HOMEBREW Digest #5161 Tue 13 March 2007

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  grain bill for doppelbock ("Peter A. Ensminger")
  Insanity ("A.J deLange")
  Re: The Renner Decoction Mash (Jeff Renner)
  WLP 833? ("Rick Garvin")
  elusive toastiness/essential 21L pressure cooker (Aaron Martin Linder)
  Judges for North East Regionals -- and other competitions ("David Houseman")

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---------------------------------------------------------------------- Date: Tue, 13 Mar 2007 00:22:21 -0400 From: "Peter A. Ensminger" <ensmingr at twcny.rr.com> Subject: grain bill for doppelbock Thanks to all for your suggestions of a malt bill for a doppelbock! I brewed my beer on Sunday (March 11). Here is my recipe: Grains: 6 lbs (37%) Weyermann Dark Munich 8 lbs (50%) M&F Pale Ale 2 lbs (12%) Weyermann Melanoiden 3 oz (1.2%) Weyermann Carafa-II - ----- Infusion mash: 152 deg F for 1.5 hrs 170 deg F for ~20 min - ----- Hops: 2 oz German Splatz, alpha=3.5, boil 60 min 2 oz UK Fuggles, alpha=4.0, boil 60 min 65 minute wort boil - ----- OG = 1.086 (60 deg F) Wyeast 2124 (Bohemian lager), from 2X starter Yeast pitch at ~53 deg F - ----- Comments: 1) Obviously, using a UK pale ale malt and UK Fuggles are "out of style". I used these simply because I had them available. 2) Several HBD'ers said that a decoction mash is necessary. Sorry, but I have sworn off decoctions because they are a PITA. Moreover, all my malts are highly modified and do not *need* decoction. Of course, the benefits of decoction with modern highly modified malts have been (and will be) debated. 3) To me, Weyermann melanoiden malt is a good substitute for decoction. One HBD'er seemed to really dislike this malt (not sure why). But, I have used it at ~10% in many other recipes and have been happy with the results. 4) The Weyermann web site recommends Carafa-I, -II, or -III for dopplebocks and several other styles. 5) My taste of the (unfermented) wort didn't seem to be "roasty", but I'll see how the flavor evolves. 6) The fermentation yielded no evident sulphur odor after ~30 hrs. Cheers! Peter A. Ensminger Syracuse, NY Apparent Rennerian: [394, 79.9] Return to table of contents
Date: Tue, 13 Mar 2007 12:14:58 +0000 From: "A.J deLange" <ajdel at cox.net> Subject: Insanity If you want further discussion of insanity and home brewing I can ask Mrs A.J. to get on here and type a paragraph or two. While I'm sure her comments would touch on the nature, size and number of brewing vessels on the premises here I have to say that I have met Jeff, Steve and Calvin personally and they all seem to be quite sensible guys to me. OTOH Christine and Rick do make a Killer Keller and Saturday's BURP meeting is at their house! A.J. Return to table of contents
Date: Tue, 13 Mar 2007 10:14:05 -0400 From: Jeff Renner <jsrenner at umich.edu> Subject: Re: The Renner Decoction Mash harry.backenass at charter.net wrote from Glen Carbon, IL: > Jeff - you mention holding 1/3 of the grist separately for > bringing to a boil for a decoction mash. What water / grain ratio > do you use for this separate mash? I'd like to try this method > with a German or Czech style Pilsner this spring. > > Would a decoction mash like this be beneficial to an Oktoberfest? > It's that time of year! I just use the same water to grain ratio as for my main mash, which is typically a bit over one quart to a pound. If you are boiling (as opposed to using a pressure cooker), you may want a little looser mash to avoid scorching. This certainly does work well for Oktoberfest. I've done it myself. BTW, I wasn't able to remember the name of the Austrian homebrewer that I think introduced or suggested this method to HBD. It was Hubert Hanghofer. A site search of HBD would probably document this. Are you still lurking, Hubert? His website seems to be down at present. Cheers Jeff - --- Jeff Renner in Ann Arbor, Michigan USA, jsrennerATumichDOTedu "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
Date: Tue, 13 Mar 2007 10:37:48 -0400 From: "Rick Garvin" <rgarvin at garvin.us> Subject: WLP 833? I'll second Jeff on the WLP 833 - das schmekt! It's done a great job on our bocks this year. It is a very low sulfur producer. Our bocks were tasty after 6 weeks and ready to rumble after 3 months. I could imagine turning around a 21 day Helles with this yeast. BTW, we just got our MCAB score sheets back. Gordon Strong described our 3rd place Maibock's malt character as "brothy, meaty," I guess not in the best way. There is a good bit of decoction maillard character, but nothing like our traditional and doppel bocks. I think next year we'll back off the decoction times a bit on the Maibock, going to 10 minute boils for first and second decoction in a double. Cheers, Rick Return to table of contents
Date: Tue, 13 Mar 2007 11:27:41 -0400 (EDT) From: Aaron Martin Linder <lindera at umich.edu> Subject: elusive toastiness/essential 21L pressure cooker Andrew Tate is looking for some toastiness/breadiness in his ale: I would recommend using "special roast" malt. it gives a very distinct, bready, toasty, biscuity character that is really nice in lighter beers to make them more interesting. (i'm not sure my use of "bready", "toasty", "biscuity" is well-defined, but it's hard to describe) I've used 0.25 pounds in a 6 gallon batch to get a very good idea of its flavor. I think it also contributes a tangy, sort of sour note that you might or might not enjoy. i found it turned my 3.5% ABV bitter into a much more interesting beer, courtesy of a Jamil Zainasheff recipe. > All I can say is... can there be anyone else but Jeff Renner who has a > TWENTY-ONE LITER pressure cooker?!?! I have to admit that i have one as well, and i agree, how would you make sterile starter wort/water without one?! aaron linder ann arbor, mi Return to table of contents
Date: Tue, 13 Mar 2007 18:03:12 -0500 From: "David Houseman" <david.houseman at verizon.net> Subject: Judges for North East Regionals -- and other competitions Like all organizers I receive a list of judges in my region that I'm contacting to judge the Northeast Regionals of the AHA National Homebrew Competition to be held in Philadelphia on April 20th and 21st. But like most of the organizers I find that about 20% of the judges in the region do not have valid email addresses in the BJCP database. So while I'm in contact with most of the judges, and hope to have quite a number show up to judge, I cannot contact the rest of you. So if you are a BJCP judge, please take a few minutes to go to the BJCP web site and update your personal contact information, especially your email address. If you're in the Northeast, I want to invite you to judge in this region. But even if you are in another region, that local organizer would appreciate it if you'd update your BJCP contact information. If you have a problem with the BJCP web site contact me or your local BJCP representative. If you are traveling in or near Philadelphia on the weekend of April 20/21, and you do not live in the region, contact me if you'd like to judge this competition. David Houseman Return to table of contents
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