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Lambic Digest #0807
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Date: Wed, 6 Mar 1996 00:30:08 -0700
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Subject: Lambic Digest #807 (March 06, 1996)
Lambic Digest #807 Wed 06 March 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Barrels in Belgium (P. Edwards)
How much raspberry? (Ed Hitchcock)
- (Chuck R Hanning)
- (Chuck R Hanning)
re:head start (Chuck R Hanning)
Orval (Algis R Korzonas)
Head Start yeast cultures (Chuck Gollay)
Flanders Red (WTSteele)
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----------------------------------------------------------------------
Date: Tue, 5 Mar 1996 07:42:05 -0500
From: pedwards at iquest.net (P. Edwards)
Subject: Barrels in Belgium
Jim Liddil wrote in LD 806:
>Look at he pictures in lambic and you see barrels with crust on the top from
>primary fermentation. Some of the people who have been there, done it and got
>the t-shirt may be able to tell us more. Me, I used a blow off tube because I
>did not want a bunch of gunk flowing out of my cask into my chest freezer.
>And unless these are tiny barrels you are going to be using alot of carboy
>for primaries. :-) I really am against the idea of primaries and racking for
>plambic though.
Here's what I saw at Hanssen's [I can never remember how to spell his name.
It'd help if he put a label on the bottle ;-) }:
The barrels did indeed have some crusty stuff clinging around the bung
hole. It looked like that after the fermentation subsided, the crud was
mostly wiped off, but not scrupulously. Then the holes were "sealed" with
a wooden bung with a piece of corduroy cloth for a "gasket". I recall Jean
Hanssen saying that the caksk were topped off before the bung was fitted.
Hope this helps. I haven't gotten past doing my plambics in carboys, but I
do rack from a 6.5 gallon primary to another 6.5 gallon secondary when the
activity settles down. I pitch the saccharomyces in the primary and the
pedio/brett/bottle dregs in the secondary, then let it sit several months
until I add the fruit pulp or juice. Then after the solid stuff settles
out (a few more months), I rack to a 5 gallon carboy.
- --Paul E.
Been there, did it, drank it, but I didn't get the t-shirt. Mr Hanssen
gave me a glass, tho.
------------------------------
Date: Tue, 5 Mar 1996 09:11:45 -0400 (AST)
From: Ed Hitchcock <ehitchcock at sparc.uccb.ns.ca>
Subject: How much raspberry?
My two year old pLambic is ready for the transformation to
pFramboise. It's got good fruit, funk and sour notes and would make a
decent, though pungent gueuze, but I don't think any of my friends would
drink it ;-). Anyway, has this forum come to any consensus on the
proportion of raspberries to add? I have seen numbers from 1/2 lb
berries/gal to 2 or more lbs/gal. I've also seen reference to high doses
followed by dilution with unadulterated lambic. I've got 19 L (5 US
GAL), is 6 lbs berries about right?
ed
----------------
ehitchcock at sparc.uccb.ns.ca
the Pick & Fossil Picobrewery
Because there's more to life than just coffee
------------------------------
Date: 5 Mar 96 8:50:26 EDT
From: Chuck R Hanning <Chuck_R_Hanning at sbphrd.com>
Subject: -
subscribe lambic Chuck_R_Hanning at sbphrd.com
------------------------------
Date: 5 Mar 96 8:49:31 EDT
From: Chuck R Hanning <Chuck_R_Hanning at sbphrd.com>
Subject: -
I hope this message gets to this group as I haven't been able to join yet.
Dave Houseman forwarded a message to me mentioning that people were interested
in my tripel recipe.
So Here it is:
13 lbs. DWC Pilsner Malt (1.5oL)
0.5 lb. DWC Aromatic Malt (21.6oL)
Mash Water: 4 gal. at 127 oF
Mash in grains and Temp drop to 122 oF.
pH=5.7; Add 1 tsp. CaCl2 pH=5.3 Rest 30'.
