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HOMEBREW Digest #4513
HOMEBREW Digest #4513 Mon 05 April 2004
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: janitor@hbd.org
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Contents:
Re: Fridge Temps ("Greg 'groggy' Lehey")
5 layered Black and Tan (rdavis77)
Bourbon barrel beer ("Spencer W. Thomas")
Re: session beer recipe (Jeff Renner)
RE: Dunkel brewing ("Brian Lundeen")
Re: Orlando Beer Purchases (Kevin Brown)
Gas temp control ("Michael O'Donnell")
Boiling and reboiling wort (Michael)
11th Annual BUZZ Off Home Brew Competition ("Christopher Clair")
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Date: Mon, 5 Apr 2004 13:26:27 +0930
From: "Greg 'groggy' Lehey" <grog at lemis.com>
Subject: Re: Fridge Temps
On Thursday, 1 April 2004 at 17:21:52 -0500, mbauer at iupui.edu wrote:
> I have been looking to pick up a cheap extra fridge for beer use.
> To maximize utility, I was hoping to use it for lagering. I was
> told that most can't get up to 55F without an external contoller.
> Are there any brands out there that can get that warm on their own?
I don't know of any, especially none on the US market, but in general
I suspect you'd be better off getting an external controller anyway.
You'd probably end up spending less money and having a better control
of the temperature. That's particularly an issue at temperatures only
a little above freezing.
Do you really intend to lager above 55 F?
Greg
- --
Note: I discard all HTML mail unseen.
Finger grog at lemis.com for PGP public key.
See complete headers for address and phone numbers.
------------------------------
Date: Mon, 05 Apr 2004 00:22:47 -0400
From: rdavis77 at erols.com
Subject: 5 layered Black and Tan
I was just at the Old Dominion Brewery Brewpub, and Neil, a barkeep
there, made me a true 5 layer black and tan. Starting with Millennium
in the bottom, moving on up (well, down) the gravity scale to a light
beer on top. Each layer was about an inch thick and distinctly
separate. The first sip was admittedly watery...but things kept getting
better through each layer...
Just wondering if any of y'all have seen such before. All were beers
that OD makes. Maybe I'll get another and send the photo to the
Guinness world record folks....
(by the way their OAK BARREL STOUT is now in bottles (as of March 25), I
think the only brewer in America to have worked out a bottled formula
for stout conditioned in bourbon barrels....really delicious) Those in
the mid-Atlantic region look for it in stores....(no I don't work for
Old Dominion!))
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Date: Mon, 05 Apr 2004 09:31:32 -0400
From: "Spencer W. Thomas" <spencer at umich.edu>
Subject: Bourbon barrel beer
RDavis writes:
> ... Old Dominion Brewery Brewpub ... [has] their OAK BARREL STOUT is
> now in bottles (as of March 25), I think the only brewer in America
> to have worked out a bottled formula
> for stout conditioned in bourbon barrels....really delicious)
Well, no, actually. New Holland Brewery has been distributing their
Dragons Milk this winter. It's a stout-like beer (not sure it's exactly
a stout, but close enough) aged 4 months in Bourbon barrels. I posted a
review in HBD 4443. I'm down to just one bottle left. :-(
=Spencer
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Date: Mon, 5 Apr 2004 10:17:54 -0400
From: Jeff Renner <jeffrenner at comcast.net>
Subject: Re: session beer recipe
Tom Meier <tomomeier at excite.com> writes:
>I was wondering, Jeff, if you could post one of your low gravity but
>high flavor beer recipes, maybe a light mild or one of your
>favorites?
>
>I can't seem to find any in the archives because searching for
>"Renner" in the archives is like searching on "homebrewing" ;)
Yeah, that's a problem I have as well. I find that using my email
user name "jeffrenner" helps, but since any HBD issue that I post in
will get a hit , and that's many of them, it is still a problem.
By a light mild, I am guessing you mean light alcohol rather than
light color. There are some pale milds in England, but I've never
made one, and it is hard to exactly classify them and their
difference(s) from a light ale.
Anyway, as I posted last August
http://hbd.org/hbd/archive/4318.html#4318-4 (where I include a BOS
mild recipe from Joanne Anderson of Ontario):
>I like to use Munich malt in a mild, even though it is certainly not
>traditional in Britain. I think it gives a nice maltiness.
