HOMEBREW Digest #186 Mon 26 June 1989

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		Rob Gardner, Digest Coordinator

  Re: Beginning mashing & water filters (Dr. T. Andrews)
  Re: Homebrew Digest #185 (June 24, 1989) (Darryl Richman)

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---------------------------------------------------------------------- Date: Fri, 23 Jun 89 7:34:52 EDT From: Dr. T. Andrews <tanner at ki4pv> Subject: Re: Beginning mashing & water filters Yes, the single-step method in the picnic cooler is a good way for the beginner to mash. In fact, it seems to serve more experienced brewers as well. No dedicated brew boiler is required, either; I use a canning pot as a source of hot water for mashing. Re-fill, re-heat, use as a source of hot water for sparging. After that, with the sparge water gone, it serves me well as a boiling pot. I do plan to buy a large (>= 7 gal) stainless stock pot as is used in institutional cooking. Anyone know of any good buys on these? -- ...!bikini.cis.ufl.edu!ki4pv!tanner ...!bpa!cdin-1!ki4pv!tanner or... {allegra killer gatech!uflorida uunet!cdin-1}!ki4pv!tanner Return to table of contents
Date: Sun, 25 Jun 89 06:19:16 PDT From: Darryl Richman <darryl at ism780c.isc.com> Subject: Re: Homebrew Digest #185 (June 24, 1989) From: "Lance "Bits B We" Smith" <lsmith at umn-cs.cs.umn.edu> "I'm am told by my mashing friends that wheat beers are somewhat difficult "to make because of the behavior of the wheat compared to malted barley. "(feel free to expand on this or contradict it as you see fit.) Funny you should mention this. My partners and I just made a 15 gallon batch of weizen yeasterday (along with a 15 gallon batch of bitter--11.5 hours from setup to party, and returning almost 33 sg lb. of grain/gallon water in the later, 31.5 in the former). Our beer was 50% malted wheat, 30% Munich, and 20% 2 row. The hot break in the boil was the most unbelievable thing I've seen. It looked like egg drop soup. We took out a sight glass and grabbed a bit and the flocs were huge. As much as 1/2" in diameter. We didn't have any trouble with the sparge--the traditional difficulty with wheat is that, without any appreciable husks and lots more protein and vegetable gums, it mucks up the runoff. We took our time, however: 20 minutes to settle in the lauter tun, at least 30 minutes of recycling, and 1.5 hours to sparge. We cut it off when the adjusted gravity was still 1.015, even though we were still getting color, because we weren't getting any more sweetness, just grainy notes. We avoided picking up much of the break and trub out of the boiler by whirlpooling the wort at the end of the boil. We used my immersion cooler to bring the temperature down under 70F. Although it was cool enough to pitch 40 minutes, we went more than an hour to help compact the trub/hop pellet pyramid that the whirlpool had left in the center of the kettle. The ingredients for 15 gallons: 14 lbs. wheat 8 munich 6 2 row 90 grams Hersbrucker hops (3.4% alpha) for bittering Medium soft water with an addition of 10 grams Calcium Carbonate Sierra Nevada culture yeast Mash with 1.25 quarts water per pound of grain with rests at 120F-1.5 hours, 135-45 minutes, 148-30 minutes, 156-until converted, 172-15 minutes. OG 1.055. Ask me again in a few weeks for the FG. "William's also sells a liquid yeast pouch (made by Wyeast?) which they say "is made up of two strains of yeast to give the beer the authentic southern "Germany taste. (Whatever that means.) Dave Miller lists another German "lab culture which he recommends for Weizen beer. I'd need to check on that. I was going to try one of the Wyeast pouches but I forgot to get one when I went to the local shop. I've had good results with 1007, their German Ale yeast, in making an Alt. Not a lot of fruity esters, even when fermented at 70F. --Darryl Richman Return to table of contents
End of HOMEBREW Digest #186, 06/26/89
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