To the BJCP class (and anyone else interested....) Following up on our
"Adjuncts" class last week, here is the list of "Trick" ingredients that I
compiled from a discussion on TheBarn a year or two ago. Does anyone have
others to add to it?
- Al
=================
"TRICK" INGREDIENTS
Belgian Aromatic: 2.5% - malt flavor, aroma
Biscuit: ?
Black Malt: 1 tbsp. in Pale Ales for color
Candi Sugar: Higher gravity and lighter body/color
Carapils malt: Body
Cardamom: Saisons (not recommended)
Cumin: Wits and Saisons
Dextrines Body
Dingeman's Aromatic: Malt aroma to light ales
Dry Yeast: last 15 min of boil, for yeast nutrient
Flaked Barley: 1/4 lb adds head retention Shackelford
Honey: lighten body and flavor of heavy beers
Irish Moss: Clarity
Lactose Mouthfeel
Malta Goya: For Wort Starters
Oats: Body/Smoothness
Rausch malt: "Familiar", defining character
Rice: light, crisp bodyBelgian
Special B: Body, Color, Lace, Malt accentuation
Splenda Non-fermentable - adds sweetness
Syrian Licorice: Stouts
Toasting malt: 20% of pale malt, 20 min @ 400
for toasty, biscuit aroma and flavor
Vanilla: English Pale Ales
Wheat malt: Head Retention
Whirlfloc: Clarity
--------------------------------------------------------------------
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Why of course. That goes without saying.
We'll also have a vote for People's Choice. The chili that gets the most votes wins Chief Chili Pepper.
You can see a pic of the Chief on the MHBA web site: mnbrewers.com
----- Original Message -----
From: Kristen England
To: mnbrewers(a)yahoogroups.com
Sent: Monday, February 28, 2005 1:07 PM
Subject: RE: [mnbrewers] FW: MHBA chili cookoff
CHIEF CHILLIPEPPER!!!!!!!!!!!!!
-----Original Message-----
From: aboyce(a)mn.rr.com [mailto:alboyce@bigfoot.com]
Sent: Monday, February 28, 2005 1:02 PM
To: mnbrewers(a)yahoogroups.com
Subject: [mnbrewers] FW: MHBA chili cookoff
Original Message:
-----------------
From: Steve Fletty fletty(a)umn.edu
Date: Mon, 28 Feb 2005 12:46:42 -0600
To: mba(a)thebarn.com
Subject: MUBA chili cookoff
Prizes for this year's chili cookoff will be an assortment of chili
seasonings from Penzeys.
See you Saturday.
--
Steve Fletty
fletty(a)umn.edu
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That should read MHBA chili cookoff obviously.
----- Original Message -----
From: "Steve Fletty" <fletty(a)umn.edu>
To: <mba(a)thebarn.com>
Sent: Monday, February 28, 2005 12:46 PM
Subject: MUBA chili cookoff
> Prizes for this year's chili cookoff will be an assortment of chili
> seasonings from Penzeys.
>
> See you Saturday.
>
> --
> Steve Fletty
> fletty(a)umn.edu
>
>
Original Message:
-----------------
From: greenjeans992003 garysinnen(a)hotmail.com
Date: Mon, 28 Feb 2005 16:47:32 +0000
To: mnbrewers(a)yahoogroups.com
Subject: [mnbrewers] OT MN hot luck dinner
<html><body>
<tt>
<BR>
It's that time again for the<BR>
<BR>
5th Annual Minnesota Hot Luck Dinner<BR>
"Food With an Attitude"<BR>
12:00 noon April 10th 2005<BR>
West of the twin cities at <BR>
Floyd's Bar in Victoria MN<BR>
At the only stop light in Victoria<BR>
14 miles west of hwy 494 on hwy 5 (exit 11c)<BR>
Feel free to bring your favorite spicy dish to share<BR>
or try something new with a $5 donation for Sharing and Caring Hands.<BR>
There will be door prizes and products to sample. <BR>
Bring your appetite and a friend.<BR>
COME AND EAT<BR>
THE HEAT!!<BR>
EVERYONE WELCOME!!!!<BR>
Gary<BR>
<BR>
<BR>
<BR>
<BR>
</tt>
<br>
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mail2web - Check your email from the web at
http://mail2web.com/ .
To the BJCP class (and anyone else interested....) Following up on our
"Adjuncts" class last week, here is the list of "Trick" ingredients that I
compiled from a discussion on TheBarn a year or two ago. Does anyone have
others to add to it?
- Al
=================
"TRICK" INGREDIENTS
Belgian Aromatic: 2.5% - malt flavor, aroma
Biscuit: ?
Black Malt: 1 tbsp. in Pale Ales for color
Candi Sugar: Higher gravity and lighter body/color
Carapils malt: Body
Cardamom: Saisons (not recommended)
Cumin: Wits and Saisons
Dextrines Body
Dingeman's Aromatic: Malt aroma to light ales
Dry Yeast: last 15 min of boil, for yeast nutrient
Flaked Barley: 1/4 lb adds head retention Shackelford
Honey: lighten body and flavor of heavy beers
Irish Moss: Clarity
Lactose Mouthfeel
Malta Goya: For Wort Starters
Oats: Body/Smoothness
Rausch malt: "Familiar", defining character
Rice: light, crisp bodyBelgian
Special B: Body, Color, Lace, Malt accentuation
Splenda Non-fermentable - adds sweetness
Syrian Licorice: Stouts
Toasting malt: 20% of pale malt, 20 min @ 400
for toasty, biscuit aroma and flavor
Vanilla: English Pale Ales
Wheat malt: Head Retention
Whirlfloc: Clarity
--------------------------------------------------------------------
mail2web - Check your email from the web at
http://mail2web.com/ .
Original Message:
-----------------
From: David H Berg bergbrew(a)juno.com
Date: Mon, 28 Feb 2005 08:28:39 -0600
To: mcbg(a)mncraftbrew.org
Subject: RIP Hops
It has been announced that Hops in Maple Grove is closing. Best of luck
to Ryan and the rest of the crew.
David Berg
Head Brewer, Bandana Brewery
President, Minnesota Craft Brewer's Guild
http://www.mncraftbrew.org
--------------------------------------------------------------------
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