Microbrewed Adventures - Charles Papazian [147]
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). Once visible signs of fermentation are evident, ferment at 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.
PUMPERNICKEL RYE STOUT
TARGET ORIGINAL GRAVITY: 1.050 (12 B)
APPROXIMATE FINAL GRAVITY: 1.014 (3.5 B)
IBU: ABOUT 25
APPROXIMATE COLOR: 39 SRM (78 EBC)
ALCOHOL: 4.8% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
4.5 lbs.: (2 kg) 6-row pale malt
1 lb.: (454 g) rye malt
12 oz.: (340 g) wheat malt
12 oz.: (340 g) German Caramunich malt
12 oz.: (340 g) flaked corn
8 oz.: (225 g) rice hulls
8 oz.: (225 g) roasted barley
4 oz.: (113 g) German sauer malt
4 oz.: (113 g) chocolate malt
2 oz.: (56 g) German black Caraffe malt
½ oz.: (14 g) Liberty hops 5% alpha (2.5 HBU/70 MBU)—60 minutes boiling
1 oz.: (28 g) Mt. Hood hops 6% alpha (6 HBU/168 MBU)—30 minutes boiling
½ oz.: (14 g) crystal hops—1 minute boiling
¼ oz.: (7 g) German Hallertauer hop pellets—dry hopping
¼ tsp.: (1 g) powdered Irish moss
Irish or English/British-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 9 quarts (8.6 l) of 140-degree F (60 C) water to the crushed grain and rice hulls, stir, stabilize and hold the temperature at 132 degrees F (53 C) for 30 minutes. Add 4.5 quarts (4.3 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 bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 30 minutes remain, add the 30-minute hops. When 10 minutes remain, add the Irish moss. 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). 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 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. If you use German-style wheat beer yeast, do not lower temperatures during cellaring.
Prime with sugar and bottle or keg when complete.
Mash/Extract Recipe for 5 gallons (19 l)
4.5 lbs.: (2 kg) wheat malt extract syrup
1 lb.: (454 g) rye malt
12 oz.: (340 g) Caramunich malt
8 oz.: (225 g) roasted barley
6 oz.: (168 g) 6-row pale malt
6 oz.: (168 g) flaked corn
4 oz.: (113 g) rice hulls
4 oz.: (113 g) chocolate malt
2 oz.: (56 g) German black Caraffe malt
¾ oz.: (21 g) Liberty hops 5% alpha (3.8 HBU/105 MBU)—60 minutes boiling
1 oz.: (28 g) Mt. Hood hops 6% alpha (6 HBU/168 MBU)—30 minutes boiling
½ oz.: (14 g) crystal hops—1 minute boiling
¼ oz.: