The Brewsletter

June 2008

 

 

The Official Newsletter of the Hampton Roads Brewing & Tasting Society (HRB&TS)

www.hrbts.org

 

 

The President’s Podium – Jason Kuller

 

First Off I want to thank Rob and Jodi for hosting our May meeting in their fabulous backyard wonderland.  The weather was great as was the turnout with lots of members, including some new members (welcome!) and quite a few visitors/prospective members who picked a terrific first meeting to come check out.  In addition to a plethora of fine homebrew, Rob and Jodi were kind enough to spring for a keg of Clipper City Mystery IPA (most likely Loose Canon) so the club in turn made that keg disappear like artillery from a loose canon.  Also thanks to Diane for taking charge with getting all of the cook-out essentials as well as Will for assuming the role of grillmaster for the evening.  

 

I would also like to thank Homebrew USA for giving our club table space and the opportunity to spread the word that “Homebrewing is Worth Doing” to the masses at the 7th Annual Virginia Beer Festival.  We had a gorgeous day at Towne Point Park with a superb selection of beer from all over the world, fun people to drink it with and even races to see who could fill their pitcher with the best beer fastest.  A big “Cheers” also goes out to all of the club members who either brewed beer for the festival or helped at the booth either pouring homebrew or talking to interested festival goers about the art of brewing.  At times throughout the day the line for homebrew was longer than that of some of the amazing commercial breweries at the festival and I think that says something great about our collective homebrewing scene that was represented at this years’ beer fest.   More pictures from the May meeting and Brew Fest are near the end of the Brewsletter.

Finally I want to touch on two hop-related issues.  First, I recently forwarded an email to the club regarding a local homebrewer that had extra Cascade hop rhizomes/vines that he needed to find a happy garden in which to grow, in addition I also need to thin out some of my hops and have at least two varieties that I would be happy to give away if anyone is interested.  In a few years you could use your very own hops in a homebrew of your own and that would be a pretty cool thing.  Which leads me to the second hop topic:  Sierra Nevada recently released its 1st (hopefully annual) Southern Hemisphere Harvest Fresh Hop Ale.  This is a great hoppy brew made with hops from New Zealand, which is one of the only places on the planet that has fresh hops in our (Northern Hemisphere) Spring.  So hop on over to your local beer store and get one for yourself.

 

Meeting Location – Diane Catanzaro

Wednesday, June 4 at 7 pm

 

The June 4 meeting of the HRB&TS will be at the Hampton home of Mike and Terri Connell. Bring your lawn chair, some brews, and set a spell as we’ll be chillin’ canal-side on the Indian River, a quiet little waterway that meanders off the bay and struts right by the Connell’s backyard. Startin’ around 7 pm, this will be a very relaxing setting for our club’s Wednesday night confluence of beer tasting, homebrew swapping, and yarn spinning.  Young’uns are welcome as long as their grown-up tends to ‘em and they don’t cuss their elders (sorry, I was on the treadmill earlier this week watching the Beverly Hillbillies….the one where Granny suckered Mrs. Drysdale into competing in a blowout horse-and-buggy drag race. I’ll let you imagine the comical possibilities).

 

Don’t eat supper as the HRB&TS will provide grillin’ vittles and condy-ments for your dinin’ pleasure; side dish contributions are welcomed. Please bring an “extry” homebrew or nice store-bought ale for our kind hosts Mike and Terri in appreciation of their mighty-fine down-home hospitality.

 

Remember that you can bring commercial beers as well as homebrew to summer backyard-meetings. Those who don’t brew (or don’t brew yet) or don’t have homebrew currently available are especially encouraged to bring interesting commercial beers from your local beer store (i.e., Grape & Gourmet, Bon Vivant, Total Wine, or better supermarket (Farm Fresh, Marketplace, or Kroger). Ok, I’m not sure about the Krogers around here but I know they have some great beers (hallo, mijn Duchesse!) at one in Richmond.

 

 

Competition Corner – Patti Messier

 

This month’s judging was held at Gus Gustafson’s new home!  Thanks Gus for opening your home to us.  Our thirsty panel of judges (Tom Byrnes, Doug Boyd, Gus Gustafson and J.P. Messier) enjoyed refreshing wheat beers. And our talented judges even caught the “trick” beer that was entered and recognized it right away as out of category!    After the deliberations, the results were as follows: 

 

First Place, JP Messier with his Hefe-Warm, good for three HRBTS Cup points; 

Second Place,       Tim Hobbs with his Wheat Beer, good for two HRBTS Cup points; 

Third Place (tie), JP Messier with his Hefe-Cool, good for one HRBTS point.

