Guate Brewing

Curtis2010 said:

But looks like the LME is just malted barley with no soy lecithin or caramel color right? And the lighter color should make it more generally useful for brewing.

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Well... yeah, though it's about the same color as DC LME (which probably means same residual sweetness, etc.); if they have it at a better price, it'd be the only reason to consider it over DC's LME in my case.

i had a call with the rep last night. so they have another DME that is stocked regularly in Guatemala which looks to be nice for brewing. the EBC color is 20 and ingredients are malt and barley. He will be ordering me a sample which will come in about 2-3 weeks.

here are the specs:


EMS 530 – EXTRACTO DE MALTA EN POLVO


COD.: 120.530.009– REV.: 04


Hoja de Datos Técnicos


DESCRIPCION – Producto obtenido por medio de la transformación del almidón, presente en la materia prima, en azúcar, sometido enseguida a concentración, deshidratación al vacío y moledura, de acuerdo a las Buenas Prácticas de Fabricación. Grado alimenticio, libre de sustancias tóxicas o peligrosas a la salud. Libre de organismos genéticamente modificados (GMO Free). Certificado Kosher.


INGREDIENTES – Malta y cebada. Contiene gluten.


APPLICATION – El extracto de malta es un ingrediente que provee equilibrio a sus fórmulas a través de la mejora de textura y sabor. En el caso de productos derivados de proteína de soja, el extracto de malta ayuda a cubrir el regusto de la soja. Se utiliza en helados, galletas, panes, chocolates, productos a base de cacao, productos de soja, productos lácteos entre otras aplicaciones. Indicado para productos que necesitan un largo periodo de fermentación.



Sabor y olor Típico

Aspecto Gránulo de color marrón claro

Densidad (g/L) 300 – 450

Humedad (%) Máximo 4,0

pH (sol 10% at 20ºC) 4,50 – 5,70

Proteína (%) 1,00 – 3,50

Grasa (%) Máximo 1,0

Ceniza (%) Máximo 1,0

Acidez (mL NaOH 0,1N/10g) Máximo 10,00

Azúcar reductor expresado en maltosa (%) Mínimo 65,0

Azúcares totales (%) Mínimo 90,0

Color (EBC) Máximo 20

Materiales extraños Ausente

(1)

Pueden haber pequeñas diferencias en las características sensoriales del producto, debida a la variación natural de la materia prima.



CARACTERÍSTICAS FÍSICAS & QUIMICAS (1)

CARACTERÍSTICAS MICROBIOLÓGICAS (1)



n c m M

Cuenta Total por Placa CFU/g 5 0 10000 -

Levaduras y Mohos CFU/g 5 0 100 -

Coliformes totales CFU/g 5 0 <10 -

E. coli CFU/g 5 0 <10 -

Salmonella sp

S. aureus CFU/g 5 0 <10 -

B. cereus CFU/g 5 0 1000 -

(1)

El plan de muestro sigue las normas de La ICMSF (International Comission on Microbiological Specifications for Foods)

(2)

Conforme la legislación brasileña vigente (RDC n°12 de 02 de enero de 2001 – 11B)





As informações aqui contidas não dispensam o usuário da verificação de eventuais limitações do uso conforme legislação vigente.



LIOTÉCNICA TECNOLOGIA EM ALIMENTOS LTDA.





Fábricas 1 e 4: Av. João Paulo I, 900 - Jd. Santa Bárbara - 06818-901 – EMBU DAS ARTES – SP – Brasil.

La información contenida en este documento no exime al usuario de la verificación de las limitaciones de uso contenidas en la legislación vigente.

Fábrica 3: Av. João Paulo I, 1098 – Morro do Camargo - 06817-000 – EMBU DAS ARTES – SP – Brasil.



Fax: +55-11-4704-6317 – Tel.: +55-11-4785-2300.

LIOTÉCNICA TECNOLOGIA EM ALIMENTOS LTDA.

Fábricas 1 e 4: Av. João Paulo I, 900 - Jd. Santa Bárbara - 06818-901 – EMBU DAS ARTES – SP – Brasil.

