Jeff was the person in the club who knew Ant best. He writes:

Ant Hayes was an honorary AABG member after he and his South African [...]]]> Just in time for “Big Brew”, we present you with Ant Hayes’s original Zymurgy article on Burton Ale. It is reprinted with permission from Zymurgy magazine.

Jeff was the person in the club who knew Ant best. He writes:

Ant Hayes was an honorary AABG member after he and his South African mate Llewellyn van Rensburg visited Ann Arbor before the Cincinnati conference. Many AABGers met them then.

For reasons that no one understands, he tragically took his own life last May.

I got to know Ant in the late 90′s on Homebrew Digest, and then in 2003 (I think), he and the Wort Hog Brewers of Johannesburg, South Africa invited me to Jo’burg to administer the first BJCP exam outside of North America and to speak to the club. They showed me a great time. Ant moved the next year to the UK. He visited here twice and spoke at the Cincinnati and Minneapolis conferences, where he was a popular speaker. I visited him in the UK as well, and counted him as a close friend.

At Minneapolis he spoke on Burton ale, an extinct ale which fits into the old ale category. He explained that “gone for a Burton” is a British euphemism for someone who has died. It may have originated when a RAF pilot didn’t return during the Battle of Britain, or perhaps earlier. That is why he named his recipe “Absent Friends,” but when Llew phoned me last May (while I was brewing) with the tragic news, we both wondered about the name.

Ant said that a Burton should be a comforting beer, and I hope that brewers will find it to be so. In November, AABG will host/judge an AHA Club Only competition for old ales in honor of Ant called the Ant Hayes Memorial Competition.

I greatly miss Ant.

Jeff

Ingredients:

1 cup all-purpose flour 1/2 cup Dried and Milled Spent Grain 3/4 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt [...]]]> Annie Zipser brought these to the March 2012 meeting and they went fast. Two great recipes to use up your spent grain (or at least some of it).

Spent Grain Coconut Biscotti

Ingredients:

1 cup all-purpose flour
1/2 cup Dried and Milled Spent Grain
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/8 tsp. grated nutmeg
3/4 cup sugar
2 large eggs
1 tsp. vanilla extract
1/2 tsp. coconut extract
1 cup flaked coconut
3 oz. dark or semi-sweet chocolate, finely chopped

Directions:
Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, mix together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt and nutmeg. Set aside. In the bowl of a stand mixer, combine the sugar, eggs, vanilla and coconut extracts. Beat on medium-low speed until thick and smooth, about 2 minutes. With the mixer on low speed, add in the dry ingredients and mix until just combined. Fold in the flaked coconut with a spatula.

Turn the dough out onto the parchment-lined baking sheet. Divide into two equal segments and form each into a log 1-inch deep, and approximately 4 inches wide. (Be sure to leave room between the logs as they will spread during baking.)

Bake for 40 minutes. Remove from the oven and let cool for 5 minutes on a wire rack. Using a serrated knife, cut the logs diagonally into 14-20 slices, depending on thickness. Lay the slices on their sides and bake for 10 minutes. Flip the slices over and bake for 10 minutes more.

Place the chocolate into a heatproof bowl. Microwave in 20 second intervals, stirring in between, until completely melted. Drizzle over the biscotti and allow to cool until the chocolate is set.

Note: I only had ¾ cup of coconut so I added ¼ cup of pecans.  When I made it before I didn’t use pecans and upped the coconut extract to ¾ tsp…and Michael compared it to a Mounds bar.

Spent Grain Cherry/ chocolate chip Biscotti

2 cups all –purpose flour
1 cup dried and milled spent grain
¼ tsp.salt
1 cup sugar
3 large eggs
2 Tbs. vegetable oil
2 tsp. vanilla extract
1 ½ tsp. almond extract
2/3 cup dried cherries
½ cup chocolate chips

1)    Preheat oven to 350 degrees

2)    Lightly spoon flours into dry measuring cups and level with a knife.  Combine flours and salt in a bowl and stir well with a whisk.