I brewed a mild with a fair amount of Munich for my annual TV U of M
football party last August. It was great. Very easy drinking and
uninebriating. I put it on hand pump and we blew the 30 liter 1/4
bbl Sankey right after the final gun. Well, they don't actually
shoot a gun anymore, but at the end of the game. And Michigan won.
At least I think we did. ;-)
The beer turned out great - rich, smooth, malty, very balanced, light
enough to be unsatiating (and we were eating a lot of snacks and
sandwiches). If you wanted to simply dilute it a bit more it would
still be a fine beer. The relatively high final gravity (from 153F
mash temperature and Munich malt) kept the alcohol down but it didn't
seem at all too rich.
BTW, for a pump clip label, I found an color 2" diameter image on the
web of an old English penny with the seated Britannia. Phil Wilcox
made me a nice circular label with this in the center and with
lettering around the circumference. I glued this to a thick beer
coaster and fastened it to the pump handle. Very professional
looking. It fooled several non-homebrewers who wondered where I had
got the beer.
Here is the recipe for *7.75* gallons at 1.039, which is a little on
the big side for a mild, but the high FG gives lower alcohol than
otherwise.
Lucky Penny Mild
7.75 gallons/29 liters
OG 1.039 FG 1.014, 3.2% v/v (2.5% w/w)
19 deg L
26 IBU (or maybe a bit lower in actuality)
5 lbs Crisp Maris Otter
4 lbs Durst dark Munich (20L/40EBC)
1 lb. Belgian biscuit malt 20L (amber would work)
8 oz. Crisp crystal 45L
4 oz. Durst crystal 60L/120EBC
4 oz. Briess Extra Special Malt 130L
4 oz. Crisp chocolate malt, pulverized to a powder
75% mash efficiency
16 gallons moderately alkaline well water plus 5 grams CaCl2
Mash 153F with Campden tablet as antioxidant
Mashout 170F, then sparged with boiled and decanted water (to reduce
alkalinity).
Collected 7-1/2 gallons, topped to 9+ gallons with excess sparge water.
Hops:
1.0 oz. Challenger at 7% (seemed lower) 60 minutes for target 16 IBU
0.2 oz. Challenger at 7% for target 3 IBU
1.0 oz. Willamette at 5.9% for target 7 IBU
8 gallons wort in fermenter (10 gallon stock pot with plastic wrap cover)
Pitched 3/4 cup thick yeast solids from previous batch - WhiteLabs
WLP022 Essex (this is my favorite English ale yeast, one which I had
an English friend bring from England. It's a great top cropper and
is seasonally available March and April, so get some now).
Let me know if you brew this and how it turns out. If you don't have
alkaline water, you could use RO water and CaCO3 (chalk) in the mash.
Jeff
- --
Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at comcast.net
"One never knows, do one?" Fats Waller, American Musician, 1904-1943
------------------------------
Date: Mon, 5 Apr 2004 08:43:14 -0500
From: "Brian Lundeen" <BLundeen at rrc.mb.ca>
Subject: RE: Dunkel brewing
>
> Date: Sat, 03 Apr 2004 10:54:16 -0500
> From: Marc Sedam <marc_sedam at unc.edu>
> Subject: water chemistry
>
Leave it to Jeff Renner to suggest addition of chalk
> to the mash
> tun--like AJ, I feel it's much easier and just as effective
> to add salts
> to the mash tun--to get the flavor I wanted. The next beer
> brewed with
> 70% light munich malt and 30% pils malt exploded with maltiness
That is good to hear because I just brewed a Dunkel on Friday and ended
up throwing a goodly amount of chalk into the mash tun. I wasn't
expecting to have to, my recipe was for a lighter colored Dunkel, 90%
Weyermann Munich II (8-10L), 10% melanoidin malt and a pinch of Carafa 1
to boost the colour a bit. With that level of colour I was not expecting
grain acidity to be a factor with my tap water based on previous
experience. However, the pH came in around 4.7. A couple of teaspoons of
chalk later (for an 8 gallon batch), it was still only around 4.8 so I
just said to heck with it, and let it go. Ended up adding another
teaspoon into the kettle later just to be reckless, and I must say the
post-boil wort tasted pretty nice.
