HOMEBREW Digest #644 Fri 24 May 1991

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		Rob Gardner, Digest Coordinator

  Homebrewing in France. (Francois Felix Ingrand)
  Xmas ale  (CCL-L) <wboyle at PICA.ARMY.MIL>
  Xmas Beer Recipe
  Fleming's Christmas Ale Recipe
  Final gravity calculation (John S. Link)
  Jaegermeister/First Brew (Rob)
  cider-hard ("KATMAN.WNETS385")
  Be Prepared (Richard Stueven)
  Guinness Tours? (Richard Stueven)
  Culturing Yeast from Wheat Beers (John DeCarlo)
  Re: Boston Trading Co. (Kevin L. McBride)
  Bock Recipe (Michael Zentner)
  ?? Brew head retention techniques ?? (Bruce W. Hoylman x5806 )
  Recipe book troubles (Matthias Blumrich)
  A few interesting words...
  AAU (Pete Soper)

Send submissions to homebrew%hpfcmi at hplabs.hp.com Send requests to homebrew-request%hpfcmi at hplabs.hp.com [Please do not send me requests for back issues] Archives are available from netlib at mthvax.cs.miami.edu
---------------------------------------------------------------------- Date: Thu, 23 May 91 09:49:57 +0200 From: Francois Felix Ingrand <felix at vega.laas.fr> Subject: Homebrewing in France. I used to Homebrew when I was in the SF Bay Area... Now that I am back in France, I would like to continue this practice. However, I have no idea if anybody does that here (they are more in the wine businees around here) and if yes, I am looking for place (mail order or shop) to order the ingredients. (a place in Belgium or Switzerland would be OK) Thanks in advance, - -- Felix Return to table of contents
Date: Thu, 23 May 91 8:24:09 EDT From: William Boyle (CCL-L) <wboyle at PICA.ARMY.MIL> Subject: Xmas ale Here are two Xmas extract Recipes from "our" Recipe file, I have not tried either of these, but my next batch will be the first one (I have all the ingredients but I need time to make it). Hope you like them. B^2 +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Subject: Xmas Beer Recipe I just tried one of my ginger beers brewed following CP's recipe in TCJHB. Although only in the bottle a week, it was really tasty. It will make a nice spicy beer by Xmas. Here's the recipe, 3.3 lbs Northwestern light ME 2 lbs DME 2 lbs wildflower honey 2 oz Hertsburger (Spelling?) boiling 1/2 oz Goldings finishing 2 oz fresh grated ginger boiling 1 oz fresh grated ginger finishing 2 paks M + F ale yeast started Start yeast in about 90F watered down wort. Boil malt extract, honey, hops, and ginger about 1 hr. Strain, then add finishing hops and ginger. Cool rapidly in tub, pitch yeast already started. SG=49, FG=14 after 2 weeks. Prime and bottle. This is a quite light beer with a nice ginger aroma and flavor. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Subject: Fleming's Christmas Ale Recipe Ingredients for 5 gallons 3 1/2 pounds Munton and Fison Stout Kit 3 1/2 pounds Munton and Fison amber dry malt extract 3 pounds Munton and Fison amber dry malt extract } ?? Typo ?? 1/2 ounce Hallertauer hops (60 minutes) 1/2 ounce Hallertauer hops (5 minutes) 3/4 pound honey 5 3-inch cinnamon sticks 2 teaspoons allspice 1 teaspoon cloves 6 ounces ginger root 6 rinds from medium size oranges Wyeast No. 1007 German ale liquid yeast 7 ounces corn sugar for priming *O.G.: 1.069 *T.G.: 1.030 *Primary fermentation: 14 days at 61 degrees F. *Age when judged: six months BREWER'S SPECIFICS Simmer spices and honey (45 minutes). Boil malt and hops (50 minutes). Add finishing hops and boil (5 minutes). Cool, strain and pitch yeast. MY COMMENTS: The second call for 3 pounds of M & F amber dry malt extract is probably a typo in the magazine. 7 pounds of extract and 3/4 pound of honey would give you an O.G. of around 1.069. 10 pounds of extract would give you an O.G. much higher than that. Return to table of contents
Date: Thu, 23 May 91 9:18:42 EDT From: prcrs!link at uunet.UU.NET (John S. Link) Subject: Final gravity calculation Return to table of contents
Date: Thu, 23 May 91 09:20:18 CST From: Rob <C08926RC at WUVMD.Wustl.Edu> Subject: Jaegermeister/First Brew Well, my in-laws have gone to Europe, but they couldn't find the beers I requested, so they're bringing me some Jaegermeister. I've heard various rumors regarding the ingredients of this; could someone shed some light on the subject? (I know it's not beer, but this is the only list I know of that may know something of it...) For my first homebrewing attempt I was thinking of doing a bock. Does anyone have a recipe that's similar to Aass Bock? Or would I be better off brewing another, easier style for my first? Thanks in advance! Rob Return to table of contents
