Microbrewed Adventures - Charles Papazian [163]
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 and 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.
Malt Extract Recipe for 5 gallons (19 l)
7 lbs.: (3.2 kg) light malt extract syrup or 5.6 lbs. (2.5 kg) light dried malt extract
1.5 oz.: (42 g) German Hersbrucker Hallertauer hops 3.3% alpha (3.3 HBU/92 MBU)—60 minutes boiling
1.25 oz.: (35 g) Czech Saaz hops 3% alpha (3 HBU/84 MBU)—60 minutes boiling
½ oz.: (21 g) German Hersbrucker Hallertauer hops 3.3% alpha (3.3 HBU/92 MBU)—20 minutes boiling
¾ oz.: (21 g) Santiam hops—3 minutes boiling
¼ oz.: (7 g) German Hersbrucker Hallertauer hops—3 minutes boiling
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
Add malt extract and 60-minute hops to 2 gallons (7.6 l) of water. Bring to a boil. The total boil time will be 60 minutes. When 20 minutes remain, add the 20-minute hops. When 10 minutes remain, add the Irish moss. When 3 minutes remain, add the 3-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). 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 and 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.
ZALTITIS BALTIC PORTER
TARGET ORIGINAL GRAVITY: 1.080 (19.3 B)
APPROXIMATE FINAL GRAVITY: 1.018 (4.5 B)
IBU: ABOUT 28
APPROXIMATE COLOR: 7 SRM (14 EBC)
ALCOHOL: 8.3% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
7 lbs.: (3.2 kg) pilsener malt
4 lbs.: (1.82 kg) Munich malt
1 lb.: (454 g) Caramunich malt
12 oz.: (340 g) German black Caraffe malt
12 oz.: (340 g) aromatic malt
8 oz.: (225 g) chocolate malt
¾ oz.: (21 g) Northern Brewer hops 8% alpha (6 HBU/168 MBU)—90 minutes boiling
¾ oz.: (21 g) Liberty hops 5% alpha (3.8 HBU/106 MBU)—20 minutes boiling
1 oz.: (28 g) Santiam hop pellets—1 minute boiling
¼ tsp.: (1 g) powdered Irish moss
Wyeast 2042 Danish Lager yeast or White Labs German Lager yeast WLP830
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 14 quarts (13.3 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 7 quarts (6.7 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