Microbrewed Adventures - Charles Papazian [139]
Pitch the rehydrated yeast and the liquid high-alcohol yeast cultures when temperature of wort is about 70 degrees F (21 C). Also add 3.5 ml of enzymes. Ferment at about 70 degrees F (21 C) for about 1 to 3 weeks, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter.
Then add 5.5 lbs. (2.5 kg) malt extract to 3 quarts (3 l) water and boil for 30 minutes. Take care not to boil-over. Then cool, aerate and add the cooled wort and 1 ml of enzymes to fermenter. Rehydrate another 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 take about 20 minutes. Continue to ferment at 70 degrees F (21 C). When activity has slowed, rack once more to another fermenter.
Then add 5 lbs. (2.3 kg) malt extract to 2 quarts (2 l) water and boil for 30 minutes. During the final 10 minutes, add one half tablet of Servomyces. Then cool, aerate and add the cooled wort and 1 ml of enzymes to fermenter along with another rehydration of one-third each of the Safale, Saflager and champagne dried yeast in 1 pint (16 oz., or 475 ml) of boiled and cooled water at about 85 degrees F (30 C). This will take about 20 minutes. Continue to ferment at 70 degrees F (21 C). When activity has slowed, rack once more to another fermenter.
Then add the final 5 lbs. (2.3 kg) malt extract to 2 quarts (2 l) water and boil for 30 minutes. Cool, aerate and add the cooled wort and 1 ml of enzymes to fermenter and continue to ferment at 70 degrees F (21 C) until there is no active sign of fermentation at 70 degrees F (21 C).
Toast oak chips in a moderate-low oven until the chips begin to turn only slightly darker. Do not turn them dark brown. You can make your own toasted oak chips by simply putting them in a toaster oven at about 250 degrees F (121 C) for about 5 to 10 minutes. Add them to the aging beer. Lager the beer at 55 degrees F (12.5 C) for 6 months to a year. During the final months, add 2 cups (500 ml) of a bourbon whiskey, port and sherry blend.
This beer will be very difficult to carbonate. Yeast may not be able to withstand the strength of alcohol. Your attempt at bottle conditioning should include a fresh rehydration of alcohol-tolerant dried yeast. Rehydrate 5 grams of distillers’ and champagne yeast in water for 10 minutes and add this along with priming corn sugar.
If kegging, use forced carbonation methods to carbonate. Consult other homebrewing sources for instructions.
Because of the high alcohol content, do not expect good head retention.
Adapt the recipe and procedures to fit your brewing systems. Good luck!
MICKVIRAY PAPAZIAN PILSENER
Based on a recipe by Mick, Vi and Ray Taylor, Fargo, North Dakota
TARGET ORIGINAL GRAVITY: 1.049 (12 B)
APPROXIMATE FINAL GRAVITY: 1.012 (3 B)
IBU: ABOUT 36
APPROXIMATE COLOR: 4 SRM (8 EBC)
ALCOHOL: 4.9% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
7.25 lbs.: (3.6 kg) Pilsener malt
¼ lb.: (112 g) German sour malt
½ oz.: (14 g) Czech Saaz hops 4% alpha (2 HBU/56 MBU)—75 minutes boiling
1 oz.: (28 g) Czech Saaz hops 4% alpha (4 HBU/112 MBU)—60 minutes boiling
1.25 oz.: (35 g) Czech Saaz hops 4% alpha (5 HBU/140 MBU)—20 minutes boiling
1 oz.: (28 g) Czech Saaz hops 4%—2 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
Wyeast Czech Pils yeast #2278 or White Labs Pilsner Lager yeast WLP800
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
The original recipe used a triple decoction method of mashing. Here, a step infusion mash is employed to mash the grains. Use soft water very low in minerals. Add 8 quarts (7.6 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 quarts (3.8 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