Meeting Notes for February 27th, 2013

Our next meeting will be March 27th.

We have decided to participate in the Lagunitas contest and will determine which beer from the club to submit at our April meeting.

We will be teaching a “How to Homebrew” class at Just Food Coop March 9th.

We had a number of new members join us and it was great how many different beers and styles were shared.

Homebrews:

Nancy – Trappist Ale

Rich & Lacy – Irish Draft Ale and Pale Ale

Tom – Belgian Dubbel

Matt – Kiwi Express IPA

Brent – Lord Fatbottom Barleywine (aged on raisins)

Carl – Doppelbock

Chris – Rye IPA

Pete – 2 variations of hard cider

Gabe – Subzero Saison

Randy – Subzero Saison and Mild with 2 different yeasts

Meeting Notes January 30th, 2013

Our next meeting will be February 27th.

We were able to sample five variations from the same Big Brew Pale Ale that we brewed together.

Andy used Muntons Ale Dry Yeast and dry hopped with Cascade

Chris used a California Lager yeast then dry hopped with NZ Motueka and NZ Hallertau hops

Randy used 1056 American Ale yeast then dry hopped with home-grown Goldings

Gabe used Safale US05 American Ale yeast then dry hopped & keg hopped with Simcoe

Gabe also soaked two chopped jalapeños in tequila anejo then strained and added to a one gallon batch of the Pale Ale.

Other Homebrews

Doug’s Gluten Free Pale Ale

Chris P’s Smoked Amber

Brent’s Imperial Stout

Pete’s Trappist Ale

Subzero SMASH Saison

Subzero SMASH Saison

5 gallons
All Grain
1.046OG→1.010FG→4.7%ABV 23 IBU 5.3°L SRM
Yeasts
4.2 ounces
3522 – Belgian Ardennes
Wyeast (Wheat)
4.2 ounces
Fermentables
9 pounds
Pale Ale Malt 2-Row (Briess)
37ppg, 4°L
9 pounds
100%
Hops
1.25 ounces
Sterling
8%, Pellet
1.25 ounces
100%
Miscellaneous
(null)
0 step infusion
1 hour, 7.72 gallons
Strike
Target 152°F
3.37 gallons
163°F
1 hour
Sparge 4.35 gallons
168°F
Sterling
First Wort Hop
0.75 ounces
Boil
1 hour, 6.3 gallons
Add wort chiller 15 minutes (+45)
Ferment
4 days @ 67°F, 10 days @ 67°F
Rack to secondary (67°F) 10 days (+4 days)
Sterling hops
8%, Pellet
0.5 ounces
0 minutes (+14 days)

Randy’s American Brown

American Brown

5 gallons
All Grain
1.060OG→1.010FG→6.5%ABV 77 IBU 22.3°L SRM
Yeasts
4.2 ounces
1056 – American Ale
Wyeast (Ale)
4.2 ounces
Fermentables
12.69 pounds
Pale Ale malt (2-row) CAN
37ppg, 4°L
6.75 pounds
53%
Pale Malt, Maris Otter
38ppg, 3°L
3.37 pounds
27%
Caramel/Crystal Malt – medium
34ppg, 60°L
15 ounces
7%
Caramel/Crystal Malt – 10L
35ppg, 10°L
13 ounces
6%
Chocolate
33ppg, 300°L
8 ounces
4%
Caravienne Malt
34ppg, 22°L
5 ounces
2%
Hops
6 ounces
Willamette ’11
4%, Leaf
2.5 ounces
42%
Cascade ’12
5%, Leaf
2 ounces
33%
Simcoe
12%, Pellet
1.5 ounces
25%
Miscellaneous
(null)
0 step infusion
75 minutes, 8.20 gallons
Strike
Target 150°F
4.76 gallons
161°F
75 minutes
Sparge 3.44 gallons
168°F
Boil
1 hour, 6.3 gallons
Simcoe hops
12%, Pellet
1.5 ounces
60 minutes (+0)
Cascade ’12 hops
5%, Leaf
1 ounce
15 minutes (+45)
Willamette ’11 hops
4%, Leaf
1 ounce
15 minutes (+45)
Add wort chiller 15 minutes (+45)
Cascade ’12 hops
5%, Leaf
1 ounce
5 minutes (+55)
Willamette ’11 hops
4%, Leaf
1.5 ounces
5 minutes (+55)
Ferment
4 days @ 67°F, 10 days @ 67°F
Rack to secondary (67°F) 10 days (+4 days)

