Copy Link
Add to Bookmark
Report
Lambic Digest #0948
Return-Path: postmaster at engr.colostate.edu
Received: from srvr8.engin.umich.edu (root at srvr8.engin.umich.edu [141.212.2.81]) by srvr5.engin.umich.edu (8.7.5/8.7.3) with ESMTP id CAA20538 for <spencer at srvr5.engin.umich.edu>; Thu, 26 Sep 1996 02:59:25 -0400 (EDT)
Received: from judgmentday.rs.itd.umich.edu (judgmentday.rs.itd.umich.edu [141.211.83.37]) by srvr8.engin.umich.edu (8.7.4/8.7.3) with ESMTP id CAA15181 for <spencer at engin.umich.edu>; Thu, 26 Sep 1996 02:59:24 -0400 (EDT)
Received: by judgmentday.rs.itd.umich.edu (8.7.5/2.2)
with X.500 id CAA16868; Thu, 26 Sep 1996 02:59:23 -0400 (EDT)
Received: from longs.lance.colostate.edu by judgmentday.rs.itd.umich.edu (8.7.5/2.2)
with SMTP id CAA16856; Thu, 26 Sep 1996 02:59:22 -0400 (EDT)
Received: (daemon at localhost) by longs.lance.colostate.edu (8.6.12/8.6.5a (LANCE Revision: 1.3)) id AAA21900 for reallambic at longs.lance.colostate.edu; Thu, 26 Sep 1996 00:30:10 -0600
Date: Thu, 26 Sep 1996 00:30:10 -0600
Message-Id: <199609260630.AAA21900 at longs.lance.colostate.edu>
From: lambic-request at engr.colostate.edu (subscription requests only - do not post here)
To: lambic at engr.colostate.edu
Reply-to: lambic at engr.colostate.edu (postings only - do not send subscription requests here)
Errors-to: lambic-request at engr.colostate.edu
Subject: Lambic Digest #948 (September 26, 1996)
Lambic Digest #948 Thu 26 September 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Brewing a Single (STROUDS)
Re: Lambic Digest #947 (September 25, 1996) (BGABBOTT)
Going to Belgium... (Yeebot)
fermentability of maltodextrine by brett (Vintage Cellar)
Send article submissions only to: lambic at engr.colostate.edu
Send all other administrative requests (subscribe/unsubscribe/change) to:
lambic-request at engr.colostate.edu
Note that the request address is not an automated server. It forwards
to a real person who may not be able to process the request immediately.
Subscription changes often take 2-5 days, sometimes more.
Back issues are available by mail; send empty message with subject 'HELP' to:
netlib at engr.colostate.edu
Phil Seitz' series on Brewing Belgian Beer is available; the index
from the archives lists individual topics and the complete set.
Start with the help message above then request the index.
A FAQ is also available by netlib; say 'send faq from lambic' as the
subject or body of your message (to netlib at engr.colostate.edu).
A new FAQ is under construction at:
http://www-leland.stanford.edu/~jeremybb/lambic/lambic.html
----------------------------------------------------------------------
Date: Wed, 25 Sep 1996 10:53:51 -0400 (EDT)
From: STROUDS at cliffy.polaroid.com
Subject: Brewing a Single
Hi All,
I have tasted both the Witkap pater and La Trappe's Enkel. Both are pale,
somewhat delicate (well, in a Belgian ale sense) top fermented beers. I found
both quite aromatic, with lots of yeast derived aromas, perhaps some spicing as
well. Hopping was low.
As a first guess, I would essentially brew a tripel, but cut all ingredients
back to give an OG in the 1050 or so range; hopping and spicing should be
reduced also.
Here is a guess, comments and criticisms welcome:
A 10 gallon batch might look something like:
14 lb Belgian pilsner malt
2 lb corn sugar
1.6 oz Saaz leaf hops (alpha ~ 3)
1.25 oz EK Goldings (alpha ~4.5)
8 grams coriander seed
5 grams dried orange peel
I'd boil all of the hops for 60 minutes except for a smidge added the last 5
minutes. Grind the spices before using and boil for 15 minutes.
You could shade the color of the beer and add complexity by replacing a small
amount of the pilsner malt with carapilsner or carvienne malt; likewise a
touch of malted wheat could be used to advantage.
Assuming 30 pts/lb for the malt and 44 pts/lb for the sugar, you should get an
of about 1.050. IBU's calculate out to be ~20.
Use a good Belgian ale yeast. Westmalle (reportedly Wyeast 3787) or La Chouffe
(available from YCKC or RTP orJeff Frane) would both be appropriate.
If anyone brews this, I'd be happy to sample a bottle and give you my opinion
:-).
Steve
************
strouds at polaroid.com
************
------------------------------
Date: Wed, 25 Sep 1996 15:54:43 -0400
From: BGABBOTT at aol.com
Subject: Re: Lambic Digest #947 (September 25, 1996)
please unsubscribe me
------------------------------
Date: Wed, 25 Sep 1996 18:13:29 -0400
From: Yeebot at aol.com
Subject: Going to Belgium...
AT LAST!
I'm finally going to Belgium after 3 cruel years of reading about everyone
else's Great Lambic Adventures on this digest...I'll be in Brussels and in
Brugge and will have a car to scoot between. Any suggestions? Must sees? Want
to meet up?
write to me here or to the address below...
TIA,
michael
yeebot at aol.com
------------------------------
Date: Wed, 25 Sep 1996 18:31:49 -0400 (EDT)
From: Vintage Cellar <vcellar at nrv.net>
Subject: fermentability of maltodextrine by brett
Hello,
Does anyone know if maltodextrine can be fermented by brett? TIA
Kenny
------------------------------
End of Lambic Digest
************************
-------
