Mash at 150° F (66° C) until conversion is complete. Lauter and sparge to collect 7.5 gal. (28.5 L) of wort and boil 60 minutes. Do not add Whirlfloc or Irish moss. At flameout, wait until wort cools to 180° F (82° C) to avoid volatizing hop oils. Set timer for 40 minutes and add first hop stand addition. After 10 minutes and 20 minutes, respectively, add the second and third hop stand additions. After the total hop stand of 40 minutes, chill wort to 67° F (19° C), decant starter, pitch yeast, and aerate. Over the course of the two-week fermentation, ramp the temperature up to 73° F (23° C) to ensure full attenuation. On approximately day five of fermentation, when attenuation has reached about 80 percent, add the first dry hop addition. (Optionally, you could add a can of thawed pineapple or grapefruit juice concentrate at this point.) Five days later, remove the first dry hop addition, add the second addition, and dry hop for five more days. Carbonate to 2.5 volumes of CO₂ (or add 3.75 oz./106 g corn sugar if bottling) and drink fresh. Prost!

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Make 0.5 to 1 quart (0.5 to 1 L) lacto starter 24 hours before mash-in. Mash grains with 10 liters (10.6 qt.) of water. Hold at 55° C (131° F) for 10 minutes, 66° C (150° F) for 60 minutes, and mash out at 78° C (172° F) for 10 minutes. Sparge with 16 liters (16.9 qt.) of water at 78° C (172° F). Cool wort to 36° C (97° F) and pitch the Lacto starter. Let it sour for 24 to 36 hours (kettle souring).

Boil for 15 minutes, adding the hops according to recipe. Cool the wort, pitch yeast starter at 18° C (64° F) and ferment at 19° C (66° F). When attenuation is 66 to 75 percent finished, add pasteurized fruit as puree or juice and increase fermentation temperature to 23° C (74° F). Continue fermentation until it reaches a stable final gravity. Cold crash to 0° C (32° F) and hold for at least 1 week for clarification, then prime or keg to 3.5 vol. (7 g/L) of CO₂.

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Mash in at a rate of 3 liters water per kilogram of grain (1.4 qt./lb.) at 66° C (150° F) for 90 minutes and adjust pH to 5.3 if necessary. Mash out at 75° C (167° F) for 10 minutes. Sparge at 70° C (158° F) maintaining a pH of 3.5 to 4.5. Boil 90 minutes. Pitch yeast at 19° C (66° F) and ferment at 19–20° C (66–68° F) for the first few days. When the beer reaches 1.025 (6.23° P), increase fermentation temperature to 21–23° C (70–74° F), the optimum temperature range for dry hopping.

Prepare fruit by removing the skin and seeds and freezing the pulp. Then pasteurize pulp by covering it with water in a pot and bringing the water temperature up to 70–75° C (158–166° C) for 15 to 20 minutes. When the beer has attenuated to 1.017 (4.8° P), add dry hops and pasteurized, cooled grapefruit pulp. Hold at dry-hopping temperature range for 3 days. Cold crash to 0° C (32° F) and hold for 2 weeks to clarify.

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Make your yeast starter 2–3 days ahead of time. In the kettle, heat 4.1 gallons (16 L) of water to 113° F (45° C) and mash in with grain to stabilize at 104° F (40° C). Mix grain into the water and stir the mash quietly to minimize the amount of oxygen entrained in the mash. Immediately start heating the mash to 122° F (50° C). Stir continuously but gently as the mash heats. The temperature should rise by approximately 2° F (1° C) per minute.

When the mash reaches 113° F (45° C), pause for 5 minutes, and then resume heating to 122° F (50° C). Rest here for 15 minutes, and then pull a decoction equal to about 40 percent of the mash volume. Choose the thickest part of the mash. Transfer this to a large pot and begin heating, gently. Stir gently and continuously as you heat. You may need to add water if the decoction gets so thick that scorching is possible. When the decoction reaches 158° F (70° C), rest until an iodine test comes back negative, and then continue heating. Boil the decoction for 20 minutes, stirring (gently) nearly constantly. You may occasionally need to heat the main mash to hold its temperature at 122° F (50° C).

