HOMEBREW Digest #5424 Mon 29 September 2008

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  Re: R.O. bewing / beers in Ulm (Kai Troester)
  re: red lambda beer ("Chad Stevens")
  Mash Temp and Color; Refractometer (Kevin Elsken)

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---------------------------------------------------------------------- Date: Mon, 29 Sep 2008 09:58:50 -0400 From: Kai Troester <kai at braukaiser.com> Subject: Re: R.O. bewing / beers in Ulm > Most of the beers I have done since swiching to R.O water have been > below 16 SRM. The last beer I did was an American Brown Ale at > 20 SRM. I did notice a slight drop in pH but we are talking about the > difference between maybe 5.3 down to 5.1. When should I worry? 5.0? > 4.9? Or is 5.1 too low and 5.3 too high? Jason, The pH of a cooled (20-25C) mash sample should be between 5.3 and 5.5. Being out of this range by 0.1 pH units won't hurt much but you will start impeding the enzymes significantly once you get closer to or below 5.0 or above 5.7. This can show itself as a longer saccrification time, lowered extraction efficiency and/or less fermentable wort. Note that the actual mash pH is estimated to be about 0.35 pH values lower at mash temps (65C) and 0.45 lower at mash-out temps (78C). But that is somewhat moot as there are no practical ways (for the home brewer) to measure the mash pH at mash temp. Both strips and meters are designed to measure pH of a cooled sample. And the ATC feature of a pH meter doesn't compensate for the pH shift of the mash. It only compensates for the known temperature dependent change in the probe's response. The actual temperature dependent pH shift of the substrate also depends on the substrate thus the meter cannot account for that. Kevin, While not really beers from Ulm, here are some of my favorites when I toured Bavaria this Summer: Allgaeuer Brauhaus Teutsch Pils - An excellent southern German interpretation of the Pilsner style. malty yet hop dominated with great hop aroma and flavor (something that many brewers start to skimp on). The lacing and head retention was just outstanding Augustiner Edelstoff: - An excellent Export. malty and very drinkable Kai Return to table of contents
Date: Mon, 29 Sep 2008 13:47:42 -0700 From: "Chad Stevens" <zuvaruvi at cox.net> Subject: re: red lambda beer >So it turns out that to an astonishing degree of accuracy one can determine the 1 cm absorption (-logarithm of the transmission) spectrum of any beer (lambics, etc. excluded) from >A(lambda) = SRM*[0.022798*exp( (430 - lambda)/17.268) + 0.97901*exp( (430 - lambda)/81.87) ]/12.7 >where lambda is the wavelength (between 380 and 780 nm).... A.J., yur killin' me! :o) If (like me) you gave up when you ran into lambda and log functions...how 'bout this explanation..."Dude, if you want a red beer, start with about 1/2 of 1 percent roasted barley or black patent and work from there." Chad Stevens QUAFF San Diego (We still love you A.J....) Return to table of contents
Date: Mon, 29 Sep 2008 21:29:06 -0400 From: Kevin Elsken <littleboybrew at verizon.net> Subject: Mash Temp and Color; Refractometer I made two experimental 3 liter batches of about 10 deg P OE this weekend. Both were 100 percent Maris Otter. I mashed one at 65 deg C (149 deg F) and the second at 70 deg C (158 deg F). All other variables, as best I could control, were kept the same. (OEs were 10.4 and 10.6 deg P). Interestingly the wort from the low temp mash was noticeably darker than the high temp mash. I was not expecting the difference, but should I have? They are in 1 gallon jugs so the difference is unmistakable. My second question is about my refractometer. It is the 0 to 30 Brix ATC type that seems quite common in most homebrew supply stores today. Promash includes a correction factor to allow to convert Brix to Plato. Promash indicates it is typically 1.02 to 1.04 as I recall. I recently purchased two narrow range (by my standards) hydrometers. I can reasonably measure gravity to 0.01 +/- 0.005. After carefully measuring the gravity with the hydrometer (adjusting for temperature) and comparing to my refractometer I see my refractometer measures in Plato (i.e., my correction factor is 1.0). Again, is this typical? I had calibrated it at 0 deg Brix (distilled water) but with regular wide range hydrometers I was always had difficulty judging the gravity accurately. Thanks for any insight. Kevin Elsken Little Boy Brewery Upper Saint Clair, Pa Return to table of contents
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