Fwd: Re: [Distillers] Re: Basic beer recipe
>From: Ups474@...>To: waljaco@...>Subject: Re: [Distillers] Re: Basic beer recipe>Date: Wed, 30 Jan 2002 01:11:44 EST>>Addendum:>Use british ale hops (Fuggles, etc) for an American/Canadian style lager.>Use German noble hops (Hallertauer, Tettnanger, Saaz) for a European style>lager.>As is the recipe should be drunk as quickly as possible- without a 15 to 30>minute boil the sanitation will be "iffy", and there will be no chance to>precipitate out chill forming proteins (the "hot break"). You also need to>boil hops to extract the bitterness from them. The heat is what converts
>(isomerizes) the bitter hop oils into a water-soluble form.
Note - The booklet 'Making Beer' mentions boiling the hops in a pressure-cooker for 5 minutes with a few pints of water to retain the volatile oils.
Cleanliness and sterilization is stressed. Apparently it relies on 75C (170F) to be hot enough to discourage infection. (?) A rapid fermentation should produce a carbon dioxide blanket to suppress bacteria also.
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