Old Sugar Plum 15 lbs 2-row Method: Use one pound of 2-row with the pound of oats and perform
a beta-gluconase rest at 120 to 125F for 20 minutes on your stove
top with about 1.5 quarts of water. Following the beta gluconase rest,
heat at least 6 gallons of water and mash in at 150F, maintaining
a thick mash. Allow to mash for two hours. Once conversion is complete,
raise mash temperature to 165F for a mash out, and hold for 15 to
20 minutes (allows greater gelatinization of sugars). Sparge with
7 gallons of water, collecting as much wort as possible in the kettle,
but do not over sparge the grains. Bring wort to a slow boil. Boil
the wort down under your normal starting volume is reached, then knock
the ice off the propane tank, and add the 60 minute hop addition and
begin timing the boil, and add the remaining hops at the specified
times. Add the piloncillo in the final 10 minutes. Add carefully so
it dissolves, and does not become a burnt black mass at the bottom
of the kettle. Cool and drain to fermenter. You must use a yeast cake
for this beer, or pitch several packages of yeast. Primary for at
least three weeks, then test gravity, allow to remain in primary longer
if necessary. Rack to secondary, and after two weeks sanitize the
oak chips by steaming for 10 minutes, then add to secondary for an
additional two weeks. Rack into a keg and force carbonate. Keg condition
for at least four months then bottle. |