Labels:text | font | black and white | paper | publication | printing | number | document OCR: process, as it can compact and clog. It Vienna Lager may be necessary to occasionally pull the sparging bag up on the side of the A light amber lager in the German tradi- Common valve, to keep it from blocking the valve. tion. For an anthentic lager flavor, start the ferment at 65º F. When the yeast Mashing Sparging is completed when you have collected 512 gallons in the pot below rises, creating a foam head in the fer- the valve. Boil the collected extract menter, lower the ferment temperature Questions with the hops just as you would with an to 55º F. When finished, prime and bot- extract beer. tle and leave at 65' for 1 week to car- bonate, then refrigerate to 38' for 6 Question: How important is pH in The five gallon recipes on this page are weeks or more before drinking. mashing? well suited to the simple mash tech- nique described at left, and will pro- You will know the lager is ready when the chill haze (formed when the beer is Answer: The pH of the mash should duce beers that are hard to make initally refrigerated) settles out, leaving be between 5.0 and 5.5 to facilitate en- authentically from malt extract. the beer sparklingly clear. zyme activity. The recipes on the page all include two teaspoons of gypsum, Oatmeal Stout 8 lbs. Vienna Malt (M49) which lower the pH of average tap water A complex dry stout with a grainy oat- (typically 7.0) to near 5.0. This is suffi- meal taste. For best results, ferment at 1 lb. Light Crystal (M41) cient for most mashes. 60 to 65 F ., and then age after bottling 3/4 oz. Mt Hood (H09, 60 minutes) at 55 to 60' for 3 weeks. 1 oz. Hallertau (H04, 30 minutes) If you want to get more precise, take a 1/4 oz. Mt Hood (H09, 5 minutes) PH reading either with pH test strips or 5 lbs. English Pale Ale Malt (M81) (7 Alpha Acid Units) a meter (see page 15). Take the reading 2 lbs. Two-Row Pale Malt (M38) 2 teaspoons gypsum (A06) of the mash as soon as it is mixed. If 1 package Bavarian Lager Yeast (Y22) the pH is over 5.5, add 1/2 teaspon of 11/2 lbs. Flaked Oats (M91) 412 oz. corn sugar for carbonation gypsum and stir to lower it before retest- 1/2 lb. Dark Cystal Malt (M60) ing. If the pH is below 5.0, add 1/2 tea- 1/2 lb. Victory Malt (M63) 1/4 lb. Roasted Barley (M47) Starting gravity: 1.050, finishes at 1.018 spoon of Calcium Carbonate (see page 37) to raise it up to 5.0. 1/4 lb. Black Patent (M45) or less. 1 oz. English Fuggle (H51, 60 minutes) 12 oz. English Kent Golding (30 minutes) American Lager (101/2 Alpha Acid Units) A very light flavored lager in the Amer- Question: What is the difference be- no aromatic hop addition 2 teaspoons gypsum (A06) ican tradition. Brew and age like the tween a Infusion and Decoction mash? Which one should I use? 1 English Brewery Ale Yeast (Y19) Vienna Lager recipe above. Answer: An infusion mash is a mash 4 12 oz. corn sugar for carbonation 5 lbs. Two-Row Pale Malt (M38) kept at the same temperature during the Starting Gravity: 1.050, finishes at 1.020 3 lbs. Flaked Corn (M51) entire mashing process, typically 150 to 1 oz. Oregon Fuggles (H13, 60 minutes) 160º F. All the recipes on this page or less. 1/4 oz. Mount Hood (H09, 5 minutes) feature the infusion mash, as the malts ( 41/2 Alpha Acid Units) used are well enough modified to con- Nut Brown Ale 2 teaspoons gypsum vert adequately at one temperature. A mild and malty ale, traditionally con- 1/2 tsp. Irish moss 11/2 oz. corn sugar for carbonation A decoction mash is one kept at varying sumed in quantity at the end of a hard days y ork. Ferment and age like the 1 American Lager Yeast (Y17) temperature levels, to allow the varying enzymes in malted barley a better Oatrieal Stout recipe above. Starting Gravity: 1.045, finishes at 1.014 chance to completely convert the mash or less. to fermentable sugars. A decoction 5 lbs. English Pale Ale Malt (M81) mash is necessary when using poorly 1 lb. Victory Malt (M63) modified malts or malts with low en- 4 oz. Chocolate Malt (M54) zyme contents. Some brewers also use 1 lb. Dark Brown Sugar Recipe Brewing Procedure a decoction mash for all their mashes, 1 oz. English Fuggles (H51, 60 minutes) All recipes are for 5 gallons. Add gyp- as it makes it easier on the enzymes. 1/2 oz. English Fuggles (H51, 30 minutes) sum to the mash water before adding ( 81/4 Alpha Acid Units) the grain. Mash for 1 hour, adding all A decoction mash typically spends 20 2 teaspoons gypsum the crushed grain at the beginning. minutes at 122º F ., and then is raised to 1 Burton Ale Yeast (Y21) Sparge until 512 gallons of wort are 150º F. for approximately 35 minutes, obtained, and then boil for 1 hour, before being raised to 168' F. at the 4 1/2 oz. com sugar for carbonation boiling the hops for the times speci- end. For more information on decoction fied in the recipes. mashing, read The Complete Handbook Starting Gravity: 1.039, finishes at 1.014 or of Home Brewing, by David Miller (on less. page 22).
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