Hi Bill,

How did your battle with the computer go? If you need advice or computer help, email or call me. I'll be glad to lend a hand.





Hey, here's an interesting little gem I found (quoting myself, heh) from early in this thread:

"Hi Team! It's been an interesting crunching day... we put 79,199 points in the books yesterday, nice chunk of crunching if I do say so, making #38 in points rank for the day, doubling Brasil (#79) and dusting Espana (#150) shamefully."

Considering we put in about 76,000 points yesterday and were #112, it seems the character of WCG has certainly changed over the last year. It's impossible to keep up with the increase in new machines that teams are creating here at the expense of other grids. Most of my machines are over 2 1/2 years old now, and the oldest still running is a 1 GHz Athlon that just turned 6 (it also puts in only 300 points a day, but Every Point Counts!).

I was looking for material to update the WWW.WORLDBREWERS.INFO official team pages (which I have finished), and to put together a recruiting blurb for online clubs and a set of flyers for the local brew shop before my next trip down there.

Honey's back in stock at Costco, a nice clear generic wildflower which works well with the local fresh apple cider (also in season)... Time to brew I'm going to try a quick nuke in the microwave on the honey to kill strays instead of a boil with juice this time, and use less honey, but add some fructose to the primary. I've made a cold brew unpasteurized cider before, but that was with wild yeast (best cider I've ever made, too). I'll have to see how it works out with package yeast and pasteurized juice.

Cheers
FB

Shamelessly lifted from:
hist-brewing mailing list
hist-brewing@pbm.com
http://www.pbm.com/mailman/listinfo/hist-brewing



Mike Prilla Says:

This is my Final recipe and as soon as the Rowanberry's arive I shall brew it. Based on reviews by Michael Jackson and by Stephen Beaumont and information available at Biddy Early as to the ingredients in this beer I have come up with this recipe.

I have located 2 Oz of Fraothogs/Rowanberrys at www.ravensnestherbals.com the owner is Terry Cochran nativesnowbird@yahoo.com and anyone wishing to get Fraothogs/Rowanberrys in order to brew this beer can do so from her for a reasonable price. The Rowanberry's will be used some during the boil and some as a dry spice addition to the secondary. I am going to use them like juniper berries are used in many beer recipes because Rowan berry's are very bitter and are used in lew of hops for flavor and aroma even though some bittering hops are used in this recipe. If anyone cannot get hops at all then they can use more Rowanberry's 1 Oz at 60 min and 1 Oz at 30 min of the boil and not use hops at all for a pure gruit type ale. Possibly even adding more Heather and Sweet Gale/bog Mytle at those times during the boil as well. This can be a flexible recipe for those people who cannot locate hops due to the hop shortage though as written it is intended to be a Replicator/Clone of "
Red Bi
ddy".

Please note unlike most Americans I don't make 5 gallon batchs I make 6.5 gallon batchs and this is a partial mash recipe. I can supply an extract with specialty grain recipe or an all grain version upon request.

Thanks for all your help.

Red Biddy Replicator/Clone

Recipe by Mike Prilla
Mprilla@comcast.net

Batch Size (Gal): 6.50 Wort Size (Gal): 6.50
Total Grain (Lbs): 9.69
Anticipated OG: 1.050 Plato: 12.39
Anticipated FG. 1.012 ?
Anticipated SRM: 13.3
Anticipated IBU: 21.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
82.6 8.00 lbs. MountMellick LME Ireland 1.035 7 This is two cans of 4 lb unhopped light malt extract from MountMellick an Irish malt
2.6 0.25 lbs. Melanoidin Malt Germany 1.033 35
0.7 1.00 oz. Scottish Peated Malt Scotland 1.038 5
0.7 1.00 oz. Chocolate Malt Great Britain 1.034 475
0.7 1.00 oz. Roasted Barley Great Britain 1.029 575
5.2 0.50 lbs. Crystal 55L Great Britian 1.034 55
7.7 0.75 lbs. Maris Otter Great Britain & ;nbs p; ; 1.038 ; 3
4 oz. Malto-Dextrine

Potential represented as SG per pound per gallon.

Hops and spices
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Challenger Pellet 7.50 14.2 60 min
1.00 Oz Heather Spice 60 Min

0.50 oz. Challenger Pellet 7.50 7.2 30 min.


