HOMEBREW Digest #5442 Mon 03 November 2008

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  Proteolytmalz-Residual Alkalinity ("A.J deLange")
  logo competition ("Chad Stevens")
  Sweet potato ale recipe ("Ian Watson")
  Pump ideas (Matt)
  Entries now being accepted for Walk The Line On Barleywine 2008 ("Nelson at DBG")

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---------------------------------------------------------------------- Date: Mon, 03 Nov 2008 09:55:52 -0500 From: "A.J deLange" <ajdel at cox.net> Subject: Proteolytmalz-Residual Alkalinity For Grant: At my website, www.wetnewf.org, you will find much more than you most probably ever wanted to know about Residual Alkalinity. As I mentioned when seeking info on Proteolytmalz I finally finished translating the Kohlbach paper which I got from John Palmer years ago in return for a promise to translate it. He obviously had to get it done by someone else but as I have now finished it my promise is technically fullfilled. Anyway, I have posted the translation and it is quite an interesting read as what starts out with the seminal bit on RA turns into grumbling about the strictures imposed by the Reinheitsgebot WRT to adding acid to adjust mash/wort/beer pH. The website also has papers and articles of varying degree of difficulty on the general subject which have appeared in (or were intended to appear in) Brewing Techniques, New Brewer and Cerevesia. There are also slide sets from several presentations at the Craft Brewers Convention, Home Brew Conference, DeClerck Chair and, most recently, from a Water Workshop I did for BURP (Brewers United for Real Potables) last weekend. If you want close to the full experience of that occasion I have also put up an .mp3 of the sound from it so you can download that, pack yourself into a small room with 22 of your fellow brewclub members, throw in 2 Leonbergers (large, hairy, friendly dogs) and look at the slides while you listen to the .mp3. I definitely feel that understanding RA is the key to a working knowledge of brewing water chemistry. The rest is "adding salt to taste". This was the theme of last Saturday's talk. There is also an Excel spreadsheet which does most of the calculations required for full appreciation of the situation with respect to water. You put the parameters for your water: temperature, hardness, alkalinity and the ion content for all species for which you have data and it computes residual alkalinity, carbonic, bicarborbonate, and carbonate concentrations (adjusted for temperature), ratios and fractions, ionic strength, residual alkalinity, pH shift and anion/cation imbalance which is a measure of the quality of the input data. You can stop there or put in another set of parameters for a desired target profile which will also be analyzed and checked for quality. You can then specify amounts of common salts (gypsum, epsom salts, table salt, calcium chloride) and acids (carbon dioxide, hydrochloric, sulfuric) to add and the profile of the base water as adjusted by the additions is computed and compared to the target profile. Best of all, you can specify the relative importance of each of the ions in acheiving your goal (e.g. you really want the sulfate at a particular level but don't care so much if the chloride is off a bit) and let the Solver work out the additions for you automatically. Many people don't seem to know about the Excel Solver but it is (or was) such an incredibly useful and powerful tool that Microsoft decided to take it out of recent releases. Fortunately, you can still get it from the guys Microsoft got it from (at least for the Mac - don't know for sure about other machines). So that is also available to you to play with. Complete instructions are on the second sheet. A.J. Return to table of contents
Date: Mon, 3 Nov 2008 10:23:38 -0800 From: "Chad Stevens" <zuvaruvi at cox.net> Subject: logo competition Beer festival logo competition: Some of you may remember my agonizing over a new name for the San Diego County Fair Craft Brewer's Competition and Festival...mostly because we had beers from 18 countries, not just American "craft" beer. Well, the powers that be have settled on "San Diego International Beer Festival." We need a logo to go with the name. About all I can offer is all the beer you can drink June 26th and 27th, 2009, a couple t-shirts, bragging rights.... If you're thinking about working on a logo, drop me a line and let me know your thoughts, especially if you think of a better name! I need a rough draft concept by December 1st. The winner will be announced at the Festival, treated like royalty.... Thanks! Chad Stevens San Diego Fair Brew Dude Return to table of contents
