Microbrewed Adventures - Charles Papazian [154]
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 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 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.
Might I suggest exposing this beer to Indian sitar music during primary fermentation and Italian opera during cellaring?
Malt Extract Recipe for 5 gallons (19 l)
6.75 lbs.: (3.06 kg) light malt extract syrup or 5.4 lbs. (2.6 kg) light dried malt extract
12 oz.: (340 g) crystal malt (80-L)
2 oz.: (56 g) German Hallertauer hops 4.4% alpha (8.8 HBU/246 MBU)—60 minutes boiling
1.25 oz.: (35 g) Santiam whole hops 5% alpha (6.3 HBU/175 MBU)—30 minutes boiling
1 oz.: (28 g) Cascade hops 5% alpha (5 HBU/140 MBU)—5 minutes boiling
½ oz.: (14 g) Santiam hop pellets—dry hopping
¼ tsp.: (1 g) powdered Irish moss
American-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 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 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.
Might I suggest exposing this beer to Indian sitar music during primary fermentation and Italian opera during cellaring?
VELLO’S GOTLANDSDRICKE
TARGET ORIGINAL GRAVITY: 1.046 (11.5 B)
APPROXIMATE FINAL GRAVITY: 1.012 (3 B)
IBU: ABOUT 30
APPROXIMATE COLOR: 7 SRM (14 EBC)
ALCOHOL: 6.5% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
5 lbs.: (2.3 kg) birch-smoked pale malt
1.5 lbs.: (680 g) Munich malt
1.5 lbs.: (680 g) pale malt
¾ oz.: (21 g) Northern Brewer hops 8% alpha (6 HBU/168 MBU)—60 minutes boiling
1 oz.: (28 g) German Hersbrucker-Mittelfrueh hops 4% alpha (4 HBU/112 MBU)—15 minutes boiling
6: 10-to-12-inch boughs/branches of juniper for brewing