HOMEBREW Digest #5403 Mon 25 August 2008

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  RE: Dunkelweizen questions ("David Houseman")
  Water ("A.J deLange")
  Best yeast for saison ("Doug Moyer")
  Re: Dunkelweizen (Kai Troester)
  Siebel Sensory Analysis Seminar at GABF ("Lemcke Keith")
  Error in Aeration Methods Experiments (Fred L Johnson)

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---------------------------------------------------------------------- Date: Mon, 25 Aug 2008 07:20:18 -0400 From: "David Houseman" <david.houseman at verizon.net> Subject: RE: Dunkelweizen questions Aaron, I would not describe a Dunkelweizen as "porterish" and roasted malts wouldn't be a great choice. Of course there are a number of opinions, but I've made, and had from others, the best Dunkelweizens which were essentially 50/50 Wheat/Munich malts. A bit (couple ounces) of de-husked Carafa if you want this to be darker. I'm not in favor of using others' recipes since there are so many variables that you won't get the same beer anyway. It is good to look at what others do (Ray's book, Designing Great Beers is an excellent read). But then create your own recipe to match your system and your ingredients. Yes, I believe all beers, ales and lagers alike benefit from a period of cold conditioning. David Houseman Return to table of contents
Date: Mon, 25 Aug 2008 08:17:05 -0400 From: "A.J deLange" <ajdel at cox.net> Subject: Water Your water isn't that hard (total hardness = 200 ppm as CaCO3) but it is too hard for Pilsners and other beers that require soft water though the sulfate level is low enough for beers that use quantities of noble hops. So all you have to is decarbonate somewhat and that will remove much of the hardness at the same time. There are dozens of articles on decarbonation methods in the HBD archives. Use of Campden tablets is not one of them - those are used to combat chloramine if your municipal supplier uses that for disinfection. The time honored method of decarbonation is simple boiling - chalk precipitates and the remaining water has hardness of about 50 - 100 ppm as CaCO3 which, given the low sulfate, is probably OK for Pils etc. though you can get it softer by dilution 1:1 or 2:1 distilled:treated water. A.J. Return to table of contents
Date: Mon, 25 Aug 2008 09:30:54 -0400 From: "Doug Moyer" <shyzaboy at yahoo.com> Subject: Best yeast for saison I've been thinking about brewing a saison in the next week or two. From those who brew this style fairly often, what's your favorite saison yeast (and why)? Brew on! Doug Moyer Troutville, VA Star City Brewers Guild: http://www.starcitybrewers.org Beers wot I drunk: http://www.flickr.com/photos/shyzaboy/sets/72157603460612903/ Return to table of contents
Date: Mon, 25 Aug 2008 11:37:50 -0400 From: Kai Troester <kai at braukaiser.com> Subject: Re: Dunkelweizen > I want there to be a clear contrast between the two, with the > dunkelweizen being almost "porterish," if that makes sense. I mean I > want a roasted character to it to add some depth to the flavor. I'm > planning on a pretty straight-ahead wheat/pils/munich/choc wheat > grist. Is that close? It seems most of the online recipes I find for > the style have about 7 different malts/grains in them, and I'm a big > believer in keeping recipes simple. Would 50/40/5/5 > (wheat/pils/munich/choc) be Ok? Anyone have a recipe they want to > share? Aaron, On my recent trip to Germany, I found only a few dark Weissbier examples that showed a hint of roast in the taste and finish(Erdinger and Franziskaner). Although roast is not typical, in small amounts it can still be stylistic accurate. In order to make a Dunkles Weissbier that is more than just a colored Helles Weissbier, like Erdinger seems to be, I suggest using 50-60% wheat, 47-37% dark Munich and only 3% or less specialty malts like chocolate and/or Carafa. Maybe even the dehusked Carafa Special, which will still give you a hint of roast when 3% are used in the grist. The large amount of Munich malt will give it the full character of a dark German beer. > Also - in the German Wheat Beer "Classic Beer Styles" book, Eric > Warner gives an indication that a dunkelweizen should be cold > conditioned for several weeks before serving. That may have something to do with the fact that the Dunkel Weissbier generally has less yeast derived characteristics. They should be there but not as prominent as you want them in the lighter version as to much might clash with the dark malt character. In addition to that, the dark malt character may need some time to develop. > but is it an important step? Just keep some bottles for longer and see for yourself. Kai Return to table of contents
