HOMEBREW Digest #3631 Sat 12 May 2001

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  My Vienna (craftbrewer)
  Big Brew in Africa (Ant Hayes)
  Huh? (Ray Kruse)
  German Micro. Kiwi Scene. ("Dr. Pivo")
  re: Glycogen level ? ("Stephen Alexander")
  Hemp Plugs ("Eric R. Theiner")
  Anyone Brewing in Pensacola? (James Pensinger)
  RE: Selling on the Internet, apple cider, hemp = Paranoia ("Doug Hurst")
  MCAB3 1st place barleywine and 3rd place IPA (McNally Geoffrey A NPRI)
  RE: Idophor killed my carbonation (Todd Bissell)
  fix and under modified mash schedule, barley wine in fermentor ti ("Czerpak, Pete")
  Competition Announcement (stihlerunits)
  cycloheximide question (David Harsh)
  Peltier (AJ)
  Jeff McNally: You out there? (Pat Babcock)
  MCAB III Lambic-Style Framboise ("Marc Gaspard")
  2001 A Beer Odyssey - AHA National Convention Notice (Drew Beechum)
  "Brewing Beers Like Those You Buy" (Todd Bissell)
  MCAB 3 Recipe (Nathan Kanous)
  Details (Nathan Kanous)

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---------------------------------------------------------------------- Date: Fri, 11 May 2001 17:35:27 +1000 From: craftbrewer at telstra.easymail.com.au Subject: My Vienna G'Day All / Now I am one upset little dingo at the moment. Jeff got it right when he said / Graham Sanders <craftbrewer at telstra.easymail.com.au>, figuring that now that the Survivor 2 crowd has left his beloved North Queenland, it's safe to pop his head up again, <<<<<< / And as the only other brewing god in these parts he is of course right. But what happens, no sooner do i put my head up and coo-ee, well the bastard sends over the whole bloody pacific fleet to have shore leave not only in Australia, but in my back yard. Now I have never met a yank i didn't like, its just i cant stand more than one at a time, but seeing them massing in groups is downright terrifying. And oath, they're thicker than flys on a outdoor dunny seat. / Taipans have been set free, salties are on the munch, and even got the head hunting cod out and about but its no use, they still keep coming. Pity the dry has set in, all the gential groping frogs have gone to bed till the warmer weather returns. / Now as Appollo said to Thor the other day "you live in your world and i'll live in mine", who am I to question this guru of the brew kettle when he says >>>>>>>My experience differs from this, and it may be a matter of recipe or it may be a matter of taste. Two plus years ago I brewed a Vienna. For a 30 liter batch I used 10 lbs. Durst Vienna (4.5 kg) 2 lbs. Durst Pils (900 g) (I didn't have 12 lbs. of Vienna) 1 lb. Briess Carapils (450 g) This latter is a very low color (1.4L) sort of uncaramelized crystal malt which is a body and foam builder<<<<<< / / And thats where we differ. Jeff has a grain bill more suited to a lighter style. Mine was / 38 Litres 95% brewhouse efficiency 5.00 kg Schooner Malt 1.65 kg Vienna malt 0.35 kg Cara-Vienna 0.35 kg light Cara-Munich 0.35kg Dark Cara-Munich / Now dont get me, or I hate to say it, Jeff wrong. There's nothing wrong with the beer i made. Its just we both have different perceptions as to what a Vienna should taste like, or more important what we prefer. Me, i have a sweeter tooth and higher alcohol desire than Jeff, that is all. Both would fit the bill as a Vienna. / Shout Graham Sanders / Oh To those Yanks who dont know. Our dingoes are on the prowl again, Kid been taken by one recently and a tourist is missing, suspected of also being taken. Wonder if i should ship one in. Now what was that old joke - oh yeh, whats a baby in a pram on Ayres Rock called. / A Takeaway meal (Drivethru) Return to table of contents
Date: Fri, 11 May 2001 10:18:25 +0200 From: Ant Hayes <Ant.Hayes at FifthQuadrant.co.za> Subject: Big Brew in Africa Anyone interested in seeing what Big Brew 2001 looked like in Africa - go to http://www.geocities.com/worthog_brewers/pics_bigbrew_2001/index.html Our claim to fame is that we had more sites than any country apart from the US - whom we lagged considerably admittedly. Ant Hayes Gauteng; South Africa Return to table of contents
Date: Fri, 11 May 2001 07:30:27 -0400 From: Ray Kruse <rkruse at bigfoot.com> Subject: Huh? From: TOLLEY Matthew <matthew.tolley at atsic.gov.au> Subject: WARNING - contains bad accents, references to genitals, Iowa Where is Genitals, Iowa? Can't find it on *my* map. Ray Return to table of contents
