Microbrewed Adventures - Charles Papazian [143]
TARGET ORIGINAL GRAVITY: 1.060 (14.7 B)
APPROXIMATE FINAL GRAVITY: 1.015 (3.5 B)
IBU: ABOUT 48
APPROXIMATE COLOR: 14 SRM (28 EBC)
ALCOHOL: 6% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
10 lbs.: (4.5 kg) 2-row English pale ale malt
1.25 lbs.: (568 g) crystal malt (40-L)
1/3 oz.: (9 g) black malt
2 oz.: (56 g) UK Goldings hops 6% alpha (12 HBU/336 MBU)—60 minutes boiling
0.5 oz.: (14 g) UK Goldings hops 6% alpha (3 HBU/84 MBU)—15 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
English-type ale yeast
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 11 quarts (10.5 l) of 172-degree F (78 C) water to the crushed grain, stir, stabilize and hold the temperature at 155 degrees F (68 C) for 60 minutes. Then raise temperature to 167 degrees F (75 C), lauter and sparge with 4 gallons (15.2l) of 170-degree F (77 C) water. Collect about 5.5 gallons (21 l) of runoff. Add 60-minute hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 15 minutes remain, add the 15-minute hops. When 10 minutes remain, add the Irish moss. 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 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)
7.5 lbs.: (3.4 kg) light malt extract syrup or 6 lbs. (2.7 kg) light dried malt extract
1.25 lbs.: (568 g) crystal malt (40-L)
1/3 oz.: (9 g) black malt
2.5 oz.: (70 g) UK Goldings hops 6% alpha (15 HBU/420 MBU)—60 minutes boiling
0.75 oz.: (21 g) UK Goldings hops 6% alpha (4.5 HBU/126 MBU)—15 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
English-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 and 60-minute hops. Bring to a boil.
The total boil time will be 60 minutes. When 15 minutes remain, add the 15-minute hops. When 10 minutes remain, add the Irish moss. 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 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.
BEYOND-THE-ORDINARY ORDINARY BITTER
TARGET ORIGINAL GRAVITY: 1.038 (9.5 B)
APPROXIMATE FINAL GRAVITY: 1.007 (1.5 B)
IBU: ABOUT 30
APPROXIMATE COLOR: 6 SRM (12 EBC)
ALCOHOL: 4% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
5 lbs. (2.3 kg) English 2-row Maris Otter malt
8 oz. (225 g) English crystal malt (15-L)
4 oz.