Date: Mon, 3 Nov 2008 13:35:54 -0500 From: "Ian Watson" <hophead at sympatico.ca> Subject: Sweet potato ale recipe Hi All I am attempting to make a one gallon test batch of Roasted Sweet Potato Ale after hearing that there was a cask of it at a Toronto cast festival. I was unable to get to the event but I love baked sweet potato and think it would make a delicious ale. I am using one large + one small sweet potatoes (I guessed) and 2 Lbs of Maris Otter pale malt and 1/4 ounces of Northern Brewer for bittering and flavour. I am using the Recipator but don't know what value to put in for Extract (p/p/g) or Color (*L). According to the USDA nutritional database, there would be about 11 grams of sugar and 35 grams of carbohydrates. Does anyone know how that translates into Extract? Any ideas about the color? Also, has anyone else made something like this? Thanks Ian Watson Return to table of contents
Date: Mon, 3 Nov 2008 14:03:56 -0800 (PST) From: Matt <baumssl27 at yahoo.com> Subject: Pump ideas I'm looking for just the right pump to move wort/beer to/from a few 60G oak barrels, and have found the following options: 1. March 809 centrifugal: only problem is it's not self-priming, which could be annoying unless I can figure out a really clean way to prime it. I'll be moving fresh wort to ferment in these barrels (plambic) so I want to find a very clean solution. 2. Diaphragm pumps: maybe I could live with the low 3 GPM rate, and maybe my wort will be free enough from debris so as not to clog the valves, but those both seem like good reasons to avoid this type of pump. 3. Self-priming centrifugal: for instance St. Pats JET05 or similar models from homebrewit.com or morewine.com, these pumps often drive wine filters and I guess they're self priming in the sense if you fill their head with liquid, they'll generate some (hopefully enough) suction before the liquid is all gone (?). Is something like #3 my best option? Has anyone used one of these pumps? Any other options I should think of? Thanks for any suggestions, Matt Return to table of contents
Date: Mon, 3 Nov 2008 22:37:06 -0500 From: "Nelson at DBG" <Nelson at DunedinBrewersGuild.com> Subject: Entries now being accepted for Walk The Line On Barleywine 2008 Announcing Walk The Line On Barleywine - 2008 - entries are now being accepted! Go to www.DunedinBrewersGuild.com to submit your entry online or to get more information. Here's the scoop: Walk The Line on Barleywine is a homebrew competition, and has been expanded to include "Imperial" styles. It is AHA sanctioned, for BJCP points. Judging date: December 6, 2008 BJCP judging guidelines will be followed, and entries can be made in all BJCP beer styles (1-23), and will be judged in the following groups (subject to changed based on entries received): Imperial Lager (BJCP styles 1-5) Imperial Pale and Brown Ale (BJCP styles 6-11 and 14-15) Imperial Porter and Stout (BJCP styles 12-13) Big Belgians (BJCP styles 16-18) Old Ales and Barleywine (BJCP style 19) BJCP styles 20-23 will be entered into one of the above groups, depending on the description of the entry Winner of the homebrew competition gets a great plaque. All winners get medals. Each entry costs $6 and consists of two(2) unmarked and unlabelled 10-14oz brown bottles. Entries will be accepted online only - Submit your entries at www.DunedinBrewersGuild.com. Entries will be accepted from 1 November 2008 through 28 November 2008. Entries may be submitted by a single brewer, or by a brewing team. All entries must be homebrewed, and not brewed on commercial or brew-on-premise equipment. In keeping with the Florida Circuit competitions, you may submit a maximum of two entries for each BJCP substyle. For example, you may submit 12 stouts, but only two of each of the stout substyles (dry, sweet, oatmeal, etc.). Judging will begin at 9AM on 6 December, followed by an awards ceremony - check back for location and details. Nelson Crowle Competition Coordinator Nelson at DunedinBrewersGuild.com Nelson at BuildABeer.org Return to table of contents
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