HOMEBREW Digest #4501 Tue 16 March 2004

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  Hard Water ("A.J deLange")
  Re:Hop Tea ("Rick Gordon")
  health beer recipes/techniques? (Burn Unit)
  Advanced brewing texts ("Brandt, Chuck")

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---------------------------------------------------------------------- Date: Tue, 16 Mar 2004 13:31:38 +0000 From: "A.J deLange" <ajdel at cox.net> Subject: Hard Water RE: Water with makeup Ca - 127 [6.35] Mg - 8 [.66] Na - 16 SO4 - 72 HCO3 - 337 [5.52] Cl - 31 The numbers I've put in brackets are the numbers of milliequivalents per liter of these constituents (note that there is always a question as to what is meant by the bicarbonate number - I'm taking it to mean, literally, the bicarbonate content as the ion). Generally speaking where calcium and magnesium are present in excess (the temporary hardness is greater than the alkalinity) , calcium (preferentially) and magnesium (if there isn't enough calcium) will be removed to the extent of the bicarbonate. In practice all the bicarbonate except 1 mEq/L will be removed. In this case then we'd expect 4.52 mEq/L of the bicarb to precipitate taking 4.52 mEq/L of the calcium with it. After boiling you'd expect to have: Ca 36.6 [1.83]; Mg 8 [.66]; HCO3- 61 [1] with the other ions at about the same concentration. These are approximate numbers. In fact some magnesium would probably precipitate and you will probably have a bit more than 1 mEq/L of bicarb left dependent on your technique. You might wish, for example, to add a small amount of chalk to the water in order to provide nucleation sites (probably not necessary for water this hard) or some lime to provide extra calcium. If you do the latter you will have to neutralize the treated water with mineral acid or by extended exposure to air or rather the carbon dioxide in it (IOW sparge with air or CO2) and this will require measurement of pH so you will know when the neutralization is complete. A.J. Return to table of contents
Date: Tue, 16 Mar 2004 09:21:19 -0500 From: "Rick Gordon" <regordon at bellsouth.net> Subject: Re:Hop Tea Sorry for the late addition to this thread - been away from the digest for a bit. I have used one of the Melita coffee funnels to make a "hop tea" for several years. I use about an ounce of finishing hops (pellet or whole) in a normal coffee filter. I pour about a quart or so of boiling water thru the hops and add the resulting green tea to the fermenter just before pitching yeast. I don't figure this into the IBU calculations. (I will probably try acidifying the water next time) I think it gives the beer a better hop aroma very similar to dry hopping, but a lot easier. Maybe I just like smelling the wonderful hop aroma when I make the tea. Disclaimer: I have never used the phrase "too hoppy" except to describe frogs & rabbits. Prost! Rick Return to table of contents
Date: Tue, 16 Mar 2004 10:22:04 -0600 From: Burn Unit <burnunit at waste.org> Subject: health beer recipes/techniques? Howdy, So I've been thinking about beer as health food. I've heard it said that good beer(tm) has a somewhat healthier profile than what they peddle as 'low-carb' stuff, insofar as the "carbs" (I'm starting to loathe that word) in my homebrew have a greater likelihood of being complex than simple. The dietary profile I've been trying to achieve lately has sort of followed the "more complex is better" model, figuring if my body has to work harder to digest it, I'll be healthier in the long run. This has proven to be successful-- I've lost ~70# and haven't given up beer! Call now and ask me how... Argh! Okay okay, that's a sidetrack I didn't want to get off onto. What I'm really at is trying to solicit info on beer recipes for experimental purposes. Several HBD posters back in Feb. demonstrated that, before Reinheitsgebot, the mad monks of old Europe probably brewed highly flavorful beers filled with all manner of ingredients and herbal wackiness. Re-reading those posts makes me a little hesitant since I don't want to fan any RHG rants or bad blood if there is any... But I plunge ahead because history is cool, complexity is cool and I want to experiment. Regardless, I'm interested in methods and will joyfully get to the history later, perhaps over a glass or two of health beer. SO... assuming I don't care one way or the other about duplicating specific style; and I don't care much about actually getting long term day-to-day nourishment from beer, I'd be interested in recipes and techniques to create beer with higher nutritional qualities. I wondered too if the unfermentables in beer are also necessarily indigestible. To wit, could a person gain some nourishment from a higher quantity of certain unfermentables? and if so, which ones might be preferable? I'd like to preserve SOME idea of good beer taste- I don't think I want a broccoli beer, no matter how good for me broccoli is. On the technique side, I'd be curious what kind of mashing techniques I might have to employ if I introduce more grains, seeds,, legumes and so on in the mash. I see me making a multi-grain mash with the appropriate rests to preserve a balance between good beer flavor, higher protein, higher complex carbs, etc. For example, I'd love to use quinoa, millet, oats, lentils, and wheat in addition to the barley. Perhaps some other herbs and fruit in addition to hops. A clear, hazeless beer is immaterial to me, unless it would mean significant off flavors. I'm guessing a high gravity beer is in order, but another question is, would a person use a lager or an ale yeast? The ale flavor characteristics might give me more leeway to mess around. Does one yeast leave more healthy stuff behind than another? i.e., brewer's yeast is supposed to be good for you (vitamins and all that), so *which* brewer's yeast? I also thought that since the IPA style is getting so wacky with its enormous size and hopping rates that maybe this would give a fun way to go for the "healthy" approach. Heck, how about a *truly Indian* IPA? Dal, brown rice, and lentils in the mash with the barley; cumin, coriander or cilantro, cinnamon, clove, and cardamom (good curry essentials, of course) in the boil with the hops; a tiny bit of chili and a bunch of mango in the fermenter! Heart of Bengal Mango IPA! (that name practically sells itself!) Your thoughts are appreciated! JonO Minneapolis, MN Return to table of contents
Date: Tue, 16 Mar 2004 15:16:12 -0500 From: "Brandt, Chuck" <chuckb at digitalgreenhouse.com> Subject: Advanced brewing texts I have a feeling this topic was covered not too long ago, but the archives were a bit cranky when I tried to look, so here goes... Any opinions out there on the following brewing texts: 1) The Practical Brewer (from the MBAA) 2) Malting and Brewing Science Vols. 1 & 2 (D.E. Briggs et al) 3) Textbook of Brewing Science (de Clerck) They're all a bit pricey, so before taking the plunge I'm interested in what the folks who have these texts think about them as: a) texts for the passionate homebrewer -and- b) essential reads for the budding pro brewer Also, are there any other essential reads out there? Thanks, Chuck Brandt [193, 87.5] apparent Rennerian aka Pittsburgh Return to table of contents
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