Microbrewed Adventures - Charles Papazian [158]
Prime with sugar and bottle or keg when complete.
Mash/Extract Recipe for 5 gallons (19 l)
7.5 lbs.: (3.4 kg) amber malt extract syrup or 6 lbs. (2.7 kg) amber dried malt extract
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
1.25 oz.: (35 g) German Spalt hops 5% alpha (6.25 HBU/175 MBU)—90 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
Heat 2 quarts (2 l) water to 172 degrees F (77.5 C) and then add crushed grains to the water. Stir well to distribute heat. Temperature should stabilize at about 155 degrees F (68 C). Wrap a towel around the pot and set aside for about 45 minutes. Have a homebrew.
After 45 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-degree F (77 C) water. Discard the grains.
To the sweet extract you have just produced, add more water, bringing the volume up to about 3 gallons (10.5 l). Add malt extract and 90-minute hops and bring to a boil.
The total boil time will be 90 minutes. When 10 minutes remain, add the Irish moss. When 5 minute remain, add the 5-minute hops. After a total wort boil of 90 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 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 to 45 degrees F (4.5–7.5 C) and lager for 2 to 3 weeks.
Prime with sugar and bottle or keg when complete.
BELGIAN-STYLE CHERRY–BLACK CURRANT (KRIEK-CASSIS) LAMBIC
TARGET ORIGINAL GRAVITY: 1.048 (12 B)
APPROXIMATE FINAL GRAVITY: 1.006 (1.5 B)
IBU: ABOUT 6
APPROXIMATE COLOR: RED-PURPLE
ALCOHOL: 6.5% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
NOTE: this beer takes two years to prepare for bottling.
6 lbs.: (2.7 kg) pilsener malt
2 lbs.: (908 g) flaked wheat
3 oz.: (84 g) old stale (low alpha) aroma hops, aged for at least one year at room temperature
10 lbs.: (4.5 kg) red sour cherries
6 lbs.: (2.7 kg) chokecherries or black currants, or a blend of both
1 oz.: (28 g) cedar chips
¼ tsp.: (1 g) powdered Irish moss
Wyeast Lambic Blend (yeast and bacteria)
Yeast from quality bottle-conditioned sour or lambic beers
Saflager dried yeast at bottling
¾ cup: (175 ml measure) corn sugar (priming bottles)
Boil the wheat flakes and a half-pound (225 g) crushed pilsener malt in 5 quarts (4.7 l) of water for 10 minutes. Then add enough cold water to bring the volume to 8 quarts (7.6 l) and the temperature to about 147 degrees F (65.5 C). Immediately add what remains of the 6 pounds (2.7 kg) crushed pilsener malt, stabilizing the temperature at 133 degrees F (56 C). Hold for 30 minutes. Then add 4 quarts (3.8 l) of 200-degree F (93 C) water. Stir and stabilize at about 158 degrees F (70 C). Hold for 60 minutes. Then raise temperature to 167 degrees F (75 C), lauter and sparge with 3.5 gallons (13.5l) of 170-degree F (77 C) water. Collect about 5.5 gallons (21 l)