| Last Saturday (Oct.18, 2003) our
small company of chemists decided to brew the exact version
of BOSTON ALE CLONE, combining the traditional chemical approach
with the inspiration and fun. All ingredients for the brewing
were kindly provided by Alex (Pic. 1).
First of all ~6 gallons of cold spring water were added to
the brewpot, followed by the cracked barley grains (1 lb./0.454
g crystal 40L) (Pic. 2). The grains were
heated until the water started boiling (Pic. 3).
Then the heat was turned off and the grains were removed.
At the same time we sanitized the fermenter (either carboy,
stopper and blow-off tubing) by soaking in an Iodophor solution:
1/2 Tbs. of an Iodophor per 5 gallons of water (Pic.
4). |
|
Pic.1. Brewing supervisor Alex (руководитель процесса пивоварения
Алекс) |
Pic. 2. Baked barley grains 40L (обжаренный
ячмень, от степени обжаривания зависит цвет пива)
|
Pic. 3. Первый этап производства пива:
Ячмень в сеточке подвешивается на край кастрюли, чтобы он
не пригорел ко дну. Когда вода закипит, нагрев выключить |
Pic. 4. Бутылку, где пиво будет бродить,
предварительно надо продезинфицировать при помощи раствора
йода в воде (1/2 ст.л. на ~ 19 литров воды) |
| The malt extract (6.6 pounds of Light malt
extract) was added (Pic. 5) and the mixture
was stirred until everything has dissolved. Then the solution
was boiled for a total of 1 h. Hops were added throughout
the boil in this order: 1 ounces of Perle pellets bittering
hops for full hour, 1 ounce of Hallertau pellets flavoring
hops after 45 minutes of boil, 1/2 tsp. of Irish Moss (Pic.
6) last 15 to 20 if boil, 1 ounce of Hallertau pellets
aroma hops for last 5 minutes of boil (Pic. 7). |
|
Pic. 5. Добавить патоку, тщательно размешать
до полного растворения и опять довести до кипения. Потом в
течение часа добавлять разные сорта хмеля согласно рецепту
|
Pic. 6. Вначале добавляется горький хмель
(28.35 г), через 45 мин. столько же душистого хмеля и 1/2
ч.л. Irish Moss (ирландский мох). |
Pic. 7. ... а за 5 мин до конца варки добавляется
самый душистый сорт хмеля (28.35 г). Полученное сусло ставим
охлаждаться в ванну со льдом, пока дно кастрюли не остынет
до комнатной температуры (но не ниже). |
Pic. 8. В бутылку для брожения наливают
7.5 литра воды комнатной температуры, а потом туда фильтруют
остывшее сусло (воду добавить вначале обязательно, а то бутылка
может лопнуть), периодически взбалтывая. Осадок промывают
водой на воронке, до тех пор, пока бутылка не заполнится (~
19 л). К теплому отфильтрованному суслу добавляют дрожжи (специальные
для каждого сорта пива, от них и зависит рецепт пива). |
After addition of hops the heat turned off
and the brewpot was cooled down in the bath with ice-water
until the bottom of the pot was cool to touch. Then the sanitized
fermenter was filled with approximately 2 gallons of room
temperature water. The "reaction mixture" was filtered
through the advanced pasta funnel and the residue was washed
with the water up to 5 gallons of whole filtrate volume. Immediately
the yeast was added to the wort at rt (Pic. 8).
Finally, the aliquot of the solution was taken to measure
the percentage of alcohol (Pic. 9), then
the carboy was closed with a sanitized airlock 1/2 full of
water and left for the fermenting (Pic. 10).
Ferment in a dark place. Fermentation should start within
48 hours and finish within 3-10 days or up to 50 days at colder
temperatures (Ale yeast is best used between 63F-75F (15-22
C). Lager yeast is best used at 42F-58F (5-15 C)). When it
takes more than two minutes for a bubble to escape from the
airlock you can assume fermentation is complete. So, we're
now ready to bottle and should do so within the next week. |
