Microbrewed Adventures - Charles Papazian [146]
This will be sweet, still metheglin mead, whose flavors will blend and balance themselves over the years. It’s best after 50 years, but worth indulging in after 1 year.
ANDECH’S WEEKDAY BOCK
TARGET ORIGINAL GRAVITY: 1.066 (16.5 B)
APPROXIMATE FINAL GRAVITY: 1.016 (4 B)
IBU: ABOUT 34
APPROXIMATE COLOR: 19 SRM (38 EBC)
ALCOHOL: 6.8% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
9 lbs.: (4 kg) German pilsener malt
1 lb.: (454 g) Belgian aromatic malt
12 oz.: (340 g) German Caramunich malt
4 oz.: (113 g) German sauer malt
2 oz.: (56 g) German black Caraffe malt
1.5 oz.: (42 g) German Hallertauer hops 4.5% alpha (6.8 HBU/190 MBU)—60 minutes boiling
1.5 oz.: (42 g) German Hersbrucker Hallertauer hops 3.3% alpha (5 HBU/140 MBU)—15 minutes boiling
½ oz.: (14 g) crystal hops—1 minute boiling
1/3 oz.: (10 g) crystal hop pellets—dry hopping
¼ tsp.: (1 g) powdered Irish moss
0.1 g: zinc-fortified yeast as nutrient
German or Bavarian-type lager 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 11 quarts (10.5 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 5.5 quarts (5.2 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 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 and zincfortified yeast. When 1 minute remains, add the 1-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). 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 and add the hop pellets for dry hopping. Lager the beer at temperatures between 35 and 45 degrees F (1.5–7 C) for 4 to 8 weeks.
Prime with sugar and bottle or keg when complete.
Malt Extract Recipe for 5 gallons (19 l)
8.25 lbs.: (3.7 kg) light malt extract syrup or 6.6 lbs. (3.0 kg) light dried malt extract
1 lb.: (454 g) German Caramunich malt
3 oz.: (84 g) German sauer malt
2 oz.: (56 g) German Hallertauer hops 4.4% alpha (8.8 HBU/106 MBU)—75 minutes boiling
1.5 oz.: (42 g) German Hersbrucker Hallertauer hops 3.3% alpha (5 HBU/140 MBU)—15 minutes boiling
½ oz.: (14 g) crystal hops—1 minute boiling
1/3 oz.: (10 g) crystal hop pellets—dry hopping
¼ tsp.: (1 g) powdered Irish moss
0.1 g: zinc-fortified yeast as nutrient
German or Bavarian-type lager 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 75-minute hops. Bring to a boil.
The total boil time will be 75 minutes. When 15 minutes remain, add the 15-minute hops. When 10 minutes remain, add the Irish moss and zinc-fortified yeast.