The following beer recipe is featured in the July/August 2021 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Recipe courtesy of Steve Ruch.
Marcus Baskerville, head brewer and cofounder of Weathered Souls Brewing Co. in San Antonio and keynote speaker for Homebrew Con 2021, started the Black Is Beautiful initiative to support organizations that build positive, equitable communities. Participating breweries around the world brew their own riffs on the beer and donate 100 percent of proceeds to local foundations that support police brutality reform and legal defenses for those who have been wronged.
AHA Governing Committee member Annie Johnson adapted the commercial recipe for homebrewers, which is available at HomebrewersAssociation.org. The recipe you see here adopts Steve Ruch’s Countdown Brewing approach (see page 80) to yield an even simpler formulation that uses just a handful of readily available ingredients.
The following beer recipe is featured in the July/August 2021 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Recipe courtesy of Steve Ruch.
Marcus Baskerville, head brewer and cofounder of Weathered Souls Brewing Co. in San Antonio and keynote speaker for Homebrew Con 2021, started the Black Is Beautiful initiative to support organizations that build positive, equitable communities. Participating breweries around the world brew their own riffs on the beer and donate 100 percent of proceeds to local foundations that support police brutality reform and legal defenses for those who have been wronged.
AHA Governing Committee member Annie Johnson adapted the commercial recipe for homebrewers, which is available at HomebrewersAssociation.org. The recipe you see here adopts Steve Ruch’s Countdown Brewing approach (see page 80) to yield an even simpler formulation that uses just a handful of readily available ingredients.
Ingredients:
- MALTS
- 8.5 lb. (3.86 kg) Maris Otter pale ale malt
- 1.5 lb. (680 g) American roast barley
- 8 oz. (227 g) British crystal 160 malt
- HOPS
- 1 oz. (28 g) Columbus, 13% a.a. @ 60 min
- 1 oz. (28 g) Cascade, 4.5% a.a. @ 20 min
- 1 oz. (28 g) Cascade, 4.5% a.a. @ 10 min
- YEAST
- 2 sachets Lallemand BRY-97 & American West Coast Ale Yeast
- ADDITIONAL INGREDIENTS
- 10 oz. (284 g) corn sugar
Specifications:
Yield: 3 US gal
Original Gravity: 1.088 (21.1°P)
Final Gravity: 1.022 (5.6°P)
ABV: 8.8%
IBU: 82
Directions:
Mash grains for 60 minutes at 150°F (66°C) with a mash thickness of 1.5 qt./lb. (3.1 L/kg). Vorlauf until clear and sparge with enough water to collect 3.5 gal. (13.3 L). Bring to a boil, stir in corn sugar, and boil 60 minutes, adding hops as indicated. After 60 minutes, remove from heat and chill to 66°F (19°C). Rack to fermenter and pitch yeast. Ferment at 66°F (19°C) for 3 weeks and bottle. Age for a while (if you can).
Extract Version
Replace the Maris Otter malt with 6 lb. (2.7 kg) Maris Otter liquid malt extract. Steep the roast barley and crystal malt in 2 qt. (1.9 L) of 151°F (66°C) water for 20 minutes. Remove grains, add 3 gal. (11.4 L) water and heat to near boiling. Thoroughly mix in the extract, bring to a boil, and proceed with the recipe as written above.
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