HOMEBREW Digest #5289 Fri 01 February 2008

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  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 Return to table of contents
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 Return to table of contents
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... Return to table of contents
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. Return to table of contents
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 Return to table of contents
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 Return to table of contents
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