Microbrewed Adventures (47 page)

Then strain out and sparge hops and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 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. 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.

ZIMBABWE ZEPHYR SORGHUM BEER

• TARGET ORIGINAL GRAVITY: VARIABLE
  
• APPROXIMATE FINAL GRAVITY: VARIABLE
  
• IBU: NONE
  
• APPROXIMATE COLOR: PALE PINK-BROWN7 SRM (14 EBC)
  
• ALCOHOL: 1–5% BY VOLUME
  

All-Grain Recipe
for 1 gallon (4 l)

Add the malt flour to 3 quarts of 156-degree F (69 C) water. Hold this temperature for 60 minutes. Complete conversion is not critically important. Quickly pour the mash through a kitchen strainer. Rinse with 165-degree F (74 C) water until a volume of 1 gallon is reached. Cool to about 75 degrees F. Add yeast and about ¼ cup of freshly milled sorghum malt flour. Keep temperature above 75 degrees F.

Begin to experience after 12 to 24 hours. And please don't forget to keep your thumbs out of the bucket.

SWAKAPMUND COWBOY LAGER

• TARGET ORIGINAL GRAVITY: 1.050 (12.5 B)
  
• APPROXIMATE FINAL GRAVITY: 1.016 (4 B)
  
• IBU: ABOUT
  33
  
• APPROXIMATE COLOR: 7 SRM (14 EBC)
  
• ALCOHOL: 4.6% BY VOLUME
  

All-Grain Recipe
for 5 gallons (19 l)

A step infusion mash is employed to mash the grains. Add 8.5 quarts (8.1 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 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 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 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)

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)

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 F (77 C) water. Collect about 5.5 gallons (21 l) of runoff. Add 90-minute hops and bring to a full and vigorous boil.

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)

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)

A step infusion mash is employed to mash the grains. Add 9.5 quarts (9 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 4.75 quarts (4.5 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 (75C), 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 20 minutes remain, add the 20-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). 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)