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HOMEBREW Digest #644 Fri 24 May 1991

Rob Gardner, Digest Coordinator

Homebrewing in France. (Francois Felix Ingrand)
Xmas ale (CCL-L)
Xmas Beer Recipe
Fleming's Christmas Ale Recipe
Final gravity calculation (John S. Link)
Jaegermeister/First Brew (Rob)
cider-hard ("KATMAN.WNETS385")
Be Prepared (Richard Stueven)
Guinness Tours? (Richard Stueven)
Culturing Yeast from Wheat Beers (John DeCarlo)
Re: Boston Trading Co. (Kevin L. McBride)
Bock Recipe (Michael Zentner)
?? Brew head retention techniques ?? (Bruce W. Hoylman x5806 )
Recipe book troubles (Matthias Blumrich)
A few interesting words...
AAU (Pete Soper)

Send submissions to homebrew%[email protected]
Send requests to homebrew-request%[email protected]
[Please do not send me requests for back issues]
Archives are available from [email protected]


Date: Thu, 23 May 91 09:49:57 +0200
From: Francois Felix Ingrand
Subject: Homebrewing in France.

I used to Homebrew when I was in the SF Bay Area... Now that I am back in
France, I would like to continue this practice. However, I have no idea if
anybody does that here (they are more in the wine businees around here) and if
yes, I am looking for place (mail order or shop) to order the ingredients.

(a place in Belgium or Switzerland would be OK)

Thanks in advance,
- --


Date: Thu, 23 May 91 8:24:09 EDT
From: William Boyle (CCL-L)
Subject: Xmas ale

Here are two Xmas extract Recipes from "our" Recipe file, I have not tried
either of these, but my next batch will be the first one (I have all the
ingredients but I need time to make it). Hope you like them.



Subject: Xmas Beer Recipe

I just tried one of my ginger beers brewed following CP's recipe in TCJHB.
Although only in the bottle a week, it was really tasty. It will make a
nice spicy beer by Xmas. Here's the recipe,

3.3 lbs Northwestern light ME
2 lbs DME
2 lbs wildflower honey
2 oz Hertsburger (Spelling?) boiling
1/2 oz Goldings finishing
2 oz fresh grated ginger boiling
1 oz fresh grated ginger finishing
2 paks M + F ale yeast started

Start yeast in about 90F watered down wort. Boil malt extract, honey,
hops, and ginger about 1 hr. Strain, then add finishing hops and ginger.
Cool rapidly in tub, pitch yeast already started. SG=49, FG=14 after 2
weeks. Prime and bottle. This is a quite light beer with a nice ginger
aroma and flavor.


Subject: Fleming's Christmas Ale Recipe

Ingredients for 5 gallons

3 1/2 pounds Munton and Fison Stout Kit
3 1/2 pounds Munton and Fison amber dry malt extract
3 pounds Munton and Fison amber dry malt extract } ?? Typo ??
1/2 ounce Hallertauer hops (60 minutes)
1/2 ounce Hallertauer hops (5 minutes)
3/4 pound honey
5 3-inch cinnamon sticks
2 teaspoons allspice
1 teaspoon cloves
6 ounces ginger root
6 rinds from medium size oranges
Wyeast No. 1007 German ale liquid yeast
7 ounces corn sugar for priming

*O.G.: 1.069
*T.G.: 1.030
*Primary fermentation: 14 days @ 61 degrees F.
*Age when judged: six months

Simmer spices and honey (45 minutes). Boil malt and hops (50 minutes).
Add finishing hops and boil (5 minutes). Cool, strain and pitch yeast.

The second call for 3 pounds of M & F amber dry malt extract is probably a
typo in the magazine. 7 pounds of extract and 3/4 pound of honey would
give you an O.G. of around 1.069. 10 pounds of extract would give you an
O.G. much higher than that.


Date: Thu, 23 May 91 9:18:42 EDT
From: [email protected] (John S. Link)
Subject: Final gravity calculation


Date: Thu, 23 May 91 09:20:18 CST
From: Rob
Subject: Jaegermeister/First Brew

Well, my in-laws have gone to Europe, but they couldn't find the
beers I requested, so they're bringing me some Jaegermeister. I've
heard various rumors regarding the ingredients of this; could someone
shed some light on the subject? (I know it's not beer, but this is the
only list I know of that may know something of it...)

For my first homebrewing attempt I was thinking of doing a bock. Does
anyone have a recipe that's similar to Aass Bock? Or would I be better
off brewing another, easier style for my first?

Thanks in advance!



