Microbrewed Adventures - Charles Papazian [157]
After 60 minutes, add heat to the mini-mash and raise the temperature to 167 degrees F (75 C). Then pass the liquid and grains into a strainer and rinse with 170-degrees F (77 C) water. Discard the grains.
To the sweet extract you have just produced, add more water, bringing the volume up to about 2.5 gallons (9.5 l). Add malt extract and 60-minute hops and bring to a 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.
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 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.
SWITCH AND TOGGLES PREPOSTEROUS POORTER
TARGET ORIGINAL GRAVITY: 1.060 (14.5 B)
APPROXIMATE FINAL GRAVITY: 1.016 (4 B)
IBU: ABOUT 25
APPROXIMATE COLOR: 32 SRM (64 EBC)
ALCOHOL: 5.8% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
8.75 lbs.: (4 kg) Belgian amber malt
8 oz.: (225 g) Belgian aromatic malt
8 oz.: (225 g) Belgian biscuit malt
4 oz.: (113 g) Belgian Special-B malt
4 oz.: (113 g) Belgian chocolate malt
4 oz.: (113 g) German black Caraffe malt
1 oz.: (28 g) German Spalt hops 5% alpha (5 HBU/140 MBU)—120 minutes boiling
1 oz.: (28 g) Styrian Goldings hops—5 minutes boiling
½ oz.: (14 g) German or American Tettnanger or Santiam hops—5 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
White Labs California Ale yeast WLP001 or Wyeast 1762 Belgian Abbey yeast II
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 10.5 quarts (10.4l) 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 5 quarts (4.8 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 (75C), lauter and sparge with 3.5 gallons (13.5 l) of 170-degree F (77 C) water. Collect about 6 gallons (23 l) of runoff. Add 120-minute hops and bring to a full and vigorous boil.
The total boil time will be 120 minutes. When 10 minutes remain, add the Irish moss. When 5 minutes remain, add the 5-minute hops. After a total wort boil of 120 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 7 to 10 days, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter and continue in the fermenter at the same temperature for another 1 to 2 weeks, or until fermentation is complete. If you have the capability, “cellar” the beer at about 40