HOMEBREW Digest #5154 Sun 04 March 2007

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  doppelbock ("Peter A. Ensminger")
  Beer in Little Rock, Arkansas ("Stephen Johnson")
  RE: When you brew... ("Brian Lundeen")
  hopping rates (j.brischke)
  Ageing IPAs ("Mark McGee")
  re: glueing labels ("mark l.")
  Erdinger Pikantus Dunkler Weizenbock [SEC=UNCLASSIFIED] ("Williams, Rowan")

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---------------------------------------------------------------------- Date: Sat, 03 Mar 2007 00:45:46 -0500 From: "Peter A. Ensminger" <ensmingr at twcny.rr.com> Subject: doppelbock I recently had some Sam Adams doppelbock (OG: 23 deg; ABV: 8.8%). It was very nice! Clean and complex. This motivated me to brew my own doppelbock next weekend. Decoctions are a PITA for me. How do I get that roasty-toasty character and all that complexity? Weyerman melanoiden malt? How much? Dark malt (chocolate malt, roasted barley, ...) How much? Your suggestions are welcome. Cheers! Peter A. Ensminger Syracuse, NY Apparent Rennerian: [394, 79.9] Return to table of contents
Date: Fri, 2 Mar 2007 23:55:31 -0600 From: "Stephen Johnson" <sjohnson3 at comcast.net> Subject: Beer in Little Rock, Arkansas Michael Forshaw asks about beer in Little Rock, Arkansas. Although I have never been to the Boscos brewpub location there, I have visited their Memphis location on multiple occasions and am a frequent visitor of their location here at home in Nashville. I highly recommend a visit to any of their locations. Chuck Skypeck and the other brewers working with him at the various locations make some great craft beers, and usually have a wide variety to sample from, including regular cask conditioned ales. They also have some great food to choose from, and advertise as being a restaurant for beer lovers. Let us know about your visit when you get back to a computer after your trip. Steve Johnson Music City Brewers Nashville, TN Return to table of contents
Date: Sat, 3 Mar 2007 01:24:08 -0600 From: "Brian Lundeen" <blundeen at mts.net> Subject: RE: When you brew... > Date: Fri, 02 Mar 2007 08:37:42 -0500 > From: leavitdg at plattsburgh.edu > Subject: When you brew, > > do you wear your HbD T-shirt? > No, but I do support my local mini-micro by wearing my lucky brewing shirt from http://www.halfpintsbrewing.com/ (no affiliation, shameless plug, yadayadayada) BoPils burping in the freezer as we speak. Cheers Brian, in Winnipeg Return to table of contents
Date: Sat, 03 Mar 2007 16:21:19 +0000 From: j.brischke at comcast.net Subject: hopping rates I just received my copy of "Old British Beers and How To Make Them" authored by the Durden Park Beer Circle. I'm excited to get brewing some of these recipes but have some questions regarding the hopping rates. Unless I missed something in the book, all recipes are per Imp. gal., with Fuggles or EKG hops added for the full 90 minute boil. A brown ale with an OG of 1.076 has a hop charge of 2 1/4 oz. per gal., which is in excess of 200 IBU's according to my ProMash software. Does anyone have some additional info re: the hopping rates in this book? Were all beers that highly hopped and bitter back then? Thanks for the help, Jim Brischke Lake Stevens, WA Return to table of contents
Date: Sun, 4 Mar 2007 11:51:31 -0000 From: "Mark McGee" <mark at mcgee-family.com> Subject: Ageing IPAs Hi David I'm not overly bothered about entering competitions, although if good feedback was given in the UK like the US competitions, then I'd be more inclined to enter. I brewed a historic recipe from the Durden Park book because I wanted to reproduce a genuine 19th century IPA. I want to taste the flavour after a long maturation period to see for my self how good these beers can get. I'm not a fan of drinking bitter beers or really young beers - I find these flavours rather "jarring", but instead I like a smooth rounded beer which is only possible to get after the correct period of aging. Regards, Mark - -- No virus found in this outgoing message. Checked by AVG Free Edition. Version: 7.5.446 / Virus Database: 268.18.6/709 - Release Date: 03/03/2007 08:12 Return to table of contents
Date: Sun, 04 Mar 2007 12:31:56 -0500 From: "mark l." <mplarrivee at cox.net> Subject: re: glueing labels Rich asked about glue for labels. I generally just use a glue stick. It's relatively quick, inexpensive, and easily removable. Also (or so it says on the label) it's safe for children (and beer drinkers), non toxic, and washable. I've never used milk, but I've heard it works quite well. Personally, I have enough problems keeping my cat away from my home brew when I open one, he doesn't need another enticement. And while I'm at it I might as well ask; I'm heading to the Arizona and the Grand Canyon area in April, any decent brewpubs in the area? The closest establishments I've heard of are in flagstaff (and a couple in phoenix). Mark L. [6443.3, 18.1] Apparent Rennerian > ------------------------------ > > Date: Wed, 28 Feb 2007 08:08:36 -0800 (PST) > From: Richard Lynch <rlny7575 at yahoo.com> > Subject: Glue for bottle labels > > Hey Everyone. My sis designed a really great label > for a home brew of mine, and I'm wondering what kind > of glue would be best to adhere it to glass bottles. I'd prefer > something easy to remove. > I've noticed that labels from many European beers > (especially the from older breweries like > Weihenstephan) come right off in hot water, while most > American beer labels (except Sam Adams) are glued on > with a damn-near permanent glue. > Any suggestions? > Thanks, > Rich > > > > > > ------------------------------ > > Return to table of contents
Date: Mon, 5 Mar 2007 13:43:05 +1100 From: "Williams, Rowan" <Rowan.Williams at ag.gov.au> Subject: Erdinger Pikantus Dunkler Weizenbock [SEC=UNCLASSIFIED] I recently had several bottles of this excellent dark wheat beer the other night and was hoping that somebody could shed some more light on a potential recipe... The Erdinger website suggests an original gravity of 16.9 Plato and 7.3 percent alcohol by volume. The more learned in my brewclub have done the numbers and indicate that this represents an attenuation factor of some 79 percent! Is that possible with Wyeast 3068? Is there a better strain to brew with that 3068 for a dunkel weizenbock? I've also been advised that Galaxy malt, choc wheat, dark wheat, roast wheat and a dash of caraaroma would be appropriate. If anyone has a dunkel weizenbock recipe they wouldn't mind sharing, I'd really appreciate it. Cheers, Rowan Canberra Brewers Club, Australia [9588.6, 261.5] AR (statute miles) - ----------------------------------------------------------------- If you have received this transmission in error please notify us immediately by return e-mail and delete all copies. If this e-mail or any attachments have been sent to you in error, that error does not constitute waiver of any confidentiality, privilege or copyright in respect of information in the e-mail or attachments. Return to table of contents
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