Date: Mon, 25 Aug 2008 16:01:02 -0400 From: "Lemcke Keith" <klemcke at siebelinstitute.com> Subject: Siebel Sensory Analysis Seminar at GABF Siebel Institute & Brewers Association Sensory Analysis Seminar When: During the Great American Beer Festival 1:00 pm - 5:00 pm Friday, Oct. 10, 2008 Where: Maddie Silks Room Denver Marriott City Center 1701 California Street Denver, CO It is once again time to get your taste buds working in preparation for America's greatest beer experience! The Siebel Institute of Technology and Brewers Association are proud to present professional-level brewing education at the 2008 Great American Beer Festival in Denver. The 4-hour Siebel Institute Sensory Analysis Seminar is designed to train professional brewers in the process of sensory evaluation of beer. During this informative, practical presentation, students will learn to employ techniques used in professional breweries worldwide to assess the quality of their ales and lagers. The seminar will follow the brewing process from brewhouse to packaged product focusing on positive and negative flavor compounds produced during the various stages of the brewing process, including fermentation, maturation, packaging and storage. The origin and control of the various flavors will be discussed and students will have the opportunity to smell & taste beers that have been spiked with a variety of food-grade flavor compounds. The $125 fee includes the 4-hour presentation, seminar notebook, and all tasting samples. To find out more about this excellent presentation, or to register (space is limited), please contact the Siebel Institute of Technology in Chicago by phone at 312-255-0705, ext. 118 or by e-mail at info at siebelinstitute.com <BLOCKED::mailto:info@siebelinstitute.com> . You can book space in the Sensory program by contacting Lupe Zepeda via email, lzepeda at siebelinstitute.com <mailto:lzepeda@siebelinstitute.com> . To reserve a space you must provide a credit card number (Visa or MasterCard) or mail a check (the space is held from the time the check arrives in Chicago). If you require a receipt, one will be forwarded after the transaction is completed, which may take several days as transactions are batched for processing. Please note that payment is non-refundable in the case of cancellation or non-appearance by the attendee. For further information contact the Siebel Institute by e-mail at info at siebelinstitute.com <mailto:info@siebelinstitute.com> or by phone at 312-255-0705. Return to table of contents
Date: Mon, 25 Aug 2008 21:07:08 -0400 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Error in Aeration Methods Experiments Fellow brewers: You will recall that I reported some results of the rates of dissolving oxygen in water by various aeration methods. These results were put into a manuscript which posted on the web and I reported the results in an interview with James Spencer, published as a podcast. I and others have been surprised at the relatively high oxygen content that I measured on the water after I delivered it to the carboy or bucket. Unfortunately, I have discovered that my meter is probably giving me falsely high values a the low end of the dissolved oxygen content of water and the actual values of the oxygen content of water delivered to the carboy and bucket were probably considerably lower than I reported. This past weekend, I attempted to measure the oxygen content of boiled water collected in a one quart Mason jar submerged in the boiling water and sealed immediately with no air. I sampled at several time points: just before boil, at the beginning of the boil, and at 5, 10, 15, and 25 minutes after the start of boil. The samples were allowed to cool to nearly room temperature and the oxygen content of the water was measured immediately after opening each container. The minimum value was reached shortly after boiling at about 2.5 mg/L. This value surprised me also, so I just tested the meter by progressively adding sodium metabisulfite to a quart of water. As I added bisulfite, the oxygen content went from 8.46 mg/L down to a minimum of 3.2 mg/L. Now I am convinced that my DO meter is in error at the low end and that the minimum value of oxygen in the earlier experiments was lower than I reported. I am very sorry for the confusion this may have caused, but I hasten to say that I don't think this will change the major conclusions of the reported experiment. I believe the relative rates of oxygen dissolution using the methods reported will not change, that is shaking was fastest, followed by 1 liter/min air pumped through an aeration stone, followed by 1 liter/min air pumped without an aeration stone. Pumping air at only about 100 mL/min, with our without an aeration stone was a relatively poor method of dissolving air. I will repeat the experiments if and when I figure out why my meter is failing me or if I get a more accurate meter/probe. Fred L Johnson Apex, North Carolina, USA Return to table of contents
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