USO Canteen FReeper Style ~ Camp Run-A-Muck ~ WooHoo! ~ Friday, October 17, 2003

My "VOICES", "kitty-katz", Linda, and FRiends of the Canteen

[tomkow6]

 

For the freedom you enjoyed yesterday...
Thank the Veterans who served in
The United States Armed Forces.

 

 

Looking forward to tomorrow's freedom?
Support The United States Armed Forces Today!

 

..what we gonna do today?....um, don't know!....let's do some fun things...don't wanna....
...come on.........huh?.....WHAT?...hey, lets make some BEER!....
....NO! NO! NO!...who's gonna drink it?...
                                   ...........EVERYBODY!!!.......YES!...tomkow6?.....
yeah!....hey, he's in orbit anyway'........he likes beer....Ma! tell them to STOP IT....SHUT UP, & have a brew!..............HUH?????

Wanna make some BEER?

We'll show you how!

Or, at least TRY......

First, a little History!

The History of Beer

Beer, the beverage of moderation, is older than western civilization. The ancient Babylonians, Egyptians and Assyrians brewed forms of beer thousands of years before Christ. Vikings brewed "bjor" in Scandinavia and Julius Caesar found the various tribes of the British Isles drinking ale when he and his Roman legions landed.

 

Beer is closely related with America's history. Beer first arrived on America's shores with European colonists. The Pilgrims landed at Plymouth Rock in December of 1620, because, in the words of a diarist aboard the Mayflower, "We could not now take time for further search or consideration, our victuals being much spent, especially our beere." Dutch settlers in New Amsterdam (New York) also brought the art of brewing to the New World and one of the first log houses built on Manhattan Island was soon converted into a brewhouse.

According to beer writer/historian Will Anderson, America's first "help wanted" ad was actually an appeal in a London newspaper for experienced brewers to come to America. Brewer Street in New Amsterdam was paved because of its breweries and their heavy beer wagons, which kept getting stuck in the mud during wet weather. George Washington, Thomas Jefferson and William Penn, founder of Pennsylvania, all brewed beer on their estates. Samuel Adams, the fiery Massachusetts patriot, was the son of a Boston brewer and worked in his family brewery.

 

By 1810, there were more than 100 breweries in America. The 1840's and 1850's brought tremendous change to America's brewing industry. Hundreds of thousands of Germans left their homeland for a new life in America during those decades, especially after revolutionary upheavals ravaged Europe in 1848. These German-speaking immigrants brought with them a love of sparkling, golden lager beer - and the knowledge to brew it. It was during the Civil War that many of America's great breweries, including Miller, began.

 

Beer Facts: More than 80 million Americans regularly drink beer. Beer accounts for about 87 percent of total alcohol beverage consumption. On a per capita basis, Americans drink approximately 23 gallons of beer per year. Annual production by U.S. brewers is about 180 million barrels. Approximately 90 percent of beer sold in America is packaged beer. Cans account for about 70 percent of packaged beer in the U.S. The brewing industry is directly responsible for the employment of some 900,000 Americans and indirectly responsible for the employment of nearly 2 million more. Retail sales of beer total more than $45 billion and the total economic impact of the beer industry is estimated to be nearly $170 billion!

 

How beer is made: Miller brews its quality beers with the finest ingredients - malted barley from Minnesota, the Dakotas and other barley-growing regions; corn grits from America's heartland; pure water; hops from the Pacific Northwest; and Miller's special yeast. The process begins when Miller brewers mix corn grits with water, then boil the mixture in large cereal cookers. At the same time, malted barley is being steeped in other large cooking vessels called mash tuns. After boiling, the corn grits are added to the mash tuns and the resulting "mash" is slowly heated to a specific temperature to convert the grain starches to fermentable sugars.

The mixture is transferred to the lauter tun, where the sugar-laden liquid called "wort" is strained out and piped to the brew kettle. The remaining brewer's grain from the lauter tun makes an excellent, high-protein livestock feed. The wort (pronounced "wert") is boiled vigorously and hops, which impart the aroma and bitterness associated with beer flavor, are added at this time. From the brew kettle, the wort is chilled and pumped to the fermenting cellars, where yeast is added to begin the fermentation process.

