HOMEBREW Digest #5143 Thu 08 February 2007

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  re: Correct amount of hops for full-boil extract recipes... (Wayne Faris)
  too hoppy (leavitdg)
  Re: Correct amount of hops for full-boil extract recipes... (Fred L Johnson)
  Onion-Shallot/Sulfur smell with Safbrew T-58 ("Rich Lynch")
  Re: Correct amount of hops for full-boil extract recipes... ("Kevin Gray")
  Call for Judges and Entries for Las Vegas Winterfest 2007 (Scott Alfter)
  World Record? ("Antony Hayes")

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---------------------------------------------------------------------- Date: Wed, 07 Feb 2007 23:28:45 -0600 From: Wayne Faris <bugeaterbrewing at charter.net> Subject: re: Correct amount of hops for full-boil extract recipes... Date: Wed, 7 Feb 2007 17:47:54 -0800 > From: Jack Corbett <jwcorbett at wavecable.com> > Subject: Correct amount of hops for full-boil extract recipes... > > I've been following extract recipes, but I usually do a full-boil. > Many times my results seem to be "too hoppy." Is there a rule-of-thumb > to follow in scaling-down hop amounts for full-boil extract recipes? There really isn't a rule of thumb. The problem is that when you are doing a partial volume boil as many extract recipes specify, you are boiling a much higher gravity wort than when you do a full volume boil. Hop utilization is less in higher gravity worts. Thus, when you switch to a full volume you don't need quite as much hopping. John Palmer gives a good explanation of this, including a reference chart , at this link: http://www.howtobrew.com/section1/chapter5-5.html . Wayne Bugeater Brewing Company Return to table of contents
Date: Thu, 08 Feb 2007 06:33:32 -0500 From: leavitdg at plattsburgh.edu Subject: too hoppy Jack; My wife loves hops, and it took me several years to discover that the early hops (bittering hops) contribute to one aspect, while late additions (aroma hops) contribute another aspect to the final brew. I am not sure, but it may be that you are adding too many at the beginning, so your result is a bitter-beer, but if you add less at the beginning, and more near the end, you will likely get the wonderful hop aromatics, and maybe not as much bitterness. Darrell Happy Brewing! Return to table of contents
Date: Thu, 8 Feb 2007 07:48:46 -0500 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Re: Correct amount of hops for full-boil extract recipes... Jack is getting beers that are "too hoppy" using extract recipes in a full boil and asks if there are adjustments he should make in his hopping rate. I'm assuming Jack means his beers are too bitter. Jack: If you are performing a full boil, i.e., your post-boil volume is close to the target initial (prefermentation) gravity, then the extraction efficiency of the bittering units will be somewhat greater than one gets with concentrated wort boils. However, you should not assume that the extract recipes you have been using assume that the boil is NOT a full boil. Just because it is an extract recipe doesn't mean the wort is expected to be boiled in a concentrated condition and that the wort volume is increased after the boil to the target initial gravity. I recommend your calculating the predicted IBUs you will get using the alpha acid content of your hops, the length of time they are in the boil, the type of hops (pellets versus whole), and average gravity of the wort during the boil. You will find that the different formulas floating around out there for estimating IBUs in the final product are very different from one another and result in different estimates of IBUs in the final product. One of my pet peeves is that folks report IBUs in a beer without actually measuring it. (I, too, have been guilty of this.) They are actually reporting their estimations using one formula or another, and depending upon which formula they chose, the estimated IBUs in the product will be VERY different. For this reason, I am an advocate of NOT reporting IBUs in recipes unless one has actually measured this (rare). Rather, recipes should be reported with the amount and type of hops added, the alpha acids of the hops added, and when they are added. I know this isn't much help on the front end for you, but as you gain experience with the recipes you are using, you'll see what I'm talking about. Put the recipe you are using into the various formulas out there (Rager, Tinseth, Daniels, your own formula) and notice the difference in the IBUs they estimate. The bottom line is that if the recipe and process you used on the last beer was too bitter, then simply cut back on the amount of bittering hops you used. I recommend a big decrease (e.g., cutting back to two-thirds of the bittering hops), so that you can really appreciate the difference the decreased hopping rate makes. You can still add lots of hops at the end of the boil (even after the boil stops) if you want a lot of hop flavor without the bitterness. Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Thu, 8 Feb 2007 11:19:56 -0500 From: "Rich Lynch" <rlny7575 at gmail.com> Subject: Onion-Shallot/Sulfur smell with Safbrew T-58 Hey Everyone, Just writing to follow up here: About a month ago I posted here wondering whether a Sulfur/Onion smell during fermentation is normal, or an indicator of a spoiled batch of Belgian style Pale Ale. Several people responded (thanks again) that I should give it time, and that it could be a quirk of the t-58 yeast doing it's job at a low ( ~62F) temperature. They were right! I sampled the first of the bottle conditioned brew last night, and was pleasantly surprised. There is *no* lingering sulfur smell or taste that I detected early on. Thought I'd share a few observations about Safbrew T-58 (from a fairly inexperienced brewer, mind): - The brew has a fairly strong banana and clove aroma. - I didn't notice much of the "peppery" flavor that is advertised for this strain. - Flocculation was pretty good after 10 days in the secondary, this is one of the clearer beers I've made. - Attenuation is also good, I'm estimating about 9% ABV with little sweetness. - I don't think I have a Corsendonk Abbey Pale Ale quite nailed ;-) but it's not a bad brew either. -Rich Return to table of contents
Date: Thu, 8 Feb 2007 12:14:21 -0500 From: "Kevin Gray" <kevin.gray at gmail.com> Subject: Re: Correct amount of hops for full-boil extract recipes... Don't know a rule of thumb, but I too do full boil extracts and I use BeerTools to check my recipes. It'll let you specify the volume of boil, so you can enter it as a partial boil, jot down the IBUs, change the recipe to a full boil, then monkey around with the amount of hops until you hit the expected IBUs. I'm sure there's an easier way, though. Kevin http://kevbrews.blogspot.com Return to table of contents
Date: Thu, 08 Feb 2007 09:35:24 -0800 From: Scott Alfter <scott at alfter.us> Subject: Call for Judges and Entries for Las Vegas Winterfest 2007 We've learned our lesson from last year...holding a competition the morning after St. Patrick's Day wasn't such a hot idea. Las Vegas Winterfest 2007 is coming up in a little more than a month, on 10 March 2007. We're looking to grow the competition back to what it used to be, and we need your entries! Two bottles and $6.00 is all it takes to get your beer, mead, or cider in. Shipped entries are accepted 26 February to 9 March. If you're coming from out of town to judge or steward, you can save a few bucks and bring your entries with you. This year's competition will be held at the Freakin' Frog, on Maryland Parkway across from UNLV. We'll need all of the judges and stewards we can muster; if you're interested, send me some mail. For more detailed info, see our competition webpage: http://www.nevadabrew.com/twiki/bin/view/Competitions/Winterfest07Announce Thanks, and good luck to all entrants! Scott Alfter scott at beerandloafing.org Return to table of contents
Date: Thu, 8 Feb 2007 18:53:22 -0000 From: "Antony Hayes" <ant at anthayes.com> Subject: World Record? Moritz Kallmeyer of Drayman's Brewery (www.draymans.com) thinks that he might have set a record - see below: "Since its inception in January 1997 all the beer brewed at Drayman's Micro-Brewery has been hand mashed only by myself in the same tiny 600L mashtun. I chose to do mashing, wort collection and wort kettle operations entirely on my own because of the close relationship I have with the beer I brew. In the last 10 years I have mashed more than 340 000kg of malt and brewed more than a million liters of beer. My claim of a world record in brewing is of course open to be challenged from other micro-brewers worldwide. To give you an idea of how much malt this is, picture a row of grain silo's commonly seen in the Free State. One of those silos contains 340 tonnes. My mashing procedure is as follows: 1. The pre-crushed malt is stored in buckets (13 x 11kg each). Each bucket is manually lifted from the floor with my left hand and poured into the mashtun containing hot water. 2. The malt is stirred in with a wooden mash paddle of the same design as stirring paddles commonly shown on many ancient brewery pictures. The mashing regime that is used is an upward step, gas flame heated, infusion mash; with intermittent stirring to avoid scorching on the bottom while heating. Video recordings of mashing show that the mash is stirred on average 30 times (counted as full revolutions) per brew. This equates to about 70 000 hand operated stirring revolutions in the 10 years. The mash frequency was calculated according to brewery records, malt bought, excise tax accounts and sales invoices. It averaged to 4.5 times per week; 10 years are 530 weeks, times 4.5. Thus 2385 mashes were done in 10 years. The frequency was only once interrupted for 6 days when the brewery relocated but was never (neither in sickness or by taking leave) interrupted for longer than those 6 days in the 10 years. Calculated as total kilograms of malt mashed at 143kg per brew, it is an astounding 340 000 kg malt manually lifted and poured into the mashtun and stirred with a wooden paddle with my own two hands! Using the average of 250grams of malt per liter of beer, this equates to more than a million liters of beer brewed. A new larger mashtun which allows easier mashing is now in use and I have employed a trainee brewer who has taken over mashing. My hands and my back are thanking me - they have had enough! I want to thank all my loyal supporters throughout these years for making this possible by drinking all this beer and keeping me in business! I see it as my small part in contributing to the enjoyment and happiness of mankind. Prost! Moritz Kallmeyer" If anyone knows of a bigger claim, please let Moritz know on moritz at draymans.co.za Return to table of contents
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