March 1995 Fermental Order of Renaissance Draughtsman Vol. 3 No. 3
Last Months Meeting 1
New Members 2
Competition News 2
Winning Recipes 2
Club Business 3
Library Report 3
Secretary's Report 3
For Sale 4
Tip of the Month 4
Next Meeting 4
Logos 4
Calendar 5
Last Months Meeting
January's meeting was one of the biggest turnouts we've had in quite some time, nice to see that many new faces! We started the meeting by touring the Motor City Brewing Works across the street from Traffic Jams. Many of us have seen the brewery when it was operating as the Detroit Mackinack Brewery, but there have been some big changes. The key difference is containers, Detroit Mackinack was available only on draught from kegs, whereas Motor City Brew Works is currently available only in bottles. Before Stephen Rouse and John Linardos, the Brew Master and President, got their bottling machine going, they were using a hand capper for quite some time. Stephen is using the same brewing setup as Detroit Mackinack, but their own recipes. Stephen is a U of M graduate with a Biology (Chemistry?) Degree, and a dream to open a brewery. His dream came true when the Detroit Mackinack brewery shifted their production to the Oldenburg brewery in Kentucky. Stephen & John are leasing the building and most of theNews of the Net 6-10
The Ye Olde Brew News is the monthly publication of the Fermental Order of Renaissance Draughtsman, otherwise known as the Fermentals. The club meets once a month on the 4th Wednesday at 6:00 at the Traffic Jam & Snug brewpub in Detroit, unless a special meeting is to be held elsewhere. Our fiscal year begins Jan 1st and dues are set at $25 a year for new members, and $15 a year there after, members joining after July 1st pay $17.50 for the 1st year. Joint memberships (same household only) are $40 the first year, and $20 there after.
President: Neal Petty, 84-50491 (work), 382-1166 (home)
vice-president: Tom Herron, 33-79993 (work), 558-6825 (home)
Treasurer: Sandy Bruce, 32-25367 (work), 563-1881 (home)
Secretary: Rich Byrnes, 32-32613 (work), 558-9844 (home), usfmczgm@ibmmail.com
Librarian: Doug Geiss, 33-73791 (work)
Special Events Coordinator: Doug LeCureaux, 32-38385 (work), 757-6329 (Home)
equipment. The labeling machine is all their own (or the banks)!.
They are currently making a Nut Brown Ale and an Amber Ale (I
think), both of which are excellent. MCBW is currently available
at Merchants Warehouse and many other places as well, if you can't
find it at your favorite store or watering hole, ask them to start
carrying it. Remember, Think global, drink local!!!!! Thanks again
to John & Steve for taking the time out of their busy schedule
to meet with us and share a couple of cases of their finest. We
will probably visit the brewery again in the future so don't fret
if you missed the tour. If anyone has questions for John &
Steve they can be reached at 313-832-2700, or on the net at ihu@tiamat.umd.umich.edu
The meeting itself was more of an introductory one as there were
so many new people there, we did talk about the pig roast this
summer (more later on that) and had a Bock competition.
NEW MEMBERS
Several new members have joined in the last few months including:
Tammy Herron, Kristine Niemi, Sue Merritt, Lily Casell, Pat Babcock,
Al Czajkowski, Chris Frey, Fred Rubarth, Don Sawchuck, Dean Streck
and Tim Tepatti. I will be putting out the '95 members' guidebook
after this meeting that will include names, phone numbers and
specific skills so everyone knows who to call for help!
COMPETITION NEWS
The competition last month was Bock and Bob Niemi won, the fact
that he was the only one that entered doesn't take away from the
fact that he made an excellent Bock. Bob will be sending his Bock
to a national AHA club only competition so wish him luck! (his
recipe will appear later in this newsletter)
This Months competition is Stout. Stouts are ales and can be dry
or sweet, characterized by roasted barley (coffee like flavors)
and brewer's licorice. Imperial stouts approach the intensity
of a barley wine. The April contest is Rauchbier and that is an
AHA club only competition. True Bamberg Rauchbiers are an Octoberfest
style with sweet smoky flavor and aroma. For a list of nationwide
competitions coming up please see page 5.
