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 chopped roasted chilies. 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.
All-Grain Recipe
for 5 gallons (19 l)
6.5 lbs.: (3 kg) English mild malt
1 lb.: (454 g) Belgian aromatic malt
8 oz.: (225 g) English crystal malt (75-L)
4 oz.: (113 g) chocolate malt
1 oz.: (28 g) German black Caraffe malt
1 oz.: (28 g) Glacier hops 6% alpha (6 HBU/168 MBU)â120 minutes boiling
¾ oz.: (21 g) Willamette hops 5% alpha (3.8 HBU/105 MBU)â30 minutes boiling
¼ oz.: (7 g) crystal hop pelletsâdry hopping
¼ tsp.: (1 g) powdered Irish moss
English or American-type ale 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 120-minute hops and bring to a full and vigorous boil.
The total boil time will be 120 minutes. When 30 minutes remain, add the 30-minute hops. When 10 minutes remain, add the Irish moss. After a total wort boil of 120 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.
Malt Extract Recipe
for 5 gallons (19 l)
6 lbs.: (2.7 kg) amber malt extract syrup or 4.8 lbs. (2.2 kg) amber dried malt extract
1 lb.: (454 g) English crystal malt (75-L)
2 oz.: (56 g) chocolate malt
1 oz.: (28 g) German black Caraffe malt
1.25 oz.: (35 g) Glacier hops 6% alpha (7.5 HBU/210 MBU)â120 minutes boiling
¾ oz.: (21 g) Willamette hops 5% alpha (3.8 HBU/105 MBU)â30 minutes boiling
¼ oz.: (7 g) crystal hop pelletsâdry hopping
¼ tsp.: (1 g) powdered Irish moss
English or American-type ale yeast
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
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 120-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. After a total wort boil of 120 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.
All-Grain Recipe
for 5 gallons (19 l)
7.75 lbs.: (3.5 kg) pale malt
1 lb.: (454 g) crystal malt (20-L)
8 oz.: (225 g) biscuit malt
4 oz.: (113 g) Belgian Special-B malt
½ oz.: (14 g) Centennial hops 10% alpha (5 HBU/140 MBU)â60 minutes boiling
¾ oz.: (21 g) Willamette hops 5% alpha (3.8 HBU/105 MBU)â60 minutes boiling
½ oz.: (14 g) Galena hops 12% alpha (6 HBU/168 MBU)â30 minutes boiling
1 oz.: (28 g) Cascade hopsâ1 minute boiling
½ oz.: (14 g) Cascade hop pelletsâdry hopping
¼ tsp.: (1 g) powdered Irish moss
English or American-type ale 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 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 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). 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 your priorities are clear.
Malt Extract Recipe
for 5 gallons (19 l)
6.5 lbs.: (3 kg) light malt extract syrup or 5.2 lbs. (2.36 kg) light dried malt extract
1 lb.: (454 g) crystal malt (20-L)
8 oz.: (225 g) home-toasted pale malt
4 oz.: (113 g) Belgian Special-B malt
¾ oz.: (21 g) Centennial hops 10% alpha (7.5 HBU/210 MBU)â60 minutes boiling
1 oz.: (28 g) Willamette hops 5% alpha (5 HBU/140 MBU)â60 minutes boiling
½ oz.: (14 g) Galena hops 12% alpha (6 HBU/168 MBU)â30 minutes boiling
1 oz.: (28 g) Cascade hopsâ1 minute boiling
½ oz.: (14 g) Cascade hop pelletsâdry hopping
¼ tsp.: (1 g) powdered Irish moss
English or American-type ale yeast
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
Spread 8 oz. of whole pale malt on a cookie sheet and toast in a moderate oven until you hear popping noises and smell the aroma of toasted malt. Do not toast to a dark brown. Cool this malt before crushing.
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 wa
ter) 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 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). 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 your priorities are clear.
JOHN 1981âA HOMEBREWED VERSION OF CHARLIE 1981
All-Grain Recipe
for 5 gallons (19 l)
5.5 lbs.: (2.5 kg) 2-row pale malt
5.5 lbs.: (2.5 kg) Munich malt
1.5 lbs.: (680 g) crystal malt (40-L)
1 oz.: (28 g) Horizon hops 10% alpha (10 HBU/280 MBU)â60 minutes boiling
1 oz.: (28 g) Sterling hops 6% alpha (6 HBU/128 MBU)â60 minutes boiling
1 oz.: (28 g) Amarillo hops 8% alpha (8 HBU/224 MBU)â30 minutes boiling
2.5 oz.: (70 g) Amarillo hop pelletsâdry hopping
¼ tsp. (1 g) powdered Irish moss
Culture “pac-man” yeast from a bottle-conditioned Rogue Ale, Wyeast Irish Ale yeast #1084, White Labs Dry English Ale yeast WLP007 or California Ale yeast WLP001
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 12.5 quarts (12 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 (5.7 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 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. 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.
Malt 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
1.5 lbs.: (680 g) crystal malt (30-L)
1.5 oz.: (42 g) Horizon hops 10% alpha (15 HBU/420 MBU)â60 minutes boiling
1.5 oz.: (42 g) Sterling hops 6% alpha (9 HBU/252 MBU)â60 minutes boiling
1.5 oz.: (42 g) Amarillo hops 8% alpha (12 HBU/336 MBU)â30 minutes boiling
2.5 oz.: (70 g) Amarillo hop pelletsâdry hopping
¼ tsp.: (1 g) powdered Irish moss
Culture “pac-man” yeast from a bottle-conditioned Rogue Ale, Wyeast Irish Ale yeast #1084, White Labs Dry English Ale yeast WLP007 or California Ale yeast WLP001
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
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.