Microbrewed Adventures (44 page)

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, add
¹
/2 oz. (14 g) of crushed coriander seeds and if you have the capability, “cellar” the beer at about 55 degrees F (12.5 C) for about 1 week.

Prime with sugar and bottle or keg when complete.

POETIC BRIGHELLA ITALIAN-BELGIAN-GERMAN-ENGLISH-AMERICAN ALE

• TARGET ORIGINAL GRAVITY: 1.074 (18 B)
  
• APPROXIMATE FINAL GRAVITY: 1.016 (4 B)
  
• IBU: ABOUT
  27
  
• APPROXIMATE COLOR: 16 SRM (32 EBC)
  
• ALCOHOL: 7.9% BY VOLUME
  

All-Grain Recipe
for 5 gallons (19 l)

A step infusion mash is employed to mash the grains. Add 12 quarts (11.5 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 6 quarts (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 (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 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 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). 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 if you have the capability, “cellar” the beer at about 55 degrees F (12.5 C) for about 1 week.

Prime with sugar and bottle or keg when complete.

Mash/Extract Recipe
for 5 gallons (19 l)

Heat 1 gallon (3.8 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 2.5 gallons (9.5 l). Add malt extract and 60-minute 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 if you have the capability, “cellar” the beer at about 55 degrees F (12.5 C) for about 1 week.

Prime with sugar and bottle or keg when complete.

PIOZZO ITALIAN PALE ALE

• TARGET ORIGINAL GRAVITY: 1.052 (13 B)
  
• APPROXIMATE FINAL GRAVITY: 1.014 (3.5 B)
  
• IBU: ABOUT
  47
  
• APPROXIMATE COLOR: 15 SRM (30 EBC)
  
• ALCOHOL: 5% BY VOLUME
  

All-Grain Recipe
for 5 gallons (19 l)

A step infusion mash is employed to mash the grains. Add 9 quarts (8.6 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 4.5 quarts (4.3 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 5 minutes remain, add the 5-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). 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 add the hop pellets for dry hopping. If you have the capability, “cellar” the beer at about 55 degrees F (12.5 C) for about 1 week.

Prime with sugar and bottle or keg when complete.

 

Might I suggest exposing this beer to Indian sitar music during primary fermentation and Italian opera during cellaring?

Malt Extract Recipe
for 5 gallons (19 l)

Place crushed grains in 2 gallons (7.6 l) of 150-degree F (68 C) water and let steep for 30 minutes. Then strain out (and rinse with 3 quarts [3 l] hot water) and discard the crushed grains, reserving the approximately 2.5 gallons (9.5 l) of liquid to which you will now add malt extract and 60-minute hops. Bring to a 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 5 minutes remain, add the 5-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). 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 add the hop pellets for dry hopping. If you have the capability, “cellar” the beer at about 55 degrees F (12.5 C) for about 1 week.

Prime with sugar and bottle or keg when complete.

 

Might I suggest exposing this beer to Indian sitar music during primary fermentation and Italian opera during cellaring?

VELLO'S GOTLANDSDRICKE

• TARGET ORIGINAL GRAVITY: 1.046 (11.5 B)
  
• APPROXIMATE FINAL GRAVITY: 1.012 (3 B)
  
• IBU: ABOUT 30
  
• APPROXIMATE COLOR: 7 SRM (14 EBC)
  
• ALCOHOL: 6.5% BY VOLUME
  

All-Grain Recipe
for 5 gallons (19 l)

Boil 4 boughs of juniper branches in 6
¹
/2 gallons (25 l) of water for 1 hour. After removing the “spent” branches, use the water for mashing and sparging.

A step infusion mash is employed to mash the grains. Add 8 quarts (7.6 l) of 140-degree F (60 C) juniper 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 juniper 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). Place 2 branches of juniper on the bottom of the lauter vessel and lauter and sparge with 3.5 gallons (13.5 l) of 170-degree F (77 C) juniper 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 15 minutes remain, add the 15-minute hops. 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 fermenter. Bring the total volume to 5 gallons (19 l) with additional cold juniper water if necessary. Aerate the wort very well.

Dissolve the compressed yeast in a small amount of boiled and cooled water. Use a jar and a teaspoon previously sterilized in boiling water to contain and mix the yeast and water. Pitch the yeast when temperature of wort is about 65 degrees F (18 C). Ferment at about 65 degrees F (18 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, “cellar” the beer at about 55 degrees F (12.5 C) for about 1 week.

Prime with sugar and bottle or keg when complete.

 

Relax. Don't worry. Have a homebrew and hope that you never find yourself smelling the dandelions on Folknykterhetens Dag.

Mash/Extract Recipe
for 5 gallons (19 l)