HOMEBREW Digest #5946 Wed 22 August 2012

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  Re: Recipe formulations from sugar (Fred L Johnson)
  Sugar in English beers ("Geoff Cooper")
  Re rhubarb (robin.griller)
  Percent Sugar (Andrew J deLange)
  Re: Rhubarb ? (TARogue)
  Recipe databases (Lemcke Keith)
  The flow has been staunched... (Patrick Babcock)

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---------------------------------------------------------------------- Date: Wed, 22 Aug 2012 07:00:00 -0400 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Re: Recipe formulations from sugar Bob Sheck says: If I recall, percentages of a recipe are measured by weight. I agree that ordinarily one expresses percentages of the grist based on weight, but that would not necessarily mean that this is or should be used for adjuncts that are added directly to the kettle and are 100% available. That is precisely why I ask the question about what do professional brewers mean when they make such statements as I gave before. I suppose we should always ask if/when we hear these kinds of statements. I also seriously doubt that software programs worth their salt would assume the same efficiency for such kettle adjuncts as for the grist. If they did, their results would always be inaccurate when sugar is added to the kettle. Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Wed, 22 Aug 2012 12:13:10 +0100 From: "Geoff Cooper" <geoff at thecoopers.name> Subject: Sugar in English beers > From: Fred L Johnson <FLJohnson52 at nc.rr.com> > Subject: Recipe formulations with sugar > > .... I've heard English brewers use expressions like, "...and we > use about 10% sugar to keep the beer a little drier." Do they mean that 10% > of the gravity of the wort is from the sugar, or ... The answer is 'depends' ( isn't it always?). Generally smaller brewers refer to proportion of grist weight but some of (I can't say all as I only have a sample of 1) the larger brewers quote by extract. For example (some time ago now) when I spoke to Fullers I was told as a proportion by grist weight but a recipe I got from Courage gave sugar as a proportion of extract. I try to remember to ask but if I don't know I assume that the sugar is a proportion by grist weight. I have also noticed a move away from using as much sugar: in the case of Fullers, they stopped using sugar in their bitter recipes some years ago (ie. Chiswick, Pride and ESB). Regards Geoff Return to table of contents
Date: Wed, 22 Aug 2012 15:14:07 +0000 From: robin.griller at gmail.com Subject: Re rhubarb I've never used Rhubarb, but in my country wine making days I recall reading about having to process rhubarb prior to use in wine making, so I would suggest reading a good wine making book on the use of rhubarb. If you can't find anything let me know and I'll dig out the books I used. Cheers, Robin Sent on the TELUS Mobility network with BlackBerry Return to table of contents
Date: Wed, 22 Aug 2012 14:36:38 -0400 From: Andrew J deLange <ajdel at cox.net> Subject: Percent Sugar Supposing they meant it in terms of extract: 10 pounds of sugar plus 90 pounds extract ~ 10% sugar Suppose they get 80% efficiency (to use a round number): 10 pounds of sugar plus 125 lbs of grain ~ 7.4% sugar. Is that too far off to be considered 'about' 10%? Return to table of contents
Date: Wed, 22 Aug 2012 12:47:16 -0700 (PDT) From: TARogue <tarogue at yahoo.com> Subject: Re: Rhubarb ? On Tue, 29 May 2012, "Darrell G. Leavitt" asked: > > Have any of you guys ever used rhubarb in a brew? > I was thinking of puting some into a Wit, but just at > the very end, and wonder if this will be seen as a > friendly gesture by the yeast? I did a 10-gallon batch of Rhubarb Wheat. I used frozen rhubarb rather than boiled since the flavor of rhubarb is already so light that boiling it would pretty much kill it all. I added it straight into secondary, in mesh bags without any sterilization. It came out fantastic. Just a light extra tartness with a bit of rhubarb tang at the end. A great lawn-mower beer. - -- -Tom http://www.facebook.com/Out.Haus http://www.facebook.com/tarogue http://twitter.com/originaltarogue Return to table of contents
Date: Wed, 22 Aug 2012 16:09:06 -0400 From: Lemcke Keith <klemcke at siebelinstitute.com> Subject: Recipe databases I am looking for web sites that feature beer recipes, especially ones that allow for keyword searches based on ingredients. Any assistance is greatly appreciated. Thanks very much! Keith Lemcke Return to table of contents
Date: Wed, 22 Aug 2012 17:06:38 -0400 From: Patrick Babcock <patrick.babcock at gmail.com> Subject: The flow has been staunched... Greetings, Beerlings! Take me to your lager... Well, the flow of issue 5943 is now staunched. My apologies to those who received, ahem... ...four mailings. My rewrite of that routine which should have allowed more targeted re-mailings was a clear and dismal failure. Rather than prolong the pain, I patched it back to its former level and set it to the task of sending that issue out to the entire list one more time - only about half of you should have received the multiple copies. Sorry for that - I've that one script on my list for a total rewrite. Also, the HBD now appears to be running cleanly on its failover server, and a donated replacement server is on the way. My plan is to hold off on moving the HBD from the failover until I have a working environment for it under Ubuntu and PostFix. I will, however, increase the frequency of backups done on the server to the NAS I recently donated to the cause.... Hopefully, things will remain uneventful in the interim. - -- See ya! Pat Babcock HBD Chief of Janitorial Services Return to table of contents
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