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Lambic Digest #0346
From postmaster at longs.lance.colostate.edu Tue May 17 03:08:54 1994
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Subject: Lambic Digest #346 (May 17, 1994)
Date: Tue, 17 May 1994 00:30:08 -0600
Lambic Digest #346 Tue 17 May 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Scots Ale (Jeff Frane)
Book: The Mysteries of Gueuze (Michael Sharp)
shirts/turbid mash (Michael Sharp)
ED BRONSON & RON PHILLIPS please e-mail me (Michael Sharp)
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Date: Mon, 16 May 1994 06:46:47 -0700 (PDT)
From: gummitch at teleport.com (Jeff Frane)
Subject: Re: Scots Ale
As a point of reference, I do not believe that Wyeast's Scottish Ale
strain originated with McEwan's. I can double-check, but my memory is
relatively reliable on this subject. I did test the McEwan's strain,
and it was quite possibly the blandest ale strain I've ever tasted -- I
gather that, at least according to Greg Noonan -- this makes it highly
desirable for the type. The Wyeast strain, IMHO, makes excellent
Scottish-type ales as well, but it is quite different and definitely not
bland.
I hope my objectivity is showing!
- --Jeff
------------------------------
Date: Mon, 16 May 94 09:15:01 PDT
From: msharp at Synopsys.COM (Michael Sharp)
Subject: Book: The Mysteries of Gueuze
Hi,
Anyone ever seen a copy of this? (its in Dutch, BTW)
What kind of information does it contain?
--Mike
------------------------------
Date: Mon, 16 May 94 15:39:53 PDT
From: msharp at Synopsys.COM (Michael Sharp)
Subject: shirts/turbid mash
Hi,
First, a quick t-shirt update. If you haven't made arrangements for XL or
XXXL its too late. L is still available.
Now, on to the real purpose of this post...
A few months ago at "Homebrew U" in Seattle there was a presentation made
by Dr. Roger Mussche. Since I wasn't in attendance I can't tell you
much about Dr. Mussche, but I was sent some notes taken during his talk.
In these notes the following "turbid mash" technique is presented:
(sorry about the ASCII graphics...)
Malt Wheat Water
==== ===== =====
Milling Milling 500L
100kg | 55C
| | |
+-----------------> Mash at 45C <--------------+
|
| <---- addition H20 at 90C
|
Mash at 52C
|
Taking of <----------------+ <---- addition h20 at 90C
turbid mash |
| Mash at 65C
| |
Taking of <----------------+ <---- addition H20 at 90C
turbid mash |
| Mash at 72C
| |
Taking of <----------------+
turbid mash |
| |
Heating to 85C ----------->|
|
Filtration at 78C
|
| <---- washing with H20 of
| 95C (in lauter tun)
|
(5-6h) boiling - annuated hops
| 3kg/500L
|
Hop - sieve - filter in coolship
Cooling and air-inocculation
|
|
Fermentation in wooden barrels or
wood-coated tanks
========
my comments:
Yeah, I know this isn't really very clear in some spots (how much wheat
is being used, how much H20 is added at the different steps, etc) but
thats what is on the sheet. We can only guess from here.
Why would anyone want to do such a thing? The objective is to obtain
wort which contains a lot of complex dextrins. These are used by the
Brettanomyces (and possibly other critters) in the later stages of the
fermentation. The use of these dextrins is studied in
Microbiology and Biochemistry of Lambic Beer Overattenuation
by H.M. Chandana Shantha Kumara
PhD thesis, November 1990, Katholieke Universiteit te Leuven
--Mike
------------------------------
Date: Mon, 16 May 94 15:51:29 PDT
From: msharp at Synopsys.COM (Michael Sharp)
Subject: ED BRONSON & RON PHILLIPS please e-mail me
Hi,
Subject says it all. I now return you to your regularly scheduled program.
--Mike
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End of Lambic Digest
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