Get Your
BYO
150 Classic Clone
Recipe Book |
|
 |
 |
Get Your
BYO
Beginner's Guide |
|
| Got Questions? Get the Home Brewer's Answer Book! |
|
 |
|
 |
 |
| Stonehenge Stein Beer |
| |
| |
(5 gallons/19 L, all-grain with metamorphic rocks)
OG = 1.051 FG = 1.013 IBU = 22 SRM = 15 ABV = 5.0%
When you wish for new brewing gear, do you ever wish for metamorphic rocks? You might after seeing this recipe. Here’s a recipe for steinbier — a beer whose wort is heated by hot stones. Heat from the rocks boils the wort and caramelizes sugars they directly contact. To brew this beer, you will need at least a 10 gallon pot, a stainless steel basket and heat resistant tongs to handle the rocks. For safety purposes, it would be best to get a friend to help you. When moving the rock-filled basket into the wort, suspend it by the basket handle from the middle of a pole, held on each end by one brewer. So here’s the recipe — do you have the stones to try it?
Ingredients
5.0 lbs. (2.3 kg) 2-row pale malt
5.5 lbs. (2.5 kg) Munich malt
0.5 lbs. (0.23 kg) crystal malt (40 °L)
6 AAU Hallertau hops (60 mins)
(1.5 oz./43 g of 4% alpha acids)
10-15 fist-sized chunks of granite
1 tsp. Irish moss
White Labs WLP002 (English Ale) yeast (1 qt/1 L starter)
0.75 cups corn sugar (for priming)
Step by Step
Start a hardwood fire in a large grill. Let fire burn down to coals and place rocks in coals. Mash grains in 2.5 gallons (9.5 L) of water. Hold mash temperature at 150 °F (66 °C) for
60 minutes. Run off wort, then sparge with 170 °F (77 °C) water to yield 6 gallons (23 L) of wort. With heat-resistant tongs, remove 3 to 5 rocks from coals and place in a stainless steel basket. Whisk away any ash or embers from rocks with barbecue brush. Submerge basket with stones in wort. Boil for 90 minutes. Rotate rocks in kettle with those on the coals during entire boil period to maintain boil. Add hops with 60 minutes left in boil, Irish moss with 15 minutes left in boil. Cool wort, siphon to fermenter, aerate and pitch yeast. Place stones on a clean surface and allow them to cool. Store stones — wrapped in plastic wrap or in clean Tupperware-type containers — in refrigerator. After one week of primary fermentation, add rocks to sanitized bucket and rack beer on top of stones (which will be surrounded in a layer of caramelized sugar). Let condition for 2 weeks. Bottle or keg.
Extract with grains option:
Replace 2-row and Munich malt with 3.5 lbs. (1.6 kg) Weyermann Bavarian Pils liquid malt extract and 4.0 lbs. (1.8 kg) Weyermann Munich amber liquid malt extract. Heat 6 gallons (23 L) of water to 160 °F (71 °C) and stir in malt extracts until they are completely dissolved. Place crushed crystal malt in a steeping bag and steep in wort for 45 minutes. Keep temperature between 148–162 °F (64–72 °C) while steeping. Remove bag and begin heating with heating with rocks as described in the all-grain instructions.
(All-grain recipe from “Hot Rocks!” by Thomas J. Miller, Feb. 2001, p. 38.)
|
| |
| |
|
|
 |
Welcome to the online home
of
Brew Your Own
- the most popular homebrew magazine in the world. Enjoy this
collection of stories, tips, projects and great recipes from this magazine as
well as web-only features.
Please sign up for a
free trial issue
of the magazine
if you like what you see.
|
|
 |
|
|
|
Your First Brew
Here are step-by-step instructions to walk you through your first homemade batch of beer.
|
|
|
Brew Spreadsheet
Calculate your recipes before you brew with this handy spreadsheet program!
|
|
|
Brew Water Spreadsheet
Download this spreadsheet to help you turn simple water into that perfect brewing water to suit any brew style!
|
|
|
|
|
|
|
|
|
|
Brewcasts
Listen in as BYO editors and writers talk about homebrewing and beer! |  |
|
|
The Brew Blog
The brewing adventures and experiments of BYO editor, Chris Colby.
|
|
|
We Want You in BYO!
In every issue of BYO, we publish a lot of material that comes straight from readers like you. Recipes, Projects, Tips, Story Ideas and More!
|
|
|
|
|
|
|
|
|
|
|
|
|
Past winners of our annual contest