3)    Beat sugar and eggs with a mixer at high speed until thick and pale (about 4 minutes).  Add oil and extracts, beating until well blended.  Add flour mixture, beating a low speed just until blended.  Stir in cherries and chocolate chips.

4)    Divide dough in half; turn out onto a baking sheet coated with cooking spray (I used parchment paper).  Shape each portion into a 10 inch long roll and flatten to 1 inch thickness.  Bake at 350 for 25 minutes or until lightly browned.  Remove rolls from the baking sheet; cool for 10 minutes on a wire rack.  Reduce oven temp. to 325 degrees.

5)    Cut each roll diagonally into 20 (1/2 inch) slices.  Place slices, cut side down onto baking sheet.  Bake at 325 for 10 minutes.  Turn cookies over and bake an additional 10 minutes (cookies will be slightly soft in the center but will harden as they cool).  Remove from baking sheet and cool completely on wire rack.

Note: I was short of the spent grain on this one so I used ¾ cup of spent grain and 2 ¼ cups of flour.

This recipe works well in a large mixer or food processor, and I have formatted the recipe for this (see note for hand).

***********

Recipe German Soft Pretzels Makes 1 dozen o 2 packets dry baker’s yeast o 1/4 cup water 105-115 degrees F (40-45C) o 1 ounce dry [...]]]> From an old Homebrew Digest:

This recipe works well in a large mixer or food processor, and I have
formatted the recipe for this (see note for hand).

***********

Recipe
German Soft Pretzels
Makes 1 dozen

o 2 packets dry baker’s yeast
o 1/4 cup water 105-115 degrees F (40-45C)
o 1 ounce dry milk powder
o 3 ounces shortening
o 1/4 cup sugar
o 1 teaspoon (5 ml) salt
o 19 ounces all purpose flour (about 4 cups)
o enough additional water to make a soft dough – about 1 cup (note -
my notes say 3/4 cup, but I think this is a mistake – I’ll make up a
batch sometime soon and check).

Rehydrate the yeast in the 1/4 cup warm water and a pinch of sugar.
Be sure to use a container like a plastic cup that won’t suck all the
heat away. It should foam up in a few minutes.

Mix the rest of the dry ingredients in the mixer bowl or food
processor *. Add the yeast water when it’s well hydrated and foamy,
then turn on the mixer or processor and add water until you get a
soft dough. Continue mixing according to manufacturer’s instructions
until well kneaded.

* If you make the dough by hand, add the rehydrated yeast and other
ingredients with half the flour to a large bowl, stir with a wooden
spoon until mixed, then stir in as much of the rest of the flour as
possible, then turn out onto a work surface and knead in enough of
the rest of the flour to get a soft dough and knead it until it is
elastic and smooth, about five minutes.

Let the dough rise covered until doubled, probably 30 minutes with
all this yeast.

Now prepare the lye water. Put cold water in a non-reactive pot, add
1 tablespoon lye crystals (like Red Devil) for each quart. Add the
lye to the water, not the other way around! Use normal precautions.
You’re big boys and girls. Bring to a simmer.

Preheat the oven to 400 degrees F.

When the dough is doubled, divide into 12 equal pieces, roll out into
18″ lengths, then twist into pretzel shape. This is easy to do but
hard to describe with pictures.

Start with the dough in an upside-down “U”, then cross the legs twice
into a double twist. Next flip the top down over the legs and press
each part of the loop onto the legs where they cross, making a tack
weld.

Set aside on a towel and shape the rest of the pieces. Then starting
with the first one and using a slotted ladle or spatula (not your
fingers), immerse each pretzel in the simmering lye water for 30
seconds to one minute. They should expand and begin to float.
Remove it and place on a wet tea-towel to drain and sprinkle with
pretzel salt.

