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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  RE: Correct amount of hops for full-boil (Steven Parfitt)
  Re: World Record (Ed Westemeier)
  re: Correct amount of hops for full-boil extract recipes... (Derric)
  Temperature vs. alcohol tolerance ("Bill Pierce")
  MCAB call for judges (Thomas Eibner)


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Date: Fri, 9 Feb 2007 05:56:01 -0800 (PST)
From: Steven Parfitt <thegimp98 at yahoo.com>
Subject: RE: Correct amount of hops for full-boil 

Jack Corbett is doing full boils on extract recipes
and is getting more bittering characteristics than he
likes.
>
> 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?

When I switched from partial boil to full wort boil
(1998?) I started using ProMash.

I enter my ingredients for the partial wort boil
including the 3.5 gallons of finished boil I expect.
Then I copy the IBUs, and multiply by 5/3.5 to get the
IBUs of the finished beer (after dilution). This is my
target IBUs. Finally I would increase the volume back
to 5 gallons and adjust the hops to give me the
corrected IBU value I had calculated.

I found the amount I had to decrease by varied with
wort OG, which is not surprising.  I suspect this is
why there is no rule of thumb.

I suggest getting ProMash and proceeding as I did.

Good luck.



Steven, -75 XLCH- Ironhead Nano-Brewery  http://thegimp.8k.com
Johnson City, TN [422.7, 169.2] Rennerian 

"There is no such thing as gravity, the earth sucks." Wings Whiplash - 1968


 


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Date: Fri, 9 Feb 2007 08:56:31 -0500
From: Ed Westemeier <hopfen at malz.com>
Subject: Re: World Record

Ant wrote:

> Moritz Kallmeyer of Drayman's Brewery (www.draymans.com) thinks
> that he
> might have set a record - see below:
>
{snip]

> A new larger mashtun which allows easier mashing is now in use and I
> have employed a trainee brewer who has taken over mashing.
>

I dunno. Somehow I can just hear all the regulars bemoaning the loss
of quality -- "It's just not the same beer, Moritz. That certain
something is gone now."



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Date: Fri, 9 Feb 2007 09:30:40 -0800 (PST)
From: Derric <derric1961 at yahoo.com>
Subject: re: Correct amount of hops for full-boil extract recipes...


Jack Corbett wrote:
> ... Is there a rule-of-thumb to follow in
scaling-down
> hop amounts for full-boil extract recipes?

I worked thru some numbers using the data on the 
howtobrew.com website that Wayne referenced.  Just
using Palmer's examples and throwing in some numbers
that I see with full boils, for his 6.4% AA hops,
going from a 1.080 partial boil to a 1.040 full boil,
you should decrease the 1.5 oz hops to about 1.0 oz.
That's about a 1/3 decrease, so it gives you "feeling"
of what you might need to do in a similar case.

((Thanks Wayne ... I didn't remember those equations
being in howtobrew.com - I need to go read thru that
whole site again!))

Derric



 


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Date: Mon, 12 Feb 2007 10:15:24 -0500
From: "Bill Pierce" <BillPierce at aol.com>
Subject: Temperature vs. alcohol tolerance

I am posting this because of a currently ongoing discussion from the
Mead Lover's Digest, where someone has posted the recommendation to
conduct high gravity fermentations at a lower temperature of about
60 F in order to increase the alcohol tolerance of the yeast.  As
evidence they cite the claim that distiller's yeast, which is
normally fermented quite warm (as high as 100 F because there is
little concern about the production of fusels), exhibits higher
alcohol tolerance when fermented at 30 C (86 F).  The suggestion is
that mead and wine yeast exhibit similar properties and therefore
should be fermented cool in a high alcohol environment.  Extending
the logic would lead to a similar conclusion for brewing yeast.  I
must say I have never encountered this recommendation before in my
reading and study.  Would someone else care to comment?

Brew on!

- -- Bill Pierce
Cellar Door Homebrewery
Burlington, Ontario



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Date: Mon, 12 Feb 2007 21:34:17 -0600
From: Thomas Eibner <thomas at stderr.net>
Subject: MCAB call for judges

Judges and Stewards,

This is a call for judges and stewards.  Please follow the instructions
below indicating which sessions you want to judge and if you want to
attend the banquet.

Competition Date: February 23-24, 2007
Location:       The Happy Gnome
                498 Selby Avenue
                St. Paul, MN 55102

Event Schedule:

Friday
 5:00 PM Gordon Strong - BJCP Grand Master III will be introducing
              a new score sheet - All registered judges will recieve a 
              link to review this scoresheet prior to event. 
 5:30 PM Friday judge session begins
 8:00 PM Hors Deurves / Snack food served at Happy Gnome after judging
         (No food served beforehand - so plan appropriately)

Saturday
10:00 AM Flavor Aktive Session lead by Kris England - CEP Class
12:00 PM Lunch served for judges
 1:00 PM Saturday judge session begins
 3:30 PM Best of Show Judging
 3:30-7 PM Try some of the 24 taps the Happy Gnome has to offer
           or take advantage of the generous 10% off discount that
           Northern Brewer is offering. 
           Possible Talk/QA event.
 7:00 PM Dinner and Awards Ceremony

Throughout the event there will be a 'Waters of the World' station. 
Brewing waters of different regions around the world will be presented
along with examples of the associated beer styles. Completion of self
administered exam will count towards CEP credit.

        If you are interested in judging email the organizer and
         include:
        Name:
        BJCP Number:
        BJCP Rank:
        Preferred Categories:
        What Sessions you want to judge Friday 5:00 PM and/or Saturday 1:00 PM:
        Dinner Reservation for Saturday night: Yes or No
        Dinner Price: $25 
        Menu TBA by the 14th.

        Hotel information for out of town judges:

        Best Western - Bandana Square
        1010 Bandana Boulevard W
        Saint Paul, Minnesota, 55108-5107, US  
        Phone: 651-647-1637
        Fax: 651-647-0244  

mailto:curt at sphbc.org

Curt Stock & Thomas Eibner


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