Microbrewed Adventures - Charles Papazian [140]
The total boil time will be 75 minutes. When 60 minutes remain, add the 60-minute hops. When 20 minutes remain, add the 20-minute hops. When 10 minutes remain, add the Irish moss. When 2 minutes remain, add the 2-minute hops. After a total wort boil of 75 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). Once visible signs of fermentation are evident, ferment at temperatures of about 55 degrees F (12.5 C) for about 1 week, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter. Lager the beer at temperatures between 35 and 45 degrees F (1.5–7 C) for 3 to 6 weeks.
Prime with sugar and bottle or keg when complete.
Malt Extract Recipe for 5 gallons (19 l)
6.75 lbs.: (3.06 kg) light malt extract syrup or 5.4 lbs. (2.45 kg) extra-light dried malt extract
¾ oz.: (21 g) Czech Saaz hops 4% alpha (3 HBU/84 MBU)—75 minutes boiling
1 oz.: (28 g) Czech Saaz hops 4% alpha (4 HBU/112 MBU)—60 minutes boiling
1.5 oz.: (42 g) Czech Saaz hops 4% alpha (6 HBU/168 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
Add malt extract and 75-minute hops to 2.5 gallons (9.5 l) of hot water. Use soft water very low in minerals. Stir well while bringing to a boil.
The total boil time will be 75 minutes. When 60 minutes remain, add the 60-minute hops. When 20 minutes remain, add the 20-minute hops. When 10 minutes remain, add the Irish moss. When 2 minutes remain, add the 2-minute hops. After a total wort boil of 75 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). Once visible signs of fermentation are evident, ferment at temperatures of about 55 degrees F (12.5 C) for about 1 week, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter. Lager the beer at temperatures between 35 and 45 degrees F (1.5–7 C) for 3 to 6 weeks.
Prime with sugar and bottle or keg when complete.
IRISH COCOA WOOD PORTER
TARGET ORIGINAL GRAVITY: 1.050 (12.5 B)
APPROXIMATE FINAL GRAVITY: 1.016 (4 B)
IBU: ABOUT 32
APPROXIMATE COLOR: 48 SRM (96 EBC)
ALCOHOL: 4.6% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
6 lbs.: (2.7 kg) English 2-row malt (Maris Otter if available)
1 lb.: (454 g) English crystal (15—lovibond)
8 oz.: (225 g) Belgian aromatic malt
8 oz.: (225 g) German black Caraffe malt
8 oz.: (225 g) English black malt
12 oz.: (340 g) English chocolate malt
½ oz.: (14 g) UK Fuggle hops 5% alpha (2.5 HBU/70 MBU)—60 minutes boiling
¼ oz.: (7 g) UK Wye Northdown hops 8.5% alpha (2.1 HBU/60 MBU)—60 minutes boiling
½ oz.: (14 g) UK Wye Northdown hops 8.5% alpha (4.2 HBU/118 MBU)—20 minutes boiling
1 oz.: (28 g) U.S. Santiam hops—5 minutes boiling
1½ tsp.: (6 g) gypsum (calcium sulfate) if your water has a low mineral content
2 oz.: (56 g) toasted oak chips
¼ tsp.: (1 g) powdered Irish moss
Irish-type ale yeast
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml)