HOMEBREW Digest #5957 Wed 12 September 2012
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
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, 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:
Brewing a "Church Beer" ("Eric \"Rick\" Theiner")
Fwd: Brewing a "Church Beer" (Patrick Babcock)
Ginger beer ("Alan & Ondina Colton")
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 12 September 2012
*** Condition: GUarded ***
501(c)3 automatically revoked; New Form 1023 filed
25 June 2012 for retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $2277.36
Unplanned expenditures $ 315.93
Projected Excess/(Shortfall) $ 17.30
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,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Wed, 12 Sep 2012 07:19:44 -0400
From: "Eric \"Rick\" Theiner" <rick at ecologiccleansers.com>
Subject: Brewing a "Church Beer"
Hail Brewers,
I have been asked to brew a commemorative beer for my church's 150th
anniversary. I've got some time before the official bottling (the
date of the anniversary is December, 2013) so I can work on the recipe
to perfect it for my system and taste, but I am looking for some
thoughts on style and starting recipe at the moment. We have drinkers
of all types in the congregation, so it's not exactly out of the
question to brew something interesting, but I don't want to do
something like a barley wine or imperial stout because of crowd
appeal.
On the other hand, I'd rather not get into the lagering and cold
fermentation necessary to do a really crisp and light beer. I'm
thinking about a Kolsch fermented as an ale, but that's a style I
haven't brewed for nearly 20 years and I don't have a starting recipe
that I know anything about.
In case anyone has the thought that maybe there's a historical tie-in
somehow, the church is Episcopal (that's essentially the American
offshoot of the Anglican/Church of England) and the location is
Allentown, PA (which is where the Liberty Bell was hidden when the
British came looking for metal during the Revolutionary War). I'm not
a history guy, so I don't know anything that was really cooking in
either the area or the US in 1863, but if someone wants to jump in
about something meaningful there, that would be great.
So any thoughts at all that might occur to you would be helpful (beer
style, recipe, and potential tie in to either the churchy bit,
denomination, or history at the time). Thanks much!
Rick Theiner
------------------------------
Date: Wed, 12 Sep 2012 08:30:40 -0400
From: Patrick Babcock <patrick.babcock at gmail.com>
Subject: Fwd: Brewing a "Church Beer"
Greetings, Beerlings! Take me to your lager...
On Wed, 12 Sep 2012 07:19:44 -0400, "Eric \"Rick\" Theiner"
<rick at ecologiccleansers.com> said many things, but I only heard:
"I have been asked to brew a commemorative beer for my church's 150th
anniversary ... I don't want to do
something like a barley wine or imperial stout because of crowd
appeal ... I'd rather not get into the lagering"
Two words: cream ale. Though decidedly more flavorful, pre-pro pilsner
is the great granddaddy for what passes as beer today, and most there
are likely drinkers of that swill (today's beer). Since you're not
interested in brewing a lager, cream ale fits your need because it is
that same beer fermented as an ale. Renner's "Your Father's
Moustache" pre-pro pilsner would serve nicely as the base recipe.
White labs WLP001, or Wyeast 1056 - something clean that doesn't throw
a lot of esters...
It also likely had its roots in or around Pennsylvania.
- --
-
See ya!
Pat Babcock
Chief of HBD Janitorial Services
------------------------------
Date: Wed, 12 Sep 2012 10:31:02 -0600
From: "Alan & Ondina Colton" <thecoltons at btl.net>
Subject: Ginger beer
From: Ralph Link <ralphl at shaw.ca>
Subject: Ginger beer
I would like to make a batch of alcoholic ginger beer. Does anyone have
a recommendation as to the type of Wyeast I should use and any comments
on the sugar to use (dextrose, cane sugar, white sugar etc. )
Thanks in advance
Ralph
Ralph, I would be interested in seeing the recipe for your ginger beer.
I will be experimenting with brewing a ginger beer soon. I have just made a
couple of pounds of crystallized ginger and in the process ended up with a
couple of pints of concentrated ginger syrup [equivalent to 8 cups brown
sugar]. My intention is to add this at the end of boil. I will only be using
2 row malt and at the moment I am not sure whether I should make any hop
additions. I will ferment using Saflager dry yeast.
Alan Colton
Swamp Water Brewery of Belize.
------------------------------
End of HOMEBREW Digest #5957, 09/12/12
*************************************
-------
