Microbrewed Adventures - Charles Papazian [161]
To the sweet extract you have just produced, add more water, bringing the volume up to about 2.5 gallons (9.5 l). Add brown sugar and hops and bring to a boil.
The total boil time will be 60 minutes. When 10 minutes remain, add the Irish moss. 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 continue to age about 1 more week, until clear.
Prime with sugar and bottle or keg when complete.
VIENNA-STYLE OURO DE HABANERA (HAVANA GOLD)
TARGET ORIGINAL GRAVITY: 1.048 (12 B)
APPROXIMATE FINAL GRAVITY: 1.012 (3 B)
IBU: ABOUT 32
APPROXIMATE COLOR: 10 SRM (20 EBC)
ALCOHOL: 4.8% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
3.5 lbs.: (1.6 kg) pilsener malt
2 lbs.: (908 g) Vienna malt
1.5 lbs.: (680 g) flaked corn
8 oz.: (225 g) crystal malt (40-L)
8 oz.: (225 g) aromatic malt
2/3 oz.: (18 g) Perle hops 8% alpha (5.3 HBU/148 MBU)—60 minutes boiling
¾ oz.: (21 g) Mt. Hood hops 6% alpha (4.5 HBU/126 MBU)—30 minutes boiling
½ oz.: (14 g) Santiam hop pellets—1-minute steep
¼ tsp.: (1 g) powdered Irish moss
German or Bavarian-type lager 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 8 quarts (7.6 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 4 quarts (3.8 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 (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 30 minutes remain, add the 30-minute hops. When 10 minutes remain, add the Irish moss. When 1 minute remains, add the 1-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). Once visible signs of fermentation are evident, ferment at temperatures of about 55 degrees F (12.5 C) for about 1 week, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter. If you have the capability, “lager” the beer at temperatures between 35 and 45 degrees F (1.5–7 C) for 3 to 6 weeks.
Prime with sugar and bottle or keg when complete.
Mash/Extract Recipe for 5 gallons (19 l)
2 lbs.: (908 g) amber malt extract syrup or 1.6 lbs. (726 g) amber dried malt extract
2 lbs.: (908 g) pilsener malt
2 lbs.: (908 g) Vienna malt
1 lb.: (454 g) flaked corn
8 oz.: (225 g) aromatic malt
¾ oz.: (21 g) Perle hops 8% alpha (6 HBU/168 MBU)—60 minutes boiling
¾ oz.: (21 g) Mt. Hood hops 6% alpha (4.5 HBU/126 MBU)—30 minutes boiling
½ oz.: (14 g) Santiam hop pellets—1-minute steep
¼ tsp.: (1 g) powdered Irish moss
German or Bavarian-type lager yeast
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33