However, I have no idea what caused such a pH drop. Or why my decocted
mash ended up so horrifically gummy. Took an hour and a half to collect
the 6 gallons of wort needed for my required gravity units. Was the low
pH a factor in this, or have nothing to do with it? Does melanoidin malt
have a noticeable acidifying effect on the mash? I've heard honey malt
can, although not to the same degree as a true acid malt. So many
questions. Well, I guess it wouldn't be a brew day for me without
something causing me grief.
Cheers
Brian
------------------------------
Date: Mon, 05 Apr 2004 10:38:12 -0400
From: Kevin Brown <kbrown at uvi.edu>
Subject: Re: Orlando Beer Purchases
Steve Jones wrote:
>Are there any other brewpubs in Orlando? How
>about places to buy some good brews to take home?
A place I always stop when in the Orlando area is Hearts Home Brew. Not
only do they have great home brew supplies but this place has one of, if
not the best, beer selections in the Orlando Area. They have lots of
Belgium beer and plenty of US micros too. You can find directions to the
store on their web site (www.heartshomebrew.com) No affiliation a just a
very satisfied customer! A place that serves a nice selection of beer is
the Copper Rocket Pub, 106 Lake Avenue, Maitland. It's in an old strip mall
next to a Dry Cleaners, doesn't look like it would be the kind of place for
unusual beers but it is a "gem in the rough", it's a "real neighborhood
type bar" not one of those chain places or fern bars.
Kevin
St. Thomas, VI
------------------------------
Date: Mon, 05 Apr 2004 09:25:39 -0700
From: "Michael O'Donnell" <mooseo at stanford.edu>
Subject: Gas temp control
Has anyone attempted to control temperatures with a gas-fired system? I
was thinking that it might work to pull the valve out of an old gas oven
and plumb it into my burner.
Ok, I admit, this isn't really a brewing post; I want this to keep from
scorching deep-fry oil, but I use my brewing burners for that and it would
be nice for my HLT as well.
If anyone has tried this or knows why it would be a bad idea, I'd love to
hear it.
cheers,
mike
Monterey, CA
+++++++++++++++++++++++++++++++++
Michael O'Donnell
Hopkins Marine Station, Stanford University
Oceanview Boulevard
Pacific Grove, CA 93950
mooseo at stanford.edu
++++++++++++++++++++++++++++++++
------------------------------
Date: Mon, 5 Apr 2004 12:54:25 -0500
From: Michael <grice at binc.net>
Subject: Boiling and reboiling wort
Dean asked about boiling and reboiling his wort. I've done this for
several batches without any problems--although I bring the wort up
to a boil only once, the night before finishing it off. In fact, the
only batches I've had trouble with lately were the ones made in one
day.
You may have some additional carmelization of the wort. Considering
you've already brought it to a boil twice, you may wish to compensate
with a shorter boil (i.e., 60 minutes). Then again it may not matter (at
least not much).
I wouldn't particularly worry about it. The only potential problem I see
is if you've already added hops (and it sounded like you didn't). This
could have a major affect on hop utilization. Would it have the same
effect as an extended boil, or would it have an affect like first wort
hopping? I'm curious, but not curious enough to sacrifice a batch to
find out.
Michael
Middleton WI
------------------------------
Date: Mon, 5 Apr 2004 19:17:20 -0400
From: "Christopher Clair" <buzz at netreach.net>
Subject: 11th Annual BUZZ Off Home Brew Competition
Brewers Unlimited Zany Zymurgists (BUZZ) is proud to announce that the 2004
BUZZ Off home brew competition will be held on Saturday, May 22nd at Iron
Hill Brewery & Restaurant in West Chester, PA. For another year we will be
a qualifying event for the prestigious Masters Championship of Amateur
Brewing (MCAB) as well as the Delaware Valley Homebrewer of the Year. All
BJCP recognized styles including meads and ciders are eligible for entry.
For complete details and forms, please visit the BUZZ web site at
http://hbd.org/buzz.
Entries will be accepted between April 26th and May 16th. For drop off and
mail in locations please refer to the BUZZ web site. Please, do not send
entries to Iron Hill.
BJCP Judges and stewards will be needed. If you are interested please
contact me or another committee member (contact information can be found on
the web site). All judges must be BJCP certified.
Good luck and cheers!
Christopher Clair
buzz at netreach.net
http://hbd.org/buzz
"The mouth of a perfectly happy man is filled with beer."
- Ancient Egyptian Wisdom, 2200 B.C.
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End of HOMEBREW Digest #4513, 04/05/04
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