Fábrica 3: Av. João Paulo I, 1098 – Morro do Camargo - 06817-000 – EMBU DAS ARTES – SP – Brasil.

Fax: +55-11-4704-6317 – Tel.: +55-11-4785-2300.



(2)

/25g 5 0 Ausente -

EMS 530 – EXTRACTO DE MALTA EN POLVO





COD.: 120.530.009– REV.: 04



INFORMACIONES NUTRICIONALES/100g (1)



Valor calórico (kcal) 390

Carbohidratos (g) 91

Proteínas (g) 5,0

Grasas totales (g) 0,6

Grasas saturadas (g) 0

Grasas Trans (g) 0

Fibra alimentaria (g) 0

Sodio (mg) 20

(1)

Valores típicos de referencia. No constituyen especificación del producto



PRESSENTACIÓN - Bolsa de polietileno dentro de otra bolsa de capas de papel. Peso neto: 25kg. La etiqueta debe contener nombre del producto, número del lote, la fecha de fabricación y la fecha de caducidad.



ALMAZENAJE Y CONSERVACIÓN –En temperatura ambiente, protegido del polvo y humedad, sobre tablado, en su embalaje original cerrada.



TRANSPORTE – En temperatura ambiente, en vehículos limpios protegido del polvo, humedad y materiales que puedan ofrecer riesgos de contaminación.



CADUCIDAD – 18 meses, en su embalaje original cerrada.

Great. Always good to have options.

Sounds good, that should put it in the upper end of pale ale color territory, worth looking into.

pacayaforhops said:

Roughly 1.075, yes. Let us know how they turn out. In my experience DC extract is good for darker beers, more so if you're low on medium crystal malts.

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FG is 1.015. which puts it in around 7.9%.
the gravity sample tasted good. should be nice after some bottle conditioning.

i have 4 oz of light roast Cafe Las Flores coffee cold steeping/brewing tonite. and will put that into 4 of the 8 gallons.

i also have an ounce of cacao roasted and crushed that is soaking in vodka. that went into a 5 liter secondary.
and then about 3 gallons of regular stout.

bottling tomorrow.

Sounds tasty.

I just brewed and Schwarzbeir and a Bohemian Pils, now in primary.

unionrdr said:

Speaking of Guatemala,I found a cervesa called Monterrey from Guatemala City at Aldi's. It doesn't have that skunked flavor that the Mexican ones do. Actually pretty good.

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Anyone ever hear of this?

Curtis2010 said:

Anyone ever hear of this?

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I don't believe it is available domestically (i.e. I'm Guatemala) but all of it is shipped to Aldi Süd stores. Could be wrong.

It's passable but nothing to write home about.

DrWill said:

I don't believe it is available domestically (i.e. I'm Guatemala) but all of it is shipped to Aldi Süd stores. Could be wrong.

It's passable but nothing to write home about.

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Thanks. That would explain why I've never seen it in Guate before.

Oh, and welcome aboard DrWill. I don't think I've seen you post here before.

hopbrad said:

FG is 1.015. which puts it in around 7.9%.
the gravity sample tasted good. should be nice after some bottle conditioning.

i have 4 oz of light roast Cafe Las Flores coffee cold steeping/brewing tonite. and will put that into 4 of the 8 gallons.

i also have an ounce of cacao roasted and crushed that is soaking in vodka. that went into a 5 liter secondary.
and then about 3 gallons of regular stout.

bottling tomorrow.

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Sounds like somebody's having a happy holiday season...

Curtis2010 said:

Anyone ever hear of this?

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Here's a list of all the beers we don't get (and all the ones we do) from "la cerveceria":
http://beeradvocate.com/beer/profile/888

pacayaforhops said:

....

Here's a list of all the beers we don't get (and all the ones we do) from "la cerveceria":
http://beeradvocate.com/beer/profile/888

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Thanks. That's interesting. No idea there were so many. Do you know if these are contract brews or just targetting a different market?

