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


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Contents:
  Re: What is Weizenbraumalz hell (Aaron Hermes)
  Sanitizer Question ("Jeff Hewit")
  Re: What is Weizenbraumalz hell (Mike Schwartz)
  Re: What is Weizenbraumalz hell (D.T.)" <dpeters3@ford.com>
  Too bitter ale ("Alan & Ondina Colton")
  Triangle Test ("A.J deLange")


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Date: Tue, 29 Nov 2011 23:30:21 -0500
From: Aaron Hermes <aaron.hermes at gmail.com>
Subject: Re: What is Weizenbraumalz hell

I'm no German scholar, but I would take that to mean "light wheat brewing
malt".  (Hell = light, I believe, as in "helles")


aaron

On Tue, Nov 29, 2011 at 11:23 PM, Request Address Only - No Articles <
homebrew-request at hbd.org> wrote:

> What is Weizenbraumalz hell

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Date: Tue, 29 Nov 2011 23:52:58 -0500
From: "Jeff Hewit" <bippoj at gmail.com>
Subject: Sanitizer Question

I have been using StarSan to sanitize my equipment.  I have considered
switching to SaniClean since it produces less foam.  (I use a pump in part
of my operation.)  However, I am not sure about rinsing.  Some descriptions
of SaniClean indicate that it must be rinsed, which I would prefer not to
do.  Other descriptions refer to it simply as a low foaming alternative to
StarSan.  Since StarSan is a no-rinse sanitizer, this would infer that
SaniClean is as well.  Does anyone have experience in using SaniClean as a
no-rinse sanitizer?

 

Thanks.

 

Brew On!

 


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Date: Wed, 30 Nov 2011 07:30:14 -0600
From: Mike Schwartz <mjs at seadogboats.com>
Subject: Re: What is Weizenbraumalz hell

Pete said "I have a recipe for an Oktoberfest that calls for 
Weizenbraumalz hell"

Google translate can also be your friend ;)

Looks like standard light wheat.  I'd venture the only reason to add 
this is for head as wheat isn't a traditional ingredient in 
Oktoberfest.  You could replace it with Pils or Vienna if you don't have 
head issues.

Designation: Weizenbraumalz light
Production: Wheat 1), Kilned pale
Standard Specification:

Extract, TrS > 84%
Water content <5.5%
Wort color        3-5 EBC - Units
Saccharification <20 Min
Protein content, TrS <12.5 %
Soluble nitrogen, TrS  650-850 mg / 100g
Degree of protein solution (Kolbachzahl) 37.0 to 44.0 %
pH 5.9 to 6.1
Viscosity <1.95 mPas

* Analysis method MEBAK, raw tape, 2006

Application: Producing lighter wheat beers
Delivery:     Loose (truck, car)
               500 kg Big Bag
50 kg plastic bag
25 kg paper bag with inlay
Premix factory possible

1) exclusively B-wheat varieties with excellent suitability for brewing
extensive series of studies has been demonstrated

Mike Schwartz
Beer Barons of Milwaukee
beerbarons.org
worldofbeerfestival.com



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Date: Wed, 30 Nov 2011 14:22:37 +0000
From: "Peters, David (D.T.)" <dpeters3 at ford.com>
Subject: Re: What is Weizenbraumalz hell

Germans tend to develop new words by adding several together as was done
here.  Weizen is wheat, brau is brew, malz is malt and hell is light.  This
would be a light wheat brewing malt.

'	Date: Sun, 20 Nov 2011 10:09:08 -0500
'	From: Pete Calinski <pete.calinski at gmail.com>
'	Subject: What is Weizenbraumalz hell

'	I have a recipe for an Oktoberfest that calls for Weizenbraumalz
hell.  I 
'	gather it is a wheat malt but I can't get any more information than
that. 
'	All google brings up are German language sites and the translate
function 
'	doesn't give me enough info.

'	What might be a good substitute?

'	Thanks,

'	Pete

David T. Peters
Northville, MI


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Date: Wed, 30 Nov 2011 08:47:39 -0600
From: "Alan & Ondina Colton" <thecoltons at btl.net>
Subject: Too bitter ale

I recently brewed an IPA and used magnum hops for the first time.
Unfortunately I under-estimated their strength and the ale is really too
bitter. I would hate to have to pour it down the sink and wondered if the
bitterness will mellow with age. It is presently being stored in the fridge
at 35F.

On another note I suffer from acid reflux and so have been mashing my beers
at 6.0PH. This does not appear to have affected the flavour. What would be
the effect of making the mash PH neutral at 7.0. or would it be better to
mash at 4.2PH and then adjust the boil PH to 7.0.

Alan Colton

Swamp Water Brewery of Belize

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Date: Wed, 30 Nov 2011 11:30:47 -0500
From: "A.J deLange" <ajdel at cox.net>
Subject: Triangle Test

I responded directly to Dr. Pivo's request directly by sending him a 
spreadsheet which duplicates the data in the ASBC table but also 
calculates the actual confidence (i.e. for 13 right answers from a panel 
of 25 it tells you that the confidence is 4.1%, not just that you need 
13 right answers for better than 5% confidence). But as it might be of 
interest to others I also put it up at www.wetnewf.org. It's the last 
item under Brewing Articles etc.

A.J.



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