Microbrewed Adventures - Charles Papazian [144]
8 oz. (225 g) #2 invert sugar or Brazilian dark rapadura sugar*
¾ oz.: (21 g) UK Northdown hops 7% alpha (5.3 HBU/147 MBU)—60 minutes boiling
¾ oz.: (21 g) UK Kent Goldings hops—5 minutes boiling
½ oz.: (14 g) UK Fuggles hops—5 minutes boiling
¼ oz.: (7 g) crystal hop pellets—dry hopping
¼ tsp.: (1 g) powdered Irish moss
Wyeast Thames Valley yeast or English-type ale yeast
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
A step infusion mash is employed to mash the grains. Add 6 quarts (5.7 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 3 quarts (3 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 rapadura sugar and bring to a full and vigorous boil.
The total boil time will be 60 minutes. 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 24 hours. Then rack/transfer the fermenting beer to another fermenter, aerating by splashing the first 1 gallon. Continue to ferment about 1 week, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter and add the hop pellets for dry hopping. 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)
4 lbs.: (1.82 kg) light malt extract syrup or 3.2 lbs. (1.45 kg) light dried malt extract
1 lb.: (454 g) English crystal malt (15-L)
8 oz.: (225 g) invert sugar #2 or Brazilian dark rapadura sugar*
0.88 oz.: (25 g) UK Northdown hops 7% alpha (6.2 HBU/172 MBU)—60 minutes boiling
¾ oz.: (21 g) UK Kent Goldings hops—5 minutes boiling
½ oz.: (14 g) UK Fuggles hops—5 minutes boiling
¼ oz.: (7 g) crystal hop pellets—dry hopping
¼ tsp.: (1 g) powdered Irish moss
Wyeast Thames Valley yeast or 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-degrees 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, rapadura sugar and 60-minute hops. Bring to a boil.
The total boil time will be 60 minutes. 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 24 hours. Then rack/transfer the fermenting beer to another fermenter, aerating by splashing the first 1 gallon of fermenting beer. Continue to ferment about 1 week, or until fermentation shows signs of calm and stopping. Rack from your primary to a