Microbrewed Adventures - Charles Papazian [159]
When 10 minutes remain, add the Irish moss. 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 6.5-gallon (23 l) closed fermenter. Bring the total volume to 5 gallons (19 l) with additional cold water if necessary. Aerate the wort very well.
Add the lambic blend of yeast and bacteria and ferment at 70 to 72 degrees F (21–22 C). After 1 month, add any other sour/lambic beer cultures you may have acquired. After 1 to 3 months of primary fermentation, rack the beer into a secondary fermenter and add sour cherries (pits are okay). If the cherries are fresh, you will need to crush them without cracking the pits. If they have been previously frozen, crushing is not necessary. Secondary ferment with cherries at temperatures between 65 and 70 degrees F (18–21C). After an additional month, rack off the beer from the cherries to another fermenter. Discard cherries. Continue to ferment beer for an additional 1 year. During this time, a substantially evident white film will form on the surface of the beer. Don’t be alarmed. It should be there and should not be disturbed.
After 1 year, add crushed chokecherries and/or black currants. Three months later, rack the beer off of the fruit into another fermenter. Add cedar chips. Discard fruit.
Six to 9 months later, prepare to bottle your lambic. Dissolve in water, boil priming sugar and add to the bottling vessel. Siphon/rack the beer into the bottling vessel and avoid siphoning the sediment and white film on the surface. Rehydrate one package of Saflager dried lager yeast in one cup of 90-degree F (32 C) sterile water for 15 minutes. Then add the rehydrated yeast to the beer and stir gently to evenly disburse yeast. Prime with sugar, bottle and cap.
To preserve your lambic for decades, melt paraffin and dip tops of crown-capped bottles in the melted wax. Age at room temperature for 1 to 2 months and then store at cellar temperatures. It begins to mature well after 6 months in the bottle.
Malt Extract Recipe for 5 gallons (19 l)
3.5 lbs. (1.6 kg) wheat malt extract plus 3.25 lbs. (1.5 kg) of light malt extract syrup may be substituted for all of the above grains. Skip the mashing process and simply boil the extract in 3 gallons (11.5 l) of water with hops, later adding cold water to bring the volume to 5 gallons (21 l).
CZECH-MEX TIJUANA URQUELL
TARGET ORIGINAL GRAVITY: 1.047 (12 B)
APPROXIMATE FINAL GRAVITY: 1.012 (3 B)
IBU: ABOUT 34
APPROXIMATE COLOR: 7 SRM (14 EBC)
ALCOHOL: 4.6% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
5.5 lbs.: (2.5 kg) German or Czech pilsener malt
1.5 lbs.: (680 g) honey malt
12 oz.: (340 g) aromatic malt
1.5 oz. (42 g) Czech Saaz hops 4% alpha (6 HBU/168 MBU)—90 minutes boiling
½ oz.: (14 g) Czech Saaz hops 4% alpha (2 HBU/56 MBU)—30 minutes boiling
1.25 oz.: (35 g) Czech Saaz hops 4% alpha (5 HBU/140 MBU)—15 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
Czech-style pilsener 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 7.5 quarts (7.1 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 3.75 quarts (3.6 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 (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 90-minute hops and bring to a full and vigorous boil.
The total boil time will be 90 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. After a total wort boil of 90 minutes, turn off the heat