HOMEBREW Digest #244 Sat 02 September 1989

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		Rob Gardner, Digest Coordinator

  Mashing in Enameled Cast Iron (Steve Anthony)
  another Mackeson's recipe (Marty Albini)
  Re: Book recommendation wanted (Kent Forschmiedt)
  Brew supplies archives (Kent Forschmiedt)
  Ah! Back in the saddle again... (Doug Roberts  at  Los Alamos National Laboratory)
  Re: Homebrew Digest #146 (May 09, 1989) (shoeless joe)
  Re:  Homebrew Digest #242 (August 31, 1989) (ephram)
  Re:  Homebrew Digest #237 (August 25, 1989) (Nick Mason)

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---------------------------------------------------------------------- Date: Fri, 1 Sep 89 11:39:24 EDT From: Steve Anthony <steveo at Think.COM> Subject: Mashing in Enameled Cast Iron I'm about to do some mashing for the first time and was thinking through the process. I have some Le Cruset french ovens which are enameled cast iron. The enamel is in good shape. I was thinking of doing my mash in this and when done sparging into a stainless steel pot for the boil. Are there any reasons why a enameled cast iron pot shouldn't be used? On the plus side, the cast iron will hold the temperature well, so that's why I'd like to use it. Return to table of contents
Date: Fri, 1 Sep 89 9:35:36 PDT From: Marty Albini <hplabs!hpsdl39!martya> Subject: another Mackeson's recipe For those trying to duplicate Mackeson's Stout: I found another recipe! Actually, two recipes. They are both from the book _All_About_ Beer_ by Bob Pritchard, a retired English brewer. I got the book thru Williams Homebrew Supply. Other than the recipes (which are mostly for traditional English styles) I don't recommend the book very highly. The experienced homebrewer will not learn much (other than some interesting and humorous descriptions of commercial practices) and the author's views on mashing vs extract and adjuncts will offend many purists. Mashing Recipe 5 gal, OG 1040, FG 1008-1010 5 lb pale ale malt 1/2 lb crystal malt 1/2 lb roast black malt 1 lb soft brown sugar 1 3/4 oz Fuggle hops Treat water with 1/4 oz magnesium sulfate and 1 oz common salt. Crush all grains and mash in 2 gal water at 165F for 2 hours. Sparge with 2 gal at 170F. "A few drops of caramel may be added at this stage if sufficient color has not been achieved." Boil 1-1 1/2 hours with hops and sugar, bring to 5 gal, pitch yeast. Extract Recipe 5 gal, OG 1040, FG 1008-1010 4 lb dark malt extract 2 lb soft brown sugar 8 fl oz gravy browning (caramel E150)(?) 1 3/4 oz Fuggle hops "In my opinion, the color required in a stout may be obtained from burnt sugar or caramel equally as that obtained from roast malt or barley...and makes a good enough stout." Boil hops in about 20 pints of water for 1 hour. Strain and dissolve extract, caramel and sugar. Boil for 15 minutes, top of to 5 gal, pitch yeast. Both recipes can be brewed at 1045 by increasing extract by 1/4 lb. "Neither will be as sweet as commercial sweet stouts, as the home brewer cannot filter, prime heavily and pasteurise. As the freely fermenting sugars have fermented out, only the final gravity of unfermentable provides sweetness. If lactose sugar is available, about 1/4 lb may be added to either brew at the boiling stage and will provide a slightly higher gravity and possibly a sweeter palate, but is not a great sweetener and is expensive. As with sweet brown ale, the homebrewer will again have to do what the commercial brewer is not allowed to do and that is to add saccharin tablets according to taste when bottling. One to two per pint bottle will give an apparent sweetness and an enjoyable sweet stout will be achieved." No wonder it's so easy to make better beer than the breweries do! With attitudes like his apparently prevalent in the industry, homebrewing is in no danger of becoming extinct. I haven't tried either of these, and I'm not about to go adding saccharin to my beer, so you're on your own from here. -- ________________________________________________Marty Albini________ "To enjoy life, take big bites. Moderation is for monks." phone : (619) 592-4177 UUCP : {hplabs|nosc|hpfcla|ucsd}!hp-sdd!martya Internet : martya%hp-sdd at hp-sde.sde.hp.com (or at nosc.mil, at ucsd.edu) CSNET : martya%hp-sdd at hplabs.csnet US mail : Hewlett-Packard Co., 16399 W. Bernardo Drive, San Diego CA 92127-1899 USA Return to table of contents
Date: 29 Aug 89 14:30:31 PDT (Tue) From: kent at happym.wa.com (Kent Forschmiedt) Subject: Re: Book recommendation wanted My favorite two books are William Mares' "Making Beer" (I think that's the whole title) and the well known "The Complete Joy of Homebrewing," by Charlie Papazian. "Making Beer" is organized as a chronicle of Mares' experience in brewing. It details his experiences, beginning with several false starts which were heavily influenced by some not-so-good books on brewing, through his eventual success with extracts, more false starts with all grain, success again, and finally, NOT starting his on microbrewery. It is anecdotal from beginning to end, has lots of good info about practical equipment and techniques, includes some recipes, and has a decent index. Papazian's book is closer to a textbook; the anecdotes are short and it isn't a chronicle. It has lots of recipes, including some unusual beers and mead. The technical information is broader and more complete, but it still isn't a reference manual. The book's worst feature is its lack of an index. Return to table of contents
