Subject: spent grains
Date: 1992-04-16 16:38:48 GMT
>Just to add to the spent grain discssion. I have been to the big AB plant
>in St. Louis. They hall their grain to farmers by the train load.
it works the other way, too...
>I have given my spent grain to my fowl and they show little inerest in it.
>According to Malting and Brewing Science the grain has little food value
>for farm critters and should only be used for a suppliment.
Ruminants (cattle, sheep) should be able to get something out of it
(and are probably the only ones that would eat it). Their complex
digestive systems handle roughage better. If your duck likes it,
then you probably didn't extract all the sugars in the sparge.
>I have two questions: Is there such a thing as an Irish Red Ale beer style?
>Secondly, if there is can anyone give me a good recipe for one? I had an
>excellent one at the Vermont Pub and Brewery, but I'm beginning to lose faith.
>Whenever I ask the owners of the local Homebrew stores they just give me a
>blank look and talk about how to achieve the color. I know that there has to
>be more to it than that, but then again if it doesn't really exist per se....I
>did peek into Michael Jackson's beer guide and saw Irish Red Ale on his family
>tree of beers so I'm not quite willing to give up yet. Am I missing something
>I should knowabout? If you do have a recipe for me, please keep in mind that
>I'm still brewing with extracts. Thanks for any help you can give me.
5 lbs of munich malt will turn any light beer a beautiful red,
but you'll have to mash it. Go for a medium gravity (1.040-1.060),
no dark grains, easy on the crystal malt, no brown sugar, use
english hops - fuggles or northern brewer. For an extract version,
try 2 cans amber malt X, steep 1/4 lb crystal malt,
1 oz fuggles 60 min, 1 oz fuggles 30 min. .5 oz hallertau finishing
hops optional (I wouldn't, personaly). whitbread ale yeast should
work just fine.
>I spent Friday in Kansas City, Kansas. I had visited boulevard
>brewery several years ago when the only beer they made was the pale
>ale, and only in kegs. They are now up to at least four different
>types. (That's how many the liquor store I was in had.) I of course
>bought a six pack of each. For the low price of $5.79 a six pack.
>Irish Ale. Fruitier. Tangier. Darker (a little.) It seemed like a
>variation of the Pale Ale. I wouldn't give this to non-home brew
>friends, its taste is a little farther from their palatte path than
>they be willing to accept, or appreciate. Was great after a pale ale.
>A little drier than the pale ale.
Beer across america sent this one out last month, and it's been my
favoritve so far. Quite malty, not overly hoppy. I thought it was
kind of sweet, but I didn't drink it after one of their pale ales.
I want more!
>Bully Porter. Stupid name, but another great beer. A little light
>colored for a porter (I thought). It was light brown to amber in
>color. Very smooth. could easily taste the chocolate malt
>written about on the six box. The taste was not overpowering though.
>Great with a few peanuts. It had a strong enough hop nose to balance
>the stronger malt taste. Overall, it was great also.
A friend gave me a bottle of their porter a few months back. Kind of
weak, but tasty. Neat label (has a bulldog on it). If it was twice as
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