Labels:text | font | black and white | paper | publication | number | document OCR: bonating and clean up work, tainting the beer with harsh flavors. Refriger- The Formula NEWSLETTER ating fully mature ales will help pre- First find the total degrees of extract serve their flavor (and eliminate of the ingredient you intend to re- by William Moore chill haze) if a longer storage period place: is needed. For the finest beer, age according Total degrees of extract = Average Aging to type; lager under refrigeration. extract per lb. x # of lbs. in recipe. and ale and steam at room tempera- Like much in life, beer goes through ture. All beers should be aged in a Then divide the total degrees of ex- a maturation period before reaching dark area, to prevent light reactions tract by the average extract per lb. of its prime. The length and tempera- with hop compounds (producing a the ingredient you intend to substi- ture of this formative period varys "skunky" flavor), and the aging tem- tute to get the translated quantity: greatly, shaping the character of the perature. whether cold or room Total degrees of extract + Average brew like the sun ripens fruit. Lager temperature, should be steady. extract per lb. = # of lbs. needed. must undergo a period of refriger- ated aging after bottling, while ale and steam beer require only a rela- tively short period of room tempera- Average Extract Figures ture aging. Translating Recipe Below are average extract figures Lager, a German word meaning "to Fermentables per pound I have compiled and tested store", is best when fermented at 50 to for various fermentables to aid in 65 degrees F ., bottled and stored at Have you ever looked at a recipe in a your calculations. For simplicity. room temperature for 1 week (to fa- book calling for 7 pounds of crushed the first two constant numbers of the cilitate carbonation) before being re- pale malt, but wanted to substitute specific gravity figure have been frigerated for at least 3 weeks. malt extract for the crushed pale dropped (1.040 to 40). Longer cold aging will produce an malt? If so, this formula (inspired by Cane Sugar 42 even clearer and cleaner tasting a customer letter) makes it relatively Corn Sugar 40 lager. Refrigerated aging allows the easy to translate pounds of ferment- Dry Malt Extract . 40 malt and hop flavors time to mellow ables in recipes. Syrup Malt Extract 34 and blend while the barely active To translate pounds of crushed Crushed U.S. Pale Malt (must yeast lazily consumes off-flavor pale malted barley in a recipe to be mashed) .. 29 compounds. This cold period also pounds of malt extract. first find the Whole U.S. Roasted Barley gives the chill haze and lager yeast average extract 1 lb. of crushed pale (boiled or mashed) .. 20 in suspension time to settle out to the malted barley will produce in 1 Crushed U.S. Crystal Malt, light bottom of the bottle or keg, leaving gallon of water (29-see my figures or amber (boiled or mashed) . 16 the lager above sparklingly clear. at right), then multiply this average Whole U.S. Black Patent Malt Unlike lager, ale and steam beer extract figure times the number of (boiled or mashed) 13 are best fermented at 55 to 70 degrees pounds called for in the recipe. For F. (85 degrees maximum) and bottled example, a recipe calling for 7 Source for extract figures: Home and aged at room temperature until pounds of pale malted barley (7 lbs. x Beermaking, 2nd. edition, Moore, carbonated and clear, which nor- 29) has a total of 203 degrees of ex- William, page 62 Ferment Press, mally occurs in 21/2 to 3 weeks. In the tract. Divide this total degrees of Oakland, CA 1983. case of very strong (S.G. 1.060 +) or extract figure by the average extract highly hopped ales, an aging period 1 pound of your dry or syrup malt ex- of 2 months or more may be needed to tract will produce when added to 1 fully blend and mellow the hop and gallon of water. For example, the malt flavors. Aging ale and steam total degrees of extract produced by beer at room temperature allows the the 7 pounds of pale malted barley active yeast to quickly carbonate and (203) divided by the amount of extract Copyright @ 1983 William's Brewing digest off-flavor compounds in the produced by, say, 1 pound of syrup brew: refrigerated aging of ale would malt extract (34), gives you 5.97, the cause the ale to essentially stop approximate number of pounds of aging, as ale yeast does not function syrup malt extract needed to produce well at temperatures below 55 de- the same specific gravity as 7 pounds grees. Aging steam beer at lager tem- of properly mashed pale malt. peratures produces lager: steam beer Of course, this formula can be used is lager brewed and aged at ale tem- for translating the pounds of any fer- peratures. Aging ale and steam beer mentable ingredient in a recipe. Just at room temperature for over 3 find the total degrees of extract of the months is usually detrimental to ingredient to be translated, and William's Brewing their flavor, as the yeast dies and de- divide by the average extract of the P.O. Box 2195 composes when finished with its car- ingredient you intend to use San Leandro, CA 94577
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