Date: Thu, 23 May 91 14:13 GMT From: "KATMAN.WNETS385" <6790753%356_WEST_58TH_5TH_FL%NEW_YORK_NY%WNET_6790753 at mcimail.com> Subject: cider-hard Date: 23-May-91 Time: 10:11 AM Msg: EXT01203 Hello, in HBD abirenbo asks about making hard cider. I haven't done it, but a friend of mine buys that unpasteurized cider in the soft plastic bottles, drops a pinch or two of champagne yeast in it, lets it sit a few days (covered with towels in case it explodes), and then puts it in the fridge. Nice sparkling cider. We also had some cider "turn" on us. Just don't drink it all, let it sit a few weeks, and you'll probably get hard cider. No guarantees of quality (: Lee Katman == Thirteen/WNET == New York, NY =Do not= use REPLY or ANSWERBACK, I can not receive mail in that fashion. Please send all mail to INTERNET katman.wnets385%wnet_6790753 at mcimail.com OR MCIMAIL EMS: wnet 6790753 MBX: katman.wnets385 Return to table of contents
Date: Thu, 23 May 91 08:13:17 PDT From: Richard.Stueven at Corp.Sun.COM (Richard Stueven) Subject: Be Prepared Be advised that if you don't start your liquid yeast packet well in advance of your brewing session, and you leave your wort in your fermenter without yeast in it for two days, mold _will_ grow on your beer, and you'll have to throw it out. That is all. gak I guess there's some things | Seems like the more I think I know I'm not meant to understand | The more I find I don't Ain't life a riot? Ain't love grand? | Every answer opens up so many questions Richard Stueven gak at Corp.Sun.COM ...!attmail!gak Return to table of contents
Date: Thu, 23 May 91 08:20:32 PDT From: Richard.Stueven at Corp.Sun.COM (Richard Stueven) Subject: Guinness Tours? In HBD# 643, Rick Zucker writes: > Well, this is nothing close to these ages, but when I went on >a tour of the Guiness Brewery in Dublin... Are they giving tours of the Guinness Brewery again? When I was there (July 1987? I'll have to check my passport) they let me into the gift shop, but not the brewery and not the tasting room. They must have heard I was coming... :-) have fun gak I guess there's some things | Seems like the more I think I know I'm not meant to understand | The more I find I don't Ain't life a riot? Ain't love grand? | Every answer opens up so many questions Richard Stueven gak at Corp.Sun.COM ...!attmail!gak Return to table of contents
Date: Thursday, 23 May 1991 10:27:54 EDT From: m14051 at mwvm.mitre.org (John DeCarlo) Subject: Culturing Yeast from Wheat Beers Full-Name: OK, I keep hearing that you can't get any of the choice S. Delbruckii (sp?) by culturing the dregs of wheat beers. So, can anyone out there provide a counter-example? Anyone know how Grant's handles their wheat beer and filtering of the yeast? Thanks in advance. Internet: jdecarlo at mitre.org (or John.DeCarlo at f131.n109.z1.fidonet.org) Fidonet: 1:109/131 Return to table of contents
Date: Thu, 23 May 91 11:35:55 EDT From: gozer!klm at uunet.UU.NET (Kevin L. McBride) Subject: Re: Boston Trading Co. In Homebrew Digest #643, Russ Gelinas writes: >Some bad news: What used to be a good bar near where the AHA conference >will be held is no longer as good. They had a reasonable good on-tap >selection (Bass, Sam Adams ale, and other stuff), but they changed the >bar around, made it smaller, and now only have American swill on tap. >A real shame. It's called The Boston Trading Co. Still a lively place, >but..... I know the owner of the BTC. I have spoken with him on the topic of the AHA conference and he assures me that there will be a good selection of beer on hand during conference week. The problem he has had in the past in keeping "good" beers stocked is that his distributor charges him "import" scales for such locally brewed beers as Sam Adams, Harpoon, Catamount, Frank Jones, etc. The distributors apparently have two different pricing structures; one for domestic, and one for imports. The only beers on the "domestic" structures are the products of the Big Three (Coors, A-B, and Miller) He doesn't like getting ripped off, and practically the only people who drink "Good Stuff" (He DOES keep some Harpoon around and occasionally some Sam Adams, but you have to ASK for it) are myself and the rest of the Monday night dart crowd. As for the bar changing around... It only appears to be smaller. They pulled it away from the wall and arranged it in a square in the middle of the room. The bar still has the same frontage, it just uses the floor space more efficiently now. This has allowed them to put in more tables. They also recently (2 weeks ago) opened up an outdoor patio area. Also, this week they FINALLY got a new pinball table in. BTW, you can find me at the BTC on Monday nights throwing darts (or playing the silver ball between rounds of darts.) John, the owner, sometimes joins in. Once in a while he'll play us for a round of beers on the house, and he's not a very good dart player. But, he is a good sport. - -- Kevin L. McBride |Contract programming (on and offsite) |Brewmeister and President |X, Motif, TCP/IP, UNIX, VAX/VMS, |Bottle Washer MSCG, Inc. |Integration issues, Troubleshooting. |McBeer Brewery uunet!wang!gozer!klm |Reseller of ISC UNIX and Telebit Modems.|Nashua, NH Return to table of contents
