The following beer recipe is featured in the March/April 2006 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Charlie Papazian has done his fair share of reminiscing about his beer adventures, and—we must admit—they never get old. This recipe comes from an article he wrote in response to a request for more content on sessionable beers. Charlie raved over an English-style bitter he had in Britain that was 4% ABV and exploding with flavor. Spectacularly fresh and relatively low in alcohol, the beer inspired Papazian to produce his own wonderfully complex 4% ABV ale bursting with hop flavor and malt personality. This beer is refreshing, moderately floral, and spicy, with notable malt character that makes having more than one just too easy.
This recipe was originally featured in the March/April 2006 issue of Zymurgy.
- 5 lb. (2.3 kg) Pilsner malt
- 12 oz. (340 g) wheat malt
- 12 oz. (340 g) crystal malt (40 L)
- 4 oz. (113 g) chocolate malt
- 0.75 oz. (21 g) Vanguard whole hops, 5% a.a. (60 min.)
- 0.5 oz. (14 g) Glacier hops, 6% a.a. (30 min.)
- 1 oz. (28 g) Mt. Hood hops, 4% a.a. (10 min.)
- 1.25 oz. (35 g) freshly crushed coriander
- 0.25 oz. (7 g) powdered Irish moss
- 0.75 cup (177 mL) corn sugar
- Your favorite ale yeast
Yield: 5 gallons (19 L)
Original Gravity: 1.04
Final Gravity: 1.01
Boil Time: 60 minutes
A step infusion mash is employed to mash the grains. Add 7 quarts (6.7 L) of 140°F (60°C) water to the crushed grain, stir, stabilize, and hold the temperature at 132°F (53°C) for 30 minutes. Add 3.5 quarts (3.3. L) of boiling water to raise the temperature 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 (13.5 L) of 170°F (77°C) water. Collect about 5.5 gallons (21 L) of runoff. Add 60-minute hops and bring to a full and vigorous boil. Once you’ve added all of the hop additions, you’ll want to add 0.75 oz. (21 g) of crushed coriander seed with 1 minute remaining. 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. Strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5 gallons (19 L) with additional cold water if necessary. Pitch the yeast when the wort temperature is about 70°F (21°C). Ferment at about 70°F (21°C) for one week or until fermentation shows signs of calm and stopping. Rack from primary to secondary and add the remaining 0.5 oz. (14 g) crushed coriander seed. If you have the capability, “cellar” the beer at about 55°F (12.5°C) for one week.
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