Date: 30 Aug 89 17:00:31 PDT (Wed) From: kent at happym.wa.com (Kent Forschmiedt) Subject: Brew supplies archives The following entry is obsolete: %Q The Brass Corkscrew, Inc %A P.O. Box 30933 %C Seatle %I WA %P 98103-0933 %N (206) 783-8971 %K brew supplies mailorder %X each catalog is $1.00 Ask for: - Brewing Systems Catalog - Keggin Systems Catalog - Supplies & Equipment Catalog They have moved and changed their name and format; they no longer handle winemaking supplies, only brewing. They are now called Brewers Warehouse: %Q Brewers Warehouse %A 4520 Union Bay Place, NE %C Seattle %I WA %P 98105 %N (206) 527-5047 %K Mailorder; New catalog will be ready VERY SOON This is my favorite store in town - I know of two others: Liberty Malt Supply and The Cellar. BW's prices are consistently lower than the others', they have lots of fresh grains, hops and yeast and the people there are very knowledgeable and helpful. Return to table of contents
Date: Fri, 1 Sep 89 11:48:45 MDT From: roberts%studguppy at LANL.GOV (Doug Roberts at Los Alamos National Laboratory) Subject: Ah! Back in the saddle again... FINALLY! A little over two years ago we bought a house & immediately entered the remodel mode. I made a pledge to myself that I wasn't going to make any beer until the bathroom was done (the incentive program). Well, the bathroom's _almost_ done, so I ordered about $100 worth of ingredients from Great Fermentations of Santa Rosa (what a great company! they have good stuff & two-day delivery). Last evening when I got home at about 8:00 there were the goodies on my front porch, and I couldn't wait; I stayed up till 11:00 making a batch. I decided to try something simple, yet a little different than anything I've done before -- here's the recipe, which I think I'll call Clara Bell: 7# Light syrup, unhopped (a really tasty, _light_ syrup) 1# Clara Pils, cracked (this is a source of dextrin: anybody had experience with it?) 1# Light crystal, cracked 1.5 oz Hallertauer Hops Pellets 1 tsp Salt 1 tsp citric acid 2 1/2 tsp yeast nutrient 2 TBLS Irish moss I first put the Clara Pils & crystal in a 2 gallon pot with 170 - 180 degree water for an hour, stirring occasionally. I then sparged it into the boiling pot with enough hot water for a volume of about 3 1/2 gallons, added the syrup & 1 oz of hops. I boiled for an hour, adding the Irish moss during the last half hour and the other 1/2 oz hops during the last 10 minutes. I then added the salt, citric & nutrient and plunked it into the primary. The wort had a start S.G.(corrected) of 1.059. This morning it was cool enough (~75 F), so I pitched two packets of Munton & Fisson. I _can't_ wait to taste it! I can't _believe_ I went 2 1/2 years without making any beer! --Doug ================================================================ Douglas Roberts | Los Alamos National Laboratory |When choosing between two evils, Box 1663, MS F-602 |I always like to try the one Los Alamos, New Mexico 87545 |I've never tried before. (505)667-4569 | dzzr at lanl.gov | ================================================================ Return to table of contents
Date: Fri, 01 Sep 89 16:24:08 EDT From: shoeless joe <DTG at UMD2.UMD.EDU> Subject: Re: Homebrew Digest #146 (May 09, 1989) Hello, homebrewer! Call me Doug, or Shoeless Joe, or Buck Buckman. Anyhow, I'm interested in collecting old books -- and I mean OLD! -- regarding homebrewing, beer, etc. Anybody out there who has anything which might interest me PLEASE e-mail a letter directly to me! Thanks... dtg P.S. I'm particularly interested in stuff which predates the civil war... but I'd happily consider anything before WWII. (My last acquisition was from 1697 -- a treatise which listed "statutes in force" regarding Bi[Driton's tax laws. Return to table of contents
Date: Fri, 1 Sep 89 06:01:35 PDT From: ephram at violet.berkeley.edu Subject: Re: Homebrew Digest #242 (August 31, 1989) ~sSG temperature correction formula As previouseley noted >and on Doug Roberts (HBD #236) > > (T x 1.449E-4 - 0.009) + SG(uncorrected) = SG(corrected) This formula does not hold true for 60 degrees F. For 60 F I get a correction factor of -0.000306, decidedly not 0 as it should be for a hydrometer calibrated to read acurateley at 60. I plotted the function using data points that I got out of the back of Byron Burch's Brewing quality Beers. The function that I was looking at was decidedly _not_ linear. Here are the data points that I got from the book (reprinted without authorization) Degrees F Correction 32 -1.6 41 -1.3 50 -0.8 60 0.0 68 1.0 77 2.2 86 3.5 95 5.0 104 6.8 etc. The point is that one of the two are wrong, the table or the formula. I too would like to see a formula for SG correction, but, I would like it to agree with a little more of the published (alright I only looked at 1 source) data. Return to table of contents
Date: Fri, 1 Sep 89 07:35:44 PDT From: mason at tc.fluke.COM (Nick Mason) Subject: Re: Homebrew Digest #237 (August 25, 1989) RE: Subject: supply sources >I would be interested in getting a list of suppliers >(catalogs) that have homebrew supplies and equipment >that folks find of value. I have found the following company to be great: William's brewing 14310 Wicks Boulevard PO Bx 2195 San Leandro, CA 94577 orders: (415) 895-2739 fax : (415) 895-2745 advice: (415) 895-2744 I have used them with excellent results. Nick Return to table of contents
End of HOMEBREW Digest #244, 09/02/89 ************************************* -------
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