Recipe

Madera de Cedro

Madera de Cedro

(5 gallons/19 L, all-grain)
OG = 1.067  FG = 1.012
IBU = 64  SRM = 6  ABV = 7.2%

Ingredients
11 lbs. (5 kg) Great Western 2-row pale malt
2 lbs. (0.9 kg) Vienna malt (3.5 °L)
0.5 lb. (0.23 g) crystal malt (20 °L)
0.5 lb. (0.23 g) Carapils®/dextrine malt (1.5°L)
12 AAU Chinook hops (first wort hops) (1.25 oz./35 g at 9.6% alpha    acids)
12.2 AAU Centennial hops (15 min.) (1.5 oz./43 g at 8.1% alpha acids)
1.5 oz. (43 g) Centennial hops (dry hop)
½ tsp. yeast nutrient (10 min.)
1 tsp. Irish moss (10 min.)
5  Spanish cedar staves (1⁄2 x 1 x 6 in. / 1.2 x 2.5 x 15 cm)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Mill the grains and dough-in targeting a mash of around 1.4 quarts of water to 1 pound of grain (2.9 L/kg) and a temperature of 152 °F (67 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete. Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is 6 gallons (22.7 L).

Total boil time is 60 minutes. Add the first wort hops before the boil starts, and flavoring hops with 15 minutes left in the boil. Add Irish moss and yeast nutrient with 10 minutes left in the boil. Chill the wort to 68 °F (20 °C) and aerate thoroughly. Pitch the yeast.

For the wood-aging, after primary fermentation is finished, rack the beer to the secondary fermenter and add the five Spanish cedar wood staves. Age for 8 to 10 days, then add the dry hops and age additional 2-3 days. Keg or bottle, carbonating the beer to around 2.5 volumes of CO2. If bottle conditioning, you may consider pitching fresh yeast at bottling.

Madera de Cedro

(5 gallons/19 L, extract with grains)
OG = 1.067  FG = 1.012
IBU = 64  SRM = 7  ABV = 7.2%

Ingredients

6 lbs. (2.7 kg) extra light dried malt    extract
1 lb. (0.45 kg) Vienna dried malt    extract
0.5 lb. (0.23 g) crystal malt (20 °L)
0.5 lb. (0.23 g) Carapils®/dextrine malt (1.5°L)
12 AAU Chinook hops (first wort hops) (1.25 oz./35 g at 9.6% alpha    acids)
12.2 AAU Centennial hops (15 min.) (1.5 oz./43 g at 8.1% alpha acids)
1.5 oz. (43 g) Centennial hops (dry hop)
½ tsp. yeast nutrient (10 min.)
1 tsp. Irish moss (10 min.)
5  Spanish cedar staves (1⁄2 x 1 x 6 in. / 1.2 x 2.5 x 15 cm)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by step

Place the crushed grains in a mesh bag and steep in 6 gallons (22.7 L) of water as it heats up to 160 °F (71 °C). Remove the grains, allowing the liquid to drip back into the brew pot.  Remove from heat and stir in all the dried malt extract and the first wort hops. Stir until there are no clumps of malt extract remaining. Turn heat back on and bring wort to a boil.

Total boil time is 60 minutes. Add the first wort hops before the boil starts, and flavoring hops with 15 minutes left in the boil. Add Irish moss and yeast nutrient with 10 minutes left in the boil. Chill the wort to 68 °F (20 °C) and aerate thoroughly. Pitch the yeast.

For the wood-aging, after primary fermentation is finished, rack the beer to the secondary fermenter and add the five Spanish cedar wood staves. Age for 8 to 10 days, then add the dry hops and age additional 2-3 days. Keg or bottle, carbonating the beer to around 2.5 volumes of CO2. If bottle conditioning, you may consider pitching fresh yeast at bottling.

Issue: November 2018

“Madera de Cedro,” which translates from Spanish to “cedar wood” is an American IPA aged on Spanish cedar.