Microbrewed Adventures - Charles Papazian [152]
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, add 1/2 oz. (14 g) of crushed coriander seeds 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)
4 lbs.: (1.82 kg) light malt extract syrup or 3.2 lbs. (1.45 kg) light dried malt extract
2 lbs.: (908 g) wheat malt extract syrup
12 oz.: (340 g) crystal malt (40-L)
4 oz.: (113 g) chocolate malt
1.25 oz.: (35 g) Czech Saaz hops 4% alpha (5 HBU/140 MBU)—60 minutes boiling
½ oz.: (14 g) German Hersbrucker-Hallertauer hops 3.3% alpha (1.7 HBU/46 MBU)—60 minutes boiling
½ oz.: (14 g) German Hersbrucker-Hallertauer hops 3.3% alpha (1.7 HBU/46 MBU)—30 minutes boiling
½ oz.: (14 g) German Hersbrucker-Hallertauer hops 3.3% alpha (1.7 HBU/46 MBU)—15 minutes boiling
1.25 oz.: (35 g) freshly crushed coriander seeds
¼ tsp.: (1 g) powdered Irish moss
English/British-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 30 minutes remain, add the 30-minute hops. When 15 minutes remain, add the 15-minute hops. When 10 minutes remain, add the Irish moss and 3/4 oz. (21 g) crushed coriander seeds. 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, add 1/2 oz. (14 g) of crushed coriander seeds 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.
POETIC BRIGHELLA ITALIAN-BELGIAN-GERMAN-ENGLISH-AMERICAN ALE
TARGET ORIGINAL GRAVITY: 1.074 (18 B)
APPROXIMATE FINAL GRAVITY: 1.016 (4 B)
IBU: ABOUT 27
APPROXIMATE COLOR: 16 SRM (32 EBC)
ALCOHOL: 7.9% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
7.25 lbs.: (3.3 kg) pale malt
3.5 lbs.: (1.6 kg) Munich malt
1.5 lbs.: (680 g) German sauer malt
4 oz.: (113 g) German black Caraffe malt
¾ oz.: (21 g) German Hallertauer hops 4.5% alpha (3.4 HBU/94 MBU)—60 minutes boiling
½ oz.: (14 g) Perle hops 8% alpha (4 HBU/112 MBU)—60 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
SafAle dried 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 12 quarts (11.5 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 6 quarts (6 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