FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Dunkelweizen questions ("Aaron Hermes")
Re:StarSan and California (Brian Miller)
Water analysis ("Steve Jones")
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Date: Fri, 22 Aug 2008 23:13:49 -0400
From: "Aaron Hermes" <aaron.hermes at gmail.com>
Subject: Dunkelweizen questions
I'm getting ready to brew a dunkelweizen and a traditional hefeweizen.
I want there to be a clear contrast between the two, with the
dunkelweizen being almost "porterish," if that makes sense. I mean I
want a roasted character to it to add some depth to the flavor. I'm
planning on a pretty straight-ahead wheat/pils/munich/choc wheat
grist. Is that close? It seems most of the online recipes I find for
the style have about 7 different malts/grains in them, and I'm a big
believer in keeping recipes simple. Would 50/40/5/5
(wheat/pils/munich/choc) be Ok? Anyone have a recipe they want to
share?
Also - in the German Wheat Beer "Classic Beer Styles" book, Eric
Warner gives an indication that a dunkelweizen should be cold
conditioned for several weeks before serving. This seems odd to me,
but is it an important step? I'm hoping to have this beer to drink in
just under a month, so I'd really need to get on it if I want to cold
condition it. I know that I got some feedback that Horst Dornbusch
was off-target on something in the series, is Eric Warner making stuff
up, too?
Thanks!
aaron
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Date: Sat, 23 Aug 2008 06:34:32 -0700
From: Brian Miller <bj_mill at pacbell.net>
Subject: Re:StarSan and California
Calvin wrote:
> I just noticed a little blurb on Northern Brewer's site:
> "Due to recent restrictions by the state of California,
> we are unable to ship Star San to California until further notice."
My LHBS owner in northern CA was inspected by someone from
some state agency and was dinged for having the word "sanitizer"
on his metabisulfite labels. My understanding was that anything
labelled "sanitizer" is equivalent to a pesticide and must be
registered with said state agency. Perhaps the state is cracking
down on unlicensed mild pesticide manufacturers as one way to
address the $15,000,000,000 budget deficit for 2009?
Brian Miller
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Date: Sun, 24 Aug 2008 11:36:53 -0400
From: "Steve Jones" <stjones1 at gmail.com>
Subject: Water analysis
I'm about to send a sample of my water off to Ward Labs for an analysis.
The last report I got from my water supplier wasn't geared toward
homebrewers, but it works out to this:
Ca 63.8
Mg 10.1
Na 5.8
SO4 6.7
Cl 13
HCO3 230
This is ovbiously rather hard, and not suitable for brewing pilsners or
other light beers. I've read about using campden tablets to remove much of
the temporary hardness (1 crushed tablet per 20 gal) but I don't know what
the resulting profile would be.
So my question is twofold:
1. Is there a way to calculate the resulting profile when I do use campden
tabs?
2. If not, would it be worthwhile to send two samples ... 1 as normal, and 1
from the same water treated with campden?
Thanks,
Steve Jones
State of Franklin Homebrewers
http://www.franklinbrew.org
Johnson City, TN
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End of HOMEBREW Digest #5402, 08/24/08
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