Date: Fri, 11 May 2001 13:23:55 +0200 From: "Dr. Pivo" <dp at pivo.w.se> Subject: German Micro. Kiwi Scene. There was a posting, that suggested a diacetyl flavour in a German Micro, that appears in all of it's beers except an unfiltered version > The off flavor manifests itself as a sort of buttery or butterscotch flavor > to my taste. I associate this with diacytel but I am open to suggestions. > I'd suggest that you are right. > What happens during a diacytel rest, do the yeast scavenge > diacytel or is it only a precursor at this point so that the diacytel does > not manifest itself until later in the process > While yeast DO produce the precursor to diacetyl, They also DO consume diacetyl itself. Early diacetyl should be somewhat masked by the extreme complexity (and indeed harshness of) green beer, and often is not apparent (to me) by taste, but when I repitch a "real producer" it still comes through as aroma if it is present at appreciable levels, unless the yeast is a real "stink bomb" (sulphur producer) in which case I don't think you can even smell yourself to it. I agree wholeheartedly with Ray Daniels suggestion that doing a microbiological analysis is the only real way "to be sure" if you've got an infection, but don't agree that late developement of diacetyl necessarily points towards that being the case.... in fact that is a pretty normal course of events. Diactyl is oxidation, and as such can develope as quickly or slowly as allowed. The unfiltered version lacking diacetyl is also "pretty typical", as the yeast will "sooner or later" turn on the diacetyl if nothing else is offered to them. A typical example of this comes to mind in a Czech brewery where their unpasteurised, microfiltered Pilsner has a diacetyl level of around 3-4 ppm (according to my "sniffometer"), but they also produce an unfiltered "natural" bottled version where there is "none at all" (also done by "sniffometer" analysis)... this particular brewery had no means for analysis of diacetyls in their lab, so there were no "exact" numbers on this, but the brewmaster and assistant, did concur with my "analysis" of the situation, even if the whole subject of diacetyls must be approached with diplomacy and caution. (No modern commercial brewer would like to admit that they are producing them, as they are considered "mistakes",,,, pointing them out is a bit like remarking when someone has just returned from the toilet, that there underpants are "riding up", and showing over the back of their pants... and that they are soiled). If I was going to suggest a "first help", giving the brewing situation you described, the first thing I would do would be not to drop too quickly from 10C (primary) to 2C (lagering), but slowly "step down" the temperature over time while in the lagering tank.. Intermediate temperatures are in fact the "modern" way of dealing with diacetyls within the framework of Cyllindro-conicals (CKT's in this part of the world), in spite of all the yardage written on the classical "diacetyl rest" at higher temps. If you want some exact CKT rest times and temps for diacteyl reduction, I'd be happy to send you some, but they are in fact emperical, so the brewer should probably just "!ry something". Drop from 10 to 6 over a day. hold a day. Drop from 6-4 over a day. hold 3-4 days, seems to me to be a good jumping off point. While this method is not as "exact" as doing an anlysis, it is cheap. It won't hurt the beer., and if this reduces diacteyl levels it would pretty much say that infection was not the problem, but "crash cooling" the yeast was the culprit. Since I have a perverse interest in PRODUCING diacetyls at predictable level, I've played a fair bit around the different places they are either created or destroyed. Should "step chilling" not solve your problem, and they still don't want to pay for an anlysis, I've got a few other places to start looking. Dr. Pivo Oh yeh. Someone asked about the brew scene in New Zealand.... VERY alive and blossoming... at last count somewhere between 60-80 micros as I recall, which is a fair number for two not so huge islands. Most interesting is probably the use of their own varietal hops, which can give some very lovely floral character to beers. There is an "on line" news letter called "Sparging On Line"; I believe, which covers the Kiwi brew scene, and should lead your friend to all information required. Return to table of contents
