FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
Sponsor The Home Brew Digest!
Visit http://www.hbd.org/sponsorhbd.shtml to learn how
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
Re: Berliner Weiss (Stephen Jorgensen)
Brix/Plato conversion ("A.J deLange")
Siebel Advanced Homebrewing Course ("Lemcke Keith")
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
Financial Projection As of 04 Jun 2010
Projected 2010 Budget $3305.65
Expended against projection $1066.11
Projected Excess/(Shortfall) ($940.36)
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
and Spencer Thomas
----------------------------------------------------------------------
Date: Wed, 09 Jun 2010 21:16:04 -0500
From: Stephen Jorgensen <stephen at ultraemail.net>
Subject: Re: Berliner Weiss
I tried this once and it turned out fairly well, 50/50 wheat and pale
malt with 1/4 oz Hallertau pellets in the mash at 150F 1 hour and mashed
out at 170. Sparged through a counterflow chiller into fermenter. OG
was 1.045 for 6 gallons. I fermented with a Lacto starter as previously
described by the Wyeast method and Danstar dry german wheat yeast.
Can't find my notes but I remember I didn't add the Lacto until high
kraeusen to lessen the PH shock. Left it in the primary for two weeks
at 65 - 70 F and racked it off for immediate bottling.
I was very happy with the acid level but there was a noticeable DMS
flavor which, with the acid, was a bit like green olives but certainly
drinkable. I was attending Siebel at the time and had the opportunity
to ask Michael Eder from Doemens about DMS in Berliner Weiss. I was
told that in Germany they do not boil Berliner and they do mot mash out
because the DMS precursors are not formed below 70C. The mash and the
wort are never taken above saccharification temps at all. I did not ask
but can safely assume that in order to get the Lacto into the beer there
is a cold sour mash rather than a culture due to the Reinheitsgebot.
------------------------------
Date: Thu, 10 Jun 2010 14:14:04 -0400
From: "A.J deLange" <ajdel at cox.net>
Subject: Brix/Plato conversion
As a consequence of researching the Brix question further I have
discovered, after years of wondering, exactly what the relationship
between Brix and Plato (as calculated by the ASBC polynomial) for a
given specific gravity (20/20, apparent), S, is and it is
Plato - Brix = (((-2.81615*S + 8.79724)*S - 9.1626)*S + 3.18213)
A couple of examples (pmb(1) is the function given above)
pmb(1) = 0.00062
pmb(1.04) = 0.00033503
pmb(1.08) = 8.47872e-05
Thus the differences are in the 4th and 5th decimal places in Plato (%
w/w) units. As 1 P corresponds to 0.004 specific gravity units going
in the other direction the differences between specific gravity
calculated from Brix and Plato %w/w values would be 0.004*0.00062 =
00000248 and 0.000335*0.004 = 0.0000013 at the high end of the ASBC
polynomial's range.
These values were arrived at by fitting a 4th order polynomial to the
data in Table 114 of NBS (now NIST) circular 440 which seems to stand
as the authority to this day in the US at least.
------------------------------
Date: Thu, 10 Jun 2010 16:58:51 -0400
From: "Lemcke Keith" <klemcke at siebelinstitute.com>
Subject: Siebel Advanced Homebrewing Course
Just a reminder that there is still time to register for the Siebel
Institute Advanced Homebrewing Course (July 26 - 30, 2010) and qualify
for the early registration discount. You have until June 26th to
register for the course at the early registration price. As this course
usually sells out, please don't wait to sign up.
For more information on the Siebel Institute Advanced Homebrewing
Course, download our complete course catalog at
http://siebelinstitute.com/catalogs/pdfs/2010_wba_catalog.pdf . If you
have questions regarding our course, contact us at
info at siebelinstitute.com.
Keith Lemcke
Siebel Institute of Technology
------------------------------
End of HOMEBREW Digest #5696, 06/10/10
*************************************
-------