Heat to 155 oF over 30'. Rest 60'. Temp drop to 152oF. I2 negative.
Reheat to 158oF over 10'. Rest 30'.
Mash out at 168oF for 5'.
Transfer to Lauter tun and sparge with 6 gal sparge water pH 5.7.
FG of sparge= 1.011. Final Vol 7 gal at 1.065
Boil 100 min.
Add 1.5 lb Belgian Candi clear at 85'
1.0 oz Hallertau plugs (3.2%) at 60'
1.0 oz Styrian Goldings pellets (3.6%) at 60'
1.0 tsp Irish moss at 30'
0.375 oz. Saaz pellets (3.2%) at 15'
0.125 oz. Spalt pellets (4.5%) at 15'
Chill and whirlpool. Transfer to plastic fermenter and chill overnight to 40oF.
Rack off trub into glass primary and pitch slurry from 1 gal yeast starter
(~1/4 gal)
of yeast labs A08 Trappist ale. Aerate 3x 10' ea. with aquarium pump/stone.
Ferment 11 days at 70oF. Transfer to secondary at 65-70oF with 2 tsp polyclar.
for 14 days. Bottle with 220 g Dextrose and 250ml fresh yeast at 70oF for 4 vol
CO2.
OG 1.088; FG 1.014
The only changes I might make to this recipe is
1. Aromatic malt is basicly a dark Munich malt. I think this beer was a bit too
dark for the style. Next time I would substitute regular munich malt (7oL).
2. Cut back on Pilsner malt by 1/4 pound and add another 1/2 lb. Belgian candi
to lighten body a bit more.
While we're talking I have an unrelated question. I want to make a Belgian
Pale Ale. I'm not too sure which would be the best yeast. I think a trappist
yeast would be too estery, so would a wit yeast or english pale ale yeast
(either British or London) be more appropriate? I had read in Jackson that the
yeasts used in Belgium were originally of British ancestry. Any ideas?
Chuck_R_Hanning at sbphrd.com
------------------------------
Date: 5 Mar 96 11:59:41 EDT
From: Chuck R Hanning <Chuck_R_Hanning at sbphrd.com>
Subject: re:head start
Does anyone have a address and /or phone for Head start yeast etc. cultures?
------------------------------
Date: Tue, 5 Mar 96 11:07:33 CST
From: korz at pubs.ih.att.com (Algis R Korzonas)
Subject: Orval
Jeremy asks why he found stuff in Orval dregs that grows on cycloheximide.
According to Jackson, Orval ferments with one yeast and then bottle
-conditions with a blend of five yeasts. I've since heard from several
sources that at least one of them is Dekkera (formerly called Brettanomyces)
and that would explain why it will grow on cycloheximide. As for
whether there are any Saccharomyces strains among the bottling blend,
I don't know. Note that when I tried to grow a culture from the dregs
of Orval, out of 12 bottles only 6 grew something and of those, only
one smelled like Orval. Dekkera may simply be hartier than Saccharomyces.
Comments?
Al.
------------------------------
Date: Tue, 5 Mar 96 18:51 CST
From: Chuck Gollay <brudaddy at pop.wwa.com>
Subject: Head Start yeast cultures
Can anyone direct me to a supplier of the Head Start yeast cultures. Maybe
I haven't looked carefully enough, but I have not seen them in my homebrew
supply shops.
TIA,
Chuck Gollay
------------------------------
Date: Tue, 5 Mar 1996 23:08:45 -0500
From: WTSteele at aol.com
Subject: Flanders Red
I failed to include the recipe for my Flanders Red
12gal. batch
17lbs. German pils
10lbs. domestic Vienna
1lb. Belgian Special-B
1lb. 50� domestic crystal
1lb. 20� domestic crystal
2 1/2oz. Kent Goldings hops 5.7% (60min.)
23lbs. sour cherry puree
I used a single decoction mash OG 1.058
FG 1.010
------------------------------
End of Lambic Digest
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