mba February 2003

mba@thebarn.com

37 participants
77 discussions

by International Beverage Network

If you can't see this message, go to http://www.internationalbeveragenetwork.com Announcement [IMG][1] The World Directory of the Alcoholic Beverage Industry[2] We apologize if youreceived this email by error. To avoid future email from us, please reply with the mention REMOVE in the subject field. Thank you. --- Links --- 1 http://www.internationalbeveragenetwork.com 2 http://www.internationalbeveragenetwork.com

22 years, 9 months

BJCP Week 8: German Ales, Wheat Beers, Rauchbiers / Tech Topic: Troubleshooting 1

by allan.boyce＠usbank.com

REMINDER: THIS WEEK'S CLASS IS AT RICK OFTEL'S HOUSE, NOT AT MIDWEST! Contact Rick at rick.oftel(a)toro.com if you need directions. Here are the beers for this week. As always, if you have any homebrewed examples (or interesting commercial examples) of these styles, please consider bringing them to class: 8. A. Koelsch-style Ale 8.B. Dusseldorf Altbier 8.C. North German 17.A. Bavarian Weizen 17.B. Bavarian Dunkelweizen 17.C. Berliner Weisse 17.D. Weizenbock 23.A. Classic Rauchbier 23. B. Other Smoked Beer Also, as a reminder, Jonathan Crist, our intrepid contest beer-shipper, is collecting entries for the March Mashness competition in St. Cloud both this week and next week at class. You need 3 bottles per entry with neck labels on each one, as well as an entry sheet for each one. Cost is $6 per entry. If you are interested in judging for Mashness, contact James Michael at jmichael(a)astound.net, or call him at 320-253-0933. We have a LOT of certified BJCP judges in our club - let's pitch in and support a great, LOCAL contest! More info about March Mashness can be found at: http://www.cloudytownbrewers.org/competition/. - Al

22 years, 9 months

Re: boil times with late extract additions

by Steve Piatz

I can only comment on #1 below. A few years ago for the club campout I used a old George Washington era recipe for "hop beer", from the book "Early American Beverages". Some people probably still remember that beer (really a stretch to call it a beer as we think of beer). The recipe called for boiling some hops in just water for a real long time and saving that water and then boiling the hops in some more water. Then take all the water and add some fermentables to get the so called beer. It was extremely bitter, hop utilization models show utilization dropping as the gravity increases and I was boiling the hops in 1.000 SG water so I got real good utilization. I suspect most of the utilization models aren't accurate at 1.000 SG since breweries aren't interested in beer that weak :-) Most of the utilization research is probably done for the large commercial operations doing all grain full boils. Note that the fermentables were molasses and sugar as I recall with a little very brown bread toast used to "add body". Crist, Jonathan writes: > > > I've noticed more extract or partial mash recipes that specify adding the > malt extract (liquid or dry) either in the last 10 minutes of the boil or > after flameout. Many of the recipes also have less than 1 hr boils. These > include recipes posted by White Labs. > > The obvious benefit is reduced caramelization and lighter color. > > Has anyone tried a few brews with late extract additions (compared to early > additions)? > > If so, here are my questions: > 1) did hop utilization change noticeably with the lighter boil gravity? > 2) Is that possibly why many of the recipes are 30 to 45 min boils rather > than 1hr boils? > 3) did you still see a benefit from irish moss? > 4) any hidden benefits or problems with the late malt addition? > > I'm thinking about trying it on a wheat beer tonight. I would like to > lighten up my brews and get rid of the "house flavor" where I can, but I > don't want to trade for an unexpected shift in bitterness at the same time. > > THANKS! > Jonathan > > -- Steve Piatz piatz(a)cray.com Cray Inc. 651-605-9049 1340 Mendota Heights Road Mendota Heights, MN 55120

