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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  Brew bittering without hops ("Denny Hugg")
  Re: Malt mill setting (Matt)
  Re: Malt mill setting (Denny Conn)


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Date: Fri, 12 Dec 2008 13:15:13 +0000
From: "Denny Hugg" <dennyhugg at bellsouth.net>
Subject: Brew bittering without hops


Darren Hanson <darren.hanson at gmail.com> writes:
Subject: Gruit Beer Recipes

<I have a friend who doesn't like the bitter flavor of hops.>

<I'd like to try alternate methods of bittering "beer" with=20
the hope of making something we can both enjoy. >

Be careful what you ask for, Darren! I made a holiday beer,
bottled late November, using a 1.5 gallon in 5gal spice mix tea
containing seven pieces of "mauby" [Jamaican tree bark spice].
[http://www.angelbrand.com/Merchant2/
merchant.mv?Screen=3DPROD&Product_Code=3D7026p1]
Despite some aggressive non-fermenting sweetening added
along with corn sugar at bottling, the brew is SO BITTER
that only I can drink it.

I suspect I shall not be bothered by intestinal parasites nor
by friends dropping by for one of my mauby spice holiday beers!

Happy Holidays! May I offer you a cold mauby spice beer?
Denny Hugg
dennyhugg AT bellsouth DOT net



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Date: Fri, 12 Dec 2008 07:08:49 -0800 (PST)
From: Matt <baumssl27 at yahoo.com>
Subject: Re: Malt mill setting

Jason,

As I'm sure you know, astringency coming from your mash is
probably carried primarily in those final runnings.  I think
it may be easier to solve your problem by doing some
measuring on this "back end," than by fiddling with the
front end settings.

Do you know the temperature, pH, and specific gravity of
your final runnings?  (And what do they taste like?)  There
are very good guidelines folks have figured out for these
variables.  On the other hand, a huge variety of of mill
gap and efficiency combinations are used to make good beer.

BTW if you're willing to accept 70-75% efficiency, you
could just do a single batch sparge and never have to worry
about astringency.  I think it's very difficult to
overextract on that sparge because there's so much buffering
capacity left in the mash--thus I feel free to use 200F
water and experience zero huskiness or astringency.

Matt




      


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Date: Fri, 12 Dec 2008 10:55:51 -0800
From: Denny Conn <denny at projectoneaudio.com>
Subject: Re: Malt mill setting

Jason, I use a JSP adjustable mill.  I have no idea what the gap is set 
to, but basically I closed the rollers as far as they would go and then 
opened them until I could just see movement, so it's close to being as 
closed as it can be.  I crush very fine.  I batch sparge and get an 
average 85% efficiency  for 5.5 gal. batches up to about 1.080 OG.  No 
astringency issues.

     ----------->Denny
- -- 

Life begins at 60....1.060, that is!



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