Winning Bock Recipe
Return of Rutting Buck Bock (long story on the name)
15 Gallon Batch
25 lbs 2-Row
6 lbs Crystal 90 L
8 oz Black Patent
2 oz Northern Brewer 8.2% alpha Boiling
3 oz Hallertau 3.2%- alpha (T-15 minutes)
2.5 oz Saaz 4.2% alpha Aroma (at end of boil)
WYEAST 1007
Details
30 minute protein rest @ 118 F, Linear heat rise in mash from 118 to 161 F over 50 minute period
90 minute boil as detailed above, initial gravity 1.065 finishing
gravity 1.018
CLUB BUSINESS
As mentioned last meeting, Neal Petty has worked diligently to
create our club's charter, this is a combination of the FERA astronomy
club's charter, two different homebrew clubs' charters, and Neals
own additions. The charter will be reviewed at this meeting, along
with the possibility of officially joining FERA. We will be presenting
our FERA proposal and opening up the floor to questions or concerns
about joining. The major advantage to joining FERA is becoming
a tax-exempt club under the FERA blanket, this would give us a
tax ID number and let us buy in bulk from wholesalers. This is
an important issue so if you feel strongly about it one way or
the other, please plan on attending this meeting.
Several members have approached me about the possibility of changing
the meeting day from Wednesday to Tuesday or Thursday, due to
scheduling conflicts, after giving this some thought I don't see
a problem with this. What I would propose is to alternate meetings
from Wednesday to either Tuesday or Thursday every other month,
if this will be a problem for ANYONE, please call me, if you can't
possibly make it on the alternate days, please call me and I'll
keep a log of peoples responses, I'll assume your silence is a
yes vote.
If your newsletter mailing address says "Last Issue"
that's because you either haven't paid dues yet this year, or
you had contacted me regarding info about the club and never followed
through. If your newsletter label states that this is your last
issue and you wish to become a member please make arrangements
with Sandy Bruce this month, otherwise I will have to remove your
name from the list
LIBRARY REPORT
There are no new books in the library since last report, but we
will be receiving a free subscription to Brewing Techniques, and
we will be starting a subscription to Brew Your Own, the
new monthly magazine due out any time now. If anyone snagged the
Pale Ale book left out on the table last month at Traffic Jams,
please bring it back to this months meeting, thank you!
SECRETARY'S REPORT
Folks, I love doing this newsletter, but would gladly share in its fun (hello, Huck Finn)? Seriously, if anyone or everyone wants to be a contributor, whether it be a recipe that turned out great, or a technical column, or a travelogue, or anything in between, PLEASE PLEASE see me, I could use some help! I introduced a new column last month without really introducing it which led to quite a bit of confusion. News from the net is a group of tips, recipes, articles and such from the Internet, specifically the Home Brew Digest (HBD) Some of you already get the HBD in all its glory, and you know how long it can be, I've tried to edit out all the useful info each month to put in the news, hope this is useful, enjoyable and just plain good reading. Unless I hear a lot of criticism I will continue the News from the Net column each month, ain't cyberspace just grand?
Chris Hoggarth has more Cornelius Kegs available for $10 ea.,
call him at he has both Coke & Pepsi.
I will have some dried curacao orange peel left over after a bulk
purchase from the Frozen Wort, a mail order company. This is the
orange peel specifically used for making Belgium White beers,
the cost is $2 per ounce, enough for 5 gallons. (I may or may
not have received the orange peel by the meeting time, but let
me know anyway) I talked with the owner for a while and he was
on his way to catch a plane back overseas to nail down a deal
for importing sweet orange peels(?) and different candi sugars
from Belgium.
TIPS OF THE MONTH
Last month I published a recipe for Old Peculiar, a distinct English
Strong Ale, the key ingredient in Old Peculiar (From Theakstons
Brewery) Is Treacle, a form of black strap or black molasses made
in England. I have no doubt that you could use regular Molasses
for priming, but for those who want to be authentic, you can find
Treacle at Ackroyds Scottish Bakery in Redford on 5 mile, just
East of Beech Daly, their phone number is 532-1181. Dennis Raney
& I made a 10 gallon batch of Old Peculiar last Sunday and
each used a different yeast, so, if all goes well, we will have
a taste test at the April meeting.
