Stone Brewing Co. - Levitation Amber Ale

Pues como ya lo había mencionado hace unas semanas, Stone está jubilando algunas cervezas y otras están por rejuvenecerse. En esta ocasión, la revista Paste se dio la tarea de preguntarle directamente a Stone para sacar la Levitation Ale open source (aunque Eslem esté de terco que no), receta que desarrolló Mitch Steele hace 13 años, él y Greg Koch dieron el sí para que saliera al público. Un dato interesante de esta cerveza es que siempre ha sido una session beer por sus 4.4% ABV desde antes que el término se popularizara, y también es ganadora de medalla de oro en el Great American Beer Festival 2007 en categoría Amber Ale. Acá les dejamos la receta:

Stone Levitation Amber Ale

5 gallons (about fifty-four 12-ounce bottles or thirty 22-ounce bottles)

  • 8 pounds, 8.0 ounces crushed North American two-row pale malt 
  • 14.4 ounces crushed 75L crystal malt 
  • 8.3 ounces crushed 150L crystal malt 
  • 1.3 ounces crushed black malt 
  • About 8 gallons plus 12 cups water
  • 0.28 ounce Columbus hops (12.9% alpha acid) 
  • ½ teaspoon Irish moss
  • 0.90 ounce Amarillo hops (8.5% alpha acid) 
  • 0.90 ounce Crystal hops (3.5% alpha acid) 
  • 0.26 ounce Simcoe hops (13.0% alpha acid) 
  • 1 (35ml) package White Labs WLP007 Dry English Ale Yeast or WLP002 English Ale Yeast 
  • 0.77 ounce Amarillo hops (8.5% alpha acid)
  • 1 cup plus 3 tablespoons light dried malt extract

I can’t stress it enough: clean and sanitize everything.

In a 10-gallon insulated cooler, combine the malts with 3 gallons plus 2 cups of 173°F water. The water should cool slightly when mixed with the grain. Hold the mash at 157°F for 30 minutes. 
Add 1 gallon plus 12 cups of 182°F water. The mixture should come up to 165°F.

Lautering and Sparging 
Lauter the mash according to the instructions on page 159. Once the liquid is lower than the level of the grain, begin to slowly sprinkle 3 gallons plus 14 cups of 168°F water over the grains to start the sparge. Continue sparging as instructed on page 159.

The Boil 
For safety’s sake, set up your propane burner outside. Set the brew kettle of wort on top and add water to bring the wort level up to about 6 gallons plus 12 cups, if needed. Bring the wort to a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum may develop at the surface. Skim it off and discard. Once the wort is at a full boil, put a hops bag containing the Columbus hops in the kettle and set a timer for 90 minutes. Stir the wort frequently during the boil, and be watchful to avoid boilovers.

At 15 minutes before the end of the boil, stir in the Irish moss. At 10 minutes before the end of the boil, put a hops bag containing the 0.90 ounce of Amarillo hops in the kettle. When the boiling time is over, turn off the heat and put a hops bag containing the Crystal and Simcoe hops in the kettle. Cover the kettle and immediately begin cooling the wort quickly.

Pitching the Yeast and Fermentation 
Once the wort has cooled to 72°F, discard the spent hops and check the specific gravity of the wort with a hydrometer. The target starting gravity is 1.048 (12 Plato).
Transfer the wort to the primary fermentation bucket or carboy. Pitch the yeast (or prepare a yeast starter). Allow the wort to ferment through primary fermentation at 72°F, then transfer the wort to a carboy for dry hopping and secondary fermentation.

Dry Hopping 
Put the 0.77 ounce of Amarillo hops in a hops bag and put it in the carboy. Seal the carboy with the drilled stopper and an airlock filled halfway with water and ferment at 72°F.

After 7 days, dry hopping is complete. Remove the hops bag and discard the hops. Check the specific gravity of the beer. If it’s reached the target final gravity of 1.013 (3.2 Plato), it’s ready to bottle. If not, allow it to continue fermenting at 72°F until it reaches the target.

When you’re ready to bottle, clean and sanitize the bottles, caps, and bottling equipment. Put the dried malt extract in a medium saucepan and stir in just enough water to dissolve it. Bring the mixture to a boil over high heat. Remove from the heat, cover, and let cool slightly. Proceed with bottling according to the instructions on page 161.

Advanced Recipe: 

  • 85.0% crushed North American two-row pale malt 
  • 9.0% crushed 75L crystal malt
  • 5.2% crushed 150L crystal malt
  • 0.8% crushed black malt
  • Conversion temperature 157°F [10 minutes]Mash out 165°F
  • 0.108 lb/bbl Columbus hops (12.9% alpha acid) [90 minutes] 
  • 0.35 lb/bbl Amarillo hops (8.5% alpha acid) [10 minutes] 
  • 0.35 lb/bbl Crystal hops (3.5% alpha acid) [0 minutes] 
  • 0.10 lb/bbl Simcoe hops (13.0% alpha acid) [0 minutes]

White Labs WLP007 Dry English Ale Yeast or WLP002 English Ale Yeast 
Pitch rate 12

0.30 lb/bbl Amarillo hops (8.5% alpha acid) [Dry hop, 7 days]

Starting gravity 1.048 (12 Plato) 
Final gravity 1.013 (3.2 Plato) 
Ferment at 72°F


Más información en el post original

Disclaimer: This post belongs to their respective owner Stone Brewing Co./Paste Magazine.