Curtis2010 said:

Thanks. That's interesting. No idea there were so many. Do you know if these are contract brews or just targetting a different market?

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And for fun...read the reviews of their "Romulan Ale"

http://beeradvocate.com/beer/profile/888/51478

DrWill said:

And for fun...read the reviews of their "Romulan Ale"

http://beeradvocate.com/beer/profile/888/51478

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That sounds seriously nasty...good thing its export only.

Probably just targeting a different market, I'm not sure how feasible it'd be to hire a "small" company from central america to make beer for someone in the US when there are so many good small and micro's in the US.

Apparently they're not doing a great job at it.

I will be in the City on Thursday for about a week. Another attempt at getting together? Nsaubes, is your place open yet?

I wonder if you could go to the brewer & get some of that Monterrey? It's actually good to taste a cervesa that isn't skunked. Pretty good when it tastes the way it should imo.

Curtis2010 said:

I will be in the City on Thursday for about a week. Another attempt at getting together? Nsaubes, is your place open yet?

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I'm game: unemployed, schools out, have 4 different beers bottled that I can take a sample of for sharing... So I have time, beer and just enough $ to go out twice before christmas without breaking the bank.

I would like to meet up and I have a few meads for sampling too.

Cool. How about Thurs night 7PM at Cheers (Z10 Calle 13)?

unionrdr said:

I wonder if you could go to the brewer & get some of that Monterrey? It's actually good to taste a cervesa that isn't skunked. Pretty good when it tastes the way it should imo.

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Ive toured the brewery, which is impressive, but the brews which are not sold in country are not even mentioned. At the end in a bar area you are offered your pick of beers....again no mention. So Im guessing if you ask the answer will be no, but might be interesting to try.

Curtis2010 said:

Cool. How about Thurs night 7PM at Cheers (Z10 Calle 13)?

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Sure, hopefully more of us can make it this time around.

OK, its on my calendar.

Are we still on for later today?

pacayaforhops said:

Are we still on for later today?

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Absolutely. I'm already here in Z10.

Anyone else attending?

i am able to get hops from the brewery. they have:
Styrian Golding, Spalter and Hallertauer mittelfrüh. 5kg packet of pellets for $100. i split the stryrian goldings with another guy.
any ideas on styles and uses?

Pale ales would be a good bet.

Styrian Goldings is a slovenian Fuggles cultivar, so anything english and a few belgian ales. It's a spicy, minty, lemony hop.

pacayaforhops said:

Styrian Goldings is a slovenian Fuggles cultivar, so anything english and a few belgian ales. It's a spicy, minty, lemony hop.

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Nice, I have a packet of Danstar Belle Saison yeast and will be picking up the Aseal malt sometime next week.
Can I bitter with it too or should i use something else? I have magnum, cascade, centennial, FF, pride of ringwood, columbus, nugget, US Goldings and willamette.

i am thinking this for 4 gallons:
5 lbs of the DME
1 lb of table sugar

.75 oz Pride of Ringwood - 60
.25 oz Styrian Goldings - 30
.25 oz Pride of Ringwood - 15
.75 oz Styrian Goldings - 5
and some sort of spice addition at 5 (citrus zest, coriander or if i can find Grains of Paradise)

or all Styrian Goldings for bittering and flavor

It's usually lower AA% (3.5-5.5), I'd recommend bittering with magnum or nugget so the aroma shines through, centennial will overpower it. Or seeing as how you have a bunch, you can go with a 1/2 oz of US goldings and 1/2 oz styrian goldings @ 60 min and 1 oz styrian goldings @15 min on a 5 gal brew; should be around 21-25 IBU depending on the AA%.

Hey Curtis, can I please get an honest review for "Nancy Brown" once you're done with it?

pacayaforhops said:

Hey Curtis, can I please get an honest review for "Nancy Brown" once you're done with it?

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Pacaya, thanks very much for sharing! I did finish both the Nancy Brown and the Sour, but unfortunaltely I was not anticipating a review so did not drink as critically as I otherwise would have. Also did not have a proper glass to use.

