Microbrewed Adventures (48 page)

Heat 5 quarts (4.75 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 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.

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. 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.

FIJI HOMEBREW—VALE VAKAVITI

Recipe
for 2 gallons (7.6 l)

Peel the cassava root. Cut into small pieces. Boil for one hour in 1 gallon (4 l) water. Mash the cooked cassava root in the water in which it was cooked. When it becomes a purée, add water and sugar to make 2 gallons. Stir to dissolve the sugar. Pour into a fermenter. If you desire homebrew in 24 hours, use 3 packs of yeast. If you can be a bit more patient, use only 1 package of yeast. Add yeast when temperatures are below 75 degrees F (24 C). For a smoother and more refined taste, ferment at temperatures between 65 and 70 degrees F (18.5–21 C). Serve warm and while still fermenting, anytime after 24 hours. And “drink cowboy-style.”

SPARKLING MEAD—TROPICAL CHAMPAGNE

• TARGET ORIGINAL GRAVITY: 1.060 (15 B)
  
• APPROXIMATE FINAL GRAVITY: 0.995 (-1 B)
  
• APPROXIMATE COLOR: SUNLIGHT
  
• ALCOHOL: 8.4% BY VOLUME
  

Recipe
for 5 gallons (19 l)

Place all ingredients except for yeast and corn sugar in 2 gallons (7.6 l) of water and bring to a boil. The total wort boil time will be 10 minutes. After boiling, 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 ginger root and direct the hot wort into a sanitized fermenter to which 3 gallons (11.4 l) of cold water has been added. Bring the total volume to 5 gallons (19 l) with additional cold water if necessary. Aerate the must very well.

Rehydrate the dry yeast in 1 cup (250 ml) of sterile water at about 90 degrees F (32 C) for about 10 to 15 minutes. Pitch the yeast when temperature of must is about 70 degrees F (21 C). Ferment at about 70 degrees F (21 C) until fermentation seems to have stopped. Rack from your primary to a secondary fermenter and continue to ferment at room temperature until the mead becomes reasonably clear.

Prime with sugar and bottle or keg when complete.

MONASTIC BLEUE STRONG BELGIAN-STYLE ALE

• TARGET ORIGINAL GRAVITY: 1.081 (19.5 B)
  
• APPROXIMATE FINAL GRAVITY: 1.014 (3.5 B)
  
• IBU: ABOUT
  40
  
• APPROXIMATE COLOR: 8 SRM (16 EBC)
  
• ALCOHOL: 9% BY VOLUME
  

All-Grain Recipe
for 5 gallons (19 l)

A step infusion mash is employed to mash the grains. Add 10 quarts (9.5 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 5 quarts (4.8 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 corn sugar 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 and zinc-fortified yeast. 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 fer
menter and continue to secondary ferment at 70 degrees F (21 C) for about 1 to 3 weeks.

Prime with sugar and bottle or keg when complete. This beer ages well at temperatures between 65 and 70 degrees F (18–21 C).

Malt Extract Recipe
for 5 gallons (19 l)

Add malt extract, corn sugar and 60-minute hops to 2.5 gallons (9.5 l) of hot water and bring to a 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 and zinc-fortified yeast. 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 continue to secondary ferment at 70 degrees F (21 C) for about 1 to 3 weeks.

Prime with sugar and bottle or keg when complete. This beer ages well at temperatures between 65 and 70 degrees F (18–21 C).

19TH-CENTURY LEIPZIGER GOSE

• TARGET ORIGINAL GRAVITY: 1.042 (10.5 B)
  
• APPROXIMATE FINAL GRAVITY: 1.010 (2.5 B)
  
• IBU: ABOUT
  12
  
• APPROXIMATE COLOR: 4 SRM (8 EBC)
  
• ALCOHOL: 4.5% BY VOLUME
  

While modern Leipzig versions of this beer do not contain any hint of brettanomyces yeast or other wild yeast character, there is little doubt that the original versions of this style of beer were spontaneously fermented. Spontaneous fermentation begins with the introduction of airborne microorganisms that would include a variety of wild yeast and bacteria. The beer was very likely fermented in the similar tradition of Belgian gueuze/lambic ales. Quite obviously even the names are similar in spelling and certainly very similarly pronounced. No current German breweries introduce any microorganism into the fermentation other than pure beer yeast strains. The acidity often is developed by adding pasteurized lactic acid. Modern versions lack the complexity of flavor and aroma the original Gose surely portrayed.

You may develop the character of 19th-century Gose by employing several options.

Option 1: Develop acidity through a sour mash. See the recipe in the chapter “Apples in a Big Beer—New Glarus Brewing Company, Wisconsin.”

Option 2: Develop acidity by using German sauer malt. See the recipe in the chapter “Poetic Justice in Italy, Year 2000, The Microbrewers of Italy.”

Option 3: Develop acidity and other traditional Gose character by introducing wild yeast and bacteria into the fermentation.

 

THE FIRST TWO
options offer a degree of stability in the final beer. This recipe challenges your brewing skills by employing various microorganisms
to develop the complexity that surely was a character typical of traditional Gose ale from the northern German town of Leipzig. The traditional beer was likely enjoyed fresh, cloudy and with some fermentation activity. Enjoy this beer when fully carbonated. It is not intended to age for long periods. CAUTION: The introduction of wild yeast and bacteria will continue to slowly ferment the beer over a long period of time. Excessive pressure may result, and there is also a risk of foaming, gushing or even exploding bottles. Do not age this beer once it has reached desired level of carbonation. You may chill the ale to very cold temperatures to inhibit fermentation, extending its “drinking life.”

All-Grain Recipe
for 5 gallons (19 l)

A step infusion mash is employed to mash the grains. Add 7 quarts (6.7 l) of 140-degree F (60 C) water to the salt and crushed grain. Stir, stabilize and hold the temperature at 132 degrees F (53 C) for 30 minutes. Add 3.5 quarts (3.3 l) of boiling water, add heat to bring temperature up to 155 degrees F (68C) 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, salt 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 1 minute remains, add the freshly crushed coriander seed. 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 German ale yeast, brettanomyces yeast cultures and lactobacillus bacteria culture when temperature of wort is about 70 degrees F (21 C). Ferment at about 70 degrees F (21 C) for about 10 days, or until fermentation appears to show signs of stopping and begins to clear. 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 2 weeks.

Prime with sugar and bottle or keg when complete.

Malt Extract Recipe
for 5 gallons (19 l)