Each brewery's yeast differs and brewmasters take great care to preserve the integrity of their strains. Fermentation produces alcohol and carbonation in beer. When fermentation is complete, the beer is filtered to remove brewer's yeast and is piped to aging tanks. After being aged 10 to 14 days, the beer is ready for packaging in bottles, cans or kegs.

* * * * * *

STUFF You're gonna need to get started

6 gallon plastic fermenting bucket with spigot

Bucket lid with stopper and special hole for air lock

6 gallon bottling bucket with spigot

Triple scale testing hydrometer with test tube

Bottle cleaning brush

3 piece airlock

Bottle filler and 4' food-grade vinyl transfer tube

Hand-lever bottle capper and 50 bottle caps

Sanitizer for sanitizing equipment (4oz)

Reusable nylon steeping bag

Brewing directions

OPTIONAL

Good for boiling up to 3 gallons of wort

IMPORTANT INGREGIENT: YEAST!

Some of the GREAT names in US Brewing History:

Valentin Blatz
(1826-1894)
Val. Blatz Brewing Co., Milwaukee, Wisconsin

Adolphus Busch
(1839-1913)
Anheuser-Busch Brewing Association, St. Louis, Missouri

Adolph Coors
(1847-1929)
Adolph Coors Co., Golden, Colorado

Frederick Miller
(1824-1888)
Miller Brewing Co., Milwaukee, Wisconsin

Frederick Pabst
(1836-1904)
Pabst Brewing Co., Milwaukee, Wisconsin

Frederick Schaefer
F. & M. Schaefer Brewing Co., New York, New York

Joseph Schlitz
(1831-1875)
Jos. Schlitz Brewing Co., Milwaukee, Wisconsin

ENOUGH OF THE HISTORY!

Let's brew some brew.....

A homebrew recipe for this commercial British style ale out of Idaho.

TableRock Nut Brown Ale
(5 gallon/19 liter, extract with grains)
OG = 1.054 FG = 1.015 IBUs = 18 Alcohol 5.3% by volume

Ingredients
6 lbs. (2.7 kg) Briess light extract syrup
1 lb. (0.45 kg) dextrin malt
0.5 lb. (0.23 kg) Carastan malt
6 oz. (168 g) brown malt
4 oz. (112 g) crystal malt (120 °L)
2 oz. (56 g) black patent malt
2 oz. (56 g) chocolate malt
5.8 AAU Willamette hops (bittering hop)
(1.0 oz. (28 g) of 5.8% alpha acid)
1 tsp. Irish moss
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
O.75 cup of corn sugar (for priming)

Step by Step
Steep the six crushed grains in 3 gallons (11.4 liters) of water at 150 ºF (66 °C) for 30 minutes. Remove the grains from the wort, add malt syrup and bring to a boil. Add Willamette (bittering) hops, Irish moss and boil for 60 minutes.
When done boiling, add wort to 2 gallons (7.6 liters) cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons (20.9 liters). Cool the wort to 80 ºF (27 °C), heavily aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68-70 ºF (20-21 °C) and hold at these cooler temperatures until the yeast has fermented completely. Bottle your beer, age for two to three weeks and enjoy!

All-grain option:
Replace syrup with 9lbs. (4 kg.) pale malt, mash your grains at 158 ºF (70 °C) for 60 minutes. Lower the Willamette hops to 0.75 oz. to account for full-wort boil.

 

Welcome to Camp RUN-A-MUK!

 
Where the Plan Of the Day is: Mirth...Merriment...and FUN!
Kick back! Relax! Tell a joke or two! Have a brew !

The BAR is OPEN! 

We've got Eye candy...Mind candy...and 

Chicken soup for the soul!

 

 

 

[MEG33]

I love to check in and see your great pictures.Thank you.

[MoJo2001]

Thank you so much Diva!! Fabulous!! I'm saving it for future browsing again!

[MoJo2001]

Fabulous pictures, Radix!! How are you??

[Kathy in Alaska]

How about something by Faron Young, please?

[Kathy in Alaska]

Radix, this one begs for commentary. Please, please??

[MoJo2001]

A Double Dose of Stevie Nicks.

