HOMEBREW Digest #5144 Mon 12 February 2007

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  RE: Correct amount of hops for full-boil (Steven Parfitt)
  Re: World Record (Ed Westemeier)
  re: Correct amount of hops for full-boil extract recipes... (Derric)
  Temperature vs. alcohol tolerance ("Bill Pierce")
  MCAB call for judges (Thomas Eibner)

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---------------------------------------------------------------------- Date: Fri, 9 Feb 2007 05:56:01 -0800 (PST) From: Steven Parfitt <thegimp98 at yahoo.com> Subject: RE: Correct amount of hops for full-boil Jack Corbett is doing full boils on extract recipes and is getting more bittering characteristics than he likes. > > I've been following extract recipes, but I usually do a full-boil. > Many times my results seem to be "too hoppy." Is there a rule-of-thumb > to follow in scaling-down hop amounts for full-boil extract recipes? When I switched from partial boil to full wort boil (1998?) I started using ProMash. I enter my ingredients for the partial wort boil including the 3.5 gallons of finished boil I expect. Then I copy the IBUs, and multiply by 5/3.5 to get the IBUs of the finished beer (after dilution). This is my target IBUs. Finally I would increase the volume back to 5 gallons and adjust the hops to give me the corrected IBU value I had calculated. I found the amount I had to decrease by varied with wort OG, which is not surprising. I suspect this is why there is no rule of thumb. I suggest getting ProMash and proceeding as I did. Good luck. Steven, -75 XLCH- Ironhead Nano-Brewery http://thegimp.8k.com Johnson City, TN [422.7, 169.2] Rennerian "There is no such thing as gravity, the earth sucks." Wings Whiplash - 1968 Return to table of contents
Date: Fri, 9 Feb 2007 08:56:31 -0500 From: Ed Westemeier <hopfen at malz.com> Subject: Re: World Record Ant wrote: > Moritz Kallmeyer of Drayman's Brewery (www.draymans.com) thinks > that he > might have set a record - see below: > {snip] > A new larger mashtun which allows easier mashing is now in use and I > have employed a trainee brewer who has taken over mashing. > I dunno. Somehow I can just hear all the regulars bemoaning the loss of quality -- "It's just not the same beer, Moritz. That certain something is gone now." Return to table of contents
Date: Fri, 9 Feb 2007 09:30:40 -0800 (PST) From: Derric <derric1961 at yahoo.com> Subject: re: Correct amount of hops for full-boil extract recipes... Jack Corbett wrote: > ... Is there a rule-of-thumb to follow in scaling-down > hop amounts for full-boil extract recipes? I worked thru some numbers using the data on the howtobrew.com website that Wayne referenced. Just using Palmer's examples and throwing in some numbers that I see with full boils, for his 6.4% AA hops, going from a 1.080 partial boil to a 1.040 full boil, you should decrease the 1.5 oz hops to about 1.0 oz. That's about a 1/3 decrease, so it gives you "feeling" of what you might need to do in a similar case. ((Thanks Wayne ... I didn't remember those equations being in howtobrew.com - I need to go read thru that whole site again!)) Derric Return to table of contents
Date: Mon, 12 Feb 2007 10:15:24 -0500 From: "Bill Pierce" <BillPierce at aol.com> Subject: Temperature vs. alcohol tolerance I am posting this because of a currently ongoing discussion from the Mead Lover's Digest, where someone has posted the recommendation to conduct high gravity fermentations at a lower temperature of about 60 F in order to increase the alcohol tolerance of the yeast. As evidence they cite the claim that distiller's yeast, which is normally fermented quite warm (as high as 100 F because there is little concern about the production of fusels), exhibits higher alcohol tolerance when fermented at 30 C (86 F). The suggestion is that mead and wine yeast exhibit similar properties and therefore should be fermented cool in a high alcohol environment. Extending the logic would lead to a similar conclusion for brewing yeast. I must say I have never encountered this recommendation before in my reading and study. Would someone else care to comment? Brew on! - -- Bill Pierce Cellar Door Homebrewery Burlington, Ontario Return to table of contents
Date: Mon, 12 Feb 2007 21:34:17 -0600 From: Thomas Eibner <thomas at stderr.net> Subject: MCAB call for judges Judges and Stewards, This is a call for judges and stewards. Please follow the instructions below indicating which sessions you want to judge and if you want to attend the banquet. Competition Date: February 23-24, 2007 Location: The Happy Gnome 498 Selby Avenue St. Paul, MN 55102 Event Schedule: Friday 5:00 PM Gordon Strong - BJCP Grand Master III will be introducing a new score sheet - All registered judges will recieve a link to review this scoresheet prior to event. 5:30 PM Friday judge session begins 8:00 PM Hors Deurves / Snack food served at Happy Gnome after judging (No food served beforehand - so plan appropriately) Saturday 10:00 AM Flavor Aktive Session lead by Kris England - CEP Class 12:00 PM Lunch served for judges 1:00 PM Saturday judge session begins 3:30 PM Best of Show Judging 3:30-7 PM Try some of the 24 taps the Happy Gnome has to offer or take advantage of the generous 10% off discount that Northern Brewer is offering. Possible Talk/QA event. 7:00 PM Dinner and Awards Ceremony Throughout the event there will be a 'Waters of the World' station. Brewing waters of different regions around the world will be presented along with examples of the associated beer styles. Completion of self administered exam will count towards CEP credit. If you are interested in judging email the organizer and include: Name: BJCP Number: BJCP Rank: Preferred Categories: What Sessions you want to judge Friday 5:00 PM and/or Saturday 1:00 PM: Dinner Reservation for Saturday night: Yes or No Dinner Price: $25 Menu TBA by the 14th. Hotel information for out of town judges: Best Western - Bandana Square 1010 Bandana Boulevard W Saint Paul, Minnesota, 55108-5107, US Phone: 651-647-1637 Fax: 651-647-0244 mailto:curt at sphbc.org Curt Stock & Thomas Eibner Return to table of contents
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