HOMEBREW Digest #646 Tue 28 May 1991

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		Rob Gardner, Digest Coordinator

   (Kevin L. Scoles)
  malty ale recipes? (Stephen Russell)
  Getting "Bombed" on Homebrew (IOCONNOR)
  Hops Question (Bret Olmsted)

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---------------------------------------------------------------------- Date: Mon, 27 May 1991 02:47:21 -0500 From: kscoles at pnet51.orb.mn.org (Kevin L. Scoles) Subject: May 26, 1991 Greetings. I am new to the digest, and this is my first letter. Please forgive what the ASCII transfer to E-mail does to its format. I have brewed a Guinnessesque brew that turned out so well that I must share it. I call it Mach Guinness and it has soured ale in it, so I will give you both recipes. Mach Guinness 5 lbs pale 2 row British malt 1 lb rolled barley 1 lb roasted barley 2 lbs ligth dry malt extract 2 cups corn sugar 2 Oz bullion Hops (1.5 boiling, 0.5 finishing) (preferably whole) 1 pkg Whitbread Ale Yeast 2/3 cup corn sugar Mashed 5 lbs 2-row, rolled barley and roasted barley Mashed in at 132 deg F. Protein rest 30 min Starch Conversion 2 hours at 153 degrees Mashed out 15 minutes at 168 Sparged with 4 gallons 172 deg water Add the 2 lbs dry ME and the 2 cups sugar. Bring to a boil. Add 1 1/2 oz of hops. Boil 1 hour. Add 1/2 oz of hops, turn off heat, and let stand for 15 minutes. Cool wort to 72 degrees, strain into fermenter, and pitch yeast. (note: I personally cool the wart in the boiler and then pour it through a strainer to oxiginate it and remove the hops, as apposed to straining it hot, which oxidizes it) S.G - 1.066 T.G - 1.016 Ferment 7 days. Rack and settle 6 to 9 days. one to two days before bottling, sour two bottles of ale. To do this, pour two bottles of ale into a steril glass container. Cover with a clean cloth secured with string or rubber band. Put in the cupboard (or somewhere relatively dark and warm) and let stand one to two days. It should sour, but not mold. At bottling time, put 2/3 cup corn sugar in the sour ale, and boil for 10 to 15 min. Add this to the bottling container, and siphon wort into it. This gives a good mixture without having to risk stirring it. Bottle and try in two weeks. The flavour changes week by week and levels off after 6 weeks. This stout is creamy, but not as heavey as some, with a head that takes almost 30 seconds to form, lightly bitter, with that back of the throat sourness from the soured ale. Now, the beer I soured is a unique ale, and you dont have to use it, but it is also very good, and I know it worked: Ides of March Ale: 1 cup brewed Kenya AA coffee .25 lb Black Pattent malt .25 lb chocolate malt .25 lb 40 deg crystal malt 1 lb rice syrup 1.5 lb light dry malt extract 1.5 oz Willemette whole hops 1 can Coopers Ale Kit 1/2 cup corn sugar - bottling ?? finings (follow directions) In three gallons of brewing water, put Black Pattent and Chocolate malt. Bring to a boil. After boil just starts, strain out grains. Add coffee, crystal malt, rice syrup, dry ME and 1.5 oz willemette hops. Boil 45 min. Add Cooper Ale Kit, and continue to boil 3 to 5 min. (much longer and the finishing hops in the Coopers kit make the brew bitter) Cool and pitch with Ale yeast from the Cooper Kit. S.G. 1.046 T.G. 1.012 Ferment 7 days. Rack and add finings (or polychlar). When settled, bottle with corn sugar. Hope someone trys these and has as much luck as I had. Later - kls UUCP: {tcnet, crash, quest}!orbit!pnet51!kscoles ARPA: crash!orbit!pnet51!kscoles at nosc.mil INET: kscoles at pnet51.orb.mn.org Date: Mon, 27 May 91 12:00:44 EDT From: srussell at snoopy.msc.cornell.edu (Stephen Russell) Subject: malty ale recipes? Hi folks, I was wondering if any of you had successfully brewed any beers that resemble malty British pale ales such as Fuller's ESB and all those various, wonderful Scotch ales, and what were your recipes? Since someone recently had requested a McEwan's recipe, I thought I'd chime in. It seems to me that such a maltiness in aroma and flavor could be achieved using German malts such as Munich, but as this is probably not the actual ingredient in Fuller's (since the British use British malts and the Germans use German malts), I'd like to know how to achieve that maltiness using British ingredients. For all I know, this "maltiness" could be accomplished by some combination of sugars like demarara or treacle, which I have never used myself due to their lack of availability in my area. Of course, part of the freedom in homebrewing is making German beers using British ingredients and vice versa, so *any* recipes you have would be most gladly accepted. Thanks, STEVE Date: Mon, 27 May 1991 13:30:00 EDT From: IOCONNOR at SUNRISE.ACS.SYR.EDU Subject: Getting "Bombed" on Homebrew OK, so you thought by my header, that I meant drunk when I said "bombed." Well I got you to read this. This weekend i got bombed by my own beer bottles. Luckily I wasn't there when it happened, but it could've been pretty bad. One bottle exploded in the case containers I keep my bottled brew in. So I cleaned all the bottles and set them on the counter to dry. When I returned, two more exploded and put glass everywhere. I'm really glad I wasn't home! A couple of weeks ago I asked about ending SG's of 1026 for an extract ale. I used M&F premium to make this brew, and I added only crystal and spray malt to it. My friend said that it tried to ferment more in the bottle, and this caused them to explode. I waited almost two weeks to bottle, so it should have stopped fermenting. What gives? Any help would be appreciated. If anyone wants this recipe to take revenge on someone, email me. Kieran IOCONNOR at SUNRISE (bitnet) IOCONNOR at SUNRISE.ACS.SYR.EDU (internet) Date: Mon, 27 May 91 10:25:25 -0700 From: ez005426 at deneb.ucdavis.edu (Bret Olmsted) Subject: Hops Question My question pertains to hop growing. I planted two rhizomes in mid March. One was a Hallertau the other a Willamatte. The Hallertau now has reached eleven feet, while the Willamatte is six inches tall. I know that the Willamatte is supposedly a slow grower but should it be that slow compared to the Hallertau? Both of them get direct sun and lots of water. For anybody in the San Jose area, is eleven feet good for first year growth of Hallertau? Bret Olmsted InterNet: bsolmsted at ucdavis.edu BitNet: bsolmsted at ucdavis UUCP: ucdavis!bsolmsted GEnie: G.OLMSTED End of HOMEBREW Digest #646, 05/28/91 *
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