If you've ever heard about rehydrating Irish Moss but didn't think
twice about it, throw some in a glass of water overnight and look
at it the next day, everything I've read lately points out that
merely throwing dry Irish Moss in halfway into the boil does very
little, you should rehydrate at least when you start the brewing,
if not the night before.
NEXT MEETING
The next meeting is Wednesday March 22 (my birthday)! at the Berkley
Front, 3087 W 12 mile, between Coolidge and Greenfield in Berkley.
The phone number is 810- 547-3331 just in case. The meeting starts
at 6:00 and we will be upstairs. We have the whole 2nd floor to
ourselves and there will be a $15 charge for that, so everyone
cough up a buck!
LOGOS
If anyone has a logo idea, now is the time to cough it up, we
have 3 very good finalists and the April newsletter will have
those 3, plus any others, after that we will vote and the logo
will be etched in stone (or etched in beer mugs, who knows?)
Hope to see everyone this Wednesday. This wont get to you before St Patrick's Day, but I'll be thinking of all my brewing brethren (& sistren too) an Irish toast
May you be buried in a coffin made from a 100 year old oak tree
that I shall plant tomorrow.
APRIL 1995 CALENDAR
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2 Fifth Annual "Fightin' Fourth Beer & Chili
Brewoff," AHA Sanc. Comp., McChord Air Force Base, Tacoma,
Washington. Contact Sam L. Powell at (206) 984-2220.
8 Green Mountain Homebrew Competition, AHA Sanc.
Comp., Burlington, Vermont. Entries due March 31. Call (802) 660-9007.
8 Second Annual Southeastern Microbrewers Invitational,
Durham, North Carolina. Contact Tyrone Irby at (919) 490-1474.
9 Evanston First Seventh Homebrew Competition, AHA
Sanctioned Competition, Evanston, Illinois. Entries due April
2. Contact Chris Nemeth at (708) 869-3621. E-mail to: idnemeth@gate.id.iit.edu.
11 A course on Understanding Yeast: Its Scientific
Properties. Call the University of Victoria at (604) 721-8774.
21 Summer Issue of "zymurgy" (Volume 18,
No. 2) mails. Please allow 4 to 6 weeks for delivery.
22 Ninth Annual Bidal Society of Kenosha Homebrew
Competition, AHA Sanctioned Competition, Kenosha, Wisconsin. Entries
due April 15. Contact Thomas Stolfi at (708) 684-3734.
22 17th Annual Contest & 6th Empire State Open,
AHA Sanctioned Competition, Rochester, New York. Entries due April
12. Contact Stephen Hodds at (716) 244-5680. E-mail to: kaltenbach@aol.com.
22 Crescent City Competition, AHA Sanctioned Competition,
New Orleans, Louisiana. Entries due April 18. Contact Steve Clark
at (504) 834-8020.
22 Maltose Falcon's Mayfair, AHA Sanc. Comp., Woodland
Hills, California. Entries due April 8. Contact Russell Reece
at (310) 813-7283. E-mail to: rustyreece@aol.com.
22-23 Quality Assurance for the Micro or Pub Brewery
Course, Austin, Texas. Contact the American Brewers Guild at (916)
753-0497.
23 Beer Judge Certification Program Exam, Naperville,
IL. Contact Frank Dobner at (708) 892-3629.
23-26 Institute for Brewing Studies' National Microbrewers
and Pubbrewers Conference and Trade Show, Austin, Texas. Call
the IBS at (303) 447-0816. E-mail to: IBS@aob.org.
27-30 Home Wine and Beer Trade Association Conference,
Brandon, Florida. Contact Dee Roberson at (813) 685-4261.
28-30 First Round Judging, AHA National Homebrew
Competition. Call the AHA at (303) 447-0816.
29 Great Arizona Beer Festival, AHA Sanc. Comp.,
Phoenix, Arizona. Contact Joe Bob Grisham at (602) 439-1653.
