HOMEBREW Digest #4540 Thu 10 June 2004

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  Home Brew Competition - Commander SAAZ ("Glenn Exline")
  Welcome back HBD... (Wes Smith)
  5.2 buffer and mash pH ("Dave Burley")
  Re:  Brewing with potatoes (Jeff Renner)
  Aftertaste Managment (recipe design) ... how to do it? (cboyer)
  Berliner Weisse (Jack Baty)
  Re: Danish Lager?  What did I brew!? (Jeff Renner)
  Great Taste (Beaverplt)

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---------------------------------------------------------------------- Date: Wed, 9 Jun 2004 22:13:32 -0400 From: "Glenn Exline" <gexline at cfl.rr.com> Subject: Home Brew Competition - Commander SAAZ Fellow home brewers, The 10TH annual Commander SAAZ Interplanetary Homebrew Blastoff is scheduled for Saturday July 31 2004. The competition is hosted by the SpaceCoast Associates for the Advancement of Zymurgy (SAAZ) and is an AHA sanctioned homebrew competition. The competition is open to all BJCP categories and a Best of show trophy will be awarded for both Best of Show Beer, and Best of Show Mead/Cider. (A picture of the trophy is posted on the website!) This year we hope to top the 350 entry mark (last year was 309!). To make entering easier we're providing on-line electronic entry and will be accepting payments via PayPal. While all this automation will make it easier than ever to enter, you will still have to send in your beers! More info is available on the Commander SAAZ page at http://www.saaz.org. Start setting away some of your best brews and come compete for the Commander's Cosmic Best of Show Trophy. Return to table of contents
Date: Thu, 10 Jun 2004 20:23:09 +1000 From: Wes Smith <wsmith at rslcom.net.au> Subject: Welcome back HBD... Well done Pat and welcome back old friend. Wes Smith Return to table of contents
Date: Thu, 10 Jun 2004 10:18:09 -0400 From: "Dave Burley" <Dave_Burley at charter.net> Subject: 5.2 buffer and mash pH Brewsters: Randy asks about the pH buffer being offered by Williams (?) and now by Beer,Beer and More Beer. I'd like to know more about its composition but I suspect it is a phopsphate buffer and runs the risk of depleting calcium. Besides, I think you have a right to know what you are putting in your beer. pH control in the mash doesn't have to be exactly 5.2 ( that's mainly British mashes with low enzymes and roasted malts) as many lager types in low mineral water go as high as 5.6, e.g Pilsner Urquell. Keep on Brewin' Dave Burley Return to table of contents
Date: Thu, 10 Jun 2004 11:23:24 -0400 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: Brewing with potatoes Dan Morey <dan.morey at cnh.com> wrote: >There was a brief potato thread in August of 2003. You may want to check >the archive. Below is a link to one of my post that has three different >potato recipes including a CAPs inspired version. > >http://hbd.org/hbd/archive/4323.html#4323-21 Here are two earlier posts that were the first I saw on the subject: http://hbd.org/hbd/archive/1369.html#1369-25 http://hbd.org/hbd/archive/1370.html#1370-14 Jeff - -- Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at comcast.net "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
Date: Thu, 10 Jun 2004 11:33:50 -0400 (EDT) From: cboyer at ausoleil.org Subject: Aftertaste Managment (recipe design) ... how to do it? Hi folks, I opened the first of an experimental batch of an American style HW that my wife wanted me to make for her -- basically, she wanted a beer that wasn't as strong as what I normally make (most of my hefe's start at 60 points or more) and in this case, it was around 49 points at the beginning. I also added in a larger amount of wheat to the grain bill (it was a 75% malt wheat and a 25% Belgian 2-row) than I normally do (usually I make it 60/40) and used good ole WY 3068 yeast. I did a single infusion for 75 minutes and got decent extraction(forget the exact numbers)...in other words, everything was as expected. Used spring water, which has a lower pH, but did not check the minerals -- could not find them online and this was a quick but dirty experiment. SG 48 FG 16 The beer is exceptionally blonder than normal, which I would expect given that I had removed about 12 points of sugar from it to begin with. Upon opening it, it was a decent beer, a lot like Pyramid Hefe if you have ever had that. In fact, unless you added yeast into the mug, this was one of the brightest beers I have made in a while -- it was a crystal-weiss until I added yeast. Thing is, it finished with a whimper -- after all of the goodness, it went away and left with a watery finish. That disappoints me and makes me label this experiment a failure. If the beer had had a decent wheaty finish, I would horde it up for competition. As it is now, she can have the whole thing. I know I am leaving a whole lot out, but just in general, what makes a malt linger though the finish? Malto? Unfermentables? Your opinions would be quite valued. Cheers and Thanks, Charles Boyer Raleigh NC Return to table of contents
Date: Thu, 10 Jun 2004 10:53:27 -0500 From: Jack Baty <jack at wubios.wustl.edu> Subject: Berliner Weisse Calvin wrote: Anyway, tell the folks in Warnemunde that you'd like, nay demand, to try a Berliner Weisse, if it's so close to Berlin. Hee hee. Or would it be the famed Warnemundenerweisse -- with Woodruff!? Calvin Perilloux Middletown, Maryland, USA A couple of friends and I were in Berlin in November and stopped in at a sports bar for a beer. We wanted to try Berliner Weisse at the source and each ordered one. My friends asked to have theirs served without syrup, I ordered mine with. The waiter said he couldn't serve it without syrup. When the beers arrived (in the proper glass,) they were sweeter than soda pop. After that we drank pils. Jack Return to table of contents
Date: Thu, 10 Jun 2004 14:40:25 -0400 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: Danish Lager? What did I brew!? "Pat Reddy" <reddydp at charter.net> writes from Bridgeton, MO: >I noticed that older BJCP guidelines included a Pilsner, but that the >current guidelines do not. I brewed a beer in accordance with the old >guidelines and think its rather good. I'd like to submit it to a contest >but don't know what category to include it in. <snip> > >92% pilsner malt >7.7% flaked corn > .3% crystal 40L <snip> >OG =1.049 >FG = 1.012 >ABV = 5% >IBU = 33 When CAP was being discussed as a new style for competition in the 90s, there were those who said it was nothing but a Dutch or Danish pilsner. I argued that it was distinctly different, though similar. Your corn content is too low for a CAP, both historically and stylistically. I think 20% is the minimum. It would probably do best entered as a German style pils. I entered my first prototypical CAP in the 1995 BOSS competition and took a gold. Of course , you can't use corn in a German pils - in Germany. But you could enter it as a similar style. I wouldn't consider this to be dishonest or unethical. The amount of corn you have is probably not going to be so evident as to throw it out of style. At least I wouldn't want to be responsible for picking it out if I weren't tipped off in advance. Good luck with it. Jeff - -- Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at comcast.net "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
Date: Thu, 10 Jun 2004 12:43:53 -0700 (PDT) From: Beaverplt <beaverplt at yahoo.com> Subject: Great Taste Rick tells us about buying tickets for this great event on e-bay "They'll be dear, but isn't 400+ breweries worth it?". You aren't kidding Rick. It's already started. A pair of these $20 tickets is already up to $106 with three days to go. I'm sure that is the way I'll need to go. I'm not going to miss this event, so I'll let some moths out of my wallet to get there. By the way, Rick isn't exactly correct. There are over 400 Beers at the event, not 400 breweries. Last year's count on breweries was 105 (I think). Still a lot and I don't know anyone who's tried every beer. ===== Jerry "Beaver" Pelt Return to table of contents
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