HOMEBREW Digest #5053 Fri 08 September 2006

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  McMenamin's White Lighnin' Whiskey Stout (Bob Brunjes)
  Lactose in sweet stout (Mark Beck)
  Beer-Lambert ("A.J deLange")
  maturation, heat sanitizing, and wheat beer yeast settling (Matt)
  100% black patent grist ("Jason Gross")
  Hops degradation ("Greg Brewer")

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---------------------------------------------------------------------- Date: Wed, 06 Sep 2006 21:32:53 -0700 From: Bob Brunjes <bob at tgfoitwoods.com> Subject: McMenamin's White Lighnin' Whiskey Stout It's been a few weeks since the Oregon Brewfest in Portland,where McMenamin's Brewery was sampling a unique (to me, anyway) stout, called White Lighnin' Whiskey Stout, listed as an imperial stout rated at only 10 IBU's. I kept returning to that tap, and noticed that the line for the stout grew every time I went. It soon became the longest line of the Fest. Unfortunately, when I inquired as to coming availability, the tapman shook his head and told us all that it would only be available at their Kennedy School Pub (those who know McMenamin's know how many of their facilities are in buildings with *unusual histories*). Well, especially as I don't live in Portland anymore, that just isn't good enough. Does any one have any ideas about how McMenamin's makes this stellar brew, recipes, unusual ingredients, perhaps? The grapevine opines that there *may* be a whiskey component to it, but I don't know, and I'm not sure I can live without a supply of this stuff. - -- Bob Brunjes Asterisk Whidbey Island, WA Engineering bob at tgfoitwoods.com Communications Return to table of contents
Date: Thu, 07 Sep 2006 15:57:35 -0700 From: Mark Beck <beckmk at whitman.edu> Subject: Lactose in sweet stout The Collaborator Milk Stout, which was the Big Brew '99 Stout, used 1 lb lactose per 5 gal. In a sweet cherry stout that I make, I use 1/2 lb lactose per 5 gal. As was stated by someone else, this is not really sweet, just a little sweeter, but the lactose also adds nice body. Mark Beck Walla Walla, WA Return to table of contents
Date: Fri, 08 Sep 2006 12:27:34 +0000 From: "A.J deLange" <ajdel at cox.net> Subject: Beer-Lambert Matt, I think you have missed the point. The Beer part of Beer-Lambert says that absorbtion (-log transmittance) is proportional to the concentration of a light absorbing substance. Beer contains substances which absorb light. The question is whether increasing the concentration of one of these substances will result in an increase in absorbtion proportional to the increase in concentration. If this be the case then one can dilute a beer 1:1 to get it into the range of his instrument or for any other reason, read SRM (which is proportional to absorbtion at 430 nm) and then double the reading to get the SRM value of the beer. Although never completely accepted it was widely thought and published that beer did not follow Beer's law but apparently it actually does. Those of us who have been fiddling with it recently have not yet found a beer (sample size is, for this go around at least, still very small) and there may still be a beer found which does violate it. Yes, the Beer-Lambert law can be used to measure the concentration of things in solutions but that is not how we are using it for beer color determination. We are using aa consequence of the law, the linearity, to allow scaling of diulte measurements. So no, we do not find the wavelength of maximum absorbtion (beer absorbtion curves don't have apeak - they just keep increasing as you move further into the violet), we take measurements at the wavelength promulgated by the ASBC based on research they did just after WWII. Fortuitously they picked a wavelength which correlates very highly with the largest principal component of beer spectrum variation and so the SRM conveys a lot of information about the absorbtion spectrum of a beer and hence its color over any path and with any illuminant. But that's a separate issue from the Beer's law one. If no or few exceptions to Beer's law can be found this will allow dilution and visual comparison to be used by brewers without instruments. Return to table of contents
Date: Fri, 8 Sep 2006 08:02:18 -0700 (PDT) From: Matt <baumssl27 at yahoo.com> Subject: maturation, heat sanitizing, and wheat beer yeast settling I have some (hopefully not cliche) questions. Can anyone shed light on the answers? 1. Do higher alcohols ever "age out" of a beer? Some folks take it for granted that fusels will eventually age out, and some (like me) take it for granted that they won't. Anyone have something substantial to back either position up? 2. What about volatile phenols, such as the famous "clove" flavor in german hefeweizen? My guess: they don't age out. I base this guess on nothing, except that they are similar in structure to higher alcohols. 3. If an object is put in contact with boiling water, how long does it really take before that object is "sterile" in the sense that nothing remaining is a threat to beer? 1 second? 15 minutes? I think I heard that 10 minutes is necessary to kill thermophilic bacteria, but I have no reference for that. 4. Does chill haze or protien haze interfere with flocculation/settling of yeast? If I brew beer with a good bit of wheat in it, will the yeast settle faster at 70 degrees (where much of the haze material is dissolved) or at 40 degrees (where the yeast are more apt to flocculate and settle, but there are now many more little haze particles in suspension getting in the way of the yeast)? Return to table of contents
Date: Fri, 08 Sep 2006 09:28:02 -0600 From: "Jason Gross" <jrgross at hotmail.com> Subject: 100% black patent grist I've never wanted to try a 100% black patent grist, but it looks as though we may soon be able to. Some of my colleagues are developing barley with heat tolerant enzymes that will survive malting and kilning. http://www.ars.usda.gov/is/AR/archive/sep06/barley0906.htm What will we call this brew, and will it follow Beer's law? Cheers, Jason Gross Mandan, ND Return to table of contents
Date: Fri, 8 Sep 2006 11:24:25 -0500 From: "Greg Brewer" <gbrewer1 at gmail.com> Subject: Hops degradation My LHBS informs me that they will not receive this year's crop of hops until their suppliers exhaust current inventory. This means I may be stuck using last year's hops for some of my upcoming recipes, for which I want to use genuine European varieties. Even with optimal packaging, I understand there will be some degradation in the AA rating when using older hops. My question is, how much of a discount should I apply to the AA rating when calculating IBUs for older hops (guessing up to a year old)? I use both pellets and whole hops, and expect the whole hops will degrade more. My guess was to take 10% off the pellets, and 20% off the whole; any thoughts? Cheers, Greg in Chicago Return to table of contents
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