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HOMEBREW Digest #5289
HOMEBREW Digest #5289 Fri 01 February 2008
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
Pils (leavitdg)
Diacetyl rest (leavitdg)
No wait, no knead Bread (Thomas Rohner)
Pilsner Mash/Lime Treatment ("A.J deLange")
uerige data point (Edward Siddle)
Ann Arbor water ("Spencer W. Thomas")
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Date: Fri, 01 Feb 2008 05:03:23 -0500
From: leavitdg at plattsburgh.edu
Subject: Pils
Fred;
I have been making a fair number of these over the last year, and what I do,
which is not real scientific, but seems to work is that I add 1 gallon of my
own water (which is much like Munich, ie lots of calcium, and bicarb) with the
distilled,so that my sparge water has 1/2 gal of the harder water and my mash
does as well. It is not as accurate as I know I could be, but there is an art
to this as well as a science, I believe.
-Darrell
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Date: Fri, 01 Feb 2008 05:07:00 -0500
From: leavitdg at plattsburgh.edu
Subject: Diacetyl rest
It is said that some lager/pils yeast need the diacetyl rest, while some do not.
What I wonder is: what is the down side of doing the rest with a yeast that
does not need it? In other words, would the final product be better if this is
not done for a yeast that apparently doesn't build up the diacetyl?
Darrell
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Date: Fri, 01 Feb 2008 13:23:37 +0100
From: Thomas Rohner <t.rohner at bluewin.ch>
Subject: No wait, no knead Bread
Hi all
do yourself a favour and get a bread maker, if you're seriously baking.
It's so easy to fill the ingredients and program it to be ready when you
want to bake. I don't like the bread baked in the bread maker, no nice
crust and not the crumb i like. My SWMBO was pretty clear about my new
bread maker after she tried a bread baked in it. (Something like: your
breads where so good, why did you buy this crap...)
But then she realised the advantages. Having freshly baked bread early
saturday and sunday morning.
I don't use it for baking anymore, just for timed kneading. Something
like no knead, and no wait.
Cheers Thomas
will be making 12 gal of soup for carnival festivities tomorrow...
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Date: Fri, 01 Feb 2008 08:52:00 -0500
From: "A.J deLange" <ajdel at cox.net>
Subject: Pilsner Mash/Lime Treatment
I do pils with a blend of about 90% RO water and 10% tap water which
gives me a calcium harndess of about 6 and a magnesium hardness of about
5 ppm as CaCO3. I do not supplement the minerals. I generally get a
dough in pH of about 5.5 and this tends to rise to near 5.7 as the mash
progresses. If I get nervous I dump in enough HCl to get it back to 5.6
or so. Note that these pH's are at room temp so are not as bad as they
may look at first. The result is usually 65-67% efficiency (80 pounds of
grain yielding about 52 pounds of extract) which, while it isn't great,
isn't too bad either and, most important of all, the beer is good!
* * * * * * * * * * * * * * * * * * * * *
RE: Ann Arbor water. Lime treatment can be looked at as neutralization
of a strong base, Ca(OH2) with the "acid" HCO3- in the source water.
The "titration" can be stopped at a chosen end point (within limits) and
the finished water pH tweaked by adding liquid carbonic (CO2) or another
acid (sufuric, hydrochloric). I'm guessing that the water board has good
reasons for setting the pH where they do. Supposing they have
softened/decarbonated the water to a calcium hardness of about 25 and
alkalinity of about the same amoun the saturation pH would be about 8.6
and they would want the pH somewhat above this to get some deposition of
CaCO3 in their mains for protection. Does anyone know the hardness and
alkalinity of this water?
A. J.
------------------------------
Date: Thu, 31 Jan 2008 23:59:14 -0800 (PST)
From: Edward Siddle <eddetchon at yahoo.co.nz>
Subject: uerige data point
In the spirit of not being just a lurker and non-poster......
I've gotten a lot out of reading the HBD and particularly
the back 'catalogue' since I started brewing again in
2005 after not having brewed since the mid 1990s. One
of the threads from the past that I got huge enjoyment
out of reading was the Altbier ones from 1998 (ran
alongside the clinitest wars iirc).
Anyway - I've just gotten back to New Zealand after a
month in Germany, 3 days of which were spent in
Duesseldorf. When I first went into the back room of
Zum Uerige, there was a pallet of malt sacks sitting
there so, curious to see
exactly
what
they
were
putting
in
to
the
beer,
I
had
a
bit
of
a
poke
around
before
they
put
it
in
the
hoist/lift
up
into
the
brewery.
It
was
Weyermann
Caramunich
2
-
and
not
3
as
I
have
often
seen
suggested
in
clone
recipes.
My
general
impressions
were
that
Uerige
was
the
darkest
and
most
bitter
of
the
Altstadt
Altbiers,
but
it
didn't
come
across
to
me
as
having
any
Munich
malt
character,
unlike
Schumacher
which
I
ended
up
drinking
a
lot
of
because
my
hotel
was
j
ust
around
the
corner
from
it.
This
seemed
to
me
to
be
well
attenuated
Munich
through
and
through,
and
was
considerably
lighter
in
both
colour
and
taste
than
Uerige
-
and
a
little
less
bitter
too.
Im
Fuechschen
was
similar
though
a
touch
darker,
while
Schluessel
-
my
favourite
-
struck
me
as
being
a
bit
of
a
halfway
point
between
all
the
others.
My
favourite
recipe
for
Alt
remains
a
version
of
Dave
Miller's
in
his
Complete
Homebrewing
-
about
5/8
Pils,
3/8
Munich
as
the
base,
plus
120-150g
Caramunich
2
and
15g
Carafa
(of
course
Miller
uses
crystal
and
chocolate
malts
instead).
I'll
have
to
make
that
recipe
again
soon,
but
I
reckon
it
is
probably
pretty
close
to
Schluessel,
having
now
been
there.
No
idea
about
yeasts
though
-
I'm
still
playing
around
with
those.
Can
I
just
add
some
support
to
the
guy
yesterday
who
said
about
the
difficulty
of
posting.
I
have
tried 4
times
now
to
post
this,
and
have
read
the
FAQs
and
done
what
i
thought
would
help,
but
as
yet
to
no
avail.
fingers
crossed
for
this
one.
is it just a knack that you get used to?
Just
some
thoughts.
Ed
Wellington,
New
Zealand
Send instant messages to your online friends http://au.messenger.yahoo.com
------------------------------
Date: Fri, 01 Feb 2008 11:15:23 -0500
From: "Spencer W. Thomas" <hbd at spencerwthomas.com>
Subject: Ann Arbor water
According to the 2006 report, hardness averages 143mg/l, ranging from
100-198, coming from "Naturally occurring minerals; controlled by water
treatment process".
They don't list "alkalinity", nor do they list our compounds of interest.
=Spencer in Ann Arbor
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End of HOMEBREW Digest #5289, 02/01/08
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