Posted on 10/17/2003 3:23:01 AM PDT by tomkow6
For the freedom you enjoyed yesterday... |
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Looking forward to tomorrow's freedom? |
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..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 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. 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 IMPORTANT INGREGIENT: YEAST! Some of the GREAT names in US Brewing History: Adolphus Busch Adolph Coors Frederick Miller Frederick Pabst Frederick Schaefer Joseph Schlitz
Good for boiling up to 3 gallons of wort
Valentin Blatz
(1826-1894)
Val. Blatz Brewing Co., Milwaukee, Wisconsin
(1839-1913)
Anheuser-Busch Brewing Association, St. Louis, Missouri
(1847-1929)
Adolph Coors Co., Golden, Colorado
(1824-1888)
Miller Brewing Co., Milwaukee, Wisconsin
(1836-1904)
Pabst Brewing Co., Milwaukee, Wisconsin
F. & M. Schaefer Brewing Co., New York, New York
(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!
But, I'll be back later to share in some brewskies with you all.
Icelandic Beer!
The Viking of Beers
Viking is a premium golden lager beer brewed with the European pilsen method. The pure Icelandic water and a unique combination of malt, hobs, maize and sugar give the beer a distinct bitter taste.
Gold and Silver medals from the Monde Selection Institute in Bruxells testify to the unquestionable quality and Viking is the only Icelandic beer that has received such a prestigious international recognition.
Our brew master, Baldur Karason, takes pride in selecting the best barley and hobs and carefully oversees the brewing process from malting and fermentation to bottling.
Water is the single most important ingredient of beer and the Icelandic water is especially suitable for brewing lager beer due to its purity and "softness"
Viking is steadily building its market share and is the best selling beer in the state run monopoly shops followed by Thule, another product of the Viking brewery. The draught version of Viking is the most popular beer in pubs and restaurants.
Viking Premium Gold has 5,6% alcohol content and is available in 500ml and 330ml cans and 330ml glass bottles.
BRATTTonkin!
ok...ok.... do you feel the LOVE? drum roll please...... ATTENTION EVERYONE.....MR. TONKIN..... HE GOT 50! LET'S give him his kudos!
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