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Lambic Digest V1 #080
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Date: Mon, 7 May 2001 06:10:02 -0400
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From: owner-lambic at hbd.org (Lambic: The Lambic Digest)
To: lambic at hbd.org
Subject: Lambic: The Lambic Digest V1 #80
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Lambic: The Lambic Digest Monday, May 7 2001 Volume 01 : Number 080
Re: Lambic: The Lambic Digest V1 #79
Solera Technique
----------------------------------------------------------------------
Date: Sat, 05 May 2001 07:43:53 -0400
From: "Steven Parfitt" <the_gimp98 at hotmail.com>
Subject: Re: Lambic: The Lambic Digest V1 #79
Hi Mark, Pat, Phil.
Well four is enough to get started. Maybe others will join in.
There is a recipe in "Clone Brews" for Rodenbach Gran Cru. Most recipes I
see don't call for aged hops.
I'm aging my hops in my truck. Got it setting in a paper bag on the front
seat. Facing west, right into the sun. I figure a couple of weeks ought to
do it. I stir it once a day.
Splitting a patch in four looks like a good idea. Maybe I just need a few
more fermenters.
I might do the same, but bump it to 10 gal. Pitch 5 with Wyeast lambic
blend. Split the other in two and put one out back near the garden,or amybe
in it. The other out front near the apple trees. I would also like to make a
Wit. I wonder if I could use the same 10 Gallon mash to make both?
Gota go. Going to try to make Big Brew with an overnite partial mash. Gads,
what a mess.
Steven
>From: owner-lambic at hbd.org (Lambic: The Lambic Digest)
>Reply-To: lambic at hbd.org
>To: lambic at hbd.org
>Subject: Lambic: The Lambic Digest V1 #79
>Date: Sat, 5 May 2001 06:10:02 -0400
>
>owner-lambic at hbd.org
>
>Lambic: The Lambic Digest Saturday, May 5 2001 Volume 01 : Number 079
>
>
>
>Hello out there
>Re: Lambic: The Lambic Digest V1 #78
>Re: Is anybody out there?
>Ping......ping.......ping......
>Date: Sat, 5 May 2001 08:32:42 +1000
>Is Anybody Out There, Aging Hops
>
>----------------------------------------------------------------------
>
>Date: Fri, 4 May 2001 06:12:11 -0700
>From: "Rancourt, Mark D" <Mark.Rancourt at PSS.Boeing.com>
>Subject: Hello out there
>
>Still lurking out here too... It has been rather quiet.
>
>Its just about time for another case of Cuevee Rene.
>
>------------------------------
>
>Date: Fri, 4 May 2001 09:32:47 -0400
>From: "Patrick D. Bernardo" <bernardo at cyberwar.com>
>Subject: Re: Lambic: The Lambic Digest V1 #78
>
>I'll get the ball rolling, I guess.
>
>Tomorrow night I am going to make this recipe. It's going to be extract
>because I would hate to waste the time on all-grain if the yeast and stuff
>floating in my backyard taste terrible! I am going to split it into 3
>batches. My plan is this:
>
>Batch 1 (.75 gallons): Left overnight to cool in backyard, which has
>several
>fruit trees, plenty of flowers, and a big vegetable garden.
>Batch 2 (.75 gallons): Left overnight to cool on front porch. Our front
>yard has some flowers, but nowhere near as much as the back.
>Batch 3 (1 gallon): Fermented with the dregs from a bottle of Boon.
>
>Yesterday I cooked the Saaz hops in a food dehydrator, and then left them
>in
>the 90F sun for a few hours. They are brownish now, and don't smell
>anymore.
>
>Batch #3 will be aged in a glass wine jug. 1/2 gallon each of Batch 1 and
>Batch 2 will be aged in plastic milk jugs. A 1/2 gallon of 1 and 2 mixed
>will be aged in a third plastic milk jugs.
>
>That makes 4 mini plamb batches, covering as many variables as possible
>with
>this small batch.
>
>Any comments?
>
>ProMash Recipe Printout
>
>Recipe : First Lambic
>
>Recipe Specifics
>- ----------------
>
>Batch Size (GAL): 2.50 Wort Size (GAL): 2.50
>Total Grain (LBS): 3.00
>Anticipated OG: 1.042 Plato: 10.48
>Anticipated SRM: 2.7
>Anticipated IBU: 26.1
>Brewhouse Efficiency: 73
>Wort Boil Time: 90 Minutes
>
>
>Grain/Extract/Sugar
>
> % Amount Name Origin Potential
>SRM
>-
>----------------------------------------------------------------------------
>- -
> 100.0 3.00 lbs. Wheat LME 1.035
>2
>
>Potential represented as SG per pound per gallon.
>
>
>Hops
>
> Amount Name Form Alpha IBU Boil
>Time
>-
>----------------------------------------------------------------------------
>- -
> 0.75 oz. Saazer Whole 4.30 26.1 60
>min.
>
>------------------------------
>
>Date: Fri, 4 May 2001 11:15:20 -0400
>From: "phil sides jr" <phil at yankeebrew.com>
>Subject: Re: Is anybody out there?
>
>I'm here Steven...