Date: Fri, 11 May 2001 07:48:22 -0400 From: "Stephen Alexander" <steve-alexander at worldnet.att.net> Subject: re: Glycogen level ? Del writes ... >I had asked a simple "A or B" question and received a lengthy >phillipic that did not answer the question. If you don't know the answer >that is fine, but save the bandwidth and say, "I don't know." Sometimes questions like yours are ill-formed and don't admit any correct answer. I did answer the more complete question - but since you didn't get it on the first go-round I'll reiterate. >which would be a more suitable >pitching culture; A)a culture that is 97% alive with 6% glycogen levels >or B) a culture that is 93% alive with 50% glycogen levels? You question omits the most important issue - UFAs and sterols. These are the real issue behind glycogen. Glycogen+squalene + O2 ==> sterol Glycogen+FAs + O2 ==> UFAs And this conversion takes place in a matter of hours with yeast exposed to O2. The total level of these lipids in your yeast population are probably the most important differential determinant of fermentation quality. So the real question is - which yeast has the greatest sterol/UFA potential. Without also knowing the current sterol and UFA levels of these yeast populations the question is meaningless. If grown conventionally we could guess that culture 'B)' is anaerobic and probably sterol/UFA poor, but has good potential for these lipids. 'A)' could either represent a decent starter that is well aerated several hours ago, full of sterol+UFA and going strong - ready to pitch, or else a weak old anaerobic yeast cake, with little sterol, UFA or glycogen, sitting around too long. There are other possibilities, but without added info it's just speculation about what you mean by the question. You haven't given enough information for a proper choice. Under the assumption that both yeast populations are relatively sterol poor like a typical anaerobic yeast cake, then "B) is a safe bet as the winning slurry because of it's much greater glycogen so sterol&UFA potential. The several percent difference in viable pitching rate is not the issue. Nor is the 3% vs 7% dead cells. In reality under these conditions (anaerobic stored cultures, sterol poor, with the glycogen levels indicated) the above scenario is unlikely unless you've purposely added dead cells to 'B)'. As Fix said, viability should correlate with glycogen levels [and as I said - under these conditions (anaerobic dormant culture) , not all conditions]. - --------------- >As for... >>> claim 'proof' for some general principle; for example that >fermenter geometry is a major factor in HB fermentation,<< > >It was De Clerck that studied fermenter geometry and found that, >from 1liter to production size, geometry plays a significant role. I don't have specifics of DeClerk's experiment but I'll wager that it was not designed to eliminate other factors and the conclusion that it is H:W ratio isn't the only plausible conclusion from the data. It was Fix who pickup up this old bone and claimed ludicrously poor fermentation in upright cornies because of the H:W ratio. Anyone with a passing understanding of the forces of nature must realize that the statement is in error. For it to be true there must be some differentiating force applied to the individual yeast cells due to the H:W ratio that would cause Fix's horrible fermentation performance. There is no such force differential available in our small scale fermenters. Certain geometries (like CCs) undoubtedly do aid in circulation which in turn reduced temp gradients and especially reduces entrapped CO2 and so provide a better environment for yeast growth and fermentation. But that's CO2 and temperature and not H:W ratio at work. Perhaps there are other factors I haven't thought of, but I'll wager a tidy sum it isn't H:W ratio. I suspect DeCleck and Fix both suffer from ill-designed experiments which did not control these other factors, and also overreaching conclusions which focus on H:W ratio over other more physically plausible explanations ... like >My own speculation on this is that; it is not so much the size or >depth, but the relative area exposed to atmosphere for oxygen >uptake during the critical lag/adaptation phase. I've been assuming aerated wort and anaerobic conditions otherwise, but that's a very good speculation too, Del, and could be easily tested. But my point remains - it may be CO2 levels or O2 inclusion or something else, but its almost certainly not geometry. The yeast cells just don't know/can't feel the fermenter H:W ratio at this scale. If you control for the other factors I am confident that geometry of our small fermenters will fall out as a complete non-issue. [n.b: of course large commercial fermenters have depth pressure as a factor, and a poor surface/volume ratio leading to heat trapping, but we are discussing small fermenters.] -S Return to table of contents
