The following beer recipe is featured in the March/April 2014 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Charlie Papazian, president of Brewers Association, shares his Duck Slippers Session Helles recipe found in his column, "World of Worts," from the March/April 2014 issue of Zymurgy magazine.
A German-style helles, this Duck Slippers Session Helles comes in at 4 percent ABV, making it all the more enjoyable served in a liter mug. Actually, at 4 percent you could enjoy two liters, but who's counting anyway? Brew it now and give it some lagering time for those warming days of summer.
The following beer recipe is featured in the March/April 2014 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Charlie Papazian, president of Brewers Association, shares his Duck Slippers Session Helles recipe found in his column, "World of Worts," from the March/April 2014 issue of Zymurgy magazine.
A German-style helles, this Duck Slippers Session Helles comes in at 4 percent ABV, making it all the more enjoyable served in a liter mug. Actually, at 4 percent you could enjoy two liters, but who's counting anyway? Brew it now and give it some lagering time for those warming days of summer.
Ingredients:
- 6.5 lb (3 kg) floor-malted Bohemian pale malt
- 12.0 oz (340 g) aromatic malt
- 12.0 oz (340 g) Gambrinus honey malt
- 4.0 oz (113 g) German sauer (acidulated) malt
- 0.5 oz (14 g) Mt. Hood hops, 5% a.a. (2.5 HBU/70 MBU) 60 min
- 0.5 oz (14 g) German Hallertauer hops, 4.3% a.a. (2.2 HBU/61 MBU) 60 min
- 0.63 oz (18 g) German Saphir pellet hops, 1 min
- 0.5 oz (14 g) German Saphir pellet hops, dry hop
- 0.25 oz (7 g) Crystal pellet hops, dry hop
- 0.25 tsp (1 g) powdered Irish moss
- German or Bavarian type lager yeast
- 0.75 cup (175 ml) corn sugar (priming bottles) or 0.33 cup (80 ml) corn sugar for kegging
Specifications:
Yield: 5.5 Gallons (21 l)
Original Gravity: 1.04
Final Gravity: 1.01
ABV: 4%
IBU: 21
SRM: 6
Directions:
To brew Duck Slippers Session Helles, a step infusion mash is employed. Add 8 quarts (7.6 L) of 140°F (60°C) water to the crushed grain, stir, stabilize and hold the temperature at 132°F (56°C) for 30 minutes. Add 4 quarts (3.8 L) of boiling water or add heat to bring temperature up to 155°F (68°C) and hold for about 30 minutes. Raise temperature to 167°F (75°C), lauter and sparge with 3.5 gallons (13.25 L) of 170°F (77°C) water. Collect about 6 gallons (22.71 L) of runoff. Add 60 minute hops and bring to a full vigorous boil. The total boil time will be 60 minutes. When 10 minutes remain, add the Irish moss. When 1 minute remains, add the 1-minute hops. After a total wort boil of 60 minutes, turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort. Strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5.5 gallons (21 L) with additional cold water if necessary. Aerate the wort very well. Pitch the yeast when temperature of wort is about 70°F (21°C). Once visible signs of fermentation are evident, ferment at temperature of about 55°F (12.5°C) for about one week or when fermentation shows signs of clam and stopping. Rack from your primary to a secondary and add the hop pellets for dry hopping. If you have the capability “lager” the beer at temperatures between 35-45°F (1.5-7°C) for 3-6 weeks. Prime with sugar and bottle or keg when complete.
Directions:
Heat 2 quarts (1.9 l) water to 172°F (77.5°C) and add crushed grains. Stir well to distribute heat. Temperature should stabilize at about 155°F (68°C). Wrap a towle around the pot and set aside for about 45 minutes. Have a homebrew.
After 45 minutes add heat to the mini-mash and raise the temperature to 167°F (75°C). Pass the liquid and grains into a strainer and rinse with 170°F (77°C) water. Discard the grains or learn how to make spent grain flour. (LINK)
Add more water to the sweet extract you have just produced, bringing the volume up to about 2.5 gallons (9.5 l). Add malt extract and 60 minute hops and bring to a boil. The total boil time will be 60 minutes. When 10 minutes remain, add Irish moss. When 1 minute remains, add the 1-minute hops. After a total wort boil of 60 minutes, turn off the heat. Immerse the covered pot of wort in a cold water bath and let sit for 30 minutes.
Strain out and sparge hops and direct the hot wort into a sanitized fermenter to which 2.5 gallons (9.5 l) of cold water has been added. If necessary, add cold water to achieve a 5.5 gallons (21 l) batch size. Aerate the wort very well.
Pitch the yeast when temperature of wort is about 70°F (21°C). Once visible signs of fermentation are evident, ferment at temperatures of about 55°F (12.5°C) for about one week or when fermentation shows signs of clam and stopping. Rack from your primary to a secondary and add the hop pellets for dry hopping. If you have the capability "lager" the beer at temperatures between 35-45°F (1.5-7°C) for 3-6 weeks. Prime with sugar and bottle or keg when complete.
Ingredients:
- 12.0 oz (340 g) aromatic malt
- 12.0 oz (340 g) Gambrinus honey malt
- 4.0 oz (113 g) German sauer (acidulated) malt
- 0.5 oz (14 g) Mt. Hood hops, 5% a.a. (2.5 HBU/70 MBU) 60 min
- 0.5 oz (14 g) German Hallertauer hops, 4.3% a.a. (2.2 HBU/61 MBU) 60 min
- 0.63 oz (18 g) German Saphir pellet hops, 1 min
- 0.5 oz (14 g) German Saphir pellet hops, dry hop
- 0.25 oz (7 g) Crystal pellet hops, dry hop
- 0.25 tsp (1 g) powdered Irish moss
- German or Bavarian type lager yeast
- 0.75 cup (175 ml) corn sugar (priming bottles) or 0.33 cup (80 ml) corn sugar for kegging
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