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


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Contents:
  RE; Heat calculations and thermal mass / Slaking Heat (Fred L Johnson)
  11th Annual UKG Drunk Monk Challenge (John Kleczewski)
  Re: Thermal Mass (Kai Troester)
  Metric ? (steve alexander)


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Date: Fri, 20 Feb 2009 08:40:53 -0500
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: RE; Heat calculations and thermal mass / Slaking Heat

Matt:

Many thanks for your post regarding slaking heat of malt during the  
mash-in process. I had NEVER heard of this and will update my  
spreadsheet to include this.

I noticed Malting and Brewing Science got the formula correct,  
whereas Brewing: Science and Practice screwed it up.

Great post!

Fred L Johnson
Apex, North Carolina, USA



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Date: Fri, 20 Feb 2009 08:28:07 -0600
From: John Kleczewski <john.kleczewski at gmail.com>
Subject: 11th Annual UKG Drunk Monk Challenge

The Urban Knaves of Grain announce that the Drunk Monk Challenge 2009
will soon be upon us!  The competition is sanctioned by the American
Homebrewers Association, and is a qualifying event for MCAB and the
Midwest Homebrewer of the Year circuit.

The competition is scheduled for March 13 and 14, 2009, to be held at
Walter Payton's Roundhouse in Aurora, IL.  As in previous years, the DMC
features the Menace of the Monastery, a special category consisting of
styles which are monastic in origin:  Belgian Blonde, Dubbel, Tripel,
Pale, Strong Golden and Strong Dark Ales, as well as German Doppelbock.
Awards for all categories will be announced following the MOM and Best
Of Show judging.  There will be 2 separate categories for BOS:
Beer and Mead/Cider.  Rosette ribbons featuring our famous 'Drunk Monk'
will be awarded for 1st, 2nd and 3rd places for each category. Special
ribbons will be awarded for 2nd and 3rd BOS and MOM, and engraved plaques
will be the prizes for 1st BOS and MOM.

Of special note is that the winner of the Beer BOS will have the
opportunity to assist in the scaling up and brewing of their award-winning
recipe at Walter Payton's Roundhouse, of Aurora, IL. Please see rules
for details.

Drunk Monk Challenge entries are $7 for the first entry, and $5 each
additional entry.  Menace of the Monastery entries are $5 each.

Entries will be accepted between February 28 and March 7.
There are several drop off locations in the Chicagoland area.

Entries can be shipped to:

The Drunk Monk Challenge,
c/o Walter Payton's Roundhouse - America's Brewing Company,
205 North Broadway, Aurora, IL 60505, ATTN: Mike Rybinski
  NO DROP OFFS ALLOWED AT THIS LOCATION!

Full details, rules, entry forms, etc. can be found at the UKG website:
http://www.knaves.org/DMC/index.htm


Good luck and thanks!


Na Zdrowie,
John Kleczewski
2009 DMC organizer
http://www.knaves.org/DMC/index.htm


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Date: Fri, 20 Feb 2009 13:20:08 -0500
From: Kai Troester <kai at braukaiser.com>
Subject: Re: Thermal Mass

Matt makes a very good point with the heat of hydration. I didn't know  
about this until I read it in Brigg's book myself. Then I also  
experienced it when I used a bag of BestMalz Dark Munich which  
appeared to be drier than the Weyermann malt that I usually use. And I  
notices that the temp after mixing malt and water was always a little  
more than what my previous experiences were.

So there is yet another factor that we would need to consider. Even  
before knowing about this I had completely abandoned any attempt in  
precisely calculating the temp of the stike water. Here are the  
options that I currently use as I'm using quite a number of different  
mash schedules depending on the beer I'm making:

 - single infusion: dough in a little thicker and shoot for a temp  
between 155 and 145 then use boiling water infusions to reach the sacc  
rest temp. If you like to hold a short protein rest, stay closer to  
155 and rest there for 10-20 min.
 - decoction: estimate the amout of decoction needed based on this  
simple equation: T * (V1 + V2) = T1 * V1 + T2 * V2 and add 10-20%.  
Then add the decoction in stages until you hit the rest temp. Add the  
remainder a little later when it has cooled to be closer to the rest  
temp
 - direct heat (stove top) mashing: this has become a recent favorite  
of mine as I now like to mash in my brew kettle on the stove top and  
then boil on the deck. Dough in below the rest temp and use heat to  
reach the rest temp. A 5 gal mash holds it's temp very well when  
siting on a styrofoam board and being wrapped in a few blankets.

Kai




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Date: Fri, 20 Feb 2009 15:52:08 -0500
From: steve alexander <steve-alexander at roadrunner.com>
Subject: Metric ?

Kevin Elsken says ...
> Subject: Thermal Mass
>
> Bill,
>
> First of all, for goodness sakes man, come over to the dark side and 
> just use the metric system!  It is just so much better and easier.
>   
This is the system that was developed with a 'length' based on a bad 
estimate of the distance from equator to pole of some mostly harmless 
planet, with 'time' based on the planet's solar day divided by 86400 
((according to the Sumerian number system and time units - lost culture 
of the same planet)) and with 'mass' determined by H2Oper unit volume at 
a given temperature - where temperature is expressed in units based on 
the phase change of H2O at some ambient pressure (note the circularity 
of defining mass in terms that require defining temps therefore pressure 
(pressure is M.L-1.T-2))  ... many of the units are divided by powers 
of  - and all expressed in a base -  determined by the typical number of 
flanges on the forepaws of a primate species.

Easier - yes if you count on your fingers and toes. Better -- if I  
laugh any harder beer comes out my nose.

 -S



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