Date: Fri, 11 May 2001 09:31:29 -0400 From: "Eric R. Theiner" <logic at skantech.com> Subject: Hemp Plugs Paul asks about using Hemp Plugs in brewing. What you need to do is wrap those plugs in paper and apply a bit of flame to the end. Then you won't be worried about brewing at all (RDWHAHB). <Please note that the above is only a joke!! Hemp is a non-psychoactive substance, and even if we were talking about it's psychoactive cousin, I would only be making a joke.> Actually, hemp seeds are what are used in brewing hemp beer. They are toasted, crushed, and added to the grist. If you have plugs of hemp leaves, I'd suggest putting them into your mash a la mash hopping-- I'd think that you'd get a lot of tannins and chlorophyll from hemp leaves if you boiled them. Rick Return to table of contents
Date: Fri, 11 May 2001 10:25:08 -0400 (EDT) From: James Pensinger <beermkr at bellatlantic.net> Subject: Anyone Brewing in Pensacola? I am currently on travel in Pensacola FL and want to Know if anyone would like some company in the next couple weeks while brewing? I am staying at the Suburban Lodge Extra on Barancas Blvd if anyone would like to call. The number is 453-8240 x222. Thanks Mike Pensinger beermkr at bellatlantic.net http://members.bellatlantic.net/~beermkr Return to table of contents
Date: Fri, 11 May 2001 09:52:31 -0500 From: "Doug Hurst" <DougH at theshowdept.com> Subject: RE: Selling on the Internet, apple cider, hemp = Paranoia Don C writes: >>"Is the ATF looking at the list? Anyone else found these two posts just days apart just a bit questionable? Matt and Kevin both need to contact their attorneys if they want to sell brew of any type. Sorry if I seem paranoid, but brewing is important to me as is this list. I would hate to see anyone give out legal advise and compromise the listserv with legal advise. IF YOU WANT TO SELL ALCOHOLIC BEVERAGES, CONTACT A LAWYER!"<< And today "Paul" writes: >>"Greetings all, I have a question about hemp plugs. Awhile back I received a lb. of hemp plugs for brewing. I've kept them in the freezer. How much should be used for a 5 gal. batch, and what should I expect as far as taste, viscosity, head retention, etc...? I have a batch to make soon, and I wanted to use the plugs. TIA, and keep on brewing. Paul"<< Don, I'm beginning to get your paranoia. Where are these posts coming from all of a sudden? Now today Paul's post about hemp. Paul, where did you get "hemp" plugs? What do they consist of? Are you sure you don't mean hop plugs? Hemp is not a typical beer ingredient. Although it can be and is incorporated into beer (even legally/commercially). If a government agency is reviewing this list and trying to elicit a particular response, I urge them to look elsewhere for illegal activity. BREWING BEER AT HOME FOR PRIVATE CONSUMPTION IS LEGAL! And the participants on this list do not violate the law nor encourage others to do so. Doug Hurst Chicago, IL Return to table of contents
Date: Fri, 11 May 2001 11:02:26 -0400 From: McNally Geoffrey A NPRI <McNallyGA at Npt.NUWC.Navy.Mil> Subject: MCAB3 1st place barleywine and 3rd place IPA Hi All, Pat Humphrey asked: >As has been done in the past, would the winners of the MCAB 3 be willing to >post their recipe's to the digest? Here is the recipe for my American Barleywine that won 1st place at MCAB3. Hop Monster II Barleywine Grains: 20 lb Canadian Malting 2-row 1.5 lb Weyermann munich dark (11L) 0.5 lb Crisp crystal (60L) 0.75 lb flaked torrified barley 0.25 lb Munton's wheat malt total: 23 lb Milled with a Corona mill. Mashed all the grains together in 25 quarts of water at 152F for 90 minutes. Raised temp to 165F for a 25 minute mashout rest. Sparged with 15 quarts of 180F water. Hops (all are whole hops): 3 oz Galena 12.5%AA 60 minute boil 1.25 oz EKG 4.5%AA 30 minute boil 2 oz Cascades 5.5%AA 15 minute boil 1 oz Cascades 5.5%AA 0 minute boil (steeped) 2 oz Cascades 5.5%AA dry hop total: 9.25 oz (approx 88 IBUs per Tinseth using 6 gal post-boil volume) Yeast: Wyeast #1272 (American ale II) I pitched the entire yeast cake from the primary of a previous batch that was racked to the secondary on the day this barleywine was brewed. Aerated with pure O2 (Liquid Bread setup) for approx 1 min. Wort temp at pitching: 65F 3 hour lag time. Misc ingredients: 1 tsp gypsum (calcium sulfate) in the mash 2 tsp irish moss (rehydrated) added 15 minutes before the end of the boil Specs: brewed on 2/7/99 racked to secondary and added dry hops on 2/15/99 kegged on 4/25/99 primary ferment at 64F (8 days) secondary ferment at 65F (13 days) and upper 50'sF for approx 2 months 1st runnings SG = 1.094 last " " = 1.041 OG = 1.098 FG = 1.025 I also won 3rd place in the IPA category. The recipe for the IPA that qualified me for entry in MCAB3 was posted to the HBD in: http://hbd.org/hbd/archive/3183.html#3183-7 I brewed another batch (well, 3 actually) of IPA for entry in the MCAB3. The recipe for the batch that I won 3rd place with is similar to, but somewhat different from, the one that I qualified with. IMO the qualifier was a considerably better IPA so I'll just refer you back to that recipe. Hoppy brewing, Jeff - --------------------------------------- Geoffrey A. McNally Mechanical Engineer Naval Undersea Warfare Center Systems Development Branch Code 4121, Bldg. 1246/2 Newport, RI 02841 mcnallyga at npt.nuwc.navy.mil (401) 832-1390 Return to table of contents
