HOMEBREW Digest #5466 Fri 12 December 2008

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  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 Return to table of contents
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 Return to table of contents
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! Return to table of contents
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