Labels:text | black and white OCR: Newsletter Oatmeal Stout the beer. To reduce the risk of bacterial A rich and smooth stout in the English infection, the completed hop bag can be By William Moore tradition. This recipe is not overly steeped in 180º F. water for 3 minutes sweet, yet it lacks the roasted character before addition, although this treatment This issue we feature recipes based on of a dry stout. Hops are used minimally will cause the hops to lose a bit of fresh- our specialty malt extracts, Vienna Gold, to balance the sweetness, and like Griz- ness. Leave the beer in contact with the hops for at least 7 days before bottling. Nut Brown, and Oatmeal Dark. The zly Brown, aromatic hops are not used, beauty of these extracts is that they as they detract from the malt character. allow the easy brewing of unique styles, previously only available to brewers 6 lbs. Oatmeal Dark malt extract Alternatively, the hops for dry hopping can be just added to the secondary fer- who mashed their own grain from 1 lb. Dry American Dark malt extract menter in pellet or whole form. This is scratch. 4 oz. Lactose (add during last 10 minutes) 14 oz. English Fuggles (boil for 60 minutes) recommended when using glass car- boys, as the opening is too small to fit Vienna Ale 1 oz. English Fuggles (boil for 30 minutes) the hop bag. For best results, mix the 1 Burton Ale liquid yeast hops with 1 cup of 180º F. water before A hearty summer ale, with a clean Vienna 4 oz. corn sugar for carbonation addition. This will tend to litter the wort malt flavor and rich Saaz hop character. with hop particles if using pellet hops Serve at 52 to 55º F. to bring out the full S.G .: 1.047, finishes at 1.016 or less. (which tend to settle out) or leave a depth of the dry hopped flavor. large soggy mass of whole hops to be Procedure: Ferment and age like Grizzly strained out before bottling. 6 lbs. Vienna Gold 1 lb. Dry American Light Brown Ale, For kegged beer, just add the completed 11/4 oz. Saaz (boil for 30 minutes) dry hop bag (do not add hops directly to 12 oz. Saaz (dry hop-see article) the keg, as they may clog the beer pick 2 tsp. gypsum up tube. Hopping levels should be re- 1 California Ale liquid yeast duced, as the hops will be in contact 41/2 oz. corn sugar for carbonation with the beer for as long as it remains in the keg. The British, who add hops di- S.G .: 1.043, finishes at 1.014 or less rectly to cask-conditioned ales, gener- ally use 1/4 ounce or less per 5 gallons. Note: This ale does not have bittering hops added at the start of the 1 hour How much to use? If you want a notice- boil, and is dry hopped. This accentu- able but not overly aggressive hop char- ates the flavor and aroma of the Saaz acter, add 1/4 to 12 ounce when steeping hop while downplaying traditional for 7 days, or 14 ounce or less when (sharp and clean) hop bitterness. steeping in the keg for 3 weeks or more. For true hop heads, add an ounce to the Procedure: Ferment at 60" to 80º F .. secondary fermenter or 12 ounce to the (ideally 60º to 65' F.), and bottle. Age keg, and use stronger aromatic varie- for 2 weeks at fermentation temperature ties, such as Perle, Chinook, or Centen- before chilling and drinking. Dry Hopping nia1. If you have ever wanted a richer hop character, and stronger hop 'nose', dry Dry hopped beers have a fuller hop char- acter than other beers, and benefit from Grizzly Brown Ale hopping could be the answer. Dry hop- warmer serving temperatures. Ideally, ping, sometimes known as cold hopping, A light easy drinking brown ale, in the is a term for steeping unboiled hops in serve a dry hopped beer at 52 to 55' F ., beer after the primary ferment. Used by as lower temperatures tend to accentu- tradition of draft English Brown Ale. small brewers on the West Coast, dry ate the bitterness, while numbing the hopping has the advantage of imparting hop bouquet. In addition, the full hop 6 lbs. Nut Brown Extract flavor is delicate, and will thin after 6 14 oz. Oregon Fuggles (60 minutes) a strong hop bouquet to beer, although this character comes at the cost of in- weeks or more in the bottle or keg, par- 3/4 oz. Oregon Fuggles (30 minutes) creased risk of bacterial contamination. ticularly if stored at warmer tempera- no aromatic hops tures. Like bread, consider a dry 1 California Ale liquid yeast To dry hop beer in a plastic secondary, hopped beer a perishable food, best sa- 41/2 oz. comn sugar for carbonation vored while fresh. you will need to have a muslin bag (see S.G .: 1.039, finishes at 1.013 or less page 10) and glass marble to make it sink. Add 1/4 to 1 ounce of aromatic pel- Dry hopping will impart a strong hop let or whole hops to the muslin bag with character to beer. Whether it is for you Procedure: Ferment at 60' to 80' F ., the marble, and tie closed as loosely as depends on your flavor preferences and (ideally 60' to 65' F.), and bottle. Age possible, as the hops will expand quite your tolerance for a slightly increased for 2 weeks at 60" to 75' before drinking. a bit when wet. Then add the hop bag to bacterial infection risk caused by the ad- dition of unboiled hops to the fermenter. 35
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