Now arrange on prepared cookie sheet (you will probably need to use
two cookie sheets and bake one at a time) and bake until done. In my
oven, this takes about 9 minutes. While they are cooling a bit, pour
yourself a well deserved pint and then enjoy the pretzels.

These freeze quite well when cool. Thaw them and pop them into the
oven to reheat or gently microwave them if you must.

- —
Jeff Renner in Ann Arbor, Michigan USA

Date: Wed, 20 Jun 2001 10:52:01 -0400 From: Jeff Renner Subject: ginger ale Jamie’s question about force carbonating soda made me think that it was time to repost my ginger ale recipe. I just posted it to the Oz Craft Brewing list [...]]]> Jeff’s recipe as it was posted to the Homebrew Digest in 2001:

Date: Wed, 20 Jun 2001 10:52:01 -0400
From: Jeff Renner
Subject: ginger ale

Jamie’s question about force carbonating soda made me think that it
was time to repost my ginger ale recipe. I just posted it to the Oz
Craft Brewing list in response to a request. It’s a fairly dry soda.
Many recipes call for 5 lbs of sugar.

This was adapted from a recipe from Mike O’Brien, manufacturer of
pico-Brewing Systems of Ypsilanti, Michigan. I added the cardomom,
lemon zest and ascorbic acid (anti-oxidant). I thought I had used
some coriander as well, but I guess I didn’t. I probably will next
time.

I made it for our son’s wedding reception in our back yard last July,
and we went through about 3 gallons. It was very popular. The rest
kept well in the fridge as we finished it up over the next few weeks.

The sediment made the first few glasses pretty cloudy, although that
doesn’t bother me. I racked it into a purged keg and got it off most
of the sediment.

Ingredients for 5 gallons (US), 19 liters:

1 4-ounce (115 g) jar of fresh (not dry) ground ginger (this is a new
product around here, you could just peel and macerate fresh ginger
root in a blender or food processor with a little water)

juice of three lemons
zest of one lemon, finely minced
1 tsp (5ml) freshly ground cardomom (don’t buy it pre-ground)
3 lbs sugar (1350 g)
1/4 tsp. ascorbic acid
2-1/4 tsp (12 ml) potassium sorbate
5 gallons (19 l) deionized water (or any good quality neutral water)

Procedure:

Heat flavorings in 1 quart (liter) of water to near boiling, add
sugar until dissolved, add to corny keg with rest of ingredients.
Chill in fridge and carbonate to 3.5 volumes or even more. After
several days, adjust carbonation if necessary, draw off a little
until it’s somewhat clear, then rack off sludge into another purged
and pressurized keg. Be sure to cut off flow as soon as you notice
sludge moving through the (hopefully clear) racking hose.

This needs a fairly long dispensing hose to serve at this pressure.
It should be a highly carbonated drink.

If anybody makes this, please report back to HBD.

Jeff
- –
Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at mediaone.net
“One never knows, do one?” Fats Waller, American Musician, 1904-1943

Sour dough bread has its origins in the times before reliable commercial yeast was available for leavening. A baker had several options available to leaven bread. The local brewer was a source of yeast that, while rather slow and often bitter, was usually reliable. People away from a [...]]]> ©1995, 1999, 2003 Jeff Renner    jsrenner@umich.edu

Sour dough bread has its origins in the times before reliable commercial yeast was available for leavening. A baker had several options available to leaven bread. The local brewer was a source of yeast that, while rather slow and often bitter, was usually reliable. People away from a brewery could make a starter by capturing wild yeast from the environment, a chancy proposition at best. Because of the ubiquitous presence of Lactobacillus spp., this starter would inevitably become sour. In a true starter, wild yeast and bacteria establish a relatively stable equilibrium. When a particularly good starter was found, it would be prized, and the baker would save a portion of the previous dough or sponge in a covered container to use for the next batch. This starter is a very vigorous one that a friend brought me several years ago from a famous Parisian bakery. It is subtly sour, and as a matter of fact, the French object to calling their naturally fermented bread “sour dough.” They prefer the term “pain au levain.” While it isn’t very sour, it is far more flavorful bread than bread fermented with commercial yeast. You can make more sour bread by letting each stage ferment longer than the minimum.

