Microbrewed Adventures - Charles Papazian [141]
A step infusion mash is employed to mash the grains. Add 8.5 quarts (8.1 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 l) of 170-degree F (77 C) water. Collect about 5.5 gallons (21 l) of runoff. Add 60-minute hops and optional gypsum and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 20 minutes remain, add the 20-minute hops. When 10 minutes remain, add the Irish moss. When 5 minutes remain, add the 5-minute hops. After a total wort boil of 60 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 2 oz. of toasted oak chips. 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. 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) light malt extract syrup or 4 lbs. (1.8 kg) light dried malt extract
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
8 oz.: (225 g) English chocolate malt
1 oz.: (28 g) UK Fuggle hops 5% alpha (5 HBU/140 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) 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, optional gypsum and 60-minute hops. Bring to a boil.
The total boil time will be 60 minutes. When 20 minutes remain, add the 20-minute hops. When 10 minutes remain, add the Irish moss. When 5 minutes remain, add the 5-minute hops. After a total wort boil of 60 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 2 oz. of toasted oak chips. 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