Date: Thu, 23 May 91 10:55:23 -0500 From: zentner at ecn.purdue.edu (Michael Zentner) Subject: Bock Recipe Due to the stated lack of dark lager recipes in the excellent brew recipe compilation, I'm going to contribute a bock recipe that turned out very good. BEAT ME OVER THE HEAD WITH A STICK BOCK Ingredients: 6.6 lb John Bull light malt extract 3 lb Klages malt 1/2 lb chocolate malt 2.75 oz of 4.7% AAU willamette flowers (60 minute boil) 0.5 oz """""""""""""""""""""""""""""" (2 minute steep) pick your favourite lager yeast (I used something from MeV) 10 g Burton Salts (for the partial mash (I've got soft water)) Method: partial mash----NOTE for those of you who generally skip a recipe without reading it when you find the word "mash" anywhere in the text...read on. The title of this brew comes from a friend of mine who would never try something, and when he did, his only thought was, "Why didn't you guys beat me over the head with a stick when I was so afraid of this...this is great!" I used to skip those recipes too, but it's real easy to do, and the taste is worth it. OG: 1.072 FG: 1.021 (7%) Procedure: I ended up with a lot of volume for the amount of grain used, but that's OK if you're just doing partial mashes. Bring 3 qt + 2 cups of water to 130 F. Add cracked Klages and chocolate malts (temp = 122F) Rest 30 min Add 7 cups of 200F water to bring temp up to 150F Rest 30 min. bring up to 158F with burner rest 20 minutes mash out at 170F Sparge with 7 quarts of 170F water, recycling the first runoff. I did this step very slowly since the filter bed was quite shallow in my full size lauter tun and I didn't want to add sparge water too violently and disturb the whole bed. Add malt extract and boil as normal. Chill the wort and pitch. Aerate vigorously with a hollow plastic tube...there's no need to get fancy equipment here. With the hollow tube I can whip up a 3" head of froth on the chilled wort. Bubbling activity is almost always evident within 8-10 hours of pitching a 12-18 oz starter solution. Ferment as you would a lager, or do it in a semi-cool room (my only option at the time). You can make a lager outside of a refrigerator, but it won't taste quite the same. Comments: Don't worry...give partial mashing a try. Before doing it, my biggest worry was how to keep the temperature constant. During each phase of the mash, I only had to add heat once to keep it within a degree or so. Variation - Add ale yeast instead and call it a porter. Finally, don't worry about extraction rates, points, etc... The point is, you can make a beer distinctly different from anything possible with straight extracts by using a mash. Hook yourself on the idea first, worry about details after you're convinced it's not as hard as it sounds. Mike Zentner zentner at ecn.purdue.edu Return to table of contents
Date: Thu, 23 May 91 10:06:46 MDT From: Bruce W. Hoylman x5806 <bruce at patton.uswest.com> Subject: ?? Brew head retention techniques ?? I'm a basic "green" extract brewer type of guy, to give you folks a frame of reference. My question is: What methods/ingredients/drewid chants are useful if I want to create a brew that has a good head of foam when poured (cold or warm) ... definitely one that is thick and creamy (or otherwise)? I'm looking for some input as to ways to toy with the head retention properties of brew, so if you could phrase your responses in the terms of "This method does this to brew head" and "This ingredient produces this type of brew head" and "This chant on this day with this animal draped about your shoulders produces this type of brew foam ..." these would be ideal. I ask this because my last batch, although the flavor was tremendous (ask me ... I'll tell you ...) after two weeks in the bottle, it had sort of a sparkling nature to it. Any head which formed while pouring quickly dissipated, sort of like a soda does when you pour it. I'll admit, the head has slightly improved since then (age has an effect?) but I'd like to be able to control this quality of a beer myself or at least have an idea as to what causes/effects it while brewing. My local brew supply dude suggested a ration of crystal malt be steeped into my next batch (which is to be a John Bull stout derivation). I'm looking forward to trying this additive. Do yeast varieties have any effect on brew head? How about fermentation times or bottling techniques? Anyway ... Thanks. Either post to the digest or email and I can post a summary. Return to table of contents
