Brew Better Beer: Learn (and Break) the Rules for Making IPAs, Sours, Pilsners, Stouts, and More by Christensen Emma

Author:Christensen, Emma
Language: eng
Format: epub
ISBN: 978-1-60774-632-4
Publisher: Potter/TenSpeed/Harmony
Published: 2015-05-04T16:00:00+00:00

Follow the master method for brewing 1-gallon or 5-gallon all-grain batches as described (5-gallon measurements in parentheses).

• Using the yeast and malt extract, make a yeast starter 12 to 18 hours before you plan to brew, following the instructions.

• Heat 1¼ (or 6) gallons of water to 164°F, then stir in the grains and rice hulls. Maintain a mash temperature of 154°F to 158°F for 60 minutes. Raise the temperature of the mash to 170°F, then sparge using 1 gallon (or 1½ gallons) of 170°F water to make 1½ (or 5½) gallons wort.

• Bring to a boil over high heat. Add the Northern Brewer hops and boil vigorously for 40 minutes. Add the Mt. Hood hops for flavoring and the Irish moss and continue boiling for another 20 minutes. Add the Mt. Hood hops for aroma and remove from the heat. (Total boil time: 60 minutes.)

• Cool to at least 75°F and transfer to a sanitized primary fermentation bucket. Add the yeast starter and aerate the wort.

• Let ferment for at least 1 week or up to 4 weeks at 70°F. Meanwhile, combine the oak cubes and bourbon, and soak for at least 1 week. When ready to transfer the beer for secondary fermentation, drain the oak cubes, reserving the bourbon, and add the cubes to the sanitized jug; then siphon the beer over top. Continue to ferment for another 1 month to 1 year at 70°F. (If aging for longer than 2 months, transfer the beer off the oak cubes, clean and sanitize the jug, and transfer the beer back into the jug.)

• Taste the beer a few days before you plan to bottle. Add some of the reserved bourbon if you wish. Taste daily and bottle when the beer tastes good to you.

• Dissolve the sugar in ¼ (or 1) cup of boiling water and let cool. Mix with the beer, bottle, and store for 2 weeks or up to a year. Refrigerate before drinking.

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