HOMEBREW Digest #4993 Tue 11 April 2006

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  Mirror Mirror Barleywine ("SHAWN WICHMAN")
  Fullers London Porter ("Greg Brewer")
  Unfermented Wort (was: malta) (Alexandre Enkerli)
  Efficiency Calculation ("A.J deLange")
  AHA election results ("Susan Ruud")
  Re: Looking for PPG for unusual Adjuncts ("Jason Edwards")
  National Homebrew Day and Big Brew ("Janis Gross")
  DC/VA/MD Homebrewers - Spirit of Free Beer Announcement ("Mark E.  Hogenmiller")
  Hop vines (Fred L Johnson)
  Re: Serial Mash for Maize (Jeff Renner)

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---------------------------------------------------------------------- Date: Mon, 10 Apr 2006 20:51:04 -0600 From: "SHAWN WICHMAN" <wichways at msn.com> Subject: Mirror Mirror Barleywine Does anybody have a good extract clone for Deschutes Mirror Mirror Barelywine? THanks Shawn Wichman Return to table of contents
Date: Mon, 10 Apr 2006 21:59:32 -0500 From: "Greg Brewer" <gbrewer1 at gmail.com> Subject: Fullers London Porter Fullers London Porter is my favorite porter and I'd like to brew something close to it. In addition to its wonderful coffee and chocolate aromas, including a hint of diacetyl, FLP has a distinct toasted malt flavor that I'd like to capture. I find the bitterness to be mild, with no hop flavor and mild hop aroma, and a medium body. The Fullers web site offers some hints for a recipe: 5.4% abv; brown, crystal and chocolate malts; Fuggles hops. I'm wondering if brown malt is the key ingredient, and how much is necessary for a successful clone recipe. My LHBS carries a British brown malt I have not tried yet; I experimented with toasting my own and most definitely disliked the results. My initial recipe thoughts are to use 85% pale, 7% brown, 3% dark crystal (120L) and 5% chocolate, OG about 1.055, mash at 152F, Fuggles for about 35 IBU, another ounce at knock out. Any thoughts on this proposed recipe, and how you think it might compare to the real deal? Have you brewed a respectable version yourself, and how similar to FLP was it? I found zero useful guidance in the archives. What about an appropriate yeast? Wyeast 1968 and WLP 002 are supposedly from Fullers, but I find them both to result in much more fruity flavors than I find in Fullers ales, even when fermented at cooler temperatures. Cheers, Greg in Chicago Return to table of contents
Date: Mon, 10 Apr 2006 23:07:33 -0400 From: Alexandre Enkerli <enkerli at gmail.com> Subject: Unfermented Wort (was: malta) Dave Clark asked about malta and Jon Griffin provided clone recipes. Thanks! Similar drinks are quite popular outside Latin America and the Carribeans. For instance, Royal Unibrew's Vitamalt (from Denmark) is easily available in several parts of Mali. Some versions are unhopped, IIRC. The basic idea of unfermented wort as a soft drink has given us some interesting drinks. Ginger "ale," kvas, and other drinks mentioned by Randy Mosher in his /Radical/ book. Maybe there should be a BJCP category for unfermented drinks? ;-) IMHO, some grains really work well for unfermented wort. Recently made a batch with Vienna, Munich, Special B, and Crystal 80 malts (no pale malt) along with some kamult and spelt flakes. The wort itself was really delicious! The challenge seems to be to carbonate such drinks without causing bottle bombs and without taking up a whole keg. Jon, what did you do to achieve some carbonation? Did it remain constant for a while or did you have to consume the thing before it became overly carbonated? Cheers! Alexandre (Ale-X) in Montreal http://enkerli.wordpress.com/ Return to table of contents
Date: Tue, 11 Apr 2006 12:00:13 +0000 From: "A.J deLange" <ajdel at cox.net> Subject: Efficiency Calculation I don't see too much of a problem with Jason's measurements. Thirty litres of wort at 1.060 weighs 31.8 kg and as it is 14.74P contains 0.1474*31.8 = 4.687 kg extract. The total fermentables weighed 12.5 lbs which is 5.68 kg. Thus the mash was, overall, 4.68/5.69 = 82% efficient. Granted this is the kind of efficiency one would expect from Anheuser Busch as opposed to a home brewer and is probably optimistic but not totally outside the realm of belief. A.J. Return to table of contents
Date: Tue, 11 Apr 2006 10:11:43 -0500 From: "Susan Ruud" <susan.ruud at ndsu.edu> Subject: AHA election results The AHA election results are in with 531 votes this year - up from 479 last year. The newly elected candidates are: Gordon Strong Curt Stock Denny Conn Bev Blackwood I would like to congratulate them and welcome them to the Governing Committee for the next 3 years. I also want to thank outgoing candidates - Dave Dixon and Alberta Rager for the service that they have done for the AHA since being elected to the board. Susan Ruud AHA Governing Committee Secretary Return to table of contents
