Make Some Beer by Erica Shea Stephen Valand

Author:Erica Shea,Stephen Valand [Shea, Erica]
Language: eng
Format: epub
ISBN: 978-0-8041-3764-5
Publisher: Random House Inc.
Published: 2014-05-12T16:00:00+00:00

MASH In a medium stockpot, heat 2½ quarts (2.37 liters) water over high heat to 160°F (70°C). Add all the malts and stir gently. The temperature should reduce to 150°F (66°C) within 1 minute. Turn off the heat. Steep the grains for 60 minutes between 144°F and 152°F (62°C and 67°C). Every 10 minutes, stir and take the temperature. If the grains get too cold, turn the heat to high and stir until the temperature rises to that range, then turn off the heat. With 10 minutes left, in a second medium stockpot heat 1 gallon (3.79 liters) water to 170°F (77°C). After the grains have steeped for 60 minutes, turn the heat to high and stir until the temperature reaches 170°F (77°C). Turn off the heat.

SPARGE Place a fine-mesh strainer over a stockpot and pour the grains into the strainer, reserving the liquid. Pour the 1 gallon (3.79 liters) of 170°F (77°C) water over the grains. Recirculate the collected liquid through the grains once.

BOIL Return the pot with the liquid to the stove and bring to a boil over high heat. When the liquid starts to foam, reduce the heat to a slow rolling boil and add the Challenger hops. Add the rhubarb and half of the Cluster hops after 30 minutes. Add the remaining Cluster hops after 55 minutes. Prepare an ice bath by stopping the sink and filling it halfway with water and ice. At the 60-minute mark, turn off the heat, add the strawberries and Belgian Candi Sugar, and stir to dissolve the sugar. Place the pot in the ice bath and cool to 70°F (21°C), about 30 minutes.

FERMENT Using a funnel and a strainer, pour the liquid into a sanitized fermenter. Add water as needed to fill the jug to the 1-gallon mark. Add the yeast, sanitize your hands, cover the mouth of the jug with one hand, and shake to distribute evenly. Attach a sanitized stopper and tubing to the fermenter and insert the other end of the tubing into a small bowl of sanitizing solution. The solution will begin to bubble as the yeast activates, pushing gas through the tube. Wait 2 to 3 days, until the bubbling has slowed, then replace the tubing system with an airlock. Wait 11 more days, then bottle, using the honey (see this page for bottling instructions).

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.