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HOMEBREW Digest #0371
This file received at Mthvax.CS.Miami.EDU 90/03/05 03:15:35
HOMEBREW Digest #371 Mon 05 March 1990
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Rob Gardner, Digest Coordinator
Contents:
Hmmm (Evelyn, A modified Dog)
Re: temperature of mash (617)253-0885" <CASEY@NERUS.PFC.MIT.EDU>
Beer Cake!?!? (Enders)
Beer Cake!?!? (Enders)
Mild Ale recipe (Darryl Richman)
Question on bottling time (John Mellby)
Red Star Yeast (Dr. T. Andrews)
Send submissions to homebrew%hpfcmr@hplabs.hp.com
Send requests to homebrew-request%hpfcmr@hplabs.hp.com
Archives available from netlib@mthvax.cs.miami.edu
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Date: Sat, 3 Mar 1990 2:45:40 CST
From: RML3362@VENUS.TAMU.EDU (Evelyn, A modified Dog)
Subject: Hmmm
>WASHINGTON APPLE ALE
>4 lbs Telford's Yorkshire Nut Brown Ale hopped malt
>1 lb honey
>1/2 lb corn sugar
>1/2 lb dark crystal malt
>4 lbs red apples
>2 teaspoons cinnamon
Hmm Does this qualify as a cyser?
-Micvhael
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Date: Sat, 3 Mar 90 14:30 EST
From: "JEFF CASEY / (617)253-0885" <CASEY@NERUS.PFC.MIT.EDU>
Subject: Re: temperature of mash
>>From: Steve Anthony <steveo@Think.COM>
>>A question for the physicists out there.
>>
>>...I mash in a Le Cruset enamaled cast iron pot that hold the heat
>>very well without having to add heat to maintain a certain temperature.
>>The thing I'm noticing is that when I stir the mash with the thermometer
>>in it, I get a lower temperature than if I don't stir. This is with the
>>bulb of the thermometer as clsoe to the center of the mash as possible
>>and with no heat being added to the pot.
As a physicist and a homebrewer, I'll wave my arms on this one -- by the
way, I've noticed it too.
1) No matter how thick the iron of your pot, it still is a major source of
heat loss. The pot will be at a lower temperature than the center of the
mash, since it is in thermal contact with the room air.
2) The thermal conductivity of the mash is pretty poor, thus there will
be a temperature difference between the mash near the wall of the pot and
the mash in the center.
3) When you stir, you mix all this up, and lower the temperature of the
mash at the center.
Moral:
For uniform mash temperature, stir constantly or use an insulated box.
>>My theory is that there is different thermal conductivity of the grains and
>>water and that when stirring, the thermometer is in contact with the water
>>more than the grains and when at rest it's in contact with the grains more
>>than the water.
Regarding your theory: the grains and water will have different thermal
conductivities, but since the grains are small, I would imagine that the
time scales for grains to equilibrate to the nearby water are pretty
small (seconds or less), so they would be at the same temperature regardless.
In addition, I don't see how stirring will affect whether the thermometer
is in contact with the grains or water.
Hope this help you relax etc. Jeff Casey MIT Plasma Fusion Center
casey@nerus.pfc.mit.edu (best net addr)
or casey#jeff%mfe.mfenet@ccc.nmfecc.gov
or jac@pinet.aip.org
or 70411.573@compuserve.com
------------------------------
Date: Sat, 3 Mar 90 22:12:15 -0600
From: Enders <enders@plains.NoDak.edu>
Subject: Beer Cake!?!?
Since we're discussing recipies using beer as an ingredient, here's one
thats been a favorite of mine for quite a while:
Beer Cake
Dry stuff: 2C Sugar
3C Flour
0.5C Cocoa
1t Salt
2t Baking Soda
Liquids: 0.75C Oil
4t Vinegar
1t Vanilla
0.5C Water
12oz Beer (Porter or Stout would compliment the
cocoa, but even Bud works quite well)
Procedure:
Sift all dry ingredients together into a large bowl, make three wells in
the dry mixture (one large and two small). Pour the oli into the large
well, the vinegar into one of the small wells, and the vanilla into the
other small well. Pour beer over the mixture, and add water to the
mixture. Mix well. Bake for 25-30 mins at 350F. Serve with whipped
cream and enjoy!
Try it, you'll like it!!
Todd Enders ARPA: enders@plains.nodak.edu
Computer Center UUCP: ...!uunet!plains.nodak.edu!enders
Minot State University Bitnet: enders@plains.bitnet
Minot, ND 58701
------------------------------
Date: Sat, 3 Mar 90 22:12:15 -0600
From: Enders <enders@plains.NoDak.edu>
Subject: Beer Cake!?!?
