Date: 1992-03-26 01:10:02 GMT
Subject: Our New Book ( George and Laurie Fix )
We want to thank Tony Babinec for his kind comments about our
book. We also welcome any input from other HBDers about any
other aspect of it. They say that critiques from friends is
worth its weight in gold!
We did not publish lovibond data on the light and dark crystal
malts because we were unable to get hard data. Cosby and Baker
was absolutely no help in this regard. We contacted them and
their "expert" in this area started by saying that he was a winemaker
who did not particularly like beer. Things went downhill from there.
After the book was off to Brewers Publ., Darryl Richman sent me
a remarkable new formula for the a priori prediction of wort
color. We did some test brews, and directly measured the color
with the procedure described in our appendix. Darryl's formula
was then used to back out the effective lovibond of the crystal
malts. We got the following results.
mash water distilled alkalinity alkalinity
H+B light 12.2 14.4 15.1
Irek light 11.9 13.6 14.7
Irek dark 59.2 65.4 76.2
We sure hope Darryl makes his new software available (it includes
a new hop bitter estimation scheme as well). We certainly would
promply place an order.
Recently an outstanding article has appeared on color malts by Peter
Blenkinsop, an well known expert from England. It was published in the
MBAA Tech. Qr. (Vol.28, No.4, 1991, pages 145-149). It includes details
on how they are made (those that make color malts at home will love this
section), color variability (the rather large variations may possibly
supprise you), and related info.
Finally, Siebels is now importing malt from Belgium and will sell to
all including homebrewers (which we conjecture may be their biggest market).
We hinted at this possibility in our book. Since then we have gotten some,
and have made some actual brews. Their Pils malt is absolutely terrific,
and so is their color malts. Two row barley from Belgium has historically
been rated along with Moravians as the top malting varities for lager beer.
A point of great significance is the color malts are from the noble Belgium
barley. Ale brewers will be happy to know that they are also importing Belguim
ale malt, and it has a very good reputation. Finally, they are also
importing some way out types of malt ( would you believe malted oats!). Jay
Hersh recently visited us and sampled some of the speciality malts Siebels
imported from Belgium. Any comments Jay?
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