Date: Fri, 11 May 2001 16:04:40 GMT From: Todd Bissell <bis9170 at home.com> Subject: RE: Idophor killed my carbonation Hi all, First off, just wanted to thank everybody for taking the time to write in on this post (both on- and off-line), regarding my over-zealous use of Idophor in the bottling process. Secondly, the thread's title is a bit misleading, since it really should say "I killed my carbonation"...! To clear up any confusion, I really screwed up the concentration of Idophor-to-water, that is to say, I used nothing but Idophor in the bowl of the injector ("Doh...!"), and then not even letting the injected bottles fully air-dry (To paraphrase a poster who's name currently escapes me, "No wonder there's no carbonation"!). So, that having been said, if all that Idophor didn't kill both the beasties and yeasties, I'm not sure what will! :) Oddly though, no Idophor color/taste can be detected. On the advice of several very helpful e-mails and posts, I've split the remainder of the batch into two groups. To half of the bottles I added some grains of dry yeast, and to the other half I added a little less dry yeast, and very tiny pinch (more like a dusting) of corn sugar, with the theory being that perhaps my priming/bottling procedure didn't ensure that enough sugar ended up getting into each bottle (and thus starving the very few yeast survived the Idophor). I don't expect to be able to salvage much from this batch (except experience, of course!), but on the other hand, I figure that I have nothing to lose by experimenting with it, either. I'm already looking forward to moving onto bottling my forth batch (an ESB), armed with allot more knowledge of what NOT to do in the process...! Cheers! Todd S. Bissell Return to table of contents
Date: Fri, 11 May 2001 12:11:30 -0400 From: "Czerpak, Pete" <Pete.Czerpak at siigroup.com> Subject: fix and under modified mash schedule, barley wine in fermentor ti George Fix posted a few days back about his use of undermodified malts such as BUDVAR and his use of the MCAB2 A_B increasing temp mash schedule. Can you or someone who attended MCAB2 last year comment on the specifics? Also, someone has started a small experimental barleywine batch with 1056. I like the yeast. I've used it in a few barley wines. I've used a few others and enjoy them all - slowly of course over a few years. Time in the fermentor was mentioned as a concern. When I pitch yeast slurry my ferments tend to finish visually by about 1 week or so with the bulk of the yeast already dropping out. I tend to wait another week before racking to secondary (total primary = 2 weeks). Gravity at this time is usually about 1.020 to 1.030. I then secondary for atleast 2 weeks and maybe 4 if I get lazy and the gravity usually drops another 2-4 pts down to low 20s. At that point, I rack to keg and bulk age for atleast 3 months at room temp before my first taste of "finished" barley wine. I'll usually have a few on tap and then slowly start CP bottling from here and continue to age some in the keg as well as the bottles which I set aside. I haven't broken into my last keg of english style BW and it was brewed in sept and hit the keg in maybe oct/november last year. The key is to brew big beers enough so that you can let it rest and age without being tempted too much. Its almost time to get mine in the fridge now.... I don't really like to leave beers in the primary for too long. I guess I consider about 2 weeks my limit when on the bulk of the yeast mass as well as the cold break etc that I get with carryover from the kettle. Thanks to those who are sharing their MCAB winning recipe. I think Phils had one of the most complex award winning grain bills I've seen in quite a while. By the way, how did you like the acidulated malt? I'm thinking of trying some in a dry stout sometime.... Thanks, Pete czerpak albany, NY Return to table of contents
