Brasserie Grain d’Orge

Partial-mash Recipe for 5 U.S. gallons (19 L):

• 4.25 lbs (1.9 kg) | English extralight dried malt extract
• 4 lbs (1.8 kg) | French 6-row Gatinais F or Belgium Pilsener malt
• 0.5 lbs (0.23 kg) | French Aromatic Vienne (3.5 Lovibond) or Vienna Malt
• 0.25 lb (114 g) | French Caramel malt (20 Lovibond) or Crystal malt (20 Lovibond)
• 0.25 lb (114 g) | French Caramel malt (30 Lovibond) or Crystal malt (30 Lovibond)
• 2.5 lbs (1.1 kg) | flaked corn
• 1 lb (0.45 kg) | sucrose
• 2.5 HBU (71 MBU) | German Hallertauer pellet hops, 90 minutes (bittering)
• 3 HBU (85 MBU) | French or European Brewers Gold pellet hops, 90 minutes (bittering)
• 2 HBU (56 MBU) | French or European Brewers Gold pellet hops, 30 minutes (flavor)
• 1.5 HBU (43 MBU) | Slovenian Styrian Goldings pellet hops, 10 minutes (aroma)
• 0.25 tsp | Irish moss
• 0.75 cup | corn sugar for priming in bottles. Use 1/3 cup corn sugar if priming a keg.
• Wyeast 1728 Scottish Ale yeast or other yeast producing a malty profile with low ester production and suitable for high-gravity fermentation.

Procedure:

A step infusion mash is employed to mash the grains. Add 7.5 quarts (7 L) of 130° F (54.5° C) water to the crushed grain, stir, stabilize and hold the temperature at 122° F (50° C) for 30 minutes. Add 4 quarts (2.9 L) of boiling water, add heat to bring temperature up to 155° F (68° C) and hold for about 60 minutes.

After conversion, raise temperature to 167° F (75° C), lauter and sparge with 2.5 gallons (9.5 L) of 170° F (77° C) water. Collect about 4.5 gallons (17 L) of runoff. Add malt extract, sucrose and bittering hops, and bring to a full and vigorous boil.

The total boil time will be 90 minutes. When 30 minutes remain, add flavor hops. When 10 minutes remain, add aroma hops and Irish moss. After a total wort boil of 90 minutes, turn off the heat, then separate or strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 L) of very cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19-L) batch size. Chill the wort to 70° F (21° C). Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 60° F (15.5° C) if possible and allow to age for four weeks or more.

When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60° F (15.5° C) until clear and carbonated. Use corks and wire down the closure for musty-earthy "cork" character.