>
>Maybe this will stimulate some discussion... A friend of mine posed this
>question on our local homebrew club discussion list:
>
>Francois Espourteille" <francois53 at mediaone.net> wrote:
> > To the collective:
> >
> > I am planning to do the first of a yearly 20 gal batch of Oud Bruin
> > and/or
> > Rodenbach type sour ale. This beer will spend a year in a 20 gal
> > cask, and
> > every subsequent year I would brew 10 gal of fresh beer, drain 10 gal
> > of
> > aged beer from the cask and replace it with the fresh beer. This
> > should
> > result in 10 gal of nice sour red/brown Belgian ale every year, or so
> > goes
> > the plan. My question concern the basic recipe. Has any one made a
> > Rodenback clone or Oud Bruin? I have found some basic ideas from
> > MJ's book
> > on Rodenbach recipe and have their brewing diagram (took a picture of
> > it
> > last fall). But I am not sure if I will go for a Rodenbach clone or
> > more
> > like a Bios type beer. So if you have any previous experience
> > brewing
> > either of these styles (successfuly) I would be interested in
> > hearing about
> > it.
>
>
>Phil Sides, Jr.
>Concord, NH
>
>
> From: "Parfitt, Steven" <Steven.Parfitt at sea.siemens.com>
> > Subject: Is anybody out there?
> >
> > Really,
> >
> > Seems that four of us have signed up for this list, and no one has
>posted
>in
> > months.
> >
> > Steven (same as gimp98 at hotmail.com, except I am posting from work to
>check
> > out subscription procedure before posting it to others.)
> >
> > ------------------------------
>
>------------------------------
>
>Date: Fri, 04 May 2001 15:58:58 -0400
>From: "Steven Parfitt" <the_gimp98 at hotmail.com>
>Subject: Ping......ping.......ping......
>
>sonar on, anyone out there?
>
>Steven
>_________________________________________________________________
>Get your FREE download of MSN Explorer at http://explorer.msn.com
>
>------------------------------
>
>Date: Sat, 5 May 2001 08:32:42 +1000
>From: "Colin Marshall" <byoah at argay.com.au>
>Subject: Date: Sat, 5 May 2001 08:32:42 +1000
>
>I have a Wyeast #3278 Lambic Blend, which was manufactured on 9th July
>1997.
>It has been refrigerated ever since. Can anybody tell me whether it would
>still be extant or not? I have yearned for years to make a Lambic beer, but
>have had neither the courage nor the recipe. I know that there's not much
>the group can do about the former, but could someone help with the latter?
>Here in Oz there's not much fresh fruit around as we are heading into
>winter, so I'll probably have to use canned or dried fruit.
>Thanks,
>Colin.
>
>------------------------------
>
>Date: Fri, 4 May 2001 22:14:35 -0500
>From: james r layton <blutick at juno.com>
>Subject: Is Anybody Out There, Aging Hops
>
>Well, yes, I'm out here. It has been some time since anyone posted, nice
>to see one. Only four signed up? I had no idea.
>
>Steven, I've tried accelerated aging of hops only one time. I used the
>slow method of oven aging (4 hrs at 170F) as described at
>
>http://bergsman.org/jeremy/lambic/materials.html
>
>with whole hops.
>
>How did it work? OK, I guess. The hops didn't look toasted but I'm not
>sure that the cheezy aroma was totally gone. It was my first p-lambic,
>brewed in January 1999. I bottled it in December 2000. It has no
>detectable hop bitterness or flavor, but I'm less than pleased with it.
>Both the sourness and the Brett. flavors are pretty weak, and it has
>developed very little carbonation despite the addition of fresh yeast and
>plenty of dextrose at bottling. Maybe it'll improve with age, we'll see.
>
>I do have another batch coming along, I'll bottle it this fall when it is
>about 18 months old. It was brewed with naturally aged two year old whole
>hops. I changed several other things on this, my second p-lambic attempt.
>Maybe this one will be my masterpiece.
>
>Man, the learning cycles on this style are slower than the traffic on
>this list.
>
>Jim Layton
>Howe, TX
>
>------------------------------
>
>End of Lambic: The Lambic Digest V1 #79
>***************************************
>
>
>
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------------------------------
Date: Sat, 5 May 2001 09:51:59 -0400
From: "Patrick D. Bernardo" <bernardo at cyberwar.com>
Subject: Solera Technique
Phil,
What your friend wants to do is almost exactly what Spanish jerez (brandy)
makers do. Young brandy is blended with old brandy, and after further
aging, some of this mixture is drawn off. It seems like a great technique
for making lambics.
The only thing about which I might caution your friend is that he should
have his basic recipe and technique down before beginning this process, as
the presence of old beer in the cask will tend to standardize the results.
That's precisely why the jerez makers have used this technique for hundreds
of years - it makes the outcome much more stable. In your friend's case, if
he is still experimenting with recipes and such, that might be a bad thing,
as the Solera tecnique will mask the effect of the changes that he is
making.
As for the Roddenbach recipe, here's what I have in my notes:
Roddenbach Grand Cru
5 gallons OG: 1.064
8.2#'s Pale malt
2.35#'s Flaked Maize
1.2#'s Caramunich
2.7oz Chocolate malt
.9 oz Goldings at start of boil.
Mash Schedule:
52C - 20 minutes
62C - 40 minutes
72C - 40 minutes
90 minute boil.
I believe this is from Wheeler and Protz. Your biggest problem will be
getting the yeast right. I have been unable to culture Roddenbach yeast in
several tries. Anybody had any luck with that? I have heard that
Roddenbach is not pasteurized in Canada, and the yeast may thus be viable
there.
Patrick.
------------------------------
End of Lambic: The Lambic Digest V1 #80
***************************************
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