Date: Fri, 11 May 2001 16:58:42 GMT From: stihlerunits at mosquitonet.com Subject: Competition Announcement Announcing the E.T. Barnette Homebrew Competition! This is an AHA sanctioned competition. The grand prize for Best of Show is $500!!! Six Classes will judged: Dark Ale, Light Ale, Dark Lager, Light Lager, Specialty/Mixed style, and Mead. Great prizes and custom medals will be awarded to the 1st, 2nd and 3rd place winners in each of the six judged Classes. Entries will be accepted: July 3-11, 2001 Entry fees: Submit three 12-16 oz brown or green crown capped bottles and a check or money order for $5.00 in U.S. funds. Judging: The first round of judging will take place on July 13th. The date and time of the final, Best of Show round of judging is to be arranged once we know how many entries and judges we have. Location: Fox, Alaska (~10 miles north of Fairbanks) More information as well as Entry and Bottle ID forms may be found at the following URL: http://www.mosquitonet.com/~stihlerunits/ScottsDen/Beer/Events/Events.html We also are in need of BJCP judges so if you are in the area and are interested in helping out please let me know. Should you have any questions or are interesting in judging contact Scott Stihler at (907) 474-2138 or stihlerunits at mosquitonet.com. Please forward this message to anybody you know that might be interested in either entering this competition or helping out with the judging. Cheers, Scott Stihler Fairbanks, Alaska Return to table of contents
Date: Fri, 11 May 2001 13:28:57 -0400 From: David Harsh <dharsh at fuse.net> Subject: cycloheximide question Louis K. Bonham <lkbonham at hypercon.com> wrote: > The cycloheximide kills any the brewers yeast present... What specifically does this mean? Saccharomyces only? Very useful post, btw - I would just like to clear this up. Dave Harsh Bloatarian Brewing League Cincinnati, OH Beer and Sweat - the world's largest all-keg homebrew competition; August 18th. See hbd.org/bloat for more details Return to table of contents
Date: Fri, 11 May 2001 15:36:48 -0400 From: AJ <ajdel at mindspring.com> Subject: Peltier While it's true that thermoelectrics are not as efficient as compressor based systems the fact of fewer moving parts, the ability to control cooling very precisely (gate power supply with proportional output from PID controller), the fact that they don't leak refrigerant and that they can be made to heat and cool makes them very desireable for applications where a modest amount of cooling is required and the reliability, control and environmental issues outweigh cost and electricity consumption. I'm using them to cool and temperature stabilize microwave amplifiers and while we are just getting started with them they look great. We got ours from Melcor, http://www.melcor.com/teccover.htm. This site will give anyone interested an idea of what is available, how much they cost and so on. Looking forward to the day when these things start to hit the surplus market or prices on new ones drop dramatically before considering them for cooling fermenters. A.J. - -- A.J. deLange CT Project Manager Zeta Associates 10302 Eaton Place Fairfax, VA 22030 (703) 359 8696 855 0905 ajdel at mindspring.com Return to table of contents
Date: Fri, 11 May 2001 16:21:35 -0400 (EDT) From: Pat Babcock <pbabcock at hbd.org> Subject: Jeff McNally: You out there? Greetings, Beerlings! Take me to your lager... Sorry for the disinteresting post, but: Jeff McNally, please email me. The address I have for you is no good... - -- - See ya! Pat Babcock in SE Michigan pbabcock at hbd.org Home Brew Digest Janitor janitor@hbd.org HBD Web Site http://hbd.org The Home Brew Page http://hbd.org/pbabcock "The monster's back, isn't it?" - Kim Babcock after I emerged from my yeast lab Saturday Return to table of contents
Date: Fri, 11 May 2001 17:55:35 -0500 From: "Marc Gaspard" <mgaspard1 at kc.rr.com> Subject: MCAB III Lambic-Style Framboise >As has been done in the past, would the winners of the MCAB 3 be willing > to post their recipe's to the digest? > >Thanks, > >Pat Humphrey >Lake Villa, IL ************************************************************ OK, here's my Lambic-Style Framboise. Took 2nd Place. (I usually split a 6 gallon batch into 2 3 gallon batches, one with raspberries, one with cherries from my yard. I have no idea what kind of cherries they are!) LAMBIC [KRIEK & FRAMBOISE] Ingredients 6 Lbs. Maris Otter pale ale malt 1 Lb. Wheat malt 2 Lbs. Torrified Wheat 1 lb. 27L DWC Caravienne malt 6 oz. Hallertau hops (4% AAU; aged 2-3 years.) 