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CCHBS News for May 2004

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  1. May Recipe Specials
  2. New Wyeast Packaging Coming Soon
  3. Closeout Pricing on Smackpacks & Tubes
  4. Hop Rhizomes in Stock
  5. Spotlight on Grain - Flaked Grains

May Recipe Specials

There's no Pacific Gravity meeting in July but there is a summer party, so we're going to help you celebrate with American Ales. American Pale, American Amber and American Brown are all great summer beers and we're offering an example of each. These three styles also comprise a new BJCP category called... wait for it... American Ale!

Our entry in the American Pale category is the every popular Santa Monica Pale Ale. This is our most popular recipe by a large margin, so why not take advantage of the special pricing and brew a batch? Ordinarily selling for $26, it's on sale for only $22.00.

Sunset Boulevard Amber Ale is one of our newer recipes. It's a fine example of one of the most popular brewpub styles. How good? Last summer an all-grain version of this recipe took a ribbon in the State Fair! Try it for $22 during the month of May.

Malibu Brown Ale is our American Brown. This style originated in Texas, but like the West Coast pale ales, it's much more hoppy than its English counterparts. It's a great choice for you hop heads out there and you can chew on it for it for only $22.

New Wyeast Packaging Coming Soon

Wyeast has introduced a new packaging - Activator Packs. These are the same size as the old XL packs but contain more than twice the yeast cells. In fact, they contain nearly double the yeast cells of the Wyeast shampoo tube packages. We've been looking for a way to solve the problems we have displaying our Wyeast selections and we think this is the way to go.

Closeout Pricing on Smackpacks & Tubes

Since we're going to be stocking the new Wyeast Activator Packs exclusively, we need to make room for them in our cooler. So we're going to give our loyal customers a price break for helping us make room. Take 50 cents off the price of our existing stock of smack packs and shampoo tubes while they last.

Hop Rhizomes Have Arrived

Our hop rhizome order is in, and it's time to get them in the ground. They've been selling briskly but we've still got Nugget, Chinook, Liberty, Willamette and Sterling rhizomes available. Isn't it time for you to start your own hop garden?

Spotlight on Grain - Flaked Grains

Malt isn't the only grain used in beer. There are a number of grains which can be useful in making beer, but first they must be gelatinized so the starches they contain can be converted into sugar. And the most convenent method of gelatinizing is to rold them betwen hot rollers, producing - flakes!

While flaked grains require mashing, even extract brewers can make use of them by adding some base malt to a recipe and being more careful about temperature and time. For example, let's say you have a Culver City Stout recipe kit and would like to make an oatmeal stout. Simply buy an extra pound of base malt and a half-pound of flaked oats. Then, instead of the usual approach steeping, bring 1 gallon of hot water to EXACTLY 160 degrees and add your specialty grains plus the base malt and flaked oats. The resulting mix will have a temperature of 150-152 degrees. Cover and let it rest for an hour, then strain the resulting wort into your brewpot and proceed normally. The same process can be used for a number of other grains:

  • Flaked Oats - not just for Oatmeal Stout, these can be used in small amounts in Witbier. Randy Mosher, author of the new book "Extreme Brewing" likes to toast them lightly and use them in a Cream Ale.
  • Flaked Barley - used in Irish Stouts and English Bitter to give body to an otherwise light-bodied beer.
  • Flaked Wheat - small amounts provide head retention. It can also be used to provide more wheat flavor to wheat beers.
  • Flaked Maize & Flaked Rice - these are the classic adjuncts used in American Lagers. Using rice will result in a drier beer, while corn can lend sweetness.
  • Flaked Triticale - a hybrid of rye and wheat, this grain can provide both head retention and the spicy quality of rye, without rye's assertiveness.
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