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HELLER.REC
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1993-07-10
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HELLER MAPLE BOCK
By Tom Robson
(original version from Kersten Kloss at Gordon's Cave a Vin, MTL.)
Yuri M. loved this brew so it should be worth a try.
OG: 1.066
TG: 1.013
Brew length, ~20 liters
(21.1 quarts)
Ingredients:
4 kg. (8.8 lbs.) Edme light lager ME.
540 ml. (18 1/4 oz.) dark maple syrup (the cheap stuff).
400 gr. (14 oz.) crystal malt.
60 gr. (2.1 oz.) roasted barley.
2 tsp. gypsum
(optional)
45 gr. (1.6 oz.) bullion at T=0
17 gr. (0.6 oz.) cascade at T=30
12 gr. (0.4 oz.) N. brewer at T=30
15 gr. (0.5 oz.) tettnanger at T=45 (stop the boil)
5 gr. (0.18 oz.) tettnanger at T=60
Method:
Treat your brewing water with the gypsum (if you decide to use it).
Mix
together the crystal malt and roasted barley in about 4 liters of your treated
water and heat this mess to 170 deg. F.* Steep for 15 minutes.
Sparge the
grains and collect the infusion in your brewing kettle, top up the kettle and
bring this to a boil.
Dissolve the malt extracts and maple syrup in the
boiling wort and when the boil resumes start the hop additions counting from
T=0.
The boil will last about 45 minutes.
I used an immersion wort chiller
so I put it in the boiling wort at T=35 in order to sanitize it.
At T=45 you
stop the boil and add the 15 gr. tettnanger.
At T=60 start chilling the wort,
don't forget the last little bit of tettnanger.
Cast the wort into your
favorite fermenter and pitch your favorite lager yeast.
Ferment according to
the yeast's specifications
. Have fun!
* OK, I'll admit mixing my systems of measurement is just not on. It all
stems from my corrupted education at a time when Canada was just going metric.
Besides I have a nice gram scale and a great instant reading thermometer.
(Conversions to U.S. measurements by R. Garr.)