1 tsp. Irish Moss Wyeast 3278 Belgian lambic blend Wyeast 1056 American Ale yeast Wyeast 4733 Pediocuccus cerevisiae Wyeast 3526 Brettanomyces lambicus 8 oz. dextrose (For priming. Split in half for each batch. Procedure Mash in all malts, at 132 degrees F, let it come down to 122F & hold for 1/2 hour. Then add boiling water gradually to raise to 140F, hold for 1/4 hour. Add more boiling water (or heat on stove if you have enough water) to raise to 156F, hold for 1 hour. PERFORM IODINE TEST TO CHECK FOR STARCH CONVERSION. Raise to 167F and hold for 10 minutes to mash out. Sparge to collect 6+ gallons of wort. Bring wort to boil, add hops and boil 90 minutes. Stir every so often. at 60 minutes add Irish moss. at 90 minutes take off heat, chill, rack to fermenter of previous batch and add yeast. Let ferment six months. Add Wyeast 1056 at 2 weeks, add peddiococcus at 2 months; add brettanomyces lambicus at 4 months. After primary fermentation is finished, rack to two 5-gal. plastic secondaries; one with 6 Lbs. raspberries and one with 6 Lbs. cherries. Ferment another six months. Rack to two 3-gal carboys for clearing for a month. After one-to-two months, bottle with dextrose & gelatin finings (optional). I actually went about 6 months due to various complications. Brewed:8/27/98 O.G.1.052 (adj. 80F) Add Peddiococcus:10/20/98 F.G.1.014 Add Brettanomyces lambicus:12/17/98 5% abv Racked (over fruit; 3 gals. each): 1/29/99 (age 1 year) Secondary Racking (to clear): 1/10/2000 Bottled: 4/7/00 > > > > > Return to table of contents
Date: Fri, 11 May 2001 17:17:14 -0700 (PDT) From: Drew Beechum <Drew.Beechum at disney.com> Subject: 2001 A Beer Odyssey - AHA National Convention Notice Brewers, Greetings from the Web/Email arm of the 2001 A Beer Odyssey AHA National Convention. (http://www.beerodyssey.com) For those of you who don't know, the AHA Convention will be held at the LAX Four Points Sheraton on June 20th-23rd. Early bird registration is just about up (May 15th). I know people have been wondering about the total cost for the conference. The Four Points Hotel (a hotel run by some true beer nuts) have graciously matched the hotel cost from last years convention, $89 per night. The total convention package is available for $185/$220 before May 15th and $220/$260 (AHA Member/ Non-AHA Member). Per Event packages are also available. See the website for full details or call 1-888-U-CAN-BREW. We'll be having lectures on everything from "Improving Extract Beers" from Charlie Papazian to "Building a Better Starter" from MB Raines-Casselman. The Club Night is not our only beer festival this year. We're having the 1st Annual LA Brewer's Open Festival. It's a real ale and draft beer festival where we all get to vote for prizes for the actual brewers of the award winning beers! Also we're looking for clubs for the Beer Odyssey club night. I've talked to a bunch of the Southern California brew clubs at the SoCal Hombrewers Festival at Temecula, but everyone is welcome to bring and serve for the clubs. Just contact me at this email address. New to the Website (http://www.beerodyssey.com/) : - A finalized schedule of events and speakers. - A list of all the beer that the Beer Sommelier staff has bought for all the thirsty brewers! - -- Drew Beechum Webmaster/Electronic Distribution - 2001 A Beer Odyssey Club Night Coordinator www.beerodyssey.com Return to table of contents
Date: Sat, 12 May 2001 03:03:03 GMT From: Todd Bissell <bis9170 at home.com> Subject: "Brewing Beers Like Those You Buy" Hi all, Was digging through my favorite used book store, and picked up a much-used and -abused (wort stains and all) copy of this book, copyright 1980. I cherish Real Ale (Milds and Bitters mostly), and this book is loaded with die-hard Real Ale recipes. The catch is that while I'm used to converting all-grain recipes to extract/specialty grain recipes without allot of trouble, most of recipes detail some rather unorthodox methods (e.g. boiling grains), "polypin cubes", and slightly arcane ingredients (brewer's caramel, invert sugar, Saccharin tablets, brown sugar, Demerara sugar, etc). My question to the board is simple: has anyone either brewed these recipes from (what I assume to be) a semi-classic recipe-book word-for-word, and/or converted the recipes to coincide with more modern ingredients/brewing practices...? Cheers! Todd S. Bissell P.S. A plus is that the narrative is rather quaint ("[Morland Abingdon Mild Ale is} a particularly good example of mild ale. Called 'Ale' locally"); and the book also includes recipes for Budweiser, Colt 45, and Schlitz! (I think I'll pass...!) :) Return to table of contents