Date: Tue, 11 Apr 2006 12:47:40 -0230 From: "Jason Edwards" <jedwards2 at gmail.com> Subject: Re: Looking for PPG for unusual Adjuncts So, it seems that either the weight of the grist, or the volume, or the gravity measurement was wrong. The numbers quoted by Dyaln are the ones I received. I have double checked all of the above(scales, liquid and hydrometre) so the only conclusion I can draw is that the numbers for the flour or other adjuncts must be off. FWIW, I crush all my grain using a plain old blender. I have done so for the 20+ All Grain batches I have done since last summer (I average 3 brews a month, sometimes more)at an average grain bill of 10-12 lbs, that's over 200 lbs of malt, wheat and other adjuncts that the blender has processed for me. I haven't had any problems to date with astringency or tannins, knock on wood. Anyways, here is a picture of the crush I get with the blender http://www.bodensatz.com/gallery/Brewing/Crush_till_your_scared If you look here you will see all the stuff that the grain-bed captured and prevented from ending up in the wort. The smooth looking material is about 2 inches thick and underneath it is about a foot or more of grain that has been washed clean, which leads me to believe that notwithstanding everything you hear about don't crush to fine, my real find crush/grind is working as an effective filter. http//www.bodensatz.com/gallery/Brewing/Drained_MLT_spent_grain I am almost embarrassed to show my system, but it works real well and has been producing an average efficiency of about 85%. You can see it here: http://www.bodensatz.com/gallery/Jason3384 So if I wasn't off on the measuring of grain and water, and my hydrometre is ok, then I must be off on my PPG numbers so anything you guys can do would be fantastic. Oh well, the search continues. Cheers J Return to table of contents
Date: Mon, 10 Apr 2006 11:28:38 -0600 From: "Janis Gross" <janis at brewersassociation.org> Subject: National Homebrew Day and Big Brew Hi everyone, National Homebrew Day is Saturday May 6th this year. Big Brew is our way to celebrate the day with thousands of homebrewers, friends, and beer enthusiasts around the world! To learn about Big Brew, go to http://www.beertown.org/events/bigbrew/index.html. This year, we have three special recipes for Big Brew: Poor Richard's Ale, Summer Kolsch, and a third recipe (soon to be posted) we're calling Fred's Birthday Beer. To view the recipes go to http://www.beertown.org/events/bigbrew/recipes.html. You can register your Big Brew site, or look up the current Big Brew sites to find one near you. To register your site, go to: http://www.beertown.org/events/bigbrew/bbreg.aspx. Invite friends and neighbors, homebrewers and beer enthusiasts to meet at your site to brew, enjoy homebrew, and celebrate the day! To find a site near you, go to: http://www.beertown.org/events/bigbrew/Bigbrewselect.aspx. Wherever you find yourself at noon Central time zone on May 6th, raise a glass in a simultaneous toast to homebrewing and homebrewers. Happy Homebrewing! Cheers! Janis -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Janis Gross, Project Coordinator American Homebrewers Association 736 Pearl St. Boulder, CO 80302 (303) 447-0816 x134 <janis at brewersassociation.org> www.beertown.org Return to table of contents
Date: Tue, 11 Apr 2006 13:53:13 -0400 From: "Mark E. Hogenmiller" <mehogenmiller at cox.net> Subject: DC/VA/MD Homebrewers - Spirit of Free Beer Announcement Less than a month to go! Plan now to enter the Brewers United for Real Potable's (BURP) Fourteenth Annual Spirit of Free Beer (SoFB)competition. - -- The deadline for entries to be submitted is Friday, 5 May 2006. - -- The competition will be held on Saturday, 13 May 2006 at the Old Dominion Brewing Company in Ashburn, Virginia. The Details The SoFB competition is open to all homebrewers and will judge all BJCP/AHA sanctioned styles including Meads and Ciders. The SoFB competition is judged by experienced BJCP certified judges. The SoFB prides itself on the quality of the comments made and prizes that are awarded. In addition Spirit of Free Beer is a qualifying event for Masters Championship of Amateur Brewing MCAB IX 2006. Information (Drop-off locations, online registration, judge and steward information and more) is posted to the Spirit of Free Beer website at http://www.burp.org or http://burp.burp.org/Default.aspx?tabid=437 Mark Hogenmiller SoFB Publicity Minister Washington DC, Virginia, Maryland 1981 - 2006 Brewers United for Real Potables (BURP) Silver Anniversary - 25 Years and Going Strong Return to table of contents
Date: Tue, 11 Apr 2006 17:24:54 -0400 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Hop vines This is my first year to grow hops, and I'll be training the shoots onto jute twine going up the south side of my house. Is it OK to train two shoots from a single plant onto a single line of jute? Or must each shoot have its own line on which to grow? Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Tue, 11 Apr 2006 20:41:18 -0400 From: Jeff Renner <jsrenner at umich.edu> Subject: Re: Serial Mash for Maize stencil <etcs.ret at verizon.net> "sends" from 535.2mi, 86.4deg] AR: > > near as I can tell there's no substitute > boiling if you want to use corn or rice (or wheat, says Eric Warner) and did a cereal mash of > 4.5# Weyermann Pilsener, > 3# Quaker Quick Grits, 4oz Quaker Quick Oats Actually, with quick grits and quick oats, I don't think boiling was necessary. I think (but I'm not certain) that they are already gelatinized. I certainly just throw quick oats into the mash straight. Just a side note - you could get along with far less malt in the cereal mash, too. About 30% will do. But it looks like a nice summer beer regardless. Jeff - --- Jeff Renner in Ann Arbor, Michigan USA, jsrennerATumichDOTedu "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
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