HOMEBREW Digest #5663 Tue 23 February 2010

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  RE: Peanut Porter ("David Houseman")
  Re: Water (mossview5)
  Broolyn Malted Barley Appreciation Soc  (anyone reading) ("Mark E. Perkins")
  Vienna Water Profile (mossview5)

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---------------------------------------------------------------------- Date: Tue, 23 Feb 2010 07:07:00 -0500 From: "David Houseman" <david.houseman at verizon.net> Subject: RE: Peanut Porter Darrell, I have judged several peanut butter beers and made one. When I talked to the brewers they just added regular peanut butter at the end of the boil. I did the same. Odd as it seems the oil did not prevent head retention or cause any problems. So if you have a powder that has even less oil, I'd add at the end of the boil. If you wanted to degrade proteins you'd have to do the appropriate protein rest in the mash and it's not clear (someone may know) which temperature would be best for peanuts. Then figure out the impact on the malt for that protein rest and the beer you're making. My advice is last 15 minutes of the boil. Dave Return to table of contents
Date: Tue, 23 Feb 2010 11:51:22 -0500 From: mossview5 <mossview5 at gmail.com> Subject: Re: Water Bill Keiser posted a misconception that might confuse brewers. Reverse Osmosis treated water can have low levels of ions that are important to yeast health. He is correct in stating that RO water can be too pure. But an important distinction is that a charcoal filter (activated carbon) does not alter the ion content of the water. Activated carbon can adsorb or dissociate a number of compounds, but it does not alter the ionic content of the water. His apparent success in brewing with RO water did not hinge on his use of a charcoal filter. The primary ion needed for good yeast health is calcium. Calcium is removed fairly well by the RO membrane. It can be necessary to add calcium in the form of gypsum, chalk, or calcium chloride to RO treated water in order to restore the calcium content to the desired range of 50 to 100 ppm. Martin Brungard Indianapolis, IN Return to table of contents
Date: Tue, 23 Feb 2010 12:03:19 -0500 From: "Mark E. Perkins" <perkinsm at bway.net> Subject: Broolyn Malted Barley Appreciation Soc (anyone reading) If anyone from the Malted Barley Appreciation Society (Brooklyn, NY) is reading HBD, could you contact me off list, please? I sent email to the addresses I could find on the MBAS web page, but have had not replies. Thanks Mark Return to table of contents
Date: Tue, 23 Feb 2010 17:35:24 -0500 From: mossview5 <mossview5 at gmail.com> Subject: Vienna Water Profile It has come to my attention that the water profile typically cited for Vienna is significantly in error. The ionic concentrations are typically reported as: Ca = 200 ppm Mg = 60 Na = 8 Cl = 12 SO4 = 125 HCO3 = 120 >From what I can gather, the original source for that water profile was Noonan's New Brewing Lager Beer. Noonan did not provide a reference for that water profile and I'm afraid we can't ask him about it now. RIP. There are a number of errors in this profile. Most importantly, the cation/anion balance is totally out of whack. Even if the bicarbonate is relabeled as carbonate, the balance does not work out. The next error is that the hardness level is astronomic compared to the current and historic water data for Vienna. A bit of history is appropriate here. The original water source for Vienna was groundwater wells. In the early 1800's, the city relied on a well field along the Danube River. In 1841, the first aqueduct was completed to supply water to the city. That water came from alpine watersheds that were karstic (limestone). So, it is expected that even the alpine runoff has some Ca and Mg with its resulting hardness. Sadylmeyer created the Vienna lager in 1841. Its reasonable to estimate that the water used to create that beer was either alpine or Danube River water. Reviewing the current Vienna water supply quality data, it is apparent that the water hardness is much lower than Noonan reported. Vienna gets its water from a variety of sources. There are now two aqueducts and two groundwater sources. As expected, the alpine aqueduct water is softer than the groundwater sources. Interestingly, one of the City's current water sources is a well field located along the Danube River (similar to the early 1800's). So, one can assume that the current water quality reported for that well field is similar to the water supply available prior to 1841. As you should know, hardness is not the only thing brewers must concern themselves with. Alkalinity is also a factor. From the Vienna water quality data, it appears that the alkalinity is also relatively high. This produces a Residual Alkalinity value that is fairly high (+150) which would require control measures to produce an amber beer. >From the data that I have collected, it appears that the Vienna water profile should be considered to be the following: Ca = 75 ppm Mg = 15 Na = 10 Cl = 15 SO4 = 60 HCO3 = 225 Total Hardness = 249 ppm as CaCO3 Alkalinity = 186 ppm as CaCO3 Residual Alkalinity = 149 This water may still require alkalinity control measures to produce a good amber beer. Did Sadylmeyer conduct an acid rest when he formulated the original Vienna lager? I look forward to any comments on these findings. The revised water profile more closely mimics the harder of the Vienna water sources. This profile is also easily replicated with typically available mineral additions. Martin Brungard Indianapolis, IN Return to table of contents
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