ACTIVATING THE STARTER (or reactivating a dormant starter): Add the starter sample to one cup of chlorine-free water (this is essential) in a non-reactive bowl and beat it to a froth with an electric mixer, then beat in a cup (5 oz.) of flour. I desired, you could beat it to a froth several times over 30 minutes before adding the flour.  The frothiness ensures good aeration for maximum growth of the yeast. This should become active and bubbly and frothy within a few hours. Then proceed to the next stage.  If the starter is tired, it may take longer or more “builds” to become active.

KEEPING AND USING A STARTER: I usually save only the equivalent of one cup each of water and flour (13 oz. total weight, volume variable) in the refrigerator in a loosely sealed plastic jar. I refrigerate it at the peak of its activity. The day before I want to bake, I remove two tablespoons and proceed as above, whipping it frothy and adding a cup of flour.  When it is fully active, I add another cup of water, beat to a froth, and add another cup of flour.  That evening, I add one or two more cups of water, whip it, then add one or two cups of flour.  The next morning it is bubbly. If I want especially sour bread, I start it earlier.  This is the time to double or triple the starter for a bigger recipe.  This first step with equal measures of water and flour is called the sponge stage.

If the starter has been kept long enough for it to become dormant (several weeks or months), follow the previous directions for activating the starter, using two or three tablespoons of starter and discarding the rest.

I like to use rye flour for the starter I keep for maximum vigor, and often use rye for at least part of the first cup when building a starter, even for a white bread.  Rye flour makes a vigorous ferment and is a dough improver in small amounts.  If I am making wheat or rye breads, I use the whole wheat or rye flour first, in the sponge, since fermentation produces enzymes that break down gluten in time. Since rye doesn’t have much gluten anyway, this results in a better rising loaf than if you let the enzymes work on wheat gluten in the sponge.  Besides, I think the flavors are nicer with these flours in the sponge, especially light rye.

USES FOR SOUR DOUGH Rye breads are especially nice made with a sour dough starter. The stickiness of rye flour is largely eliminated by the acidity of the dough, and the flavor of rye bread is best with the sourness. French country loaves, both white and partly or all whole wheat, are also nice.  This is essentially what San Francisco sour dough is, although it is made with a different culture.

The gluten in a sour starter is pretty well broken down by the enzymes present, and these enzymes will also weaken the gluten in dough if you use too long a fermentation time. One rise before shaping may be enough. Be sure to use flours that have high levels of strong gluten such as bread, clear, or high gluten flours. I like to make sour dough breads as hearth loaves, that is, baked without pans. You can either let them rise on a baking sheet, or on parchment, or in a basket lined with a floured cloth. For the latter two, bake them on a pizza stone, inverting the basket-risen loaf on a peel first. Slash the tops, or dock (stab) heavy rye loaves. I start them at 425F for ten minutes and then drop the oven to 375F until finished. Use steam for the first 10 minutes (heat an old cast iron skillet and put it in the bottom of the oven and put hot water in it), and if the loaves aren’t floured, spray them.

Basic Recipe

2-1/2 lbs any flour (variable) (including that in starter)

3 c water (including that in starter)

1 to 1-1/2 T salt (more for rye & French, less for Italian)

For maximum lightness and minimum sourness, proceed to next stage when starter is at maximum foaminess. For more sourness (at the expense of lower volume, which may be appropriate anyway), let the starter or sponge sit longer before adding to it.

Sample variations

French: Mild sour, all white bread flour, 1-1/2 T s.

