CCHBS News for July 2004
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- Fourth of July and Summer Party Hours
- July Recipe Specials
- Soda Extracts in Stock
- New Wine Books
- Zymurgy and Brew Your Own Magazines
- Spotlight on Ingredients - Malt Extract
Fourth of July and Summer Party Hours
We will be closed on Sunday, July 4th to celebrate Independence Day.
We'll also be closing at 3 PM on Saturday, July 17th so we can attend
the Pacific Gravity Summer Party. If you're not a member, you're missing
one of the homebrewing events of the year.
July Recipe Specials
Gravity style of the month is Wheat beers. Since these beers are
also great for summertime brewing (and drinking, we're putting 3 of
our most popular Wheat recipes on sale - Yellow
Brick Road Wheat Beer, Wit
Men Can't Jump Belgian Wit and Wizard
of Oz Weizenbock.
Yellow Brick Road Wheat Beer
is our single most versatile recipe. Why? Because you can brew it using
a German wheat beer yeast and make a Hefeweizen, or brew it with American
Ale yeast and make an American style wheat beer. Finally, you can add
some fruit or fruit extract and make a fruit beer. Consider the possibilities
Wit Men Can't Jump Belgian Wit
may have a long name, but if you brew this beer you'll make short work
of it. This style may be the perfect summer beer - light and refreshing,
but with plenty of flavor. Try it for $22 during the month of June.
Wizard of Oz Weizenbock
is a great recipe for people who usually find wheat beers a little on
the wimpy side. 9 full pounds of extract give this beer plenty of body,
flavor and... alcohol. And at $30 for the month of July, the price isn't
over the rainbow.
Soda Extracts in Stock
Summer's a great time for making soda, and we're ready for the season
with a full complement of great extracts. We've got the very popular
Gnome Rootbeer extract, along with the Rainbow line of Cola, Birch Beer,
Sarsparilla, Ginger Ale and Cream Ale extracts.
New Wine Books
For you winemakers who've been asking for books, we've got not one,
but two new volumes to choose from: "First Steps in Winemaking"
and "The Home Winemaker's Companion".
Zymurgy and Brew Your Own Magazine
We're now carrying the two leading homebrewing magazines: Zymurgy
and Brew Your Own.
OK, they're the only two homebrewing magazines but they're both great
resources, so why not buy a copy of one or both and see what you think?
Spotlight on Ingredients - Malt Extract
Virtually every brewer uses malt extract in one form or another, but
how many know how it is made? For that matter, how many know about its
composition? Read on and we'll try to shed a little light on this essential
Broadly speaking, malt etract may be divided into two categories, liquid
and dry. Each of these can be generally broken down into unhopped or
hopped varieties, although we rarely carry hopped extracts at Culver
City Home Brewing supply. After that, there are a myriad of different
variations. CCHBS typically carries the following varieties of unhopped
extract: liquid pale, dark, Munich and wheat; and dry extra-light, light,
wheat and dark. Some of these are seasonal. For example, you're more
likely to find wheat extract available during the summer months and
Munich in the fall and winter.
All malt extracts are manufactured in the same way, initially. Malted
barley is mashed, lautered to separate the grain from the wort. The
grain bill and mash steps may vary according to the particular type
of extract being made, but the main difference takes place after lautering.
Liquid extracts are heated under a vacuum in order to reduce the water
content to about 20% of the total. Dry malt extract may have some of
the liquid reduced in this way, but is also sprayed into a super-heated
room. The heat evaporates the water out immediately and the extract
is converted into a fine powder.
As you might expect, the manufacturing process also accounts for the
difference in potential extract between liquid and dry malt extracts.
Since liquid extract consists of 20% water, it is 20% "weaker"
than dry extract. This make it easy to convert between liquid and dry
extracts in a recipe: to convert a recipe calling for liquid extract
to dry extract, reduce the amount called for by 20%; for dry to liquid,
incread the amount by 20%. If you like to calculate your recipes from
scratch, that's easy too. For a 5 gallon batch, each pound of liquid
extract will contribute about 7 points of gravity, while each pound
of dry extract contributes 9 points. As an example, let's look at one
of our typical 6 lb. recipe kits. 6 lbs. of extract times 7 points =
42, or a gravity of 1.042 (without any conribution from specialty grains).
By contrast, the same recipe using dry malt extract would need only
about 5 lbs. of dry extract because 5 X 9 = 45.
One final note. It's should be obvious by now that it's possible to
combine various amounts of liquid and dry extracts to hit a particular
point of gravity. For example, let's say you want to make a beer with
a starting gravity of 1.050. A standard 3 lb. jar of liquid extract
plus a standard 3 lb. bag of dry extract will give a gravity of 1.048.
(3 X 7)+(3 X 9) = 21 + 27 = 48. Or, you could combine a 6 lb. jar of
extract with 1 lb. of DME for a starting gravity of 1.051 (6 X 7) +
(1 X 9) = 42 + 9 = 51.