Subject: Samichlaus Bier and wheat conversion
Date: 1990-01-03 16:39:10 GMT
I received as a Christmas present this year, a six pack of a
really interesting beer that I know nothing about - it's called
Samichlaus Bier. Apparently it's brewed once a year on December
6th and then aged for 11 months before being bottled. It's
really interesting stuff but extremely potent - it's also very
clear. The bottles say nothing more than the name, when it was
bottled, and a warning to pregnant people. The bottle cap does
say "Hurlimann FLORIDA swiss lager" but it sure tastes more like
a barley wine to me. Anyone know anything about this stuff?
The bottle actually says one more thing, "Guiness Book of Records".
Not having a book of records, I have no idea why it's in there.
Also, I have a question on converting wheat. I tried it once with
the Edme DMS without 100% success. I did a step mash with a conversion
at 155F for 2 hours before giving up - the iodine continued to indicate
starch. Now I did put the extract in from the start and maybe that
was the mistake. Anyway I want to go all grain next time but I
haven't seen any good tables or rules of thumb as to how much
barley it takes to convert a given amount of wheat. I was planning
on using a fair amount of 6-row to do the conversion but I was up
in Denver this past weekend talking with Jerry at the Wynkoop brewery
and he explained that their wheat beer is 43% wheat and they use only a
2-row and have no problem achieving complete conversion. Has anyone
done much testing with this or seen any good tables?
Anybody ever try Koji? Where do you get it?
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