 

So the race has begun again and the cup is back up for grabs!  It is time to start thinking about the 2008 competition year.  We are halfway there….six down and six to go!  Start planning now … it’s still anyone’s cup!!!    Start brewing now!

 

2008 HRBTS CUP STANDINGS (as of May 30)

 Name of Brewer(s)

Total Points Accumulated

 

J. P. Messier

18

Jason Kuller

7

Tom Byrnes

6

Doug Boyd

3

Tim Hobbs

2

Chris Jones/Diane Catanzaro

1

This could easily be you….

…if you get brewing!

 

 

 

2008 HRB&TS CUP BREWING SCHEDULE

Month

Style

Category/Sub

AHA Event - Deadline

January

(Dec 19 )

 

Stout

 

13A, B, C

 

---

February

(Jan 23)

Strong Ale

Russian Imperial Stout

 

19, 13F

 

---

March

(Feb 20)

 

Porter

 

12

Yes

03/21/2008

April

(Mar 19)

 

Extract

 

All

Yes

~April 2008

May

(Apr 23)

Clone – St. Georges Brewing

India Pale Ale (IPA)

 

14

 

---

June

(May 21)

 

Weizen/Weissbier

 

15A

 

---

July

(June 18)

 

Mead

 

24, 25, 26

Yes

07/25/2008

August

(July 23)

 

Lawnmower Beer

 

2, 6B, 6C

 

---

September

(TBD)

 

Imperial Anything

 

All

Yes

~September 2008

October

(Sept 17)

 

Dopplebock

 

5C

 

---

November

(Oct 22)

 

Extra Special/Strong Bitter

 

8C

 

---

December

(Nov 19)

Christmas/Winter Specialty Spiced –

Must Use Cinnamon

 

21B

 

---

2009 HRB&TS CUP BREWING SCHEDULE

Month

Style

Category/Sub

AHA Event - Deadline

January

(Dec 17)

 

Oatmeal Stout

 

13C

 

---

February

(Jan 21)

 

Scottish 60, 70, 80

 

9A, B, C

 

---

March

(Feb 18)

 

Belgian Blonde

 

18A

 

---

 

Quit throwing away your used yeast vials! – Patti Messier

 

Hey, all you brewers out there!  We need you to save your used White Lab Yeast vials HRB&TS will begin collecting your empty vials and redeeming them with White Labs to earn some great prizes for our raffles.  JP Messier will be collecting them at the monthly meetings as well as the judgings.  So gather those empty vials and hand them off to JP at the next meeting!

 

Beer Recipes - May

 

St George IPA Clone – Jason Kuller

5 lbs lt. extract & 1.5 lbs xl dry malt extract                5.5 oz Fuggles Pellet Hops

2 lbs Marris Otter                                                              .5 oz Galena Whole Hops

1 Lb Carapils                                                                             1 Vial WL London Ale Yeast          

˝  lb Aromatic                                                                           1 tbs Irish Moss               

˝ lb Flaked Wheat

2 lbs Crystal 40

------------------------------------------------------------------------------------------------------------------------------------------

Bring 1.5g to 170 degrees add grains and mash approx. 45 min

Bring 2g to 175 deg. And sparge approx 45 min

Preheat 2.5g while sparging

Add preheated water to wort once nearly boiling.

Bring to full boil

At 1st boil add all extract and 1.5 oz Fuggles

With 20 min left add chiller, Irish Moss and 1 oz Fuggles (remove 1st Hop Addition)

With 3 min. left add 2 oz Fuggles

Pitch Yeast at 70ish degrees

After Primary, Dry Hop with 1oz Fuggles and ˝ oz Galena

 

 

St George IPA Clone – Tom Byrnes

A ProMash Recipe Report

BJCP Style and Style Guidelines

14-A India Pale Ale, English IPA

Min OG:

1.050

Max OG:

1.075

  

Min IBU:

40

Max IBU:

60

  

Min Clr:

8

Max Clr:

14

 Color in SRM, Lovibond

 

Recipe Specifics

 

Batch Size (Gal):

5.00

Wort Size (Gal):

5.00

Total Extract (Lbs):

11.25

  

  

Anticipated OG:

1.092

Plato:

22.0

Anticipated SRM:

14.9

    

  

Anticipated IBU:

94.4

  

  

Wort Boil Time:

60

 Minutes

  

 

Grain/Extract/Sugar

 

%

Amount

Name

Origin

Potential

SRM

55.6

6.25 lbs. 

