Mike,
Great recipe :-).
I didn't mention water so we all should brew one and
to compare water profiles throughout the Twin Cities.
I'm pretty sure I used pre boiled Minnetonka Chalk Soup (tm)
but I would like to try Minneapolis city water (my favorite
brewing water) some time.
I used a Brewtek Wit yeast for the Sherlock's wit.
Here is an idea. Brew 20 gallons of wit using Mike's three sasion
yeasts. Brew 20 gallons of sasion with your 'wit' yeast starter.
If the yeast isn't too beat up, brew some tripel.
Enjoy a Belgian winter!
rick
----- Forwarded message from Michael Valentiner <mpv(a)yuck.net> -----
Date: Tue, 8 Oct 2002 11:29:09 -0500
To: mba(a)thebarn.com (My Beer Alias List)
From: Michael Valentiner <mpv(a)yuck.net>
Subject: Wit
Below is a Wit recipe for Rick's Belgian recipe collection.
I did find a couple of mine on mnbrewers.com under
"Recipes" but they are geared toward a specific volume.
50% pils malt
25% malted wheat
20% unmalted wheat
5% flaked oats
OG 11-13 Plato
15 - 17 IBUs of continental hops (EKG, Saaz, Styrians, ... think Weizen)
0.75 grams/liter coriander
0.33 grams/liter bitter orange
wit yeast (brewtek makes a great one, White Labs, YCKCo, ...)
Feel free to use all malted wheat or all unmalted wheat. I like the
mix. Malted wheat gives more body and mouthfeel than the unmalted
wheat but remember this is a summer lawn mower beer.
George Fix mash schedule (40C, 60C, 70C) or single step.
Drink in two weeks.
rick
--
Rick Larson rick(a)adc.com
Sorry to say, I do not know. I do know that a champagne yeast can eat a
lot of sugar - leading to
a dry cider. It may be purely attenuation ... Anyone out there with real
wisdom?
Mark
At 04:30 PM 10/7/02 -0500, you wrote:
>is a cider yeast different from a champagne yeast? I assume so, but what
>are the differences?
>
>
>On Wednesday, October 2, 2002, at 08:33 PM, Mark Glewwe wrote:
>
>>Marc - 5 sounds good. You can let one go natural. A cider yeast. Ale
>>yeast. Lager yeast. Wine yeast. Sounds like a good experiment worthy
>>of a MhBA presentation in a month or two. With tasting samples. 8^)
>>
>>At 02:18 PM 10/2/02 -0500, you wrote:
>>>I'll be there. for a cider newbee how much cider should I collect? 5
>>>gallons and using different yeast on each 1 gal.
>>>
>>>
>>>On Tuesday, October 1, 2002, at 06:53 PM, Mark Glewwe wrote:
>>>
>>>>
>>>>I have a "date" with Webber's Orchard for Saturday October 19 to pick
>>>>windfalls and press apples.
>>>>This is the MhBA apple pressing event for 2002. You don't need to let me
>>>>know about the Webber pressing, but a warm feeling is always nice to know.
>>>>I suspect I will be out there picking/pressing from 10am 'til 3pm.
>>>>Deb is
>>>>asking for $2/gal.
>>>>
>>>>For those favoring Minnesota Harvest non-pasteurized apple cider, my
>>>>suggestion is to get you
>>>>orders back to me and I will pick it up for the meeting at Water Tower
>>>>Brewery.
>>>>BTW, this is obviously an either/or situation, you can do one, the other,
>>>>both or none.
>>>>
>>>>Directions ... (I think they are correct)
>>>> From the South - traveling north on I-35
>>>>• At Exit 81 [CR-70], Bear right and exit the freeway
>>>>• At the Stop Sign, Turn Left (West) onto CR-70 [210th Street]
>>>>(CR-70 will chnage into CR-8 as you pass into Scott County)
>>>>• After 7.0 miles, Turn Right (North) onto CR-87 [Mushtown]
>>>>• After 1.2 mile, Turn Right (East) onto 205th Street
>>>>• Follow the Webber Apple Orchard Signs
>>>>
>>>> From the North - traveling south on US-169
>>>>• At the south end of the Bloomington Ferry Bridge, Bear Right and Exit for
>>>>Savage [MN-13]
>>>>• At the stop lights, turn Right (South) onto MN-13
>>>>• After 6.5 miles, just past the Dairy Queen, turn Left (South) onto CR-23
>>>>[Panama Avenue]
>>>>• After 3 miles, turn Left (East) onto CR-68 [190th Street]
>>>>• After 1 mile, turn Right (South) onto CR-87 [Mushtown]
>>>>• After 1,8 miles, turn Left (East) onto 205th Street
>>>>• Follow the Webber Apple Orchard Signs
>>>>
>>>> From the North - traveling south on I-35
>>>>• At Exit 84 [185th Street], Bear Right and Exit the freeway for Prior Lake
>>>>• At Stop Sign, Turn Right (West) onto 185th Street [CR-60]
>>>>(185th Street [CR-60] will change to Cleary Lake Road [CR-21] as you pass
>>>>into Scott County)
>>>>• After 4.6 miles at the Stop Sign, Turn Left (South) onto CR-27 [Texas
>>>>Avenue]
>>>>• After 1.2 miles, Turn Right (West) onto CR-68 [190th Street]
>>>>• After 2.0 miles, Turn Left (South) onto CR-87 [Mushtown]
>>>>• After 1.8 miles, Turn Left (East) onto 205th Street
>>>>Follow the Webber Apple Orchard Signs
>>>>
>>>>
>>>>
>>>>Engineer, Gentleman, & Brewer,
>>>>Mark D. Glewwe
>>>>http://www.glewwe-castle.com/mark/
>>>>
>>>>
>>
>>Engineer, Gentleman, & Brewer,
>>Mark D. Glewwe
>>http://www.glewwe-castle.com/mark/
>>
>
Engineer, Gentleman, & Brewer,
Mark D. Glewwe
http://www.glewwe-castle.com/mark/
Below is a Wit recipe for Rick's Belgian recipe collection.