Date: Fri, 11 May 2001 22:49:22 -0700 From: Nathan Kanous <nlkanous at pharmacy.wisc.edu> Subject: MCAB 3 Recipe Hi Everyone, First of all, credit where credit is due. My first attempt at this beer was a direct copy of My Father's Moustache. Thanks go to Jeff Renner. Second of all, I have to admit that I never expected to place in the MCAB with my competition beer. I had re-arranged the hop profile to meet what I thought would replictate a Czech Pilsner but in a Classic American version. In my mind I came to the conclusion that for a 5 gallon batch I needed 3 additions of Saaz hops each 1.5 ounces at approximately 60, 30, and 15 minutes before knockout. I prepared my MCAB 3 competition brew with that in mind....except for one thing. I added some first-wort hops (FWH) and I forgot to add my bittering hops. I like this beer to be bitter. As a result, I went to reach for my 30 minute addition (3 ounces for 10 gallons) and found my bittering hops laying there. Frantically I ran to my computer to crunch some numbers based upon what hops I had in the freezer and the following recipe is the result. I don't have ProMash (boy that would be a nice prize) so I'm just going to type it in. I use SudsWare. As a result of omitting the bittering hops, in an attempt to get back to my projected 35 to 40 IBU's I added a TON of hops at 30 minutes. This is one incredibly hoppy beer (not for the faint of heart). Next time I'll back off on the bittering just a touch and I'll probably stick with the two additions of 1.5 oz of Saaz at 30 and 15 min before knockout to see how my original intent would turn out. I can't praise this beer style enough. I'm going to guess that I like it because I grew up drinking cheap flavorless lager beer that is some poor bastardization of the Classic American Pilsner. It's a house favorite of mine. Brew one up and you'll love it. I'm going to go draw a glass and type in the recipe for you. I don't have all the water chemistry stuff that seems to be loaded into ProMash. We've got water so hard you can walk on it in Madison. I made this with RO water "hardened" 4:1 with Madison tap water. I also added 2 tsp CaCl2 to the mash. I acidified my sparge water (same mix) with 6 mls of phosphoric acid. Brown's Beer #4 - MCAB 2nd Place Classic Americal Pilsner 8.5 lbs Schrier Special Pils Malt 6 lbs Breiss 6-row (I like a touch of graininess from this) 3.75 lbs Flaked Maize 1 oz Vanguard (whole) 7%AA 75 minutes (First Wort Hopped) 1 oz Horizon (whole) 12.5%AA 30 minutes 1 oz Vanguard (whole) 7%AA 30 minutes 2 oz Czech Saaz (whole) 2.2%AA 30 minutes 1 oz Liberty (pellets) 3.7%AA 30 minutes 2 oz Czech Saaz (whole) 2.2%AA 15 minutes 1 oz Liberty (pellets) 3.7% AA 15 minutes Mash in 1.25 qts per pound at 150 deg (not only did I forget the hops, I ran out of propane at this strike temp and went with it) for 60 minutes. Boost with heat to 168 deg F for 15 min mashout. Sparge with 1/2 gal per pound of mixed water (RO and city 4:1). Boiled 75 min with above hopping schedule. Wort settled for 15 min then pumped through counterflow chiller to 56 deg F (it was January). Half the batch fermented with 2 qt starter of White Labs Kolsch Yeast (WLP029), half fermented with WYeast 2035 American Lager. The MCAB award winner was fermented with the Kolsch yeast (I won't lose my award, will I?). I have liked 2035 in the past, but I fermented a best bitter recipe with the WLP 029 and thought it had a character that would compliment a CAP. Both halves have turned out great. There you have it. I screwed up on bittering hops and I fermented with a Kolsch yeast. It worked. The brewing Gods must have been looking out for me. Must be in the name of the brew..... nathan in madison, wi PS why'd I ever try a kolsch yeast in a best bitter? our brewclub brewed 3 barrels at a commercial brewery (actually the brewer did, we watched). everybody was either using the house english ale yeast or the omnipresent Wyeast 1056...I chose to be different. it made a good beer. not an english beer but a good beer. why mention this? so that brewclubs think to hook up with a local brewer to bring in club members to watch a commercial brewer do his thing and take home the goods. it was a great experience for everyone involved and we'll do it again if we can convince Tom to do it. have a great day....sorry for the bandwidth Return to table of contents
Date: Fri, 11 May 2001 22:59:05 -0700 From: Nathan Kanous <nlkanous at pharmacy.wisc.edu> Subject: Details Details, details, details. Original Gravity 1.052 Final Gravity 1.012 I'm not real anal about these things. I know that it started at 1.052. I know that the Kolsch half was at 1.012 when I kegged it (approximately 10 days post-brew). I'm sure it's dried out even a touch since then. Hope this helps. nathan in madison, wi Return to table of contents
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