As I recall the brown had a noticeable sourness. At first I thought I had mixed up the sour and the brown, but then I tried the sour...wow! In genearal I liked the Brown, but I like sours. I think the sourness was a bit much and it dominated the other flavors. I would back off a bit on the sourness...maybe go for a brown ale with just a trace of sourness. This acidity is from the Nanci fruit yes?

I also found a Schwarzbier at a shop in Oakland Mall. Forget the name, but its a Wine and specialty shop.

Curtis2010 said:

Pacaya, thanks very much for sharing! I did finish both the Nancy Brown and the Sour, but unfortunaltely I was not anticipating a review so did not drink as critically as I otherwise would have. Also did not have a proper glass to use.

As I recall the brown had a noticeable sourness. At first I thought I had mixed up the sour and the brown, but then I tried the sour...wow! In genearal I liked the Brown, but I like sours. I think the sourness was a bit much and it dominated the other flavors. I would back off a bit on the sourness...maybe go for a brown ale with just a trace of sourness. This acidity is from the Nanci fruit yes?

I also found a Schwarzbier at a shop in Oakland Mall. Forget the name, but its a Wine and specialty shop.

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Most of the acidity is from the nance fruit, and partly due to the wild yeast that came on the nance. The "super sour of throat burning death" used the same strain/s (re-used the yeast cake) but soured in a bucket for a couple of months, whereas the nancy brown soured in a keg for about a month.

Did the nance still come through or was it muted by aging (it was bottled in september)? Overall I think the märzen was the best of what I brought over.

Regarding the schwartzbier, I went to my local Paiz over the weekend and they had it in stock "Köstritzer".

I did not specifically notice the nance, just the resulting acidity. Of course nance does not have a real distinct flavor.

Speaking of Guate Brewing....we got into a few samples today.

Braggot. Has been conditioning in keg since January. Coming along nicely. Used an ale yeast so it finished too sweet, but very tasty when blended down a bit.

Pilsner. Stepping temp down for lagering. Went for a medium bodied pils and tastes like I hit it. Should be tasty soon. Trying out my new spunding valve on this one.

Schwarzbier. Also lagering now. Roasty with a very slight astringency....hopefully that will mellow some, but still tasty.

Some tasty things to look forward too. Will try to save some for my next trip to the City.

anyone have issues with using bottled water(fuente pura) in their darker beers? my stout has a sour/acidic taste on the backend. this is my 2nd stout ive made down here and they both have that twang.
the additions of coffee and chocolate hide it a bit, but its still there.
i am wondering if it is a water/ph issue and would using some well water help?

hopbrad said:

anyone have issues with using bottled water(fuente pura) in their darker beers? my stout has a sour/acidic taste on the backend. this is my 2nd stout ive made down here and they both have that twang.
the additions of coffee and chocolate hide it a bit, but its still there.
i am wondering if it is a water/ph issue and would using some well water help?

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I would not expect it to cause an off flavor...although some darker beers are historically brewed with water with more mineral content. I use very soft well water here. Have brewed a few stouts w out issues.

What were your ferm temps?

i use a cooler bag with rotating bottles. it keeps in the mid - upper 60's. s-05 yeast.

hopbrad said:

i use a cooler bag with rotating bottles. it keeps in the mid - upper 60's. s-05 yeast.

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Should be fine for US-05. Would not expect those temp ranges to cuase problems. Is that actual wort temp?

that is the air temp, i stick a thermometer in the bag. the wort is probably 5 degrees above that, especially during the first 3-4 days when fermentation is most active. so i have the ice bottles rotating 2-3 times a day to keep it as cool as possible

hopbrad said:

that is the air temp, i stick a thermometer in the bag. the wort is probably 5 degrees above that, especially during the first 3-4 days when fermentation is most active. so i have the ice bottles rotating 2-3 times a day to keep it as cool as possible

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Maybe a little warm for US-05, but not by much. Would not expect it to be the yeast at those temps...and I would not expect an acid/sour off flavor.

An acidic/sour taste could be bacterial contamination.