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


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Contents:
  Re: Recipe formulations from sugar (Fred L Johnson)
  Sugar in English beers ("Geoff Cooper")
  Re rhubarb (robin.griller)
  Percent Sugar (Andrew J deLange)
  Re: Rhubarb ? (TARogue)
  Recipe databases (Lemcke Keith)
  The flow has been staunched... (Patrick Babcock)


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Date: Wed, 22 Aug 2012 07:00:00 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Re: Recipe formulations from sugar

Bob Sheck says: If I recall, percentages of a recipe are measured by weight.

I agree that ordinarily one expresses percentages of the grist based on
weight, but that would not necessarily mean that this is or should be used
for adjuncts that are added directly to the kettle and are 100% available.
That is precisely why I ask the question about what do professional brewers
mean when they make such statements as I gave before. I suppose we should
always ask if/when we hear these kinds of statements.

I also seriously doubt that software programs worth their salt would assume
the same efficiency for such kettle adjuncts as for the grist. If they did,
their results would always be inaccurate when sugar is added to the kettle. 

Fred L Johnson

Apex, North Carolina, USA

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Date: Wed, 22 Aug 2012 12:13:10 +0100
From: "Geoff Cooper" <geoff at thecoopers.name>
Subject: Sugar in English beers


> From: Fred L Johnson <FLJohnson52 at nc.rr.com>
> Subject: Recipe formulations with sugar
> 
>  .... I've heard English brewers use expressions like, "...and we
> use about 10% sugar to keep the beer a little drier."  Do they mean that
10%
> of the gravity of the wort is from the sugar, or ...

The answer is 'depends' ( isn't it always?). Generally smaller brewers refer
to proportion of grist weight but some of (I can't say all as I only have a
sample of 1) the larger brewers quote by extract. For example (some time ago
now) when I spoke to Fullers I was told as a proportion by grist weight but
a recipe I got from Courage gave sugar as a proportion of extract. I try to
remember to ask but if I don't know I assume that the sugar is a proportion
by grist weight.

I have also noticed a move away from using as much sugar: in the case of
Fullers, they stopped using sugar in their bitter recipes some years ago
(ie. Chiswick, Pride and ESB).

Regards
Geoff



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Date: Wed, 22 Aug 2012 15:14:07 +0000
From: robin.griller at gmail.com
Subject: Re rhubarb

I've never used Rhubarb, but in my country wine making days I recall reading
about having to process rhubarb prior to use in wine making, so I would
suggest reading a good wine making book on the use of rhubarb. 

If you can't find anything let me know and I'll dig out the books I used. 

Cheers,

Robin

Sent on the TELUS Mobility network with BlackBerry

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Date: Wed, 22 Aug 2012 14:36:38 -0400
From: Andrew J deLange <ajdel at cox.net>
Subject: Percent Sugar

Supposing they meant it in terms of extract: 10 pounds of sugar plus 90 
pounds extract ~ 10% sugar
Suppose they get 80% efficiency (to use a round number): 10 pounds of 
sugar plus 125 lbs of grain ~ 7.4% sugar. Is that too far off to be 
considered 'about' 10%?

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Date: Wed, 22 Aug 2012 12:47:16 -0700 (PDT)
From: TARogue <tarogue at yahoo.com>
Subject: Re: Rhubarb ?

On Tue, 29 May 2012, "Darrell G. Leavitt" asked:

> 

> Have any of you guys ever used rhubarb in a brew?

> I was thinking of puting some into a Wit, but just at

> the very end, and wonder if this will be seen as a

> friendly gesture by the yeast?

I did a 10-gallon batch of Rhubarb Wheat. I used frozen rhubarb rather than
boiled since the flavor of rhubarb is already so light that boiling it would
pretty much kill it all. I added it straight into secondary, in mesh bags
without any sterilization. It came out fantastic. Just a light extra tartness
with a bit of rhubarb tang at the end. A great lawn-mower beer.

- -- 

 -Tom

http://www.facebook.com/Out.Haus

http://www.facebook.com/tarogue

http://twitter.com/originaltarogue

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Date: Wed, 22 Aug 2012 16:09:06 -0400
From: Lemcke Keith <klemcke at siebelinstitute.com>
Subject: Recipe databases

I am looking for web sites that feature beer recipes, especially ones that
allow for keyword searches based on ingredients. Any assistance is greatly
appreciated. Thanks very much!

Keith Lemcke

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Date: Wed, 22 Aug 2012 17:06:38 -0400
From: Patrick Babcock <patrick.babcock at gmail.com>
Subject: The flow has been staunched...

Greetings, Beerlings! Take me to your lager...

Well, the flow of issue 5943 is now staunched. My apologies to those
who received, ahem... ...four mailings. My rewrite of that routine
which should have allowed more targeted re-mailings was a clear and
dismal failure. Rather than prolong the pain, I patched it back to its
former level and set it to the task of sending that issue out to the
entire list one more time - only about half of you should have
received the multiple copies. Sorry for that - I've that one script on
my list for a total rewrite.

Also, the HBD now appears to be running cleanly on its failover
server, and a donated replacement server is on the way. My plan is to
hold off on moving the HBD from the failover until I have a working
environment for it under Ubuntu and PostFix. I will, however, increase
the frequency of backups done on the server to the NAS I recently
donated to the cause....

Hopefully, things will remain uneventful in the interim.

- --
See ya!
Pat Babcock
HBD Chief of Janitorial Services

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