29 U.S. Open Competition, AHA Sanctioned Competition,
Charlotte, North Carolina. Mail in entries due April 21. Walk-ins
must pre-register. Contact Bruno Wichinoski at (704) 597-5782.
NEWS FROM THE NET
GETTING THE MOST FROM AMERICAN MALT
Notes from a talk by Dr. Michael Lewis
Home Brew U
March 27, 1993
The following is my attempt to put down the essence
of a talk given by Dr. Michael Lewis, U.C. Davis ("the homebrew
professor") at Liberty Malt Supply's Homebrew U on March
27, 1993, in Seattle. My notes are sketchy, but I believe this
is a fair summary of Dr. Lewis's talk. Any errors are, of course,
mine and not Dr. Lewis's. Pat Anderson.
In mashing malt, we need to obtain a wort with sufficient
extract and sufficient fermentability. "Extract" means
the gravity obtained from a given quantity of malt. "Fermentability"
means the proportions of the total extract that yeast can covert
to alcohol. British pale malt is produced so that a single temperature
infusion mash produces both sufficient extract and fermentability.
For American pale malt, optimum fermentability is obtained at
temperatures of 55^ - 60^ C. (131^ - 140^ F.). At these temperatures,
the beta amylase enzymes produce maltose most efficiently. This
happens early in the mash in a fairly short time, approximately
20 minutes. The alpha amylase enzymes, on the other hand, produce
the dextrin's that gives us the total extract we desire at temperatures
between 70 - 75 C. (158 -167 F.)
It is possible to mash American pale malt with a
single temperature infusion. While this can be a reasonable compromise
approach, it inevitably results in a loss of either fermentability
or extracts, since the temperature is not optimum for either.
The best plan for mashing American pale malt is a "temperature
program, "in order to obtain the optimum balance of extract
and fermentability. A sample two temperature program, utilizing
the popular "camp cooler" mashing method, would be something
like this: 1. Stir in enough hot water at around 70^ C. (approximately
158^ - 160^ F.) to make a thick mash, so the temperature settles
in between 55^ - 60^ C. (131^ F. -- 140^ F.) Initial mash temperatures
as low as 50^ C. (122^ F.) are acceptable. Hold for 20 - 30 minutes
at this temperature. 2. After 20 - 30 minutes, add enough hot
water just off the boil to raise the temperature to 70^ - 75^
C. (158^ - 167^ F.) for the remainder of the mash period.
What many American home brewers don't realize is just how low a temperature American pale malt needs for optimum fermentability and how high a temperature it needs for optimum extract. Dextrin's do not, as far experiments disclose, contribute "body" as is frequently stated, but rather contribute a desirable aftertaste.
The so-called "protein rest" usually advocated
for American pale malt does not seem to have any real basis. Everything
that needs to happen in the mash will happen with a proper temperature
program that addresses fermentability and extract. [Dr. Lewis's
comment was actually that the protein rest was "bullshit"!]
Conclusion: Experiment! I think that I'll use the
two step program mentioned here for my Klages. Either I'll decrease
my chill haze or I'll get a good extraction. I'm not a big clarity
seeker but it I sure am proud of my brew when it looks crystal
clear.
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Subject: Wonderful Porter Recipe
Well, I tapped my Brown Malt Porter Recipe for the
first time over the weekend, and it's very good. Not as heavy
a porter as Anchor/ Sierra Nevada, more like Samuel Smiths Taddy
Porter. Has a nice discreet bitterness to it from the Hugh Baird
Brown Malt and a rich flavor from Crystal and Special B. Great
ruby red color from the Special B. It looks like a lot of Hops,
but they balance against this grain bill very well.
