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Lambic Digest #0328
From postmaster at longs.lance.colostate.edu Wed Apr 27 03:32:51 1994
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From: lambic-request at longs.lance.colostate.edu (subscription requests only - do not post here)
To: lambic at longs.lance.colostate.edu
Subject: Lambic Digest #328 (April 27, 1994)
Date: Wed, 27 Apr 1994 00:30:09 -0600
Lambic Digest #328 Wed 27 April 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
barrels for brewing
Hooegarden Recipe (Mark Stickler)
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Date: Tue, 26 Apr 94 11:17:24 -0600
From: glo at beta.lanl.gov (Gordon Olson)
Subject: barrels for brewing
In my wholesale catalog from LD Carlson Co., they list American
white oak barrels in 1, 2, 3, 5, 10, 15, 20, and 30 gallon sizes.
They also list a chemical: Barolkleen - "For treatment of new
barrels to remove excess tannin or cleaning of used barrels."
Has anyone here any experience with American white oak or
Barolkleen?
I am a person who enjoys drinking lambics and related beers, but
I don't plan to brew them. I thought that people here would
appreciate hearing about another source of oak barrels. Most wine
and beer shops deal with LD Carlson, so you may be able to get your
local shop to order you a barrel.
Last weekend I judged Belgian Ales and Lambics in a regional
competition in Albuqurque, NM. Most of the fruit lambics were
actually generic fruit ales with no lambic character at all. I've
been asked to judge lambics at the first round of the nationals in
Boulder, CO, this week end. I hope they are truer to style.
Gordon Olson (glo at lanl.gov)
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Date: Tue, 26 Apr 94 16:35:24 EDT
From: Mark Stickler <mstickle at lvh.com>
Subject: Hooegarden Recipe
Thinking about making two five gallon batches of Belgian Wit Beer
this weekend and was looking for recipe ideas. I've got both a
Wit Beer yeast and a L. delbruckii culture going. I figure I'll
use about 3 lbs MALTED wheat, 4 lbs Klages, 1 lb oats for the
grain bill. Hops will probably by Mt. Hood (3.2%AA) whole hops.
1 oz for 60 minutes and 1/2 oz. for 15 minutes. I have corriander
for the primary as well as bitter orange (from The Frozen Wort).
Anybody see anything wrong? Should spices go in secondary perhaps?
Should I use unmalted wheat? I'm shooting for the Hooegarden I
had in Belgium, not Celis White (just my preference). Let me know
via private email.
P.S. I also have a Flanders Sour Brown Culture, anyone have a
Leifmans Goudenband recipe? Dark Belgian Candi Sugar in it?
TIA
Mark Stickler
mstickler at lvh.com
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End of Lambic Digest
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