 18% BY VOLUME
Malt Extract Recipe for 5 gallons (19 l)
20 lbs.: (9 kg) very light malt extract syrup or 16 lbs. (7.3 kg) light dried malt extract
3 lbs.: (1.36 kg) maple syrup
2 lbs.: (908 g) crystal malt (60-L)
3 oz.: (84 g) Hallertauer hops—120 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
6.5 ml: enzymes: amyloglucosidase, such as AMG3001; an alpha amylase enzyme such as termamyl can also be helpful
23 g: Safale brand dried ale yeast
23 g: Saflager brand dried lager yeast White Labs Super High Gravity ale yeast WLP099
23 g: Pries de Mousse champagne yeast
5 g: distillers’ yeast
¼ g: zinc-fortified yeast such as Servomyces or 1½ Servomyces tablets
1½ cups: (360 ml) toasted (American) oak chips
2 cups: (500 ml) bourbon whiskey, port and sherry blend
½ cup: (115 ml measure) corn sugar (priming bottles)
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 4.5 lbs (2 kg) malt extract and all of the maple syrup, all hops, and water necessary for a total volume of 4 gallons (15l). Bring to a boil. Take care to avoid boil-over.
The total boil time will be 120 minutes. When 10 minutes remain, add the Irish moss and Servomyces (zinc-fortified yeast). After a total wort boil of 120 minutes, turn off the heat.
Immerse the covered pot of wort in a cold-water bath and let sit for 30 to 60 minutes, or however long it takes to reduce the temperature to about 70 degrees F (21 C). This could be the time it takes to have a few homebrews.
Then strain out and sparge hops and direct the hot wort into a sanitized fermenter. Make the extra effort to aerate the cooled wort as much as possible. Bring the total volume to 3.5 gallons (13.3 l) with additional cold water if necessary. Aerate the wort very well.
Rehydrate one-third each of the Safale, Saflager and champagne dried yeast in one pint (16 oz., or 475 ml) of boiled and cooled water at about 85 degrees F (30 C). This will