Microbrewed Adventures - Charles Papazian [156]
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 juniper water has been added. Bring the total volume to 5 gallons (19 l) with additional cold water if necessary. Aerate the wort very well.
Dissolve the compressed yeast in a small amount of boiled and cooled water. Use a jar and a teaspoon previously sterilized in boiling water to contain and mix the yeast and water. Pitch the yeast when temperature of wort is about 65 degrees F (18 C). Ferment at about 65 degrees F (18 C) for about 1 week, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter, 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.
Relax. Don’t worry. Have a homebrew and hope that you never find yourself smelling the dandelions on Folknykterhetens Dag.
ZEEZUIPER SPICED NEDERLANDER STRONG ALE
TARGET ORIGINAL GRAVITY: 1.072 (17.5 B)
APPROXIMATE FINAL GRAVITY: 1.016 (4 B)
IBU: ABOUT 20
APPROXIMATE COLOR: 6 SRM (12 EBC)
ALCOHOL: 7.5% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
11 lbs.: (5 kg) pale malt
1 lb.: (454 g) flaked corn
1 oz.: (28 g) Styrian Goldings hops 5% alpha (5 HBU/140 MBU)—60 minutes boiling
½ oz.: (14 g) Brewers Gold hops—5 minutes boiling
1 oz.: (28 g) freshly crushed coriander seed
¾ oz.: (21 g) dried Curação orange peel
½ oz.: (14 g) woodruff
¼ tsp.: (1 g) powdered Irish moss
Belgian ale yeasts, such as Wyeast 1762 Belgian Abbey yeast II or White Labs Bastogne Belgian Ale yeast WLP510
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 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 10 minutes remain, add the Irish moss, coriander, orange peel and woodruff. 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 10 days, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter and continue to lager at 40 degrees F (4 C) for 3 additional weeks.
Prime with sugar and bottle or keg when complete. Condition the beer at warm temperatures of about 70 to 75 degrees F (21–24 C) for 10 days and then enjoy this wonderfully creamy exotic brew.
Mash/Extract Recipe for 5 gallons (19 l)
7.25 lbs.: (3.3 kg) light malt extract or 5.8 lbs. (2.6 kg) light dried malt extract
2 lbs.: (908 g) 6-row pale malt
1 lb.: (454 g) flaked corn
1.25 oz.: (35 g) Styrian Goldings hops 5% alpha (6.3 HBU/175 MBU)—60 minutes boiling
½ oz.: (14 g) Brewers Gold hops—5 minutes boiling
1 oz.: (28 g) freshly crushed coriander seed
¾ oz.: (21 g) dried Curação orange peel
½ oz.: (14 g) woodruff
¼ tsp.: (1 g) powdered Irish moss
Belgian ale yeasts, such as Wyeast 1762 Belgian Abbey yeast II or White Labs Bastogne Belgian Ale yeast WLP510
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
Heat 3 quarts (3 l) water to 172 degrees