Labels:text | black and white | font | paper | screenshot | number | document OCR: intended as an approximate guide, based on my idea of a balanced beer; NEWSLETTER once you've formulated a recipe or two (continued from page 2) (and taken notes so you know exactly what you used in each batch), your own experience and taste preference will serve as the best guide. tending to be dry or sweet. For an all- malt beer balanced between sweet and dry. figure .235 oz. of average strength Source of mash temperature informa- pelletized hops (Cascade, Cluster, Fug- tion: Lewis, Michael J ., U.C. Davis Dept. gle. Hallertau, Saaz) for every 5 degrees of Food and Technology. of starting gravity contributed by malt extract or your own mashed wort (ignore gravity points contributed by sugar in sugar beers, as they produce no sweetness). Divide the malt-produced starting gravity of your proposed recipe by 6 and multiply by .235 to get the amount of hops required in ounces to balance the malt sweetness for a 5 gallon batch. If you are using our sweeter William's Australian malt extracts, or have mashed your pale malt at 156 degrees F. or warmer, add 5%. For a smaller or larger batch in gallons, divide this fig- ure by 5 and then multiply by the number of gallons you intend to brew. For example, 5 gallons of an English- malt extract beer with an estimated starting gravity of 1.040(40), when divided by 5 and then multiplied by .235. gives you 1.88. the amount of average aningby strength hops in ounces needed to bal- ance the malt sweetness with hop flavor. If using Australian malt, a beer with a starting gravity of 1.040 (40) should be brewed with 1.88 oz. + 5%, which equals 1.97 ounces of hops to balance the malt sweetness. If you want to produce a beer with a drier, sharper flavor, add 15%; for a sweeter beer with a less pronounced flavor, deduct 15%. Thirty percent of the hop quantity determined above is added during the last 5 minutes for aroma. If using 1.97 oz of hops as in the above Australian or high dextrin mashed wort example, sub- tact 30% to get 1.37, the ounces of flavor- ing hops used. The .59 oz. is added during the last 5 minutes to replenish lost hop aroma. Feel free to round out the above figures to suit the accuracy limit of your hop scale ( postage scales, sold at office supply stores, work well). This formula assumes only pelletized hops are used, and both the flavoring and aromatic hop particles are left to William's Brewing 1990 settle out in a single-stage fermenter P.O. Box 2195 and are not strained out of the wort. San Leandro, CA 94577 Keep in mind these calculations are only 415/895-2739
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