HOMEBREW Digest #5465 Thu 11 December 2008

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  Gruit Beer Recipes ("Darren Hanson")
  Malt mill setting ("Jason Gazeley")

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---------------------------------------------------------------------- Date: Wed, 10 Dec 2008 23:07:10 -0500 From: "Darren Hanson" <darren.hanson at gmail.com> Subject: Gruit Beer Recipes I have a friend who doesn't like the bitter flavor of hops. I've even tried an English Mild and he still objected to the flavor. He makes what I guess would be called a malted cyser (equal parts honey and malt extract dissolved in apple juice and fermented with bread yeast). To my taste, it's overly sweet and unbalanced. I'd like to try alternate methods of bittering "beer" with the hope of making something we can both enjoy. One thought is a cranberry stout (replace all the hops with sliced cranberries for their sour taste). Another is a gruit, or spiced beer, but the only recipes I seem to be able to find either use toxic ingredients or else still use hops and the spices are a minor addition (like specialty grain to base malt). Any thoughts, especially recipe ideas, would be appreciated. If I come up with something that works, I'll be sure to post the brew house notes here. Darren Hanson Location: Pittsburgh, PA - -- Walk in Beauty, Walk in Balance. Return to table of contents
Date: Wed, 10 Dec 2008 21:09:58 -0700 From: "Jason Gazeley" <jason.gazeley at gmail.com> Subject: Malt mill setting I seem to be having a small problem with astringency since acquiring a malt mill. At first I thought it may be a water chemistry issue so I conquered that topic. As it turns out pH was not the issue. It is most likely the malt mill. I am currently running about 82% mash efficiency for a 60 min. mash. I think I would like that number to be closer to 70-75% as I did not have this problem at that efficiency before I bought a malt mill. I use a domed false bottom and I fly sparge. Would those of you who own a 2 roller malt mill share your preferred roller spacing and resulting mash efficiency with me? The more detail the better. Thanks. Cheers, JAson Return to table of contents
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