22 years, 9 months

boil times with late extract additions

by Crist, Jonathan

I've noticed more extract or partial mash recipes that specify adding the malt extract (liquid or dry) either in the last 10 minutes of the boil or after flameout. Many of the recipes also have less than 1 hr boils. These include recipes posted by White Labs. The obvious benefit is reduced caramelization and lighter color. Has anyone tried a few brews with late extract additions (compared to early additions)? If so, here are my questions: 1) did hop utilization change noticeably with the lighter boil gravity? 2) Is that possibly why many of the recipes are 30 to 45 min boils rather than 1hr boils? 3) did you still see a benefit from irish moss? 4) any hidden benefits or problems with the late malt addition? I'm thinking about trying it on a wheat beer tonight. I would like to lighten up my brews and get rid of the "house flavor" where I can, but I don't want to trade for an unexpected shift in bitterness at the same time. THANKS! Jonathan

22 years, 9 months

Real Ale Festival?

by Jim L. Ellingson

Greetings Is anyone going to the real ale festival next week? Driving down? I'm looking for either a ride to Chi-town next week. Leave Thursday or Friday, return Sunday or Monday. RAF has a web site. Check it for details. I'm sure you can find a link over there from the Chicago Beer Society site. Cheers, Jim -- ------------------------------ http://www.menet.umn.edu/~jellings/ * * Dr. James Lee (Jim) Ellingson, Ph.D. jellings(a)me.umn.edu * * University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *

22 years, 9 months

Beverage World Directory & U.S. Market

by International Beverage Network

If you can't see this message, go to http://www.internationalbeveragenetwork.com Announcement [IMG][1] The World Directory of the Alcoholic Beverage Industry[2] --- Links --- 1 http://www.internationalbeveragenetwork.com 2 http://www.internationalbeveragenetwork.com

22 years, 9 months

New Glarus Eisbock

by Robert B. Cromer

Oh the joys of being a chesshead! I discovered at my favorite beer store in Hudson, WI, New Glarus Brewery has released "Unplugged" an Eisbock lagered a full year. I found it at Chicone's next to County Market off exit 2 in Hudson. Anyone that is coming to judge class Thursday at Rick's, just e-mail me at bcromer(a)pressenter.com and I will delivery you some. $2.99 a 12 oz bottle is the hard part. Happy brewing. Bob Cromer

22 years, 9 months

Beer Release

by townhallbrewer＠hotmail.com

Hi, We have another release planned for this Thursday, (2/20) from 5-6pm. Stop by (1430 Washington Ave.S) and try the latest seasonal from the Town Hall Brewery, we will release "Tripel Vision", our Belgian Tripel. With the speed that we ran out of White Winter Belgian Ale, I'd say you are fond of the Belgian styles. I think this one will also be very popular, so stop in and get your first taste for just $1 per pint.(5-6pm only)

22 years, 9 months

Beer Release

by townhallbrewer＠hotmail.com

22 years, 9 months

Re: UPS update for anyone shipping beer to contests...

by allan.boyce＠usbank.com

Jonathan- Thank Jonathan! Good job on the packing, and thanks for doing it! Maybe you'd consider making up a document for BJCP class on how to properly package beer for contests - including how to fill out the UPS paperwork, etc. - Al "Crist, Jonathan" To: "'mba(a)thebarn.com'" <mba(a)thebarn.com> <cristj(a)bsci.com cc: > Subject: UPS update for anyone shipping beer to contests... Sent by: mba-bounce@theba rn.com 02/18/2003 09:12 AM As I dropped off the shipment for the IBU Open at the local UPS service center they have a new policy (it has been in if effect for about 3 weeks) ALL packages will be opened and inspected before shipment They also shook all the packages asked (while inspecting my boxes) if I was shipping any liquids. Apparently they had too many claims for damage over the holidays and also some incident last month. Management has implemented a mandatory package inspection. Our shipment went out without incident (actually with complements on the packaging). Box in a box with a 2+" cushion of packing peanuts for safety all around. Jonathan Crist MHbA Contest Shipping Coordinator

22 years, 9 months

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mba February 2003