Date: Thu, 23 May 91 14:13 GMT
From: "KATMAN.WNETS385" <6790753%356_WEST_58TH_5TH_FL%NEW_YORK_NY%[email protected]>
Subject: cider-hard

Date: 23-May-91 Time: 10:11 AM Msg: EXT01203

in HBD abirenbo asks about making hard cider. I haven't done it, but a friend
of mine buys that unpasteurized cider in the soft plastic bottles, drops a
pinch or two of champagne yeast in it, lets it sit a few days (covered with
towels in case it explodes), and then puts it in the fridge. Nice sparkling
cider. We also had some cider "turn" on us. Just don't drink it all, let it sit
a few weeks, and you'll probably get hard cider. No guarantees of quality (:

Lee Katman == Thirteen/WNET == New York, NY

=Do not= use REPLY or ANSWERBACK, I can not receive mail in that fashion.
Please send all mail to
INTERNET katman.wnets385%[email protected]
MCIMAIL EMS: wnet 6790753 MBX: katman.wnets385


Date: Thu, 23 May 91 08:13:17 PDT
From: [email protected] (Richard Stueven)
Subject: Be Prepared

Be advised that if you don't start your liquid yeast packet well in
advance of your brewing session, and you leave your wort in your
fermenter without yeast in it for two days, mold _will_ grow on your
beer, and you'll have to throw it out.

That is all.


I guess there's some things | Seems like the more I think I know
I'm not meant to understand | The more I find I don't
Ain't life a riot? Ain't love grand? | Every answer opens up so many questions
Richard Stueven [email protected] ...!attmail!gak


Date: Thu, 23 May 91 08:20:32 PDT
From: [email protected] (Richard Stueven)
Subject: Guinness Tours?

In HBD# 643, Rick Zucker writes:
> Well, this is nothing close to these ages, but when I went on
>a tour of the Guiness Brewery in Dublin...

Are they giving tours of the Guinness Brewery again? When I was there
(July 1987? I'll have to check my passport) they let me into the gift
shop, but not the brewery and not the tasting room. They must have
heard I was coming... ๐Ÿ™‚

have fun


I guess there's some things | Seems like the more I think I know
I'm not meant to understand | The more I find I don't
Ain't life a riot? Ain't love grand? | Every answer opens up so many questions
Richard Stueven [email protected] ...!attmail!gak


Date: Thursday, 23 May 1991 10:27:54 EDT
From: [email protected] (John DeCarlo)
Subject: Culturing Yeast from Wheat Beers

OK, I keep hearing that you can't get any of the choice S. Delbruckii (sp?)
by culturing the dregs of wheat beers.

So, can anyone out there provide a counter-example?

Anyone know how Grant's handles their wheat beer and filtering of the yeast?

Thanks in advance.

Internet: [email protected]
(or [email protected])
Fidonet: 1:109/131


Date: Thu, 23 May 91 11:35:55 EDT
From: [email protected] (Kevin L. McBride)
Subject: Re: Boston Trading Co.

In Homebrew Digest #643, Russ Gelinas writes:

>Some bad news: What used to be a good bar near where the AHA conference
>will be held is no longer as good. They had a reasonable good on-tap
>selection (Bass, Sam Adams ale, and other stuff), but they changed the
>bar around, made it smaller, and now only have American swill on tap.
>A real shame. It's called The Boston Trading Co. Still a lively place,

I know the owner of the BTC. I have spoken with him on the topic of
the AHA conference and he assures me that there will be a good
selection of beer on hand during conference week. The problem he has
had in the past in keeping "good" beers stocked is that his
distributor charges him "import" scales for such locally brewed beers
as Sam Adams, Harpoon, Catamount, Frank Jones, etc.

The distributors apparently have two different pricing structures; one
for domestic, and one for imports. The only beers on the "domestic"
structures are the products of the Big Three (Coors, A-B, and Miller)

He doesn't like getting ripped off, and practically the only people
who drink "Good Stuff" (He DOES keep some Harpoon around and
occasionally some Sam Adams, but you have to ASK for it) are myself
and the rest of the Monday night dart crowd.

As for the bar changing around... It only appears to be smaller. They
pulled it away from the wall and arranged it in a square in the middle
of the room. The bar still has the same frontage, it just uses the
floor space more efficiently now. This has allowed them to put in
more tables. They also recently (2 weeks ago) opened up an outdoor
patio area. Also, this week they FINALLY got a new pinball table in.

BTW, you can find me at the BTC on Monday nights throwing darts (or
playing the silver ball between rounds of darts.) John, the owner,
sometimes joins in. Once in a while he'll play us for a round of
beers on the house, and he's not a very good dart player. But, he is
a good sport.