Brown Malt Porter
Recipe Volume: 11 gal after boil
Yeast: Nottingham English Ale dry w/Starter
Malts: OG of 1.058
1. 20 lbs of 2 Row
2. 1.5 lbs of Special B
3. 2 lbs of Crystal 70
4. 2.5 lbs of Brown Malt
Hops: 40 IBUs
1. 1.5 oz of Galena (11) at 60
2. 2 oz of EKG (5) at 40
3. 1.5 oz of Willamette (4.3) at 20
I have medium carbonate water, low sulfates. The
mash was a little over an hour, (you know, sampling previous batches
and shooting' the breeze), Single Temp infusion at 155F. Boiled
for almost 80 minutes' total. Primary'd at 68F for a week, Secondary'd
for 3 weeks at closer to 70F. Kegged and Force Carb'd. The Brown
Malt was rather harsh after the boil and at racking time still,
but that time in the secondary really mellowed the edge. I will
make this again.
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I think the key to successful use of Irish moss is rehydration several hours before use. I try to remember to rehydrate the night before brewing. After the flakes have been sitting in water for a few hours, they turn into a gooey, gelatinous mass. I've seen a lot of posts from brewers who simply toss the flakes in dry, then report that they didn't notice any difference using Irish moss.
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After months of denying rumors about Miller buying
out Celis, Pierre Celis announced today in Austin the merger between
Miller Brewing and Celis Beers. Miller will have majority ownership
of Celis Beers while Pierre will remain in control of the brewing
process. They have plans for expanding production and distribution
of Celis beers, although the brewery will remain at its present
site.
Lets hope Miller doesn't put too much pressure on
Pierre to cut expenses and quality of his beer.
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>Can anyone provide me with addresses or phone numbers of USA <
>suppliers of wooden casks and supplies in the
3 to 5 gallon range.<
The Brewlab carries some unique items for casking beer. They have 3
to 15 gallon oak casks. They are putting a new catalog together and will
soon have an 800 number for mail-order. No affiliation... etc.
The Brewlab
1039 Hamilton Street
Allentown, PA 18101
Phone: 610-821-8410
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Flagg (doug.flagg@chksix.com) writes in HBD #1666
about sluggish fermentation's using lager yeasts. I have brewed
many lagers, and initially I had the same problem, namely slow
starts and poor attenuation.
The procedures Doug uses are by the book. Build a
starter to at least a 1/2 gallon, aerate when adding new wort,
ferment close to primary fermentation temperature, and aerate
cooled wort before pitching starter. The biggest improvement in
my lager fermentation's occurred when I switched to a fermentation
vessel with a 1:1 height-to-width ratio, and when I began using
an airstone to aerate the cooled, trub-free wort.
The only suggestions I can make are:
1) Check the gravity of your starter wort, it should be close to the starting gravity of your brew.
2) If you are using extract for starter wort, try adding yeast nutrient, in case the extract lacks something the yeast need.
3) Check cooled wort Ph, make sure it is in the mid-5's when pitching.
4) Pitch at high krausen. While building up starters, I usually wait until the yeast fall and fermentation stops. Then I decant off the spent wort and add fresh wort, aerating vigorously. After the 1/2 gallon starter falls (about a day or two before brew day), I decant again and add a pint or two of fresh wort and aerate like hell. On brew day, this starter is at high krausen, in exponential growth phase, an ideal
condition for pitching yeast.
Also, remember that lager fermentation's is boring compared to ale fermentation's. The yeast hang out at the bottom of the vessel and don't throw a huge head during fermentation. Temps are cooler, reactions are slower, and we have to just groove on the laid back way lager yeast does their beer making thing, man.
Waiting 24 to 48 hours is not at all unusual with
lager fermentation's. The only thing to concern yourself with
is if the fermentation goes to completion, and you get the attenuation
you want. Good luck!
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Hi All,
In HBD#1668, Jeff Stampes asks about hefe-weizens:
>Given the low extraction efficiency I am still trying to work out, I was >planning on a higher grain bill than called for:
>
>6 lbs. 6-row Lager Malt (Munich? German? Bavarian?)
>9 Lbs. Wheat Malt
Weizens are supposed to be at least 50% malted wheat,
commercial examples typically run 50-70% malted wheat. You're
at 60%, so you're in the ballpark. I've found a 50/50 mix of wheat
and 2-row pilsner malts to work very well. I wouldn't use 6-row
though. I don't know what your extraction numbers are, but 15#
seems like a lot of grain for a 5-6 gallon batch. The OG for this
style should be around 1.045, they are not high gravity beers.