Country French: Use portion whole wheat (try whole wheat pastry flour)

Italian: Very mild sour, 1 – 2 T light malt extract optional, 1 – 2 T olive oil, 1 T s.  Good for pizza.

American sour dough: Like French but with stronger sour

Jewish rye: Mild sour, 1 to 1-1/4 lb white rye flour, balance bread flour, 1 – 2 T light malt extract optional, 1-1/4 T s.

Medium Rye: As above with medium sour, 3/4 – 1 lb. medium rye flour, 1 – 3 T any color malt extract, 1 – 2 T caraway seeds optional

Dark rye: Medium to full sour, 3/4 lb. whole rye (or dark rye) flour, 1/4 lb. coarse rye meal or whole rye kernels (be sure to use in the sponge or presoak with some of the water), 1 – 4 T dark malt extract, 1-1/2 T s.

I assume that you know basic bread making techniques.  I recommend the newsgroup rec.foods.sourdough FAQ at

http://www.faqs.org/faqs/by-newsgroup/rec/rec.food.sourdough.html.  It is an incredible compendium of information.

Have fun!

This Brewola has an additional purpose: to create an AABG entry for the February, 2010 AHA club-only competition. We are selecting a “Dark Mild” [...]]]> What’s a Brewola? It’s a club brewing event of a special kind. Have fun, show off your brewing skills and learn how different beers can be from the same recipe.

This Brewola has an additional purpose: to create an AABG entry for the February, 2010 AHA club-only competition. We are selecting a “Dark Mild” style recipe, and will be providing “kits” so that we are all really brewing from the same recipe and ingredients. There are two recipe options, each of which can be brewed all-grain or extract.

SS Minnow Mild Ale-Dark Mild

The second Big Brew recipe for 2009 started out as a homebrew recipe, then it was scaled up and brewed at a craft brewery and won the brewery’s first medal at the Great American Beer Festival (GABF), and now it’s a homebrew recipe again!
Most of the Dry Dock Brewing Co. recipes (including this one) began as homebrew recipes. Because of the strong homebrewing roots of the brewery, Dry Dock publishes all of their recipes in 5 gallon proportions so homebrewers can try to make them if they want. The Dry Dock Brewing Co. was founded in 2005 by the owners of The Brew Hut homebrew supply store and is located next door to the shop.

SS Minnow Mild Ale-English Dark Mild – All Grain Recipe

For a 5 gallon (19 L) yield
O.G.: 1.037
F.G.: 1.012
IBU: 15
Fermentables

5.5 lb (2.5 kg) 2-Row English Pale Malt
11 oz (312 g) English Crystal 55° L
6 oz (170 g) Crystal 120° L
3 oz (85 g) British Chocolate Malt
3 oz (85 g) Brown Malt (if unavailable, substitute Biscuit Malt or Amber Malt)

Hops

0.75 oz (21 g) East Kent Golding, 5.8% Alpha Acid, for 60 minutes (If E.K. Golding is unavailable, substitute Fuggle, or Willamette hops for 15 IBU.)

¾ tsp (3 g) Irish moss, for 15 minutes

Directions for All-Grain Recipe

Mash grains at 156°F (69°C) and hold for 60 minutes. Sparge with 170°F (76°C) water. Collect enough runoff to end up with 5 gallons after a 60-minute boil (approximately 6.45 gallons, or 24.4 L). Bring to a boil and add the bittering hops. Boil for 45 minutes before adding the Irish moss. Boil 15 minutes. After the 60-minute boil, chill to 67-70°F (19-21°C), transfer to a fermenter, pitch the yeast and aerate well. Ferment at 67°F (19°C) for a total of one week. Rack to secondary and age for a week. Rack to keg, or add bottling sugar and bottle.

Carbonation

Force carbonate at approximately 1.75 to 2.0 volumes of CO2. or Bottle condition using 2.5 to 3 oz by weight (70 to 85 g) corn sugar
¹The all-grain recipes assume 75% efficiency unless otherwise stated. Adjust the grain bill to match your system.

