From postmaster at longs.lance.colostate.edu Thu Feb 17 03:16:00 1994 Received: from longs.lance.colostate.edu by goodman.itn.med.umich.edu with SMTP id AA17832 (5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Thu, 17 Feb 94 03:15:54 -0500 Received: from localhost (daemon at localhost) by longs.lance.colostate.edu (8.6.5/8.6.5a (LANCE 1.01)) id AAA20704 for reallambic at longs.lance.colostate.edu; Thu, 17 Feb 1994 00:30:08 -0700 Message-Id: <199402170730.AAA20704 at longs.lance.colostate.edu> Reply-To: lambic at longs.lance.colostate.edu (postings only - do not send subscription requests here) Errors-To: lambic-request at longs.lance.colostate.edu From: lambic-request at longs.lance.colostate.edu (subscription requests only - do not post here) To: reallambic at longs.lance.colostate.edu (subscriber distribution list) Subject: Lambic Digest #280 (February 17, 1994) Date: Thu, 17 Feb 1994 00:30:08 -0700 Lambic Digest #280 Thu 17 February 1994 Forum on Lambic Beers (and other Belgian beer styles) Mike Sharp, Digest Coordinator Contents: Torrified malt ("Phillip Seitz") Lambic the EasyMasher Way (Jim Liddil) Send article submissions only to: lambic at longs.lance.colostate.edu Send all other administrative requests (subscribe/unsubscribe/change) to: lambic-request at longs.lance.colostate.edu Back issues are available by mail; send empty message with subject 'HELP' to: netlib at longs.lance.colostate.edu A FAQ is also available by netlib; say 'send faq from lambic' as the subject or body of your message. ---------------------------------------------------------------------- Date: Wed, 16 Feb 94 10:06:18 -0400 From: "Phillip Seitz" Subject: Torrified malt Torrified isn't in my English diectionary, though I agree that it seems to mean puffed in so far as U.K. grains are concerned. However, in French "torrifie" (accents missing) simplay means "roasted", and this is the way the malt is referred to in Belgium (France, too, I'd suppose). The DeWolf-Cosyns version of this that's sold in the U.S. is called roasted malt. By the way, I recently learned that D-C is owned by that ubiquitous conglomerate, Interbrew. While Stella has a glamorous floor maltings, this supplies only a very small portion of the malt needed for Stella and the other Interbrew beers, and is primarily a showpiece. The rest of the malt they use is produced with more modern techniques. ------------------------------ Date: Wed, 16 Feb 1994 9:52:32 -0700 (MST) From: Jim Liddil Subject: Lambic the EasyMasher Way A friend of mine and I made pure culture lambic this weekend. We started with 12 lbs of breiss 2-row, 2 lbs of wheat flakes and 4 pounds of hard red winter wheat. We boiled the wheat as described by guinard with an extended rest at 148 for 3o minutes. We then mashed in the remaining malt, wheat flakes at 120 F and added the boiled wheat goo. W elet it rest at about 130 for 15 minutes. then step mashed at 140 and 155 for 45 minutes each. Then we mashed aout at 170. Then the fun began. Using the amazing JS Easymasher the runoff was very clear to start with but after about 45 minutes the mahs began to slow. We were using 180 F sparge water but the mash had cooled to 150 F. We shut the valve on the EM and heated the mash up to 170 again and let the bed resettle. The runoff again started coming out at a reasonable rate. This is one of the advantages of an EM. A wheat mash like this is really gummy and by having it in a heatble container helped. No transfer was necessary and the runoff was amazingly clear. The EM was nice to use in htis case bacause one can stop the flow, stir up the mash and scrap the screen off and apply heat. All in one pot and the run off is not all cloudy when one resumes sparging. This was a ten gallon batch boiled in a cutoff keg. We cooled it using an immersion chiller with the lid off so something would get in the wort from the air. We split the batch inot to 5 gallon fermenters. It was inncolulated with 2 strains of Kloeckera, 1 pedio strain, 2 brett claussenii, 4 brett lambica and 4 brett brux plus the dregs from bottles of boon and cantillon geueze (got to drink something while brewing). The number of cells was realively low on the order of 1000 cells/ ml or less. The reason for this requires another post Jim. ------------------------------ End of Lambic Digest ************************ -------