This music isn't offensive. Well, if you are a member of the Anal Retentive Society, then you'll find something to be offended by.

[Kathy in Alaska]

All-stars competing at Defender Challenge 2003

CAMP BULLIS, Texas -- Members of the Department of Energy team head for the first obstacle here during the warrior challenge event of Defender Challenge 2003. This year's competition is taking place Oct. 10 to 16. Defender Challenge pits all-star security forces teams from Air Force major commands, the British Royal Air Force Regiment and the Department of Energy against each other in events highlighting marksmanship, physical endurance, tactics, teamwork and leadership. (U.S. Air Force photo by Chief Master Sgt. Gary Emery)

New Raptor arrives

TYNDALL AIR FORCE BASE, Fla. -- Raptor 01-018, flown by Lt. Col. Jeffrey Harrigian, 43rd Fighter Squadron commander, is the first of 48 new F/A-22 Raptors to be assigned to Tyndall AFB's 325th Fighter Wing. The F/A-22 combines stealth, supercruise, maneuverability and many other features enabling a first look, first shot, first kill capability that will provide continued air dominance for generations to come. (U.S. Air Force photo by Tech. Sgt. Michael Ammons)

[tomkow6]

HUH?????

[tomkow6]

HUH?????

[tomkow6]

HUH?????

[MoJo2001]

I just want to be happy today! I will be one day! Understand where I'm going? Me either! LOL!

[tomkow6]

350!

Can't ya just FEEL the LOVE?
 

 

[Kathy in Alaska]

Ready to help

BAGHDAD INTERNATIONAL AIRPORT, Iraq -- Pararescuemen and aircrew members from the 101st Expeditionary Rescue Squadron here prepare an HH-60 Pave Hawk for lift off in response to the bombing of the Baghdad Hotel on Oct. 12. The airmen are deployed from the New York Air National Guard. (U.S. Air Force photo by Master Sgt. Keith Reed)

Immunizing airmen

BAGHDAD INTERNATIONAL AIRPORT, Iraq -- Airman 1st Class Arthur Moore prepares a syringe for an anthrax booster shot. Moore and the other medics from the 447th Expeditionary Medical Squadron here administer anthrax and smallpox to an average of 80 patients per week. Moore is a medical technician deployed here from the 96th Medical Operations Squadron at Eglin Air Force Base, Fla. (U.S. Air Force photo by Master Sgt. Keith Reed)

[MoJo2001]

We're calling this: The Double Dose Of Dudes Ma Likes Section!

[MoJo2001]

*HUGS* Okay! I love you! That's about it from my end. Back to you! Hehe!

[tomkow6]

How 'bout somethin' by Tom T. Hall, like "I like BEER"????

[Kathy in Alaska]

Strike Eagles hunting

MOUNTAIN HOME AIR FORCE BASE, Idaho -- Two F-15E Strike Eagles perform a low-level training mission over the Sawtooth Mountain Range. The Strike Eagles give the 366th Fighter Wing here sophisticated air-to-ground attack capabilities and air-to-air superiority. They can be equipped with both laser-guided weapons and air-to-air missiles, and use the low-altitude navigation and targeting infrared for night, or LANTIRN system, to find and destroy targets at night in all kinds of weather with precision. (U.S. Air Force photo by Tech. Sgt. Debbie Hernandez)

CSU grounds Falcons

FORT COLLINS, Colo. -- Colorado State University quarterback Bradlee Van Pelt (11) and Air Force Academy inside linebacker Trevor Hightower head for a mid-field showdown, during the CSU-Air Force football game, Oct. 16. CSU won 30-20. The Rams advance to 5-3 with the win, while the Falcons fall to 6-2. (U.S. Air Force photo by John Van Winkle)

[MoJo2001]

Double Dose of Stevie Wonder!

Again, not offensive music! Unless you don't like someone named Ivory or Ebony.
Then you'll have issues!
!

[MoJo2001]

I'll try to find it! It better be festive. LOL! If not, I'm gonna send Maxine over to straighten you up! Hehe!

[Kathy in Alaska]

That's because it's full of Vitamin 'P'.

I needed that laugh just now. Perfect timing to catch up to it. Thanks, Grampa.