Return the decoction to the main mash with as little splashing as possible. Stir and adjust temperature, if needed, to 149° F (65° C). Hold at 149° F (65° C) for 15 minutes, then heat mash—stirring (quietly) almost constantly—to 158° F (70° C). Rest at 158° F (70° C) until a negative iodine test is returned, then begin heating the mash to 168° F (76° C). Quietly transfer the mash to the lauter tun. Recirculate for about 20 minutes, then begin running off wort. Sparge with water hot enough to hold the grain bed temperature at 168° F (76° C). You will need about 3.7 gallons (14 L) of sparge water for this. Collect 6.3 gallons (24 L) of wort.

Boil the wort for 90 minutes, adding the hops for the final 60 minutes. Cool the wort to 54° F (12° C). Transfer 3.6 qt. (3.4 L) of this (chilled, not aerated, not pitched) wort to sanitized Mason jars. Store jars in a refrigerator until needed (as speise). Transfer the remaining wort—4.4 gallons (17 L)—to a sanitized bucket fermenter, aerate the wort, and pitch the sediment from the yeast starter.

Ferment, allowing the temperature to rise to 64° F (18° C). Take the lid off the bucket for the 1 to 2 days when the fermentation is at it’s most vigorous. Reseal the bucket and affix the airlock, and resume a closed fermentation, after this period. (If you’d like, you could crop some yeast from the fermentation before sealing the bucket.) After fermentation stops, allow the beer to settle for 4–10 days. Prime the beer with speise, add lager yeast, and bottle in heavy bottles. Store the beer warm for 2 weeks to bottle condition to 4.0 volumes of CO₂.

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Make your yeast starter 2–3 days ahead of time. Heat 3 gallons (11 L) of water to the proper strike temperature to mash in at 149° F (65° C). If your malt and equipment is at room temperature, the strike water temperature should be around 160° F (71° C). Mash at 149° F (65° C) for 60–75 minutes. Mash out at 168° F (76° C) and recirculate.

Collect 5.9 gallons (22 L) of wort. You’ll need about 3.5 gallons (13 L) of sparge water for this. The sparge water should be heated enough that the grain bed remains around 168° F (76° C). Boil the wort for 60–75 minutes. (You may need to add boiling water to keep the volume from dipping below 5 gallons/19 L.) Add hops with 60 minutes left in the boil. Chill wort to 54° F (12° C). Aerate and pitch yeast from yeast starter. Let ferment, allowing the temperature to rise to 64° F (18° C). After fermentation stops, allow the beer to sit for 3–7 days. Then, add bottling sugar to prime for 4 volumes of CO₂ and bottle in heavy bottles.

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In a large kitchen pot (not your brew kettle), heat 1 gallon (4 L) of water to 161° F (72° C). Place crushed malts in a nylon steeping bag and steep them in the hot water for 45 minutes. Hold temperature as close to 150° F (66° C) as you can reasonably manage over this period. (This is a small mash.) Stir occasionally. Additionally, heat 0.5 gallons (2 L) of water to 170° F (77° C) in a small pot and heat 2.5 gallons (9.5 L) of water to a boil in your brew pot.

When the mash is over, place a colander over your brew kettle and place the grain bag in it. Pour the wort from the small mash through the grains (to filter out any large bits of grain) and rinse with the 170° F (77° C) water. Set grain bag aside. Dissolve roughly half the malt extract in the brew pot and resume boiling. To dissolve the malt extract, put it into one of the pots you used previously. Ladle hot wort from the brewpot onto it and stir to “pre-dissolve” it a bit. Then, stir it into the brewpot liquid. This will help ensure that none of the heavy extract sinks to the bottom of the pot and scorches.

Boil for 60 minutes, adding hops at the beginning of the boil. Do not let boil volume dip below 2.5 gallons (9.5 L) during boil. Top up with boiling water, if needed, to avoid this. Stir in the remaining malt extract during the final 10 minutes of the boil. When the boil is finished, cool the wort to 54° F (12° C), or as cool as you can get it with a reasonable effort. Transfer to a sanitized fermenter and top up to 5 gallons (19 L) with cool water.

Aerate the wort and pitch the yeast. Ferment, allowing the temperature to creep up to 64° F (18° C). Prime beer with corn sugar in bottling bucket. If using standard beer bottles, prime for 3 volumes of CO₂ using 6.5 oz. (180 g) of corn sugar. If you are using heavy wheat beer bottles, prime for 4.0 volumes of CO₂ using 9.5 oz. (270 g) of corn sugar. Store bottles somewhere warm for two weeks. Check for carbonation and move beer to cold storage.

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Mash at 150° F (66° C) for 60 minutes, lauter, sparge, and collect wort. Add hops and lavender stems and boil for 60 minutes. Add honey and lemon verbena at flameout. Pitch yeast at 70° F (21° C) and let beer temp slowly rise to 80° F (27° C) for three days. Carbonate to 3 volumes (6 g/L) of CO₂.

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Any self-respecting person raised in the South has surely eaten collards, if not gone a step further in spending hours over a pot making these delicious braised greens. Collard greens, like many cruciferous veggies, grow well in the winter (depending on where you live), which is why they are traditional New Year’s Day fare. According to popular folklore, eating your dose of greens on New Year’s Day is one way to ensure good fortune in the year ahead. The greens are meant to resemble money—folded bills, specifically. So, take these and stuff them in your pocket for 2018!

Collard greens are more commonly prepared cooked than raw, in large part due to the bitter nature of the greens. Cooking them down in your favorite stock or vinegar is one way to cook bitterness out while also imparting a dynamic savory component to these fan-like beauties. They can certainly be made vegetarian without the use of pork fat, but in staying true to tradition, I say get your hands on a ham hock if you can!

Southern-style Collard Greens

Ingredients:

Directions:

Step 1: After you have washed and stemmed the collard greens, cut them into strips. While you’re chopping the greens, pour the oil into a cast-iron Dutch oven on medium to high heat with the minced garlic and ham hocks. Allow the minced garlic and ham hocks to cook until aromatic and slightly browned. Add the ham hocks and sauté in oil and garlic until lightly browned.

Step 2: Add the stock to the bottom of the skillet so that it may simmer and soak up the flavor of the ham hocks. Slowly add the greens to the pot. The greens will reduce significantly in size as they wilt, so a good technique is adding a little, letting it reduce, and then adding more until you’re done.

Step 3: After you add the greens, leave them to braise in the stock and add apple cider vinegar, salt and pepper. If you have the time, allow the greens to cook for 1–2 hours on low heat. Add more stock to the greens as it evaporates if the greens appear dry.

Step 4: Best served hot with a splash of pepper vinegar.

Pairing Suggestions

Try pairing your collard greens with a dark lager, such as a German schwarzbier or dark American lager. The clean yeast character of a lager will allow the savory aspects of the greens to stand out while the moderate hop bitterness will complement the acidity of the greens. The crisp characteristics of a dark lager on the palate along with the roasted barley will cut straight through the pork fat, too, making for a well-balanced sensory experience.

Schwarzbier Homebrew Recipe

If you’re planning ahead, brew this schwarzbier recipe, “Doktor Schnurrbart Schwarzbier” to go with your collard greens.

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Hailing from the South, Millie Shamburger has developed an affinity for the beer industry and all the shiny things that come with it. When not exploring beer, Millie is in the kitchen, enjoying the outdoors, and wearing out her dancing shoes. 

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