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HOMEBREW Digest #5140
HOMEBREW Digest #5140 Sun 04 February 2007
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
dextrins/mouthfeel/body (Aaron Martin Linder)
competition announcement - 2007 South Shore Brewoff (RI_homebrewer)
Beer line question... (Michael Eyre)
Re: Cider yeast ("Gary Smith")
Malt Color Assignments (Fred L Johnson)
Beer judge update (Ed Westemeier)
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Date: Wed, 31 Jan 2007 11:35:31 -0500 (EST)
From: Aaron Martin Linder <lindera at umich.edu>
Subject: dextrins/mouthfeel/body
I recently came upon this website:
http://www.draymans.com/articles/arts/14.html
It is a page from a microbrewery in australia describing a mashing method
that is simplified and fast. Anyway, I am mostly curious about the
statement
"The Kurz/Hoch method of mashing were recently advocated when both
studies at Weihenstephan State University and reports by Michael J. Lewis
and Tom W. Young (Brewing, Second edition, p.244) confirmed the following:
wort dextrins have no flavour of their own and are not viscous enough in
solution to account for the perceived (sensory) viscosity or body of beer.
Something else (the subject of current research) contributes to the
perception of body in beer, not dextrins. It is thus assumed that
traditional complex mashing regimes which were done to promote dextrin
formation in order to promote body are redundant..."
I have been told that if one dissolves dextrins in water and tastes the
solution it has little flavor, perhaps a very subtle effect in a beer at
best. However, is it really true that dextrins have no effect on
mouthfeel/body? Are body and mouthfeel the same thing in terms of
drinking a beer? Are they really measures of viscosity? It would be
interesting to have a method for analysis of mouthfeel, such as viscosity,
and test two beers mashed at different temps to see if they are different.
If the quote above is more or less true, then it might be something else
that is contributing to "body/mouthfeel" that is generated at higher mash
temps, so mash regimes still would be valid, just for a different reason.
has anyone experimented with residual terminal extract based upon mash
temperature variation exclusively? is there a way to measure the
"mouthfeel" or is it just obvious in drinking the beer?
Aaron Linder
Ann Arbor, MI
------------------------------
Date: Wed, 31 Jan 2007 18:25:21 -0800 (PST)
From: RI_homebrewer <ri_homebrewer at yahoo.com>
Subject: competition announcement - 2007 South Shore Brewoff
Hi All,
The South Shore Brew Club is pleased to announce the 12th annual
South Shore Brewoff to be held on Saturday, April 14th, 2007 in
Mansfield, MA.
All entry forms, judging forms, etc can be found on the club website
at: www.southshorebrewclub.org
Entries will be accepted in all BJCP beer, mead, and cider
categories. The entry deadline is Friday, March 30th, 2007.
Jeff McNally
Tiverton, RI
(652.2 miles, 90.0 deg) A.R.
South Shore Brew Club
------------------------------
Date: Thu, 01 Feb 2007 12:23:53 -0800
From: Michael Eyre <meyre at sbcglobal.net>
Subject: Beer line question...
I've got an English Dark Mild I'm just about to tap and I'm trying to
work the math on it for setting up my keggerator. I've never had a beer
so low in carbonation on tap before and wanna make sure I've got this
right. On my setup, it's a mini-fridge with a two foot rise from the
bottom of the keg to the shank, through the door. The beer is at 38
degrees in the fridge. I'm 950 feet from the ocean, upwards. I'm looking
for a traditional low carb dispense from this and have settled on 1.6 to
1.8 volumes of co2. From my math, I've figured on approximately 2 feet
of 3/16th's beer line and 6psi of pressure to get what I want. Two
questions:
1) am I right?
2) I've heard that some regulators have minimum pressures they should be
set at... and pressures below X amount are a problem. Is that true?
Mike
------------------------------
Date: Fri, 02 Feb 2007 01:31:10 -0600
From: "Gary Smith" <Gary at doctorgary.net>
Subject: Re: Cider yeast
I've started the two batches of cider.
I have 11 gallons of cider & 1/2 gallon of Raspberry juice from the
last two years growth from the back yard Raspberry patch.
Brewing this in a Brewdome Conical.
The other batch has six gallons of cider with 1/2 gallon of
Pomegranate juice.
Brewing this in a 7 Gal glass carboy
I'm using Lalvin K1V-1116 yeast in both.
Thanks for the suggestions.
Gary
------------------------------
Date: Sat, 3 Feb 2007 06:41:55 -0500
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Malt Color Assignments
With much appreciated help from Joe Walts, I was able to confirm that
the ASBC congress mash is used to assign malt colors in the US and that
the ratio of malt to water used in this mash is NOT one pound to one
gallon. It is actually 50 g grain in a total mash weight of 450 g. That
would be 50 g grain plus 400 g water. For all practical purposes, this
is the same as 50 g grain plus 400 mL water (not 500 mL as I had
speculated in my earlier post). The ratio of grain-to-water in the
ASBC congress mash is a little over 4% higher than the one pound-to-one
gallon calculations that are presented in the homebrewing literature.
(There is little a negligible effect of the moisture content of the
malt, about 4-7% of malt mass, if one wishes to take this into
consideration in the calculation.)
I'm still looking for the EBC method of mashing used to assign malt
color. Does anyone know if it, too, is 50 g grain/450 g total mash
weight?
Fred L Johnson
Apex, North Carolina, USA
------------------------------
Date: Sun, 4 Feb 2007 08:24:28 -0500
From: Ed Westemeier <hopfen at malz.com>
Subject: Beer judge update
Beer judges interested in the BJCP's inner workings can find the 2006
Annual Report on the website (www.bjcp.org). This is a comprehensive
review of the year's activity, and brings you up to date on all our
projects.
Ed Westemeier
BJCP Communication Director
communication_director at bjcp.org
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End of HOMEBREW Digest #5140, 02/04/07
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