>
>I was planning on a 60-90 minute 125F protein rest
> a 60 minute rest at 152F
> a 30 minute rest at 158F
> a 170F mash-out
A couple of comments on this mash schedule. You want
to avoid excessively long protein rests, even with a high percentage
of wheat malt. The very first weizen I ever brewed, I used a 60
minute protein rest as well, having heard all of the horror stories
about lautering with a high percentage of wheat. The resulting
beer had virtually no head retention. I suggest keeping the protein
rest to no more than 30 minutes. Second, after a 60 minute rest
at 152F, the mash will likely be converted. A single decoction
mash works well for this style, but if you want to do a temperature
step mash, try 30 minutes at 125F and one sacc. rest at ~153F-
155F. Weizens are supposed to be tart, crisp and rather well attenuated,
avoid the high end of the sacc. rest range.
>For hops, I was planning a 60 minute boil with
Tettnang, and using some >Saaz at the end for nose.
Save the Saaz for a Czech Pils. This style has no
hop aroma or flavor, and *very low* hop bitterness. One problem
I frequently encounter when judging weizens is that they are too
highly hopped. The combination of high hop bitterness and clove
phenolic from the yeast is not very pleasant. I target 12 IBUs
when I brew weizens, which for my system is ~1.25 oz. of ~4.0AA
Tettnang (a good choice, my personal favorite for this style)
for a *10 gallon* batch. Since you're planning a 5 gallon brew,
I'd suggest roughly half that amount, boil for 60 minutes, no
late additions.
>Given the cloudy nature of these brews, I assume
that my standard procedures >of adding Irish moss at the end,
or clearing with polyclar or isinglass will >not apply.
With the exception of kristal-weizens(sp?), commercial
weizens are cloudy because they are dosed with a non-flocculating
lager yeast at bottling time, to achieve the extremely high levels
of carbonation typical of the style. You still don't want protein
hazes in the beer, I'd stay with the Irish moss. Don't forget
to rehydrate it the night before :-).
>For fermentation, I was planning on 14 days at
45F in primary,
IMHO, this is a little too cold, though I don't know
about the strain of yeast you're using. I use the Wyeast 3068,
and conduct primary at ~60F, slightly colder than most ales, with
good results. Along with the clove phenolic, an important flavor
component of this style is iso-amyl acetate, AKA banana-like esters.
I think that fermenting at 45F would result in little if any ester
development.
>followed by another 14-21 days in secondary at
45F (that's the cellar temp.) >Then keg, and age until the
hottest day of the summer!
In my experience, these beers are best when fresh,
they do not require extensive conditioning. I ferment for three
weeks, chill, carbonate, and start drinking the beer within a
month of brewday. Brewing 10 gallons at a time, there have been
occasions when it's taken 3-4 months to finish off a batch. The
last couple of gallons are never as good as the first couple.
A few people have asked about yeast farming. So here
is my procedure. After I rack to sec. or bottle from primary I
pour the slurry into a sanitized 1 quart Mason jar (about half
way). Take some cool pre-boiled water and fill up the Mason jar,
put the lid on, and swirl to mix. Put the jar in the refrigerator
until the mixture has separated. The heavy particles will fall
to the bottom while the yeast will remain suspended in the water.
Pour the liquid off the heavy particles into a sanitized bottle
and cap then store in the refrigerator. When you are ready to
use let the bottle warm to pitching temp. and flame the lip of
the bottle and dump into a starter or primary. That's all I do
and so far have not had any major problem. The main important
thing is to have excellent sanitation procedures. I think it is
a good idea to step up the yeast count in a starter before pitching.
Last week I brewed a ESB using Wyeast London ESB and I did not
use a starter, consequently I had a 36-48 hour lag time. This
may be from the yeast itself (I have heard of long lag time with
this yeast) or because of not using a starter, I am not sure.
Also am I am not sure how long you can store the yeast mixture,
but I have gone as long as 4 months will no problem. Maybe someone
else can comment on this more. One last thing is that I have been
told not to wash the yeast more than 6 times, because of risk
of wild yeast strain.
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