Date: Thu, 23 May 91 15:39:45 -0400 From: Matthias Blumrich <mb at Princeton.EDU> Subject: Recipe book troubles Hi. When I print the recipe book files, I only get one page from each file. Anyone know what the trouble is? Thanks. - Matt - Return to table of contents
Date: 23 May 91 18:16:25 MDT From: BELGARATH at CS-DEN.Prime.COM To: (homebrew%hpfcmi at hplabs.hp.com) From: Frank Jones (belgarath at CS-DEN.Prime.COM) Date: 23 May 91 6:07 PM Subject: A few interesting words... Hello all, (Dr. John, You were right!) 1) Barm, n, a peculiar kind of dance. 2) Barm, n, yeast; froth; nonsense; foolish talk; -v. used of the mind: to work; to fret; to mix wort with barley to cause fermentation; used for money; to grow with interest. (side-note: the term "barming" is used for interest accrual) Barmy, adj. volatile; flighty; passionate; irascible (sound like anyone you know? You can also be barmy-faced! Too much bock, I guess, see below :-) The terms are as defined in "Scots Dictionary" circa 1911. (**wonderful** book, that.) btw, the same Dictionary defines Bock: v. to retch; to vomit. (Which I don't think is the meaning the Germans had for it!) **disclaimer** (there is that word again) No, I have nothing against German beer... I even drink Maibock on occasion. I grew up in Germany (army-brat) and IT is responsible for my inability to palate most domestic beers, thank goodness. - ---------- While on that subject (bock, not disclaimers) The term Bock is used for some male stock animals eg, goats, sheep and deer... "Buck, derives from the old english Bucca, german has a similar root. Which has little to do with the beer of that name, but 'tis interesting. Anyway, (ah-ha, a point!) anyone have a mash recipe for a McEwan taste-a-like? Send direct or general delivery if you think it apropos. Russ Gelinas in #631 writes: > I tried some Frank Jones Reserves Extra Special Bitter this weekend. >It tasted *very* much like Sierra Nevada Pale Ale. Delicious! It is >contract brewed by Catamount brewery in VT., for the Frank Jones company >based in Portsmouth, NH. F.J. had a *big* brewery at the begining of >the century. (I lived in his house for awhile; there were 3 apartments "I don't remember having a *big* brewery, It's just a small operation, AND I don't remember you ever living in my house! I am interested in tasting the brew though..." Frank Jones a.k.a. belgarath at cs-den.Prime.COM Who is know to ask: "If we aren't supposed to play with words, then why do we have so many?" - --------------------------------------------------------------------------- Return to table of contents
Date: Thu, 23 May 91 22:38:45 EDT From: Pete Soper <soper at encore.com> Subject: AAU >From: darryl at ism.isc.com (Darryl Richman) >I had opportunity to look back in the BBoB and discovered that AAUs >are not volume neutral; they require an accompanying volume to be of >any use. They are exactly the same as CP's HBUs. Sure the AAU must be used with volume to be of any use. However the AAU itself is volume neutral. An AAU is 1/100 ounce of alpha acid, period. No volume in the definition at all. This is clearly spelled out in Line's definition of the AAU on page 82 of BBoB. ("One Alpha Acid Unit is represented by 1 percent of acid in 1 ounce of hops.") I agree that volume must play a part in any practical application but disagree that AAUs are exactly the same as HBUs. But to paraphrase Byron Burch (in his newsletter a couple years ago), it's time to move to on IBUs. For my money AAUs are just a step better than "Add three ounces of hops" and HBUs not much different (so I'm agreeing with you in principle). But just what is an IBU and how can Digest readers make use of this unit? For the past couple years I've been refining a spreadsheet I wrote to run with a customized version of the public domain Unix spreadsheet program named "sc". Among other things I use this to calculate hop bitterness since it incorporates isomerization data from Burch's wonderful little book and a bit of refinement involving what others have reported about utilization as well as adjustments for the gravity of the boiled wort. This has given me a great deal of predictability as far as basic bitterness goes. You've been doing similar things, haven't you Darryl? Perhaps you could give us a taste of what you will be talking about next month at the conference. - ---- Speaking of retractions, I apologize for my "Idiot Wind" remark yesterday. Pete Soper (soper at encore.com) +1 919 481 3730 Encore Computer Corp, 901 Kildaire Farm Rd, bldg D, Cary, NC 27511 USA Return to table of contents
End of HOMEBREW Digest #644, 05/24/91 ************************************* -------
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