I did find a couple of mine on mnbrewers.com under
"Recipes" but they are geared toward a specific volume.
50% pils malt
25% malted wheat
20% unmalted wheat
5% flaked oats
OG 11-13 Plato
15 - 17 IBUs of continental hops (EKG, Saaz, Styrians, ... think Weizen)
0.75 grams/liter coriander
0.33 grams/liter bitter orange
wit yeast (brewtek makes a great one, White Labs, YCKCo, ...)
Feel free to use all malted wheat or all unmalted wheat. I like the
mix. Malted wheat gives more body and mouthfeel than the unmalted
wheat but remember this is a summer lawn mower beer.
George Fix mash schedule (40C, 60C, 70C) or single step.
Drink in two weeks.
rick
--
Rick Larson rick(a)adc.com
--
--
Michael Valentiner, Minneapolis, Minnesota
mpv(a)yuck.net
A number of folks have asked for this, so here it is. The last time
I posted it was July 2000. This recipe (and its variations) have won
a number of gold medals, most significant being The Spirit of Belgium
2000.
For yeast I split the batch and use three separate yeasts. I use
White Labs WLP550 (La Chouffe like), WLP565 (Dupont like), and WLP570
(Gulden Draak like). The are all good. They make three different
Saisons.
Warning: don't increase the amount of spices! You could cut them in
half and still taste them, you could quarter them and still taste
them.
24 gal. @ 1.060 OG (= 1440 pts)
42 lb. malt @ 28 pts/lb/gal (1210 pts - 89% by wt - 83% by GU)
5 lb. sugar @ 46 pts/lb/gal (230 pts - 11% by wt - 17% by GU)
32 lb. Pils Malt (71.42%)
5 lb. Munich Malt (11.9%)
5 lb. Wheat Malt (11.9%)
2 lb. Cara-pils (5.95%)
14.5 gallon Mash H2O (boiled to remove bi-carbonates)
10 gm CaCl
10 gm CaSO4
Mash Schedule - single decoction:
mash in 145F
pull decoction, raise to 158F for 20 min, boil for 20 min
mix back to the main mash and rest at 158F for 45 min.
or
you could just go with a single step infusion mash at 158F for 90 min.
25 gallon sparge H2O (boiled to remove bi-carbonates)
10 gm CaCl
10 gm CaSO4
2 hour boil
5 lb. Candi Sugar ~230GU @ 1.046 pts/lb
40 gm coriander
35 gm dried bitter orange peal
1.5 oz Northern Brewer @ 9.2% - 70 min.
6 oz Saaz @4% - 40 min.
6 oz Saaz @4% - finish
Total = 23 IBUs
--
--
Michael Valentiner, Minneapolis, Minnesota
mpv(a)yuck.net
I would consider helping but after tasting those two entries, am a
little bit leary! What type of location are you thinking about?
Someplace "not-downtown?"
Advise
Rick
>>> "Moranz, Mike" <MMoranz(a)CBBURNET.COM> 10/07/02 07:40PM >>>
Greetings all.
Saturdays judging of Belgian strongs went pretty well even though we
were a little short of judges. We have one flight of 10 to finish up
before we can do the 2nd round to determine the winners.
So, we'll need a location/time and 4 judges for the last flight then a
we'll have a final round of the 12 best beers to take care of.
I'm tied up Sat and in training till 5 mon thru thurs. Sun afternoon
would be good for the final round. Let me know if you can help out.
Mike Moranz, President
Minnesota Home Brewers Association
*To be removed see below.
Greetings,
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Greetings all.
Saturdays judging of Belgian strongs went pretty well even though we were a little short of judges. We have one flight of 10 to finish up before we can do the 2nd round to determine the winners.
So, we'll need a location/time and 4 judges for the last flight then a we'll have a final round of the 12 best beers to take care of.
I'm tied up Sat and in training till 5 mon thru thurs. Sun afternoon would be good for the final round. Let me know if you can help out.
Mike Moranz, President
Minnesota Home Brewers Association
I just got more spam from majordomo(a)thebarn.com for
those in a position to do something about it.
Cheers
WH
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*To be removed see below.
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If you would like to put your website into the fast lane and receive more Internet traffic call our toll-free number (877) 284-8258.
All work is verified!
Sincerely,
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________________________________________________________________________________________________________________________________________________
*To be removed call toll free: (888) 529-1703
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