FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Gruit Beer Recipes ("Darren Hanson")
Malt mill setting ("Jason Gazeley")
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Date: Wed, 10 Dec 2008 23:07:10 -0500
From: "Darren Hanson" <darren.hanson at gmail.com>
Subject: Gruit Beer Recipes
I have a friend who doesn't like the bitter flavor of hops. I've even
tried an English Mild and he still
objected to the flavor. He makes what I guess would be called a malted
cyser (equal parts honey
and malt extract dissolved in apple juice and fermented with bread
yeast). To my taste, it's overly
sweet and unbalanced.
I'd like to try alternate methods of bittering "beer" with the hope of
making something we can both
enjoy. One thought is a cranberry stout (replace all the hops with
sliced cranberries for their sour
taste). Another is a gruit, or spiced beer, but the only recipes I
seem to be able to find either use
toxic ingredients or else still use hops and the spices are a minor
addition (like specialty grain to
base malt).
Any thoughts, especially recipe ideas, would be appreciated. If I come
up with something that
works, I'll be sure to post the brew house notes here.
Darren Hanson
Location: Pittsburgh, PA
- --
Walk in Beauty, Walk in Balance.
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Date: Wed, 10 Dec 2008 21:09:58 -0700
From: "Jason Gazeley" <jason.gazeley at gmail.com>
Subject: Malt mill setting
I seem to be having a small problem with astringency since acquiring a
malt mill.
At first I thought it may be a water chemistry issue so I conquered that topic.
As it turns out pH was not the issue. It is most likely the malt mill.
I am currently
running about 82% mash efficiency for a 60 min. mash. I think I would like that
number to be closer to 70-75% as I did not have this problem at that efficiency
before I bought a malt mill. I use a domed false bottom and I fly sparge.
Would those of you who own a 2 roller malt mill share your preferred roller
spacing and resulting mash efficiency with me? The more detail the
better. Thanks.
Cheers,
JAson
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End of HOMEBREW Digest #5465, 12/11/08
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