HOMEBREW Digest #355 Mon 12 February 1990

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		Rob Gardner, Digest Coordinator

  St. Paddy's day beer (Barry Cunningham)
  rfi (JBAUER)
  green beer?!?!?  ;-) (JEEPSRUS)
  Re:  Deep Red Color                                                                                           (Mike Meyer)
  RE: Deep red color (Chris Shenton)
  avoiding boiling grains (Algis R Korzonas +1             )

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---------------------------------------------------------------------- Date: Thu, 8 Feb 90 08:12:54 EST From: abvax!calvin.icd.ab.com!bwc at cwjcc.INS.CWRU.Edu (Barry Cunningham) Subject: St. Paddy's day beer Real Irish beer is black. Brew up a good stout for St. Patrick's Day if you really want to honor the Irish. One of my favorite recipes is Cushlomachree Stout from CJOHB. So how about honoring the Irish for some of their fine contributions to brewing by brewing an Irish beer. (Green horse urine is not an Irish beer!! 8^)) ). -- Barry Cunningham Return to table of contents
Date: 08 Feb 90 09:22:22 EST From: JBAUER at bat.bates.edu Subject: rfi Just a couple of quick questions. Has anyone finally found out when and on what Michael Jackson's "The Beer Hunter" is going to show? Also I am interested in finding a source for a "Yard" glass. You know one of those 3' glasses that you can watch your brew runshing toward you with great anticipation. Jim JBauer at Bat.Bates.EDU =============================================== Return to table of contents
Date: Thu, 8 Feb 90 08:43 PST From: JEEPSRUS <ROBERTN at folsm1.intel.com> Subject: green beer?!?!? ;-) I have been rolling this around in my mind, and just haven't been able to figure it out!!! Where does the green come from? I don't mean for specialty beers. Everyone, including myself, talks about our "green" beer. How come it isn't green when it's finished aging? It isn't green when I boil it, or put it in the fermenter! I have heard of "green" being used for other things,, such as wood, that needs time to age or dry before it's ready to use. Does anyone out there know how the term "green" came to be used in this context??? Maybe I've watched Gallager once too many times, but I just have to wonder how terms like "green" came about. Haven't you ever wondered about stuff like that? Just like, "Why does 7-11 have locks on thier doors when they're open 24 hours a day?". RobertN Return to table of contents
Date: Thu, 8 Feb 90 11:02:02 PST From: meyer at tcville.hac.com (Mike Meyer) Subject: Re: Deep Red Color I've been working on a recipe I call "Red Lite," a companion to my "Black Lite" creation of last year. The general idea is fairly low alcohol and light body, a refreshing summer beer with pleasing color and plenty of flavor, etc. I abandoned Crystal as the means of getting this; even the darker Crystal malt seemed too brownish, and of course the unfermentables made for a heavy mouthfeel in my tests. (Tests were performed by boiling small amounts of crushed grain in solution in the ol' microwave, just to see the color of the infusion.) However, I was able to get a rich red using a fairly small amount of roasted barley; I haven't gotten the batch made yet, but my plan is to include about 2-4 oz of crushed barley (grain removed before boiling) with my recipe (3-4 lbs of dried light malt and probably Nugget hops). I don't expect the bitterness of the roasted barley to overpower the batch, provided I hop it well. I'll post the Black Lite recipe as soon as my roommate tries duplicating it -- it had some flavor characteristics that may or may not be reproducible. If so, I'll post. BTW, does anyone have a recipe which closely approximates Grant's Celtic Ale (another light-bodied one) or Grant's Scottish Ale (not at all light,but marvelous nonetheless)? Mike Meyer Hughes Aircraft EDSG El Segundo, CA meyer at tcville.HAC.COM Return to table of contents
Date: Thu, 8 Feb 90 15:16:58 est From: Chris Shenton <chris at asylum.gsfc.nasa.gov> Subject: RE: Deep red color Clay Phipps writes: > My ideas for my "line" of homebrew include a top-of-the-line brew > (a "festbier", perhaps ?) that has a deep red color like that of wet brick > [...] Perhaps you've already seen it, but the AHA/Zymurgy has a nice little handout on ``How to use specialty grains''. Is describes the effects of adding various grains to a normal batch (5gal) made with light extract. Items covered include flavors and colors, and vary according to amount used. It's not terribly scientific -- no degrees Lovibond or anything -- but will point you in the right direction. It's free for the asking (I think). _______________________________________________________________________________ Internet: chris at asylum.gsfc.nasa.gov ( NASA/GSFC: Code 735 UUCP: ...!uunet!asylum.gsfc.nasa.gov!chris Greenbelt, MD 20771 SPAN: PITCH::CHRIS 301-286-6093 Return to table of contents
Date: Thu, 8 Feb 90 14:58:42 mst From: hplabs!hp-lsd.cos.hp.com!ihlpl!korz (Algis R Korzonas +1 ) Subject: avoiding boiling grains Rather than straining the wort, I simply use a grain bag which I purchased from my friendly neighborhood homebrew supply store, "Lil' Olde Winemaking Shoppe" in Sugar Grove, IL. I have one for grains and a few for hops. Thus I never strain and I never worry. Al. Return to table of contents
End of HOMEBREW Digest #355, 02/12/90 ************************************* -------
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