Microbrewed Adventures - Charles Papazian [164]
The total boil time will be 90 minutes. When 20 minutes remain, add the 20-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 90 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 7 to 10 days, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter and “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)
9 lbs.: (4 kg) amber malt extract syrup or 7.25 lbs. (3.3 kg) amber dried malt extract
1 lb.: (454 g) Caramunich malt
1 lb.: (454 g) aromatic malt
12 oz.: (340 g) German black Caraffe malt
8 oz.: (225 g) chocolate malt
1 oz.: (28 g) Northern Brewer hops 8% alpha (8 HBU/224 MBU)—60 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
Heat 3 quarts (3 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 (11.4 l). Add malt extract and 60-minute hops and 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 1 minute remains, add the 1-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 7 to 10 days, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter and “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.
QINGDAO DARK LAGER
TARGET ORIGINAL GRAVITY: 1.056 (14 B)
APPROXIMATE FINAL GRAVITY: 1.014 (3.5 B)
IBU: ABOUT 27
APPROXIMATE COLOR: 21 SRM (42 EBC)
ALCOHOL: 5.5% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
7 lbs.: (3.2 kg) pilsener malt
1.5 lbs.: (680 g) flaked corn
12 oz.: (340 g) crystal malt (80-L)
4 oz.: (113 g) German black Caraffe malt
1 oz.: (28 g) Mt. Hood hops 6% alpha (6 HBU/168 MBU)—60 minutes boiling
½ oz.: (14 g) Mt. Hood hops 6% alpha (3 HBU/84 MBU)—20 minutes boiling
¼ tsp.: (1 g) powdered Irish moss
German or Bavarian-type lager