Microbrewed Adventures - Charles Papazian [142]
Prime with sugar and bottle or keg when complete.
OLD LIGHTHOUSE IN THE FOG BARLEYWINE ALE
TARGET ORIGINAL GRAVITY: 1.099 (23.5 B)
APPROXIMATE FINAL GRAVITY: 1.032 (8 B)
IBU: ABOUT 56
APPROXIMATE COLOR: 9 SRM (9 EBC)
ALCOHOL: 8.7% BY VOLUME
All-Grain Recipe for 4 (four) gallons (15.2 l)
13 lbs.: (5.9 kg) pale malt
1.25 oz.: (35 g) Northern Brewers hops 9% alpha (11.3 HBU/315 MBU)—120 minutes boiling
1 oz.: (28 g) UK Wye Northdown hops 7% alpha (7 HBU/196 MBU)—20 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
English-type ale yeast—double dose
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
A one-step infusion mash is employed to mash the grains. Add 13 quarts (12.4 liters) 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 6.5 quarts (6.2 l) of boiling water and 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 and save only the first 4.5 gallons (17 l) of runoff. Discard the remaining runoff or brew a separate small beer with it. Add 120-minute hops and bring to a full and vigorous boil.
The total boil time will be 120 minutes. When 20 minutes remain add the 20-minute hops. When 10 minutes remain, add the add Irish moss. After a total wort boil of 120 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 4 gallons (15.2 l) with additional cold water if necessary. Aerate the wort very well.
Pitch a double dose of yeast when temperature of wort is about 70 degrees F (21 C). Ferment at about 70 degrees F (21 C) for about 1 to 2 weeks or when fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter. Continue to age at temperatures between 60 and 70 degrees F (15.5–21 C) for at least 2 months.
Prime with sugar and bottle or keg when complete.
Malt Extract Recipe for 4 (four) gallons (15.2 l)
11 lbs.: (5 kg) light malt extract syrup or 8.8 lbs. (4 kg) light dried malt extract
1.5 oz.: (42 g) Northern Brewer hops 9% alpha (13.5 HBU/378 MBU)—120 minutes boiling
1 oz.: (28 g) UK Wye Northdown hops 7% alpha (7 HBU/196 MBU)—20 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
English-type ale yeast—double dose
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
Add malt extract and 120-minute hops to 2.25 gallons (8.6 l) water and bring to a boil. The total boil time will be 120 minutes. When 20 minutes remain, add the 20-minute hops. When 10 minutes remain, add the add Irish moss. 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 30–45 minutes or the time it takes to have 2 or even 3 homebrews.
Then strain out and sparge hops and direct the hot wort into a sanitized fermenter to which 1 gallon (3.8 l) of cold water has been added. If necessary, add additional cold water to achieve a 4-gallon (15.2 l) batch size
Pitch a double dose of yeast when temperature of wort is about 70 degrees F (21 C). Ferment at about 70 degrees F (21 C) for about 1 to 2 weeks or when fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter. Continue to age at temperatures between 60 and 70 degrees F (15.5–21 C) for at least 2 months.
Prime with sugar and bottle or keg when complete.
ORIGINAL DOGBOLTER ALE—GOOSE & FIRKIN
Based on Colin Summers’s original recipe, submitted by David Bruce