Pitch Brewers

Pitch, Brewer s n. Type of pitch made by blending certain oils, waxes or other ingredients with rosin for the coating of beer barrels. 

Examination of colophony comprises firstly observation of the external characters (colour, transparency, fracture) and comparison of these with those of commercial grades of known origin determinations 1-6 may also be carried out to ascertain the degree of purity. Lastly, in order to discoverif a product is really colophony and not some similar product such as brewers pitch, Burgundy pitch, resinates, mixtures of colophony with resinates or with resin oils, fatty oils, etc., tests 7-10 may be carried out. 

Brewers pitch is, however, imitated by colophony coloured with ochre or lead chromate, or by mixtures of colophony with resin oil, fatty oil,... 

Fatty Oil, etc.—Mixtures of colophony (or other resin, especially copal) with resinates, oleates and linseed oil are sold for the preparation of varnishes, and mixtures of colophony with mineral oils, resin oils, fatty oils, solid fats, paraffin wax, ceresine or wax for use as brewers pitch. For the recognition of such mixtures, the following tests may be made. 

Acetate of lime, natural Acetone, natural Annato extract Brazilwood extract Brewers pitch, product of softwood distillation... 

Mash pale malt in 5 quarts of water. Let rest at 122° for 20 minutes. Increase temperature to 153° and hold until starch conversion. Mash-out at 168° for 5 minutes. Sparge. In a separate step, toast V2 pound of crystal malt in oven at 350° for 10 minutes. Bring crystal malt, toasted malt, and 4 quarts of water to a boil. Strain out grains and add to wort. Bring wort to a boil and add malt extract, and 1 ounce each of Brewer s Gold hops and Cascade hops. Boil for 50 minutes and add Irish moss. Boil for 8 minutes and add 1 ounce of Cascade hops. Boil for 2 more minutes and turn off heat. Cool, transfer to the primary fermenter, and pitch yeast. Ferment for 13 days and prime with % cup com sugar. Bottle. 

Single infusion mash the grains at 154° for 45 minutes. Draw off thin mash, boil, and return to hit strike of 170°. Add the chocolate and black malt at mash-out Sparge. Bring wort to a boil and add Northern brewer hops. Boil for 40 minutes and add Cascade hopsand oak chips. Boil for another 20 minutes and turn off heat Add Hallertauer hops. Cool, transfer to a primary fermenter, and pitch yeast Ferment for 5 days at 68°. Prime with 1 cup com sugar and bottle. 

Steep grains in 1V2 gallons of 150° water for 30 minutes. Strain out the grains and add extract. Bring to a boil and add 1 ounce of Perle hops. Boil for 20 minutes and add 4/s ounce of Northern Brewer hops. Boil for 40 minutes and turn off heat. Add remaining hops and let steep for 5 minutes. Cool, transfer to the primary fermenter, and bring up to 5 gallons. Pitch yeast when cool. Ferment for 10 days at 70°. Rack to the secondary fermenter and ferment for 84 days at 40°. Prime with 1 cup dry malt extract and bottle. 

Single infusion mash at 152°-150° in 18 quarts of water for 60 minutes. Remove thin part of mash and boil. Return to mash to hit strike temperature of 170°. Sparge. Bring wort to a boil and add Northern Brewer hops. Boil for 30 minutes and add oak chips. Boil for 10 minutes and add Cascade hops. Boil for 15 minutes and add coriander, dry orange peel, and cardamom. Boil for a final 5 minutes and turn off heat. Add orange zest, Hallertauer hops, and let steep. Cool, transfer to primary fermenter, and pitch yeast. Ferment for 9 days at 65°-68 prime with IV2 cups corn sugar, and bottle. 

Steep grains in vYater at 150° for 30 minutes. Strain out grain and add malt extracts and V2 ounce brewer s licorice. Bring to a boil and boil for 80 minutes. Turn off heat, cool, transfer to primary fermenter, and pitch yeast Ferment for 4 days at room temperature. Rack to secondary vessel and ferment for 9 more days at room temperature. Boil 6V2 ounces cane sugar and V2 ounce brewer s licorice in 1 quart of water. Add to priming bucket and bottle. 

Mash grains in 12 quarts of 153° water treated with gypsum. Hold at 153 for 90 minutes for starch conversion. Mash-out at 168 for 10 minutes. Sparge with 5 gallons sparge water. Add honey and calcium carbonate. Bring to boil and add 1V2 ounces of Northern Brewer hops. Boil 75 minutes and add Irish moss. Boil another 10 minutes and add % ounce of Fuggles hops. Boil a final 5 minutes and turn off heat. Cool, transfer to primaiy fermenter, and pitch yeast. Ferment for 9 days at 68 . Rack to secondary fermenter and ferment another 14 days. Keg and force-carbonate. 

Bring malt extract and 1 gallon of water to a boil. Add Northern Brewer hops and Cascade hops and boil for 40 minutes. Add Willamette hops and boil another 5 minutes. Add flavor extracts at the end of the boil. Add to 3 gallons of cold water in the primary fermenter and bring up to 5 gallons. Let cool, then pitch yeast when at room temperature. Rack to secondary vessel after the fermentation slows down. Bottle when fermentation is complete. 

Toast Munich malt on a cookie sheet in oven at 350° for 10 minutes. Crush toasted Munich malt with crystal malt and steep in 2 gallons water for 30 minutes. Strain out grains and add malt extracts. Bring to a boil, add 1 ounce of Perle hops, and Vz ounce of Northern Brewer hops. Boil for 48 minutes. Add IV2 ounces of Northern Brewer hops and boil for another 10 minutes. Add Vz ounce of Cascade hops, and boil for another 2 minutes, then turn off heat. Add Vz ounce of Northern Brewer hops, and let steep. Cool, strain out hops while transferring to a primary fermenter, and then sparge hops with brewing water and add to the primary. Pitch yeast and let ferment for 7 days at 58°. Rack to a secondary vessel and ferment for another 3 weeks at 46°. Prime with % cup corn sugar and bottle. 

USE Manuf of carbon black for lithography and printing inks in varnishes, retinol colors, lacquers, brewers pitch, axle greases. 

Figure 9.9 PROLITH simulation of reflectivity of single-layer BARC (ARC 29A from Brewer Science) and dual-layer BARC, comprising a top layer (SHB) with n 1.63, k 0.13 and a bottom layer (ODL) with n 1.5, k 0.3, both from Shinetsu. Exposure wavelength 193 nm. Target feature 50-nm lines per space at 100 nm pitch. Numerical aperture of exposure tool 1.35. (Courtesy of Ryoung-han Kim.)...

It has already been discussed that a major difference between brewer s yeast strains and other alcoholic producing yeasts is that brewers recycle their yeast cultures from one fermentation into a subsequent fermentation. It is therefore important to protect the quality of the cropped yeast culture because it will be used to pitch a later fermentation and will consequently have a profound effect on the quality of the resulting beer produced with it. Distillers (e.g. Scotch whisky producers) use a yeast culture only once. This introduces a separate series of selection criteria for a yeast culture that are beyond the scope of this chapter. 

Amata, I. M., Germain, P. (1990). The effect of pitching yeast aeration on the production of acetic acid during fermentations with brewers yeast an enzymatic approach. Journal of the Institute of Brewing, 96, 131-134. http //dx.doi.Org/10.1002/j.2050-0416.1990.tb01023.x. 

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