HOMEBREW Digest #5882 Wed 30 November 2011

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