The Brewmaster's Bible by Stephen Snyder

Author:Stephen Snyder
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2012-10-20T16:00:00+00:00

PIRATES BREW BITTER

JAY GARRISON, HEAD BREWER, PIRATE BREWERY

BREWBUDDYS–REDONDO BEACH, CALIFORNIA

A Scottish-influenced bitter with a generous portion of crystal malt for a caramel maltiness and a base of amber malt extract that brings a traditional darker color to the brew. The light hopping reflects the Scottish tradition of emphasizing a complex malt character. A good dinner beer.

ORIGINAL GRAVITY: 1.045

FINAL GRAVITY: 1.012

POTENTIAL ALCOHOL: 4.3% ABV

INGREDIENTS

6 pounds amber liquid extract

8 ounces Scottish crystal malt

1 ounce Nugget hops

1 ounce Willamette hops

Wyeast 1098 British Ale or Edme dry ale yeast

¾ cup corn sugar

BREWING PROCEDURES

1. If you selected the Wyeast liquid yeast, you must break the inner packet before you begin to brew. Allow 1 day for each month after the manufacture date printed on the front. If you’re using the dry yeast that came with the Pirates Brew Kit, go ahead and get to it.

2. Prepare the grain. The grain should be crushed; if you did not get the grain crushed at the shop, crush it with some sort of rolling pin. You can either mix the grain with 2 quarts of water and heat it until it starts to boil, or heat it to about 165°F and steep for about 15 minutes.

3. Strain the grain, collecting the liquid into your brewpot. Rinse the grain (sparge) with 2 quarts of hot (170–180°F) water.

4. Add the bag of extract and 1 gallon of water to the brewpot. (You might want to rest the bag of extract in hot water for a while to soften it up.) Bring the wort to a soft rolling boil.

5. Add the Nugget hops to the wort and boil for 40 minutes. Stir occasionally.

6. Add half of the Willamette hops to the wort and boil for 20 minutes. Stir occasionally.

7. Add half of the Willamette hops to the wort and turn off the heat; stir and let sit (covered, if possible) for 10 minutes.

8. Add the boiled wort to your sanitized, rinsed fermenter. Add ice-cold water to make 5 gallons. When the temperature drops to 75°F or less, add the yeast.

9. If you use liquid yeast, open the swollen packet and add to the wort. If you use dry yeast, add the yeast to 1 cup of 90°F water for a few minutes before adding to the wort. (You can add the yeast directly to the wort and let it sit for a few minutes also, but rehy-drating the yeast in warm water will improve the fermentation.) Stir the wort thoroughly with a sanitized spoon.

10. Put the lid on the fermenter tightly and insert the fermentation lock with the stopper into the hole in the lid and fill it up about ¾ of the way with water or vodka. Let the wort ferment for a week or two until the fermentation ceases.

11. When fermentation is complete, siphon the beer into a sanitized bottling bucket. Boil the corn sugar in about a cup of water; cool; stir gently into the beer. This provides the nutrients necessary for the yeast to carbonate the beer in the bottle.

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