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HOMEBREW Digest #4851
HOMEBREW Digest #4851 Tue 20 September 2005
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
re: Oats in light colored beer. ("Chad Stevens")
Re: barley wine (Bill Tobler)
Re: searching the HBD archives (Petr Otahal)
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Date: Sun, 18 Sep 2005 21:07:21 -0700
From: "Chad Stevens" <zuvaruvi at cox.net>
Subject: re: Oats in light colored beer.
Gregg's asking about using oats in light colored beer for head retention....
Proximate Percentile Composition of Cereal Grains (adapted from Haard et
al., 1999).
Component Wheat Rice Rye Oats Maize BarleyMilletSorghum
1. Starch 60-68 64 72 63 64 56 63 63
2. Water 8-18 Typical
3. Protein 7-18 7.3 8.7 9.3 9.8 11.0 11.5 8.3
4. Pentosans 6.2-8 Typical
5. Ashes 1.5-2 1.4 1.8 2.3 1.4 1.9 1.5 2.6
6. Fats/Lipids 1.5-2 2.2 8.7 6-10 4.9 3.4 4.7 3.9
7. Cellulose 1.0-5 0.8 2.2 2.3 2.0 3.7 1.5 4.1
8. Maltose 0.6-4.3 Typical
The important part to note is that oats have a higher fat/lipid content than
any other typical brewing grain; twice that of barley and four times that of
wheat.
Fats and Lipids are bad for foam; their derivatives can be major flavor and
aroma contributors however. For ease of understanding in the brewing
context, both fats and lipids are made up of fatty acids and are generally
not soluble in water but are soluble in acids, alcohol, and bile. Lipids
are hydrophobic, as are the large glycoproteins (molecules made of both
protein and carbohydrate...albumin and globulin polypeptides...which combine
with carbohydrates to form glycoproteins) that make up foam. Lipids compete
for position on the bubble surface reducing the ability of the proteins to
entrain liquid (Bohnsack et al., 2003). IOW, oats are potentially bad for
foam.
Typically, to make an ester, all you need is an alcohol and a fatty acid.
The number of possibilities is a function of the number of fatty acids
available and the number of alcohols available. All of the even numbered C2
to C30 common saturated fatty acids are found in nature. That is 15 fatty
acids. The primary alcohol in beer is ethanol. Congeners, or by-products
of ethanol production, may include: Pentanol, also known as isoamyl alcohol,
Butanol or butyl alcohol, and Propanol. As a group, these higher alcohols,
predominantly comprised of isoamyl alcohol, are known as fusel oil or fusel
alcohols. So 15 fatty acids multiplied by 4 alcohols are 60 ester
possibilities. There are actually many more possibilities; this is simply
for illustrative purposes in brewing. Note that fusel alcohol production
increases with fermentation temperature. This is one reason why the warmer
the fermentation, the greater the complexity of the ester profile. Anyway,
more oats, more lipids, more ester possibilities.
So when do I want to use oats? If I'm trying to make a very clean Kolsch
with a big head, oats are not the answer. A small wheat addition (low
lipids) might be a nice addition. If I'm making a Belgian blond or wit and
want maximal estertude, oats might be a welcome addition.
Hope this helps.
Chad Stevens
QUAFF
San Diego
P.S. Start brewing now for America's Finest City Homebrew Competition
coming in February. Thanks to all you past contributors (and many
winners!).
------------------------------
Date: Tue, 20 Sep 2005 04:39:34 -0500
From: Bill Tobler <brewbetter at houston.rr.com>
Subject: Re: barley wine
Eric asked about a good yeast to use for Barleywine. For American
Barleywines, I like to use an attenuative American yeast like WLP001 or
Wyeast 1056, American Ale. Nottingham is also a very good choice as it
ferments very clean and you can get a very large cell count. With the
liquid yeasts you would have to make a healthy starter or maybe even
pitch on top of a yeast cake from a previous batch of a light ale. If
you pitch on top of a yeast cake, try to keep the OG of that first beer
below 1050 so you don't stress out the yeast. For an English style
Barleywine, use an English style yeast like Wyeast 1028 or 1098, or
White Labs WLP005 or 006. For dry yeast, Windsor comes to mind, but it
only has moderate attenuation, and may leave the gravity a little
high. Good luck on your Barleywine Eric.
Bill Tobler
Lake Jackson, TX
(1129.2, 219.9) Apparent Rennerian
Brewing Great Beer in South Texas
------------------------------
Date: Tue, 20 Sep 2005 20:08:17 +1000
From: Petr Otahal <petr.otahal at aardvark.net.au>
Subject: Re: searching the HBD archives
>From: Dean <hbd at deanandadie.net>
>
>If the janitors are listening to this message, I have a solution to
>inconsistent searches. It does not take much effort on their part. If each
>individual message was split out from the digest and given it's own page then
>information would be separated from other otherwise unrelated information.
Dear Janitors
Whatever happened to the old hbd search engine at:
http://hbd.org/cgi-bin/hbdindex.cgi/hbd_index
you can find the link to it from:
http://hbd.org/hbd/
It doesn't appear to work anymore, hasn't for some time. This search
engine use to search individual messages if I remember correctly.
Cheers
Petr Otahal
Hobart, Tasmania, Australia
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End of HOMEBREW Digest #4851, 09/20/05
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