White Labs to Sponsor American Homebrewers Conference Pro Night

White Labs is proud to be a sponsor at this year’s AHA conference in Orlando. We will be sponsoring pro night and have many fun activities planned including a Vial Dive (prizes include brewery swag and a year of yeast), Limbo, Hula Hoop and Hawaiian Shirt Contest. We will also be pouring a special beer available only at the conference (it will be a secret until we start pouring)!

Register now for the AHA National Homebrewers Conference in Orlando June 22-24 - the most fun that can be had in homebrewing! Early-bird registration deadline is May 15! 

See www.beertown.org/events/hbc/index.html for more information.

We look forward to seeing you there!

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May – June Platinum Strains

WLP026- Premium Bitter Ale Yeast

From Staffordshire, England. Fermentation gives a mild, but complex, estery character. Ferments strong and dry. Good for high gravity beers. Best for all English style ales, including bitters, milds, ESBs, porters, stouts, and barley wines.

Attenuation: 70-75%

Flocculation: Medium

Optimum Fermentation Temperature: 67-70°F

Alcohol Tolerance:  Medium

WLP036- Dusseldorf Alt Yeast

Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does. 

Attenuation: 65-72%

Flocculation: Medium

Optimum Fermentation Temperature: 65-69°F

Alcohol Tolerance:  Medium

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NEW! Prize Levels for Customer Club Redemption

We are pleased to adding some new items to the prizes for vial redemption, including Grilling With Beer by Lucy Saunders (available July 2006). A new redemption form is attached.

5 vials              Coupon for a FREE Vial

10 vials           White Labs Glassware

15 vials           Classic Beer Styles Series Book (choose one)

                        Altbier; Barley Wine; Bavarian Helles; Belgian Ale; Bock; Brown Ale; Continental Pilsner; German Wheat Beer; Kolsch; Mild Ale; Oktoberfest: Pale Ale (2^nd Edition); Porter; Scotch Ale; Smoked Beers; and Stout.

                        OR Grilling With Beer book (available July 2006)

25 vials           White Labs S/S T-shirt OR baseball hat

40 vials           White Labs Short Sleeve Polo Shirt

50 vials           White Labs Hooded Sweatshirt

75 vials           White Labs Fleece Vest OR Long Sleeve Denim Button Down Shirt

125 vials         Brewmaster: The Craft Beer Game OR (1) year Subscription to Brew Your Own magazine

5000 vials       Chris White will come to your house bring the yeast and brew with you.

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Brew Your Own magazine's Clone Recipe of the Month

Flying Fish Brewery's Farmhouse Summer Ale

(5 gallon/19 L, extract with grains)

OG = 1.045­1.048 FG = 1.010­1.011

IBU = 18 SRM = 3+ ABV = 4.3­4.6%

Ingredients

3.3 lbs. (1.5 kg) Coopers light malt extract syrup

2.2 lbs. (1.0 kg) Briess wheat dry malt extract

0.5 lbs. (0.2 kg) wheat malt

3 oz. (85 g) Carapils (dextrin) malt

3 oz. (85 g) pale 2-row malt (for sour mash)

1.0 AAU Styrian Golding hops (0.25 oz./7g of 4.0% alpha acid) 3.5 AAU Magnum (0.25 oz./1.8 g of 14.0% alpha acid) 2.1 AAU Styrian Golding hops (0.53 oz./15 g of 4.0% alpha acid) 1.4 AAU Styrian Golding hops (0.35 oz./10 g of 4.0% alpha acid) White Labs WLP005 (British Ale) yeast 0.75 cup of corn sugar (for priming)

Step by Step

For the sour mash, start 2­3 days in advance. Steep 3 oz. (85 g) 2-row pale malt in a pint of 150 ºF (66 ºC) water, then cover and let sit for 2­3 days. On brew day, steep the sour mash along with the wheat and dextrin malt grains in 3 gallons (11.4 L) of water at 152 ºF (67 ºC) for 30 mins. Remove grains from wort, add the first wort addition of Styrian Golding hops, malt syrup and dry malt extract, then bring to a boil. Add the Magnum hops and boil for 60 mins. Add the second addition of Styrian Golding hops for the last 30 mins. of the boil and add the last addition of Styrian Golding hops for the last 2 mins. of the boil. Now add wort to 2 gallons cool water in a sanitary fermenter and top off with cool water to 5.5 gallons (20.9 L). Cool the wort to 75 ºF (24 ºC), aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68 ºF (20 ºC) and hold at this temperature until the yeast has finished fermentation. Bottle and enjoy!

All-grain option:

This is a single infusion mash. Do the sour mash the same as above. On brew day, add 8.7 lbs. (3.9 kg) of 2 row, 0.5 lbs. (0.2 kg) wheat malt and 3 oz. (85 g) of dextrin malt to complete the grain bill. Mash grains and sour mash at 152 ºF (67 ºC) for 60 mins. Collect enough wort to boil for 90 mins. and have a 5.5-gallon (20.9-L) yield (about 7 gallons or 26 L). Lower the Styrian Golding hops in the 30-min. boil to 0.5 oz. (14 g) to account for higher extraction ratio of a full boil. The rest of the recipe is the same as above.

This recipe is reused with the permission of the publisher. For more clone recipes, visit byo.com.

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Beercook.com Recipe for the Summer

Grilled Zucchini with Lemon and Porter with Pasta

Serves 4

Zest of one half lemon, grated
2 large cloves garlic, pressed
1 tablespoon fresh lemon juice
1 tablespoon olive oil
4 ounces porter
6-10 slices thick-cut zucchini
1 can (15 ounces) white beans, drained and rinsed
2 roasted red peppers, diced
12 to 14 ounces dried fusilli or cavatappi pasta
1 1/2 cups coarsely chopped fresh flat leaf parsley
1/4 cup coarsely chopped fresh sage
3 tablespoons coarsely chopped fresh rosemary
Kosher salt and fresh ground pepper to taste
Grated Romano cheese for garnish

1. In a zip-seal plastic bag, blend together the lemon zest, garlic, lemon juice. porter and olive oil. Add the zucchini strips and let marinate 1 hour.
2. Reserve the marinade for salad. Prepare a grill and grill zucchini until tender, but still holding its shape. Cut into 2-in. chunks, and toss with beans, roasted red peppers, and the remaining marinade in a large bowl.
3. Meanwhile, prepare the pasta according to package directions, or until pasta is tender but still firm (al dente). Drain, place in bowl and stir.
4. Spray a nonstick skillet with cooking oil. Add the chopped herbs and heat until aromatic. Scrape the heated herbs into the pasta mixture and stir to blend. Season with salt and pepper to taste, and serve garnished with grated Romano cheese.

For more great cooking with beer recipes, visit www.beercook.com. And look for our new book, Grilling with Beer.

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An offer we thought you should know about…..

Win a trip for two to the 2006 Great American Beer Festival!

Coopers Brew Products is giving away a trip for two to the Great American Beer Festival, Sept 28-30, 2006 (including airfare, hotel and $200 spending cash) and 70 other great prizes.  Information at www.cascadiabrew.com

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 And a final note….this issue’s Customer Club story

“My wife used to complain about how much time I spent brewing beer alone – So to solve the problem my wife set me up with her girlfriend who brews – that way I would have a brewing partner. Thanks “White Labs” for the marriage counseling.” – Richard, CA