SS Minnow Mild Ale-Dark Mild – Extract With Specialty Grains

5 gallons (19 L) yield with a 3.5-gallon (13.2 L) boil
O.G.: 1.037
F.G.: 1.012
IBU: 15
Fermentables

3.5 lb (1.6 kg) Light Dry Malt Extract, or 4.5 lb (2.0 kg) Light Liquid Malt Extract
11 oz (312 g) English Crystal 55° L
6 oz (170 g) Crystal 120° L
3 oz (85 g) British Chocolate Malt
3 oz (85 g) Brown Malt (if unavailable, substitute Biscuit Malt or Amber Malt)

Hops

0.75 oz (21 g) East Kent Golding, 5.8% Alpha Acid, for 60 minutes (If E.K. Golding is unavailable, substitute Fuggle, or Willamette hops for 15 IBU.)

¾ tsp (3 g) Irish moss, added at 15 minutes

Directions for Extract Recipe

Steep grains in 2.5 gallons (9.5 L) of water at 150°F (66°C) for 30 minutes, raise temperature to 170°F (77°C) then strain and sparge with 2 quarts (1.9 L) of hot water. Stir in extract for a total boil volume of 3.5 gallons (13.2 L), and bring to a boil. At the beginning of the boil, add the bittering hops. Boil for 45 minutes then add the Irish moss. Boil for 15 more minutes. After the 60-minute boil, cool the wort to 67°-70°F (19°-21°C). Transfer wort to fermenter and top-up to 5 gallons with pre-boiled and cooled water. When the wort temperature is down to 67°F (19°C), pitch the yeast and aerate well. Ferment at 67°F (19°C) for one week. Rack to secondary and age for one week. Rack to keg, or add the bottling sugar and bottle.

Carbonation

Force carbonate at approximately 1.75 to 2.0 volumes of CO2. or Bottle condition using 2.5 to 3 oz by weight (70 to 85 g) corn sugar. After the beer is carbonated, store for 2 or 3 weeks at the ideal serving temperature of 50-54°F (10-12°C) before serving.

RECIPE: NUTTY MAN BROWN ALE

OG: 1:041
FG: 1.013
ADF: 69%
IBU: 17
Color: 26 SRM
Alcohol: 3.8%
Boil: 60
Pre-boil volume: 7 gallons
Pre-Boil Gravity: 1:035

Extract:

English Pale Ale LME (3.5oL) 5 pounds 64.5%

Steeping Grains:

Crystal (80oL) 1 lb. 12.9%
Crystal (120oL) 10.0oz. 8.1%
Special; Roast 0.5lb. 6.5%
Pale Chocolate (200oL) 6.0 oz. 4.8
Carafa Special 0.25lb. 3.2

Hops

Kent Goldings 5%aa, 60min 0.85 oz. 17.4 IBU

Fermentation and Conditioning

Ferment at 68o F. When finished, carbonate the beer to approximately 1 to
1.5 volumes.

All Grain Option

Replace the English pale ale extract with 6.9 lbs. British pale ale malt.
Mash at 153o F.

Keys to brewing Southern English Brown

Another rare beer style, Southern English Brown is a dark, rich, smooth malty-sweet beer with plenty of caramel and dark fruit. This beer has little in the way of hop character and just enough hop bitterness to keep the malt sweetness from being cloying. It is similar in many ways to mild, but it is bigger and sweeter.

Just like brewing a great mild, you want to brew this beer leaving enough dextrins and other residual sugars to give it plenty of mouthfeel. Using lots of specialty malts and a good base English pale ale malt creates a nice broad malt backbone and plenty of malt character. Keep the hops simple, with just a bittering addition, and ferment with English yeast that has a low level of attenuation.

NOTE: For either of these recipes, we will be substituting 18 grams of the Mauribrew Ale yeast – more than enough for a 5 gallon batch.