Microbrewed Adventures - Charles Papazian [149]
Prime with sugar and bottle or keg when complete.
Malt Extract Recipe for 5 gallons (19 l)
6.5 lbs.: (3 kg) light malt extract syrup or 5.2 lbs. (2.36 kg) light dried malt extract
8 oz.: (225 g) German Caramunich malt
2 oz.: (56 g) German black Caraffe malt
1.5 oz.: (42 g) German Hallertauer hops 4.5% alpha (4.5 HBU/126 MBU)—120 minutes boiling
1.25 oz.: (35 g) German Spalt hops 5% alpha (6.25 HBU/175 MBU)—120 minutes boiling
¾ oz.: (21 g) German Hallertauer hops 4.5% alpha (3.4 HBU/95 MBU)—20 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
German 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 120-minute hops. 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 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 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 “lager” the beer at temperatures between 35 and 45 degrees F (1.5–7 C) for 4 to 6 weeks.
Prime with sugar and bottle or keg when complete.
HANS WEISSBIER
TARGET ORIGINAL GRAVITY: 1.048 (12 B)
APPROXIMATE FINAL GRAVITY: 1.014 (3.5 B)
IBU: ABOUT 17
APPROXIMATE COLOR: 6 SRM (14 EBC)
ALCOHOL: 4.6% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
4.5 lbs.: (2 kg) German pilsener malt
3 lbs.: (1.36 kg) German wheat malt
8 oz.: (225 g) German sauer malt
¾ oz.: (21 g) German Hallertauer hops 4.4% alpha (3.3 HBU/92 MBU)—60 minutes boiling
¾ oz.: (21 g) German Hallertauer hops 4.4% alpha (3.3 HBU/92 MBU)—20 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
German wheat beer 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 8 quarts (7.6 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 4 quarts (3.8 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 20 minutes remain, add the 20-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 maintain temperature at 70 degrees F