Lambic Digest #0618

eZine lover (@eZine)

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Lambic Digest

 · 7 months ago

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Date: Tue, 6 Jun 1995 00:30:19 -0600 
From: lambic-request at lance.colostate.edu (subscription requests only - do not post here) 
To: lambic at lance.colostate.edu 
Subject: Lambic Digest #618 (June 06, 1995) 

 

 

 
Lambic Digest #618                             Tue 06 June 1995 

 

 
        Forum on Lambic Beers (and other Belgian beer styles) 
                Mike Sharp, Digest Coordinator 

 

 
Contents: 
  Undeliverable Mail (StarNine A) 
  Re: Rochefort yeast (Patrick Casey) 

 

 
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---------------------------------------------------------------------- 

 
Date: Mon, 05 Jun 1995 05:02:55 -0600 
From: StarNine A <starnine_a at msgw.mayo.edu> 
Subject: Undeliverable Mail 

 
Unknown Microsoft mail form. Approximate representation follows. 

 
Message: Lambic Digest #616 (June 04, 1995) 
Sent: Sun, Jun 4, 1995 4:19 AM 
To: Fugate, Richard 
On Server: MSGW Mail Server 
Date: Mon, Jun 5, 1995 5:02 AM 
Reason: Could not be delivered because the destination Microsoft Mail server 
could not be found. 

 
------------------------------ 

 
Date: Mon, 5 Jun 95 10:55:27 EDT 
From: pacasey at lexmark.com (Patrick Casey) 
Subject: Re: Rochefort yeast 

 
Phil wrote: 
> Yes, Dan McConnell does have the Rochefort yeast.  I know because I  
> gave it to him, from a sample received directly from the brewer.   
> Source will remain unnamed to protect the guilty.  :-) 

 
Did it turn out to be a two strain yeast like Jackson and you and Jim 
have reported? 

 
> I've found that it gives a pleasant, slightly plummy flavor, and needs  
> help if you want to get a product that REALLY attenuates.  Remember  
> that Rochefort 10 is largely alcohol, so use lots of sugar and maize,  
> aerate and pitch the hell out of it. 

 
About the amount of sugar, Jim wrote (from your visit to the brewery): 

 
           "Three beers are produced at the monastery, and are named 
           for their strength in Belgian degrees: 6 (7.5% ABV); 8 
           (9.2% ABV); and 10 (11.3% ABV).  We were also told that all 
           three beers originate from identical mash bills (that is, 
           the exact same mix and amount of malt), the difference 
           being in the quantity of candi sugar added to the kettle. 
           ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ 

 
           The mash bill consists of CaraVienna and Pils malts, with 
           maize being added as an adjunct.  Ground coriander is added 
           ..." 

 
Can the only difference in the recipes for the 6, 8 and 10 really be 
the amount of dark candi sugar?  Can dark candi sugar alone take the 
color of the beer from the "autumn leaves" (Jackson) of the 6 to the 
"almost black" (me) of the 10? 

 
Thanks! 

 
 - Patrick 

 
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End of Lambic Digest 
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