<div dir="ltr">I try to be very sparing on rice hulls in general, but I'm going to use a pound, for the record. That's a lot of wheat. (Who's idea was this, anyway?!)<div>Word of warning, the mill doesn't love that hard-ass wheat. Feel free to ask for help at H&B when it comes to milling it.</div>
<div><br></div><div>Also, be aware that Ted's recipe there looks like 70% efficiency with zero loss, so if you truly get 70% brewery efficiency you'll want to bump up your grain bill to match the batch size needed to walk in with 5 gallons.</div>
<div><br></div><div>Just spoke with him, and as Herman was buying the inaugural batch we discussed the need or lack of need for a particular hop and it was agreed that 12-15 IBU's of any hop you might already have in the 4-8% AA range would work just fine. (This year's Hallertau is closer to 4, btw.)</div>
<div>Herman is using Willamette if you want to follow suit.</div><div><br></div><div>[Ted, correct any of that I'm getting wrong.]</div>
</div><div class="gmail_extra"><br><br><div class="gmail_quote">On Mon, Jul 21, 2014 at 8:02 PM, Ted Manahan <span dir="ltr"><<a href="mailto:ted_manahan@hotmail.com" target="_blank">ted_manahan@hotmail.com</a>></span> wrote:<br>
<blockquote class="gmail_quote" style="margin:0 0 0 .8ex;border-left:1px #ccc solid;padding-left:1ex">
<div><div dir="ltr"><font style="font-size:12pt" face="Tahoma" size="3">Hi all,<br><br>We were over-subscribed for the 2014 NBB / Liquid Poets sour beer. A lottery was held, and the winners are:<br><br>Ted Manahan<br>Greg Ebhers<br>
Taylor Caron<br>Shaun Pettine / Allie Storey<br>Todd Weaver<br>Cy Bevenger<br>Chris Osborn<br>Steve Koenig<br>Hermen Diaz<br>Jeffrey Callaway<br>Matthew Michels<br>Jesse McConnell<br><br>If any of the above-named brewers is no longer willing or able to brew, please speak up as soon as possible. One of the others who expressed interest can be considered an "alternate" and the more time we have to react the better.<br>
<br>I would have preferred the basic light wheat, but the overwhelming vote was for the dark wheat recipe. So be it - here is a recipe I suggest. <br><br><font style="font-size:16pt" size="4">2014 NBB / Liquid Poets Sour Dark Wheat</font><br>
Target 1.055 O.G. and 15 IBU<br><br></font><blockquote><font style="font-size:12pt" face="Tahoma" size="3">7 lbs Weyermann Dark wheat malt (7°L)</font><br><font style="font-size:12pt" face="Tahoma" size="3">2.5 lbs ale malt</font><br>
<font style="font-size:12pt" face="Tahoma" size="3">1 lb rice hulls</font><br><font style="font-size:12pt" face="Tahoma" size="3">0.5 oz Hallertau Tradition (6.9% AA) for 60 minutes</font><br><font style="font-size:12pt" face="Tahoma" size="3">Safale US-05 or any other fairly neutral yeast.</font><br>
</blockquote><font style="font-size:12pt" face="Tahoma" size="3"><br>Because of the high percentage of wheat, rice hulls will aid with lautering. I think one pound is appropriate but let me know if more or less should be used. I do not have much experience with a high percentage of wheat in a malt bill!<br>
<br>We should plan to have our beer fermented and racked to secondary by early September, so please brew in mid-August. Let me know when you have brewed your share and I will check you off the list.<br><br>Questions and comments are welcome! Send them to me and I will respond to you or to the list if the question is of general interest.<br>
<br>Ted Manahan<br></font><br><br><div><hr>From: <a href="mailto:ted_manahan@hotmail.com" target="_blank">ted_manahan@hotmail.com</a><br>To: <a href="mailto:liquidpoets@lists.robsims.com" target="_blank">liquidpoets@lists.robsims.com</a><br>
Date: Mon, 14 Jul 2014 15:31:00 -0600<br>Subject: [Liquidpoets] New Belgium / Liquid Poets Sour Barrel Project 2014 call for participants<div><div class="h5"><br><br>
<div dir="ltr"><font style="font-size:12pt" face="Tahoma" size="3">Hi Liquid Poets,<br><br>It is time to start planning for a replacement beer to fill the sour barrel that New Belgium is letting us use. This project requires 12 brewers / brewsters to brew the same recipe. We then fill the 55 gallon barrel, wait a year, and claim our delicious sour beer! We should plan to have our beer fermented and racked to secondary early to mid September.<br>
<br>There are two recipes under consideration:<br>1) American Wheat: 50% wheat malt 50% ale malt, 1.055 OG 15 IBU<br>2) Dark Wheat: 75% Weyermann Dark wheat malt (7°L), 25% ale malt, 1.055 OG 15 IBU<br><br>Option 1 would provide a neutral base to showcase the barrel character and highlight any fruit additions you add.<br>
Option 2 would add the dark wheat character and color.<br><br>If you are interested in this project send me an email with your name, email address, and a vote for one of the recipes. A couple brewers signed up at the last meeting, but there are many spots open. Participants will be chosen by lottery if we are over-subscribed.<br>
<br>Ted<br><a href="tel:970-692-3497" value="+19706923497" target="_blank">970-692-3497</a><br></font><font style="font-size:12pt" face="Tahoma" size="3"><font style="font-size:12pt" face="Tahoma" size="3"><a href="mailto:ted_manahan@hotmail.com" target="_blank">ted_manahan@hotmail.com</a></font><br>
<br>P.S. If you are a participant in the 2013 Flanders Red project, it tastes great! I will let you know the date when we do the transfer so you can claim your share. If you have one of the "control" batches (unsoured, Wyeast Roeselare, or White Labs Lambic) please bottle your share in the next couple months. I suggest adding 1/4 package rehydrated Safale US-05 along with a standard amount of priming sugar to ensure viable yeast for carbonation.<br>
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