Since we're discussing recipies using beer as an ingredient, here's one
thats been a favorite of mine for quite a while:
Beer Cake
Dry stuff: 2C Sugar
3C Flour
0.5C Cocoa
1t Salt
2t Baking Soda
Liquids: 0.75C Oil
4t Vinegar
1t Vanilla
0.5C Water
12oz Beer (Porter or Stout would compliment the
cocoa, but even Bud works quite well)
Procedure:
Sift all dry ingredients together into a large bowl, make three wells in
the dry mixture (one large and two small). Pour the oli into the large
well, the vinegar into one of the small wells, and the vanilla into the
other small well. Pour beer over the mixture, and add water to the
mixture. Mix well. Bake for 25-30 mins at 350F. Serve with whipped
cream and enjoy!
Try it, you'll like it!!
Todd Enders ARPA: enders@plains.nodak.edu
Computer Center UUCP: ...!uunet!plains.nodak.edu!enders
Minot State University Bitnet: enders@plains.bitnet
Minot, ND 58701
------------------------------
Date: Sat, 3 Mar 90 21:38:13 PST
From: darryl@ism.isc.com (Darryl Richman)
Subject: Mild Ale recipe
Pete Soper asks what yeast did I use in in my Mild Ales. Here's the
recipe:
For 10 gallons:
5 lbs. Klages (2 row) Malt
4 Mild Malt
2 80L Crystal
0.5 English Pale Malt
0.5 Flaked Barley
0.2 Chocolate
Bittering Hops:
1 oz. Willamette Leaf (5.9%)
1/8 Cascade Leaf (6.7%)
1/8 Eroica Leaf (13.4%)
Flavoring Hops:
0.5 oz. Willamettte Leaf
Water Treatment:
Medium soft water
2 gm. MgSO4
2 CaSO4
2 KCl
2 CaCO3
Mash in all grains to 3 gallons of water at 134F. Hold 120-125 for :55.
Raise to 157F for :50 (iodine negative after :10); raise to 172F for :15.
Sparge with 5.75 gal. (first runnings 1.079, final 1.006). Boil til break
(:15), add bittering hops, boil :55, add flavoring hops, boil :10.
Pitched 5 gallons with Sierra Nevada and 5 with Wyeast's "Northern
Whiteshield" (no, I don't have the number recorded). OG 1.031, FG of
SN was 1.011 (~2.5% v/v), NW 1.014 (~2% v/v). Kegged both with 90 gms
dextrose in each.
Notes: This is the only beer that I could make 10 gallons of on my
stove. I did this by mashing and boiling a big 5 gallon beer and then
adding boiled, cooled water to get 10 gallons. The Sierra Nevada Mild
was fairly dry and a little thin. The NW was a bit sweet and rich beyond
its gravity. The light priming gave these beers the traditional light
carbonation appropriate for English style beers. Both had an emphasis
on malt, with crystal and chocolate bringing up the rear; the hops
were noticable but not in the foreground. Both beers went fast.
I brewed this 1/31/88 and kegged it on 2/20.
With my keg brewery, I could probably make a barrel of this, but then I'd
have to buy 6 more Cornelius kegs!
--Darryl Richman
------------------------------
Date: Sun, 4 Mar 90 09:59:33 CST
From: jmellby@ngstl1.csc.ti.com (John Mellby)
Subject: Question on bottling time
I need some suggestions about when to bottle. Most of the books
describe a beer as having an OG about 1034-1040 and being bottled
around 1005. So far, my beers have never gotten below 1011. Some
of this is because I usually brew slightly stronger beers (1040-1050).
In this case, Norman Conquest Ale, the process was
Day OG
-2 Start MEV #13 yeast (liquid yeast)
0 1066 Pitch the yeast at about 70-75 degrees
2 Fermentation starts (I was sweating it that second day!)
6 1032 Put into secondary fermenter
10 1026
It seems to be fermenting very slowly now. At what point would you
suggest I bottle?
Surviving the American Dream
John R. Mellby Texas Instruments
jmellby%ngstl1.ti.com P.O.Box 660246, MS 3645
Dallas Texas, 75266
(214)517-5370 (214)343-7585
******************************************************
* "The first player has two basic choices of actions.*
* Being a mad killer he should really attack *
* something...but he has a choice." *
* -- Rules to "Suburban Slasher", David F. Nalle *
******************************************************
------------------------------
Date: Sun, 4 Mar 90 7:08:18 EST
From: Dr. T. Andrews <ki4pv!tanner@ge-dab.ge.com>
Subject: Red Star Yeast
Yeah, almost everyone says mean things about red-star. It may not be
the critic's choice, and I generally use re-cultured dog-bolter, but
I keep packets of red-star in the fridge for safety.
It's fast, it's reliable, and it's pretty good.
- --
...!{bikini.cis.ufl.edu allegra bpa uunet!cdin-1}!ki4pv!tanner
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End of HOMEBREW Digest #371, 03/05/90
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