Home Brewer's Gold: Prize-Winning Recipes from the 1996 World Beer Cup Competition

By Charlie Papazian

America's grasp domestic brewer
exhibits you ways to make the easiest beers at the world.

In 1996, the brewers of the realm met the final word challenge:the international Beer Cup overseas festival. extra than250 breweries entered their best creations in sixty-one differentcategories ahead of a world panel of beermaking experts.Only the main wonderful examples of the brewmaster's artqualified for the head award: the Gold Cup. And now, you could tasteall those prize-winning brews -- at home.

Here's all you want to understand to make 5 gallons of every Gold Cupchampion brew. according to brewery facts, lab research, tasting notes,and Charlie Papazian's quarter-century of domestic brewing experiencehere are recipes encompassing:

  • British ales, bitters, porters, and stouts
  • Ale within the American, German, and Belgian kinds
  • Pilseners
  • top rate, darkish, ice, and dry lagers
  • Bocks
  • mild beers
  • Malt liquors
  • Herb, spice, and fruit beers e Non-alcoholic malt beverages
  • And a lot more.

Chock-full of knowledge in regards to the profitable breweries, brewing kinds andinternational beermaking traditions, Home Brewer's Gold represents thestate of the artwork in domestic brewing.

The world's most sensible beers, served up by way of America's maximum domestic brewer --
This book's for you!

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014 (3. five) Alcohol by way of quantity: 6% colour: 14 SRM (28 EBC) Bittering devices: 60 ALL-GRAIN RECIPE AND strategy nine lbs. (4. 1 kg. ) American 2-row light malt 1 lb. (0. forty five kg. ) American Cara-Pils 0.5 lb. (0. 22 kg. ) American caramel—40 Lovibond half lb. (0. 22 kg. ) American caramel—80 Lovibond eleven lbs. (5 kg. ) overall grains 2 HBU (56 MBU) Cascade hops (pellets)—75 mins (bittering) 7. 7 HBU (218 MBU) American Northern Brewers hops (pellets)—75 mins (bittering) eleven. five HBU (326 MBU) American Centennial hops (pellets)—20 mins (flavor) 10 HBU (284 MBU) American Centennial hops (pellets)—dry hop for two weeks (aroma) 1/4 tsp. Irish moss 3/4 c. corn sugar for priming in bottles. Use third cup corn sugar if priming a keg. Wyeast 1187 Ringwood Ale yeast or Wyeast 1742 Swedish Ale yeast A step-infusion mash is hired to mash the grains. upload eleven quarts (10. five 1. ) of 138-degree F (58 C) water to the overwhelmed grain, stir, stabilize and carry the temperature at 128 levels F (53 C) for half-hour. upload five. five quarts (5. 2 1. ) of boiling water. upload warmth to convey temperature as much as a hundred and fifty levels F (65. five C). carry for approximately 60 mins. After conversion, increase temperature to 167 levels F (75 C), lauter and sparge with five gallons (19 1. ) of 170-degree F (77 C) water. gather approximately 6 gallons (23 1. ) of runoff, upload bittering hops and convey to a whole and energetic boil. the entire boil time should be seventy five mins. while 20 mins stay, upload taste hops. while 10 mins stay, upload Irish moss. After a complete wort boil of seventy five mins (reducing the wort quantity to simply over five gallons), flip off the warmth, separate or pressure out and sparge hops. relax the wort to sixty five to 70 levels F (18-21 C) and direct right into a sanitized fermenter. Aerate the cooled wort good. upload an lively yeast tradition and ferment for four to six days within the basic. Then move right into a secondary fermenter, relax to fifty five to 60 levels F (13-15. five C) and upload aroma-dry hops. enable to age for 2 weeks or extra. whilst secondary getting older is whole, major with sugar, bottle or keg. enable at temperatures above 60 levels F (15. five C) until eventually transparent and carbonated. MALT-EXTRACT RECIPE AND strategy FOR rainy MOUNTAIN INDIA light ALE 51/2 lbs. (2. five kg. ) British extralight dried malt extract 2/1 lb. (0. 22 kg. ) American caramel—40 Lovibond 2/1 lb. (0. 22 kg. ) American caramel—80 Lovibond l lb. (0. forty five kg. ) overall grains 2. five HBU Cascade hops (pellets)—75 mins (bittering) thirteen. five HBU American Northern Brewers hops (pellets)—75 mins (bittering) eleven. five HBU (326 MBU) American Centennial hops (pellets)—20 mins (flavor) 10 HBU (284 MBU) American Centennial hops (pellets)—dry-hop for two weeks (aroma) 1/4 tsp. Irish moss 3/4 c. corn sugar for priming in bottles. Use 0.33 cup corn sugar if priming a keg. Wyeast 1187 Ringwood Ale yeast or Wyeast 1742 Swedish Ale yeast Steep beaten distinctiveness grains in 1 0.5 gallons (5. 7 1. ) water at a hundred and fifty levels F (65. five C) for half-hour. pressure and sparge with sufficient 170-degree F (76. five C) water to complete with a bit over 2. five gallons (9.

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