Randy’s Cream Ale

Cream Ale 12-8-12

5 gallons
All Grain
1.058OG→1.010FG→6.3%ABV 12 IBU 6.3°L SRM
Yeasts
4.2 ounces
1056 – American Ale
Wyeast (Ale)
4.2 ounces
Fermentables
13.12 pounds
Pilsner (2 Row) Ger
37ppg, 2°L
9 pounds
69%
Corn, Flaked
37ppg, 1°L
2.25 pounds
17%
Rice, Flaked
32ppg, 1°L
1.12 pounds
9%
Honey Malt
37ppg, 25°L
12 ounces
6%
Hops
1.1 ounces
Hallertauer Hersbrucker
4%, Pellet
1.1 ounces
100%
Miscellaneous
0.13 ounces
Yeast Nutrient
Other
0.09 ounces
67%
Irish Moss
Fining
0.04 ounces
33%
0 step infusion
75 minutes, 8.52 gallons
Strike
Target 148°F
4.92 gallons
159°F
75 minutes
Sparge 3.60 gallons
166°F
Boil
75 minutes, 6.56 gallons
Hallertauer Hersbrucker hops
4%, Pellet
0.9 ounces
60 minutes (+15)
Add wort chiller 15 minutes (+60)
Yeast Nutrient
Other
0.09 ounces
10 minutes (+65)
Irish Moss
Fining
0.04 ounces
10 minutes (+65)
Hallertauer Hersbrucker hops
4%, Pellet
0.2 ounces
0 minutes (+75)
Ferment
4 days @ 67°F, 10 days @ 67°F
Rack to secondary (67°F) 10 days (+4 days)

Big Brew Pale Ale

Pale Ale 2nd

20.00 gallons
All Grain
1.046OG→1.017FG→3.8%ABV 69 IBU 10.9°L SRM
Yeasts
(null)
Fermentables
44.85 pounds
Pale Malt, Maris Otter
38ppg, 3°L
28.68 pounds
64%
Pale Malt (2 Row) US
36ppg, 2°L
13.04 pounds
29%
Caramel/Crystal Malt – medium
34ppg, 60°L
2.61 pounds
6%
Special B Malt
30ppg, 180°L
8.34 ounces
1%
Hops
10 ounces
Centennial
10%, Pellet
4 ounces
40%
Columbus (Tomahawk)
14%, Pellet
4 ounces
40%
Cascade
7%, Pellet
2 ounces
20%
Miscellaneous
(null)
1 step infusion
85 minutes, 22.73 gallons
Strike
Target 148°F
16.82 gallons
159°F
75 minutes
Infusion 1
Target 168°F
8.66 gallons
212°F
10 minutes
Sparge 5.91 gallons
168°F
Boil
75 minutes, 25.31 gallons
Centennial hops
10%, Pellet
2 ounces
60 minutes (+15)
Columbus (Tomahawk) hops
14%, Pellet
2 ounces
60 minutes (+15)
Cascade hops
7%, Pellet
1 ounce
20 minutes (+55)
Centennial hops
10%, Pellet
1 ounce
20 minutes (+55)
Columbus (Tomahawk) hops
14%, Pellet
1 ounce
20 minutes (+55)
Add wort chiller 15 minutes (+60)
Cascade hops
7%, Pellet
1 ounce
10 minutes (+65)
Centennial hops
10%, Pellet
1 ounce
10 minutes (+65)
Columbus (Tomahawk) hops
14%, Pellet
1 ounce
10 minutes (+65)
Ferment
4 days @ 67°F, 10 days @ 67°F
Rack to secondary (67°F) 10 days (+4 days)

Big Brew Barleywine

Big Barleywine 3

20.00 gallons
All Grain
1.046OG→1.017FG→3.8%ABV 123 IBU 17.0°L SRM
Yeasts
(null)
Fermentables
91 pounds
Pale Malt, Maris Otter
38ppg, 3°L
55 pounds
60%
Pale Malt (2 Row) US
36ppg, 2°L
25 pounds
27%
Caramel/Crystal Malt – medium
34ppg, 60°L
5 pounds
5%
Invert Sugar
46ppg, 0°L
5 pounds
5%
Special B Malt
30ppg, 180°L
1 pound
1%
Hops
1.62 pounds
Ahtanum
4%, Pellet
15 ounces
58%
Magnum
14%, Pellet
8 ounces
31%
Centennial
10%, Pellet
3 ounces
12%
Miscellaneous
(null)
1 step infusion
85 minutes, 21.14 gallons
Strike
Target 148°F
1.04 barrels
159°F
75 minutes
Infusion 1
Target 168°F
16.61 gallons
212°F
10 minutes
Sparge (null)
168°F
Boil
90 minutes, 26.33 gallons
Magnum hops
14%, Pellet
8 ounces
60 minutes (+30)
Ahtanum hops
4%, Pellet
3 ounces
20 minutes (+70)
Centennial hops
10%, Pellet
3 ounces
20 minutes (+70)
Add wort chiller 15 minutes (+75)
Ahtanum hops
6%, Pellet
12 ounces
0 minutes (+90)
Ferment
4 days @ 67°F, 10 days @ 67°F
Rack to secondary (67°F) 10 days (+4 days)

