HOMEBREW Digest #4545 Thu 17 June 2004

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  Golden Gate Keg Bung ("Richard Schmittdiel")
  Ballantine IPA (Bob Girolamo)
  All that hbd downtime and... ("Reddy, Pat")
  Toxic Iranian Homebrew (Greg Smith)

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---------------------------------------------------------------------- Date: Wed, 16 Jun 2004 19:58:29 -0700 From: "Richard Schmittdiel" <schmitrw at earthlink.net> Subject: Golden Gate Keg Bung Really glad to have HBD back on line. I had withdrawl symptoms too. Just acquired an old golden gate keg. Thinking to use it as a firken substitute. Have a question regarding the bung. Bought one that will fit. What to do after that? Requesting advice on bung removal. Can this be done without destroying the wood bung? How? Has anyone explored alternative bungs? Was thinking of using an expandable rubber plug, the kind that is sandwiched between two metal plates with either a screw or a cam-lock means of compressing the rubber to expand the plug. Any other thoughts on methods of closure would be appreciated. Private email response welcomed too. Rich Schmittdiel Possum Holler Brewery in Southern California Return to table of contents
Date: Wed, 16 Jun 2004 23:27:10 -0700 From: Bob Girolamo <bob-girolamo at sbcglobal.net> Subject: Ballantine IPA Hello fellow brewers, Jeff and I had been discussing the above subject at length for a while. He provided me with the recipe from a retired Ballantine Brewer that had brewed this beer from ~1972- ~ 1978?. Here is a facinating link to some history of the brewery: http://www.falstaffbrewing.com/ballantine_ale.htm Enjoy, Brewer Bob - -------- Original Message -------- Subject: Ballantine IPA and Burton Ale Date: Sat, 29 May 2004 12:12:39 -0700 From: Bob Girolamo <bob-girolamo at sbcglobal.net> To: Jeff Renner <jeffrenner at comcast.net> Well Jeff, I finally got around to brewing the Ballantine IPA based on your recipe. Next batch I'm going to bump up the mash temp to 155F to create more dextrins. This batch wound up at 8.64% about a point higher than the real mccoy. I also "speculated" on what the Burton ale would be like. I figured it was just a souped up IPA recipe with a little black patent for color. I'm happy with the way it fermented and is sitting at 10.94% ABV. It's on dry hops and Medium French toasted oak as is the IPA. Carbonating and keeping at ambient ~ 72 for about a month before it goes into the 50F "cellar"/temp controlled freezerator. Oh yeah the guys at the grain place assured me the 6-row was 2003. Cant' wait for HBD to come back online and I'll send this to the digest. Cheers, Bob 2004-05-18 Ballantine IPA Project Beer A ProMash Brewing Session Report - -------------------------------- Brewing Date: Tuesday May 18, 2004 Head Brewer: Asst Brewer: Recipe: Ballantine IPA Project Beer Recipe Specifics - ---------------- Batch Size (Gal): 11.00 Wort Size (Gal): 11.00 Total Grain (Lbs): 27.50 Anticipated OG: 1.080 Plato: 19.25 Anticipated SRM: 7.8 Anticipated IBU: 59.0 Brewhouse Efficiency: 80 % Wort Boil Time: 90 Minutes Actual OG: 1.079 Plato: 19.10 Actual FG: 1.014 Plato: 3.57 Alc by Weight: 6.73 by Volume: 8.63 From Measured Gravities. ADF: 81.3 RDF 67.9 Apparent & Real Degree of Fermentation. Actual Mash System Efficiency: 80 % Anticipated Points From Mash: 58.62 Actual Points From Mash: 58.62 Formulas Used - ------------- Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used. Final Gravity Calculation Based on Points. Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg Yield Type used in Gravity Prediction: Fine Grind Dry Basis. Color Formula Used: Morey Hop IBU Formula Used: Tinseth Tinseth Concentration Factor: 1.30 Additional Utilization Used For Plug Hops: 2 % Additional Utilization Used For Pellet Hops: 8 % Grain/Extract/Sugar % Amount Name Origin Potential SRM - ----------------------------------------------------------------------------- 61.8 17.00 lbs. Pale Malt(6-row) America 1.035 2 14.5 4.00 lbs. Flaked Corn (Maize) America 1.040 1 18.2 5.00 lbs. Corn Sugar 1.047 0 5.5 1.50 lbs. Crystal 60L America 1.034 60 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time - ----------------------------------------------------------------------------- 3.00 oz. Bullion Whole 7.00 31.9 90 min. 3.50 oz. Cluster Whole 7.00 26.7 30 min. 1.00 oz. Czech Saaz Pellet 3.28 0.4 2 min. 2.00 oz. Czech Saaz Whole 3.28 0.0 Dry Hop Yeast - ----- WYeast 1056 Amercan Ale/Chico Water Profile - ------------- Profile: Burton On Trent Profile known for: Strong Pale Ales Calcium(Ca): 268.0 ppm Magnesium(Mg): 62.0 ppm Sodium(Na): 30.0 ppm Sulfate(SO4): 638.0 ppm Chloride(Cl): 36.0 ppm biCarbonate(HCO3): 141.0 ppm pH: 8.33 Mash Schedule - ------------- Mash Type: Single Step Heat Type: Direct Grain Lbs: 22.50 Water Qts: 36.00 - Before Additional Infusions Water Gal: 9.00 - Before Additional Infusions Qts Water Per Lbs Grain: 1.60 Tun Thermal Mass: 0.00 Grain Temp: 68 F Dough In Temp: 162 Time: 2 Saccharification Rest Temp: 152 Time: 90 Mash-out Rest Temp: 168 Time: 10 Sparge Temp: 175 Time: 40 Runnings Stopped At: 1.010 SG 2.56 Plato Total Mash Volume Gal: 10.80 - After Additional Infusions All temperature measurements are degrees Fahrenheit. Fermentation Specifics - ---------------------- Pitched From: Starter Amount Pitched: 500 mL Lag Time: 2.5 hours Primary Fermenter: Plastic Primary Type: Closed Days In Primary: 11 Primary Temperature: 68 degrees F Bottling/Kegging Specifics - -------------------------- Bottling Date: Saturday May 29, 2004 Desired Carbonation Level: 2.30 Volumes CO2 Fermentation Temperature: 68 F Amount Kegged: 5.00 Gallons Days Conditioned: Will be 365 from keg date Fermentation Notes - ------------------ Attenuated higher than I thought it would be. Must have been the high enzyme 6 -row making mostly everything fermentable along with the sugar. Next batch mash at 155F for more dextrins. Notes - ----- Racked onto dry hops and 4 oz. medium toasted French Oak upon kegging. Return to table of contents
Date: Thu, 17 Jun 2004 08:12:31 -0500 From: "Reddy, Pat" <Pat.Reddy at mavtech.cc> Subject: All that hbd downtime and... ...the subject line still reads "Request Address Only - No articles" Just a friendly FYI. Pat Reddy MAVERICK Technologies (618)281-9100 x134 pat.reddy at mavtech.cc Return to table of contents
Date: Thu, 17 Jun 2004 10:46:37 -0400 (GMT-04:00) From: Greg Smith <barnbrew at earthlink.net> Subject: Toxic Iranian Homebrew Is there any other kind? I just saw this article this morning.... Cheers, Greg <<< Death Toll from Toxic Iranian Homebrew Reaches 22 Jun 16, 1:09 pm ET TEHRAN (Reuters) - A toxic batch of homebrew alcohol has killed 22 people in southern Iran and put scores more in hospital, local officials said Tuesday. Alcohol is officially banned in the Islamic state. But those determined to break the enforced sobriety can purchase smuggled imports on the black market or buy locally made spirits. "Some of them died after days of suffering in hospital," Hossein Ali Amiri, a judiciary official in the southern Fars province, told state television. Amiri said 93 people had been hospitalized after drinking the brew, which doctors suspect may have contained methanol, which is toxic. Five drinkers went blind, state media reported. Amiri said police had arrested 20 people suspected of distributing the moonshine in the city of Shiraz, capital of Fars Province, where dozens of people sought medical help on Saturday after drinking it. >>> Return to table of contents
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