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BITTER A.S.S.S. BEER - PART ONE

An Allison Sires x Sam Shipley Collaboration



Our goal is simple... When you think about ASSS you think A.S.S.S. BEER*. Our BEER comes in a variety of colors and flavors; Smudge A.S.S.S. Stout, Pale A.S.S.S BEER, and Half A.S.S.S. (our light version for those watching their ASSS size). This post will teach you the hoppy magic of our newest brew, Bitter A.S.S.S. BEER. Enjoy! Remember, making A.S.S.S. is always an adventure into the pleasurable unknown.

*A.S.S.S BEER is a homebrew pASSSion project created by Allison Sires of Thomas Sires and Sam Shipley of Shipley & Halmos. They reside in artisinal-A.S.S.S Brooklyn (yeah, we know).

WHAT YOU'RE ABOUT TO CREATE:

An English-style IPA (India Pale Ale). You’ll get about 2 cases of 12 oz. beers out of this recipe. In case your math ain’t too hot, that’s 48 beers.

SOME TECHNICAL STUFF:

-Color: 12 SRM
-Bitterness: 65 IBU
-Original Gravity: 1.056º Bx
-Final Gravity: 1.012º Bx

INGREDIENTS:

Hops
.5 oz. Fuggle / 5.8% AA / First Wort Hop
1 oz. Galena / 13.2% AA / 60 min.
.5 oz. Cascade / 7.3% AA / 45 min.
.5 oz. Cascade / 7.3% AA / 15 min.
.5 oz. Fuggle / 5.8% AA / Flame Out

Grains and Extracts
1 lb. Briess Caramel 60L, crushed
8 oz. Briess Caramel 20L, crushed
3 lb. Briess Golden light dry malt extract
3.3 lb. Briess Golden light liquid malt extract

Miscellaneous
4 oz. corn sugar (for priming)

ITEMS YOU'LL NEED:

-Thermometer
-Pot holders
-Scissors
-Sanitizer
-Fermenter
-Lid
-Timer
-Grain bag
-Airlock
-Spoon
-Brew pot
-Hydrometer
-Strainer
-Ice bath or wort chiller



SOME PREP BEFORE THE BREWING:

First, prepare the sanitizer in the fermenter bucket by adding 1 oz. of Star San to 5 gallons of water. Soak the thermometer, strainer, airlock, measuring cup, and anything else that will touch the cool wort. CLEANLINESS AND SANITATION ARE ESSENTIAL!

Next, boil two cups of water and allow it to cool in a sanitized jar for rehydrating the dry yeast later.

Finally, read the below brew process from start to finish to familiarize yourself with the process. Brewing is a science! OK, done? Now it’s time to get started…

MAKIN' WORT:



1. In brew pot, heat 2 gallons of water to 165º F. Turn off the heat.

2. Add .5 oz. Fuggle hops to the water in the brew pot.

3. At the same time, combine the 8 oz. Caramel 20L and 1 lb. Caramel 60L malts in the grain bag and steep for 30 minutes in the brew pot. You’ll notice a change in the water color (not to mention a really delicious smell!).

4. After the 30 minute steep, carefully drain the grain bag into the brew pot to get as much liquid out as possible. However, never squeeze the bag. We know you can be gentle if you try.

5. Add 1 gallon of water to the brew pot and bring it to a boil.

6. Turn off the heat and add 3 lbs. of light dry malt extract to the brew pot. Gently stir. Now you’ve got yourself what we call the “wort”.

7. Bring the wort to a boil. Careful for boil over when the hot break occurs. That’s the foamy stuff floating at the top. If boil over occurs, turn down the heat.

8. After the wort comes to a boil, add 1 oz. Galena hops to the brew pot, stirring occasionally. Leave the cover off while boiling.

9. After 15 minutes, add .5 oz. of the Cascade hops.

10. After 15 more minutes of boiling, add 3.3 lbs. of light liquid malt extract to the wort. A good tip: soak the can of malt extract in a separate pot of hot water for 10 minutes before adding to the wort. This will loosen the extract and make it easier to get out of the can.

11. Bring the wort back to a boil.

12. After 15 minutes, add .5 oz. of more Cascade hops.

13. Boil another 15 minutes for a total of 60 minutes of boiling. Turn off the heat and add .5 oz. of the Fuggle hops.

14. Grab the brew pot with pot holders (it’ll be hot!) and submerge the brew pot in a bath of ice and water. Do this in your sink or a cooler. From that point on, everything that comes in contact with the wort must be sanitized. We can’t stress this enough. Cleanliness is KEY!

15. Now’s a good time to rehydrate your dry yeast. Add the entire package of dry yeast to the boiled and cooled water that’s in the sanitized jar. Let it sit for 15 minutes, then gently swirl.

16. After about 30 minutes, the wort temperature should be 75º F. Remember: the thermometer must be sanitized. Pour out the sanitizer in your fermenter. You can save it for bottling day. Don’t worry about extra foam left in the fermenter. No need to rinse.

17. Transfer the wort to the sanitized fermenter (straining through the sanitized strainer to strain out the hops). Add enough clean water to bring the wort to 5 gallons.



18. Collect enough wort to take a hydrometer reading. This can be done using the spigot on the fermenter (or a sanitized turkey baster).

19. Shake the fermenter vigorously (to oxygenate), then add the rehydrated yeast into the fermenter. Once that is done, you officially have yourself “beer”! No, that doesn’t mean you’re supposed to drink it now.



20. Cover the fermenter, add the sanitized airlock (with sanitizer in it), and allow the beer to sit and ferment in a dark area for 2 to 3 weeks. Temperature in this room should ideally be 65º to 70º F.

21. After 2 to 3 weeks, take another hydrometer reading. If you hit your final gravity (1.012º Bx) and the beer is clear, give it a taste. Delicious, right? Now you’re ready to bottle.

Read "Bitter A.S.S.S. Beer - Part Two" here.

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