- --
Kevin L. McBride |Contract programming (on and offsite) |Brewmeister and
President |X, Motif, TCP/IP, UNIX, VAX/VMS, |Bottle Washer
MSCG, Inc. |Integration issues, Troubleshooting. |McBeer Brewery
uunet!wang!gozer!klm |Reseller of ISC UNIX and Telebit Modems.|Nashua, NH


Date: Thu, 23 May 91 10:55:23 -0500
From: [email protected] (Michael Zentner)
Subject: Bock Recipe

Due to the stated lack of dark lager recipes in the excellent brew
recipe compilation, I'm going to contribute a bock recipe that turned
out very good.


6.6 lb John Bull light malt extract
3 lb Klages malt
1/2 lb chocolate malt
2.75 oz of 4.7% AAU willamette flowers (60 minute boil)
0.5 oz """""""""""""""""""""""""""""" (2 minute steep)
pick your favourite lager yeast (I used something from MeV)
10 g Burton Salts (for the partial mash (I've got soft water))

Method: partial mash----NOTE for those of you who generally skip
a recipe without reading it when you find the word "mash"
anywhere in the on. The title of this brew
comes from a friend of mine who would never try something,
and when he did, his only thought was, "Why didn't you guys
beat me over the head with a stick when I was so afraid of
this...this is great!" I used to skip those recipes too, but
it's real easy to do, and the taste is worth it.

OG: 1.072 FG: 1.021 (7%)

Procedure: I ended up with a lot of volume for the amount of grain used,
but that's OK if you're just doing partial mashes.

Bring 3 qt + 2 cups of water to 130 F.
Add cracked Klages and chocolate malts (temp = 122F)
Rest 30 min
Add 7 cups of 200F water to bring temp up to 150F
Rest 30 min.
bring up to 158F with burner
rest 20 minutes
mash out at 170F

Sparge with 7 quarts of 170F water, recycling the first runoff.
I did this step very slowly since the filter bed was quite shallow
in my full size lauter tun and I didn't want to add sparge water too
violently and disturb the whole bed.

Add malt extract and boil as normal.

Chill the wort and pitch. Aerate vigorously with a hollow
plastic tube...there's no need to get fancy equipment here.
With the hollow tube I can whip up a 3" head of froth on the
chilled wort. Bubbling activity is almost always evident within
8-10 hours of pitching a 12-18 oz starter solution.

Ferment as you would a lager, or do it in a semi-cool room
(my only option at the time). You can make a lager outside
of a refrigerator, but it won't taste quite the same.

Don't worry...give partial mashing a try. Before doing it, my
biggest worry was how to keep the temperature constant. During
each phase of the mash, I only had to add heat once to keep it
within a degree or so.

Variation - Add ale yeast instead and call it a porter.

Finally, don't worry about extraction rates, points, etc... The
point is, you can make a beer distinctly different from anything
possible with straight extracts by using a mash. Hook yourself
on the idea first, worry about details after you're convinced it's
not as hard as it sounds.

Mike Zentner [email protected]


Date: Thu, 23 May 91 10:06:46 MDT
From: Bruce W. Hoylman x5806
Subject: ?? Brew head retention techniques ??

I'm a basic "green" extract brewer type of guy, to give you folks a
frame of reference. My question is:

What methods/ingredients/drewid chants are useful if I want to create
a brew that has a good head of foam when poured (cold or warm) ...
definitely one that is thick and creamy (or otherwise)? I'm looking
for some input as to ways to toy with the head retention properties of
brew, so if you could phrase your responses in the terms of "This
method does this to brew head" and "This ingredient produces this type
of brew head" and "This chant on this day with this animal draped
about your shoulders produces this type of brew foam ..." these would
be ideal.

I ask this because my last batch, although the flavor was tremendous
(ask me ... I'll tell you ...) after two weeks in the bottle, it had
sort of a sparkling nature to it. Any head which formed while pouring
quickly dissipated, sort of like a soda does when you pour it. I'll
admit, the head has slightly improved since then (age has an effect?)
but I'd like to be able to control this quality of a beer myself or at
least have an idea as to what causes/effects it while brewing.

My local brew supply dude suggested a ration of crystal malt be
steeped into my next batch (which is to be a John Bull stout
derivation). I'm looking forward to trying this additive. Do yeast
varieties have any effect on brew head? How about fermentation times
or bottling techniques? Anyway ...

Thanks. Either post to the digest or email and I can post a summary.


Date: Thu, 23 May 91 15:39:45 -0400
From: Matthias Blumrich
Subject: Recipe book troubles

Hi. When I print the recipe book files, I only get one page from
each file. Anyone know what the trouble is? Thanks.
- Matt -


Date: 23 May 91 18:16:25 MDT
From: [email protected]

To: (homebrew%[email protected])
From: Frank Jones ([email protected])
Date: 23 May 91 6:07 PM
Subject: A few interesting words...