Milk Stout

milk stout

5 gallons
All Grain
1.064OG→1.017~FG→6.2%ABV 33 IBU 51.9°L SRM
Yeasts
(null)
1272 – American Ale II
Wyeast (Ale)
(null)
Fermentables
12.75 pounds
Maris Otter
37ppg, 4°L
7.5 pounds
59%
Barley (Roasted)
27ppg, 500°L
1 pound
8%
Crystal 60L
33ppg, 60°L
1 pound
8%
Munich (Light)
33ppg, 10°L
1 pound
8%
Chocolate
28ppg, 350°L
12 ounces
6%
Barley (Flaked)
31ppg, 2°L
8 ounces
4%
Oats (Flaked)
31ppg, 2°L
8 ounces
4%
Sugar – Brown
41ppg, 40°L
8 ounces
4%
Hops
2.5 ounces
Goldings (Kent)
5%, Pellet
2.5 ounces
100%
Miscellaneous
1.05 pounds
Lactose
Flavor
1.04 pounds
100%
Whirlfloc
Fining
0.07 ounces
0%
Batch/Fly
1 hour, 8.14 gallons
Strike
Target 155°F
4.59 gallons
167°F
1 hour
Sparge 3.55 gallons
170°F
Boil
1 hour, 6.3 gallons
Goldings (Kent) hops
5%, Pellet
1.5 ounces
3600 minutes (+-3540)
Goldings (Kent) hops
5%, Pellet
1 ounce
15 minutes (+45)
Lactose
Flavor
1.04 pounds
15 minutes (+45)
Whirlfloc
Fining
0.07 ounces
15 minutes (+45)
Add wort chiller 15 minutes (+45)
Ferment
20 days @ 63°F

Meeting Notes December 12th, 2012

Randy is organizing a Big Brew after Christmas for a partigyle Barleywine & Pale Ale.

Our next meeting will be Wednesday, January 23rd.

We had so many homebrews that, sadly, the wonderful commercial beers were left unopened. 😉

Homebrews:

Fred’s Wheaten Beatdown

Gabe’s SMASH IPA

Randy’s Pale Ale

Fred’s Multigrain Red

Chris’ Nutbrown

Chris’ Milk Stout

Chris’ Rye IPA

SCJ’s Porter

Doug’s Peat-Smoked Porter

 

CV Pale Ale

BeerSmith 2 Recipe Printout – http://www.beersmith.com
Recipe: CVPA 11-3-12
Brewer: Milltown Mashers
Asst Brewer:
Style: American Pale Ale
TYPE: Extract
Taste: (30.0)

Recipe Specifications
————————–
Boil Size: 4.18 gal
Post Boil Volume: 3.90 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.060 SG
Estimated Color: 6.9 SRM
Estimated IBU: 72.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 45 Minutes

Ingredients:
————
Amt Name Type # %/IBU
1 lbs 1.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 1 11.7 %
11.0 oz Caravienne Malt (22.0 SRM) Grain 2 7.6 %
6.0 oz Honey Malt (25.0 SRM) Grain 3 4.1 %
5.8 oz Caramel/Crystal Malt – 20L (20.0 SRM) Grain 4 4.0 %
1.00 oz Simcoe [12.20 %] – Boil 45.0 min Hop 5 30.3 IBUs
6 lbs 9.0 oz Extra Light Dry Extract [Boil for 20 min Dry Extract 6 72.5 %
0.50 oz Columbus (Tomahawk) [14.40 %] – Boil 20. Hop 7 11.8 IBUs
0.50 oz Columbus (Tomahawk) [14.40 %] – Boil 10. Hop 8 7.1 IBUs
1.40 oz Chinook [10.30 %] – Aroma Steep 0.0 min Hop 9 0.0 IBUs
1.00 oz Cascade ’12 [7.00 %] – Aroma Steep 5.0 m Hop 10 0.0 IBUs
2.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 11 –
1.50 oz Cascade ’12 [7.00 %] – Dry Hop 7.0 Days Hop 12 0.0 IBUs
1.00 oz Chinook [10.30 %] – Dry Hop 7.0 Days Hop 13 0.0 IBUs
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 9 lbs 0.8 oz
—————————-

Sparge: Remove grains, and prepare to boil wort
Notes:
——
Created with BeerSmith 2 – http://www.beersmith.com
————————————————————————————-