1.00 Oz Heather Spice 15 Min
0.75 Oz Fraothogs/Rowanberrys Spice 15 Min
1.00 Oz Bitter Orange Peel Spice 15 Min
1.00 g Sweet Gale/bog Mytle Herb 15 Min
1tsp Irish Moss or 1 Whirlflock tablet Fining 15 Min

1.00 Oz Heather Spice 5 Min
0.75 Oz Fraothogs/Rowanberrys Spice 5 Min
1.00 Oz Bitter Orange Peel Spice 5 Min
1.00 g Sweet Gale/bog Mytle Herb 5 Min

1.00 Oz Heather Spice Dry in secondary
0.5 Oz Fraothogs/Rowanberry Fruit Added to Secondary


Yeast Use one of the following
-----
White Labs WLP004 Irish ale yeast or Wyeast 1084 Irish Ale yeast

Water Profile Use Dublin water emulation from Grape and Grainery in Ohio it makes distilled water into Dublin water. I'm rather proud of the fact that I e-mailed them and asked them to make water emulations available to us and they did. Sometimes feedback from homebrewers gets results.
-------------
Profile: Dublin
Profile known for: Dk Lager, Dry Stout
Calcium(Ca): 118.0 ppm
Magnesium(Mg): 4.0 ppm
Sodium(Na): 12.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 19.0 ppm
biCarbonate(HCO3): 319.0 ppm
pH: 8.33

Mash Schedule
-------------
Mash Type: Multi Step
Grain Lbs: 1.69
Water Qts: 1.69 - Before Additional Infusions
Water Gal: 0.42 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions
Protein Rest Temp : 122 Time: 25
Saccharification Rest Temp : 152 Time: 90
Mash-out Rest Temp : 169 Time: 10
Sparge Temp : 169 Time: 90

Total Mash Volume Gal: 0.56 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.


Boil Malto-Dextrine and the wort with the hops only do not add the liquid malt extract at this time. Add the 2 cans of Liquid malt extract at flameout this will ensure that your hops and herbs get more extraction than if you boiled a thick wort and be a part of the cooling process when you do add the cans of liquid malt extract.

Strain and cool to 65 to 68 F add some kind of yeast nutrient there are many types, airate well and start fermentation at 65 - 68 F in the primary for 3 to 7 days or until primary fermentation has subsided.

Rack to secondary leaving trub behind and add 1 oz heather, 0.5 oz. Fraothogs/Rowanberrys and 20 drops of Pectic Enzyme. Let sit in the secondary for 1 month or until the secondary fermentation has completed.

1 week before bottling fine with KC Super Kleer finings.

Bottle with 11.5 oz wheat dried malt extract at temperature of 68 F

Let bottles sit at room temperature for 2 to 3 weeks to carbonate then cool down in the refrigerator for at least 2 weeks before consuming.
_______________________________________________

Yep, there don't seem to be any members interested in our banter, but I like to keep our thread alive just in case we happen to have some members who need some help, either with brewing or with the agent they're using for WCG, or have some questions, etc. We are still managing to recruit a few folks here and there, with three new ones in just the past ten days. I post in a lot of brewing forums and always keep a link in my signature block for our team. Considering that, and my high visibility on the Internet via frequent posts to so many different brewing groups -- including my being the founder of two Yahoo Groups with 800+ and 700+ members, respectively, I'm pretty darn disappointed that our group isn't larger than it is. There are thousands and thousands of homebrewers out there, but I guess when we consider the billions of Christians out there and the size of the "Christians" team, we really aren't doing all that bad. Just not enough trust or concern or charity by the public. Darn shame.

As for our team thread, I don't think our team probably has a lot of appeal to general members of the WCG who aren't brewers; we don't have enough banners and awards or idle banter back and forth. But that's cool. Meanwhile, let me thank you again for your participation, Fred; you have, by far, put our team where it is with all of the points you've contributed.

Finally, here are links to the teams that are gaining on us:
http://tinyurl.com/2s5amx
http://tinyurl.com/39p3fc
http://tinyurl.com/2poeyy

Cheers.

Bill Velek

Kind thanks for the encouragement. May you do the same.

Cheers
FB

That's something unexplainable. Actually I don't know exactly. I knew some of the members from grid.org so I joined the team here but they go way back as a team. But here's what our captain mentioned recently:



You find it somewhere in our team thread which I suspect you will read, all the pages of course.
Cheers.
René