Hello all,

(Dr. John, You were right!)
1) Barm, n, a peculiar kind of dance.
2) Barm, n, yeast; froth; nonsense; foolish talk;
-v. used of the mind: to work; to fret; to mix wort with barley to cause
fermentation; used for money; to grow with interest. (side-note: the term
"barming" is used for interest accrual)
Barmy, adj. volatile; flighty; passionate; irascible
(sound like anyone you know? You can also be barmy-faced! Too much bock, I
guess, see below ๐Ÿ™‚

The terms are as defined in "Scots Dictionary" circa 1911. (**wonderful**
book, that.)
btw, the same Dictionary defines Bock: v. to retch; to vomit. (Which I don't
think is the meaning the Germans had for it!)
**disclaimer** (there is that word again) No, I have nothing against German
beer... I even drink Maibock on occasion. I grew up in Germany (army-brat)
and IT is responsible for my inability to palate most domestic beers, thank
- ----------
While on that subject (bock, not disclaimers) The term Bock is used for some
male stock animals eg, goats, sheep and deer... "Buck, derives from the old
english Bucca, german has a similar root. Which has little to do with the
beer of that name, but 'tis interesting.

Anyway, (ah-ha, a point!) anyone have a mash recipe for a McEwan taste-a-like?
Send direct or general delivery if you think it apropos.

Russ Gelinas in #631 writes:
> I tried some Frank Jones Reserves Extra Special Bitter this weekend.
>It tasted *very* much like Sierra Nevada Pale Ale. Delicious! It is
>contract brewed by Catamount brewery in VT., for the Frank Jones company
>based in Portsmouth, NH. F.J. had a *big* brewery at the begining of
>the century. (I lived in his house for awhile; there were 3 apartments

"I don't remember having a *big* brewery, It's just a small operation, AND I
don't remember you ever living in my house! I am interested in tasting the
brew though..."

Frank Jones a.k.a. [email protected]
Who is know to ask:
"If we aren't supposed to play with words, then why do we have so many?"
- ---------------------------------------------------------------------------


Date: Thu, 23 May 91 22:38:45 EDT
From: Pete Soper
Subject: AAU

>From: [email protected] (Darryl Richman)

>I had opportunity to look back in the BBoB and discovered that AAUs
>are not volume neutral; they require an accompanying volume to be of
>any use. They are exactly the same as CP's HBUs.

Sure the AAU must be used with volume to be of any use. However the AAU itself
is volume neutral. An AAU is 1/100 ounce of alpha acid, period. No
volume in the definition at all. This is clearly spelled out in Line's
definition of the AAU on page 82 of BBoB. ("One Alpha Acid Unit is represented
by 1 percent of acid in 1 ounce of hops.") I agree that volume must play a
part in any practical application but disagree that AAUs are exactly the same
as HBUs.

But to paraphrase Byron Burch (in his newsletter a couple years ago), it's
time to move to on IBUs. For my money AAUs are just a step better than
"Add three ounces of hops" and HBUs not much different (so I'm agreeing with
you in principle).

But just what is an IBU and how can Digest readers make use of this unit?

For the past couple years I've been refining a spreadsheet I wrote to run with a
customized version of the public domain Unix spreadsheet program named "sc".
Among other things I use this to calculate hop bitterness since it incorporates
isomerization data from Burch's wonderful little book and a bit of refinement
involving what others have reported about utilization as well as adjustments
for the gravity of the boiled wort. This has given me a great deal of
predictability as far as basic bitterness goes.

You've been doing similar things, haven't you Darryl? Perhaps you could give
us a taste of what you will be talking about next month at the conference.

- ----
Speaking of retractions, I apologize for my "Idiot Wind" remark yesterday.

Pete Soper ([email protected]) +1 919 481 3730
Encore Computer Corp, 901 Kildaire Farm Rd, bldg D, Cary, NC 27511 USA


End of HOMEBREW Digest #644, 05/24/91

  3 Responses to “Category : Various Text files
Archive   : HBD64X.ZIP
Filename : HBD644.TXT

  1. Very nice! Thank you for this wonderful archive. I wonder why I found it only now. Long live the BBS file archives!

  2. This is so awesome! ๐Ÿ˜€ I’d be cool if you could download an entire archive of this at once, though.

  3. But one thing that puzzles me is the “mtswslnkmcjklsdlsbdmMICROSOFT” string. There is an article about it here. It is definitely worth a read: