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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: janitor@hbd.org


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Contents:
  Golden Gate Keg Bung ("Richard Schmittdiel")
  Ballantine IPA (Bob Girolamo)
  All that hbd downtime and... ("Reddy, Pat")
  Toxic Iranian Homebrew (Greg Smith)


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Date: Wed, 16 Jun 2004 19:58:29 -0700
From: "Richard Schmittdiel" <schmitrw at earthlink.net>
Subject: Golden Gate Keg Bung

Really glad to have HBD back on line.  I had withdrawl symptoms too.

Just acquired an old golden gate keg.  Thinking to use it as a firken
substitute.  Have a question regarding the bung.  Bought one that will fit.
What to do after that?  Requesting advice on bung removal.  Can this be done
without destroying the wood bung?  How?  Has anyone explored alternative
bungs?  Was thinking of using an expandable rubber plug, the kind that is
sandwiched between two metal plates with either a screw or a cam-lock means of
compressing the rubber to expand the plug.  Any other thoughts on methods of
closure would be appreciated.  Private email response welcomed too.

Rich Schmittdiel
Possum Holler Brewery
in Southern California



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Date: Wed, 16 Jun 2004 23:27:10 -0700
From: Bob Girolamo <bob-girolamo at sbcglobal.net>
Subject: Ballantine IPA

Hello fellow brewers,
Jeff and I had been discussing the above subject at length for a while. He
provided me with the recipe from a retired Ballantine Brewer that had brewed
this beer from ~1972- ~ 1978?.
Here is a facinating link to some history of the brewery:
http://www.falstaffbrewing.com/ballantine_ale.htm

Enjoy,
Brewer Bob
- -------- Original Message --------
Subject: Ballantine IPA and Burton Ale
Date: Sat, 29 May 2004 12:12:39 -0700
From: Bob Girolamo <bob-girolamo at sbcglobal.net>
To: Jeff Renner <jeffrenner at comcast.net>

Well Jeff,

I finally got around to brewing the Ballantine IPA based on your recipe.
Next batch I'm going to bump up the mash temp to 155F to create more
dextrins. This batch wound up at 8.64% about a point higher than the
real mccoy. I also "speculated" on what the Burton ale would be like. I
figured it was just a souped up IPA recipe with a little black patent
for color. I'm happy with the way it fermented and is sitting at 10.94%
ABV. It's on dry hops and Medium French toasted oak as is the IPA.
Carbonating and keeping at ambient ~ 72 for about a month before it goes
into the 50F "cellar"/temp controlled freezerator.
Oh yeah the guys at the grain place assured me the 6-row was 2003.
Cant' wait for HBD to come back online and I'll send this to the digest.

Cheers,

Bob

2004-05-18  Ballantine IPA Project Beer

A ProMash Brewing Session Report
- --------------------------------

Brewing Date: Tuesday May 18, 2004
Head Brewer:
Asst Brewer:
Recipe:       Ballantine IPA Project Beer

Recipe Specifics
- ----------------

Batch Size (Gal):        11.00    Wort Size (Gal):  11.00
Total Grain (Lbs):       27.50
Anticipated OG:          1.080    Plato:            19.25
Anticipated SRM:           7.8
Anticipated IBU:          59.0
Brewhouse Efficiency:       80 %
Wort Boil Time:             90    Minutes

Actual OG:  1.079   Plato: 19.10
Actual FG:  1.014   Plato:  3.57

Alc by Weight:  6.73      by Volume:  8.63  From Measured Gravities.
ADF:            81.3      RDF         67.9  Apparent & Real Degree of
Fermentation.

Actual Mash System Efficiency: 80 %
Anticipated Points From Mash:  58.62
Actual Points From Mash:       58.62

Formulas Used
- -------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential
Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:       8 %


Grain/Extract/Sugar

    %     Amount     Name                          Origin        Potential
SRM
- -----------------------------------------------------------------------------
61.8    17.00 lbs. Pale Malt(6-row)              America        1.035      2
14.5     4.00 lbs. Flaked Corn (Maize)           America        1.040      1
18.2     5.00 lbs. Corn Sugar                                   1.047      0
   5.5     1.50 lbs. Crystal
60L                   America        1.034     60

Potential represented as SG per pound per gallon.


Hops

    Amount     Name                              Form    Alpha  IBU  Boil
Time
- -----------------------------------------------------------------------------
   3.00 oz.    Bullion                           Whole    7.00  31.9  90 min.
   3.50 oz.    Cluster                           Whole    7.00  26.7  30 min.
   1.00 oz.    Czech Saaz                        Pellet   3.28   0.4  2 min.
   2.00 oz.    Czech Saaz                        Whole    3.28   0.0  Dry Hop


Yeast
- -----

WYeast 1056 Amercan Ale/Chico

Water Profile
- -------------

Profile:           Burton On Trent
Profile known for: Strong Pale Ales
Calcium(Ca):         268.0 ppm
Magnesium(Mg):        62.0 ppm
Sodium(Na):           30.0 ppm
Sulfate(SO4):        638.0 ppm
Chloride(Cl):         36.0 ppm
biCarbonate(HCO3):   141.0 ppm
pH: 8.33

Mash Schedule
- -------------

Mash Type: Single Step
Heat Type: Direct

Grain Lbs:   22.50
Water Qts:   36.00 - Before Additional Infusions
Water Gal:    9.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.60

Tun Thermal Mass:      0.00
Grain Temp:              68 F

Dough In Temp:              162  Time:   2
Saccharification Rest Temp: 152  Time:  90
Mash-out Rest Temp:         168  Time:  10
Sparge Temp:                175  Time:  40

Runnings Stopped At:  1.010 SG       2.56 Plato

Total Mash Volume Gal:    10.80  - After Additional Infusions

All temperature measurements are degrees Fahrenheit.


Fermentation Specifics
- ----------------------

Pitched From:          Starter
Amount Pitched:       500 mL
Lag Time:             2.5 hours

Primary Fermenter:    Plastic
Primary Type:         Closed
Days In Primary:      11
Primary Temperature:   68 degrees F



Bottling/Kegging Specifics
- --------------------------

Bottling Date:  Saturday May 29, 2004
Desired Carbonation Level: 2.30 Volumes CO2
Fermentation Temperature:  68 F

Amount Kegged:             5.00 Gallons
Days Conditioned:          Will be 365 from keg date


Fermentation Notes
- ------------------

Attenuated higher than I thought it would be. Must have been the high
enzyme 6
 -row making mostly everything fermentable along with the sugar. Next batch
mash at 155F for more dextrins.

Notes
- -----

Racked onto dry hops and 4 oz. medium toasted French Oak upon kegging.





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Date: Thu, 17 Jun 2004 08:12:31 -0500
From: "Reddy, Pat" <Pat.Reddy at mavtech.cc>
Subject: All that hbd downtime and...

 ...the subject line still reads "Request Address Only - No articles"

Just a friendly FYI.

Pat Reddy
MAVERICK Technologies
(618)281-9100 x134
pat.reddy at mavtech.cc
 




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Date: Thu, 17 Jun 2004 10:46:37 -0400 (GMT-04:00)
From: Greg Smith <barnbrew at earthlink.net>
Subject: Toxic Iranian Homebrew

Is there any other kind?

I just saw this article this morning....


Cheers,
Greg

<<<
Death Toll from Toxic Iranian Homebrew Reaches 22 
Jun 16, 1:09 pm ET 

TEHRAN (Reuters) - A toxic batch of homebrew alcohol has killed 22 people in
southern Iran and put scores more in hospital, local officials said Tuesday.

Alcohol is officially banned in the Islamic state. But those determined to 
break the enforced sobriety can purchase smuggled imports on the 
black market or buy locally made spirits.

"Some of them died after days of suffering in hospital," Hossein Ali 
Amiri, a judiciary official in the southern Fars province, told state 
television.

Amiri said 93 people had been hospitalized after drinking the brew, which 
doctors suspect may have contained methanol, which is toxic.

Five drinkers went blind, state media reported.

Amiri said police had arrested 20 people suspected of distributing the 
moonshine in the city of Shiraz, capital of Fars Province, where dozens 
of people sought medical help on Saturday after drinking it. 

>>>



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