Customer Club Newsletters
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Fourth Quarter 2006
Happy
Holidays! We appreciate your continued support of White Labs, and we
look forward to creating excellent beers with you throughout 2007.
White
Labs 2007 Line Up
Our 10th year is long gone and in 2007, so will WLP010-10th
Anniversary Ale.
You’ve asked, and we responded…WLP940 Mexican Lager and WLP041
Pacific Ale will now be available all year long.
2007 Platinum Line-Up
J/F – WLP009-Australian Ale & WLP022-Essex Ale
M/A – NEW! WLP-Nottingham Ale & NEW! WLP540- Abbey IV Ale
M/J – WLP036 – Dusseldorf Alt & WLP410- Belgian Wit II Ale
J/A – WLP351- Bavarian Hefewezien & NEW! WLP566-Saison II Ale
S/O – NEW! WLP515- Antwerp Ale & WLP885- Zurich Lager
N/D – WLP026- Premium Bitter & WLP510- Belgian Bastogne
International
Mead Festival “HOME”
Competition
Deadline,
December 15, 2006! What are you waiting for???
What:
The International Mead Festival (an event through the
International Mead Association (www.meadfest.org) is the worlds'
largest and most prestigious mead competition and festival. This
event hosts both a public tasting of commercial meads and a private
judging of commercial and now home made mead, entries.
The
Competition: HOME Mead Competition (Over
200 entries last year!)
Entry
form download: http://www.meadfest.com/2007Forms/2007_IMF_HMMC_EntryPacket_v3.pdf
Sponsored by The
Brew Hut, Beer & Wine At Home & White Labs.
BYO
Clone Recipe of the Quarter - Mo’ Betta
Bretta clone
(Pizza
Port Brewing Company, California)
(5 gallons/19 L,
all-grain)
OG
= 1.060
FG
= 1.011 IBU = 12 SRM = 7
ABV
= 6.3%
Ingredients
9 lbs. 12.5 oz (4.4 kg)
2-row pale malt
15.7 oz. (0.44 kg)
CaraPils malt
15.7 oz. (0.44 kg) flaked
oats
17.2 oz (0.49 kg) Munich
malt (10 °L)
3.2 AAU Magnum hops (60
mins)
(0.2
oz/5.7 g of 16% alpha acids)
1 capsule Servomyces
(yeast nutrient)
White Labs WLP645 (B.
claussenii) yeast (4 qt./~4 L starter)
0.66 cups corn sugar (for
priming)
Step by Step
Make a 2 qt. (~2 L) yeast
starter in a gallon (3.8 L) jug and let ferment. Add another 2 qt.
(~2 L) of wort to starter when done. Aerate at each step. Mash at
150 °F (67 °C) for 60 minutes in 4 gallons (15 L) of water.
Collect about 6.5 gallons (25 L) of wort and boil for about 2 hours,
yielding about 4.5 gallons (17 L) of wort. Add hops for final 60
minutes of boil. Add yeast nutrients for final 15 minutes of boil.
Cool wort and transfer to fermenter. Aerate wort and pitch yeast
sediment plus half the liquid in the yeast starter to yield 5
gallons (19 L). Ferment beer at 64–75 °F (18–24 °C). Let beer
condition for at least 4 weeks before bottling.
Thanks to Tomme Arthur of
Pizza Port for the recipe for Mo’ Betta Bretta.
For more clone recipes,
visit www.byo.com
Perfect
for a winter’s Day - Black Bean Beer
Soup
This
quarter’s beercook.com recipe
2
cups vegetable or beef broth
12 oz. amber lager or bock
3/4 cup fresh tomato "pico di gallo" salsa
1 1/2 cups instant black bean soup mix
2 green onions, minced (include some green leaves) for garnish
1/3 cup each minced red and yellow bell peppers for garnish
1/3 cup crumbled queso fresco (Hispanic cheese) for garnish
Heat
broth, beer and salsa in pot until simmering. Stir in soup mix, and
let simmer 5 minutes. Prepare garnishes, if using. In the time it
takes to prepare garnishes, mixture will blend into thick, chunky
black bean soup. Remove from heat. Divide among four soup bowls and
top each with one-fourth of each of the garnishes. Makes four 1-cup
servings.
Try this recipe on New
Year’s Day! A customer club story…..
’Magical
Breakfast Brew’ White Labs’
Irish Ale Yeast: Basic Oatmeal Stout enhanced with fruit/berry
adjuncts and two pots of organic Café Mam French Roast. Best
hangover cure… I went through 15 gallons in
4 days between 4 people while fly fishing on the bank of the Rogue
River in Agness, OR. Lost more fish than I landed but the point is, ‘if
you’re not having fun you’re
doing it wrong.’” Albert, Oregon
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