Generic DME - Light

Generic

1.046

8

17.8

2.00 lbs. 

Muntons DME - Light

England

1.046

5

8.9

1.00 lbs. 

Crystal 40L

America

1.034

40

8.9

1.00 lbs. 

Aromatic Malt

Belgium

1.036

25

4.4

0.50 lbs. 

Biscuit Malt

Great Britain

1.035

35

4.4

0.50 lbs. 

Wheat Malt

America

1.038

2


Potential represented as SG per pound per gallon.

Hops

 

Amount

Name

Form

Alpha

IBU

Boil Time

3.50 oz. 

Fuggle

Whole

4.75

64.6

First WH

1.50 oz. 

Fuggle

Pellet

4.75

22.1

40 min

1.50 oz. 

Fuggle

Pellet

4.75

7.7

15 min

2.00 oz. 

Fuggle

Pellet

4.75

0.0

Dry Hop

 

Extras

 

Amount

Name

Type

Time

2.00 Tsp 

Gypsum

Fining

60 Min.(boil)

1.00 Tsp 

Irish Moss

Fining

15 Min.(boil)

1.00 Unit(s) 

Servomyces

Fining

15 Min.(boil)

 

Yeast

White Labs WLP023 Burton Ale Yeast

Notes

 

LME was late addition at 15 minutes




 

 

JP Messier - St. Georges IPA Clone

Recipe Specifics

 

Batch Size (Gal):

5.00

Wort Size (Gal):

5.00

Total Extract (Lbs):

10.50

  

  

Anticipated OG:

1.069

Plato:

16.78

Anticipated SRM:

13.9

    

  

Anticipated IBU:

69.7

  

  

Wort Boil Time:

60

 Minutes

  

 

Grain/Extract/Sugar

 

%

Amount

Name

Origin

Potential

SRM

76.2

8.00 lbs. 

LME - Pale

Generic

1.035

7

14.3

1.50 lbs. 

Crystal 40L

America

1.034

40

4.8

0.50 lbs. 

Victory Malt

America

1.034

25

4.8

0.50 lbs. 

CaraPils

German

1.035

10

 

Hops

 

Amount

Name

Form

Alpha

IBU

Boil Time

2.50 oz. 

Fuggle

Pellet

4.75

53.5

60 min

1.00 oz. 

Fuggle

Pellet

4.75

10.9

30 min

1.50 oz. 

Fuggle

Pellet

4.75

5.3

1 min

 

Yeast

White Labs WLP004 Irish Stout

Primary fermentation at approximately 70 degrees for about 14 days then secondary for 10 more days, dry hopping with 1 oz. of Fuggles.

 

 

 

St. George IPA  - Andy-Brewmaster -Partial Mash (all grain and extract available on HRBT&S Website)

 

English IPA

Type: Partial Mash Date: 5/30/2008

Batch Size: 5.00 gal Brewer: Pete Schrider

Boil Size: 6.31 gal Asst Brewer:

Boil Time: 90 min

Equipment: Brew Pot (6+gal) and

Igloo/Gott Cooler (5 Gal)

Taste Rating(out of 50): 50.0 Brewhouse Efficiency: 70.00

Taste Notes: Full Body, Amber Color, Low Perceived Bitterness, Very Hoppy, High Hop Aromatics, Fruity, (Strawberry) Flavor and Aroma, Slightly Diacetyl, Medium Carbonation

 

Ingredients

Amount Item Type % or IBU

7.56 lb Pale Liquid Extract (8.0 SRM) Extract 83.82 %

0.94 lb Munich (Dingemans) (9.2 SRM) Grain 10.39 %

0.45 lb Special Pale (Cargill) (3.5 SRM) Grain 5.00 %

0.07 lb Caramel Malt - 60L (Cargill) (60.0 SRM)Grain 0.79 %

1.40 oz Fuggles [4.60 %] (Dry Hop 3 days) Hops -

2.70 oz Fuggles [4.60 %] (90 min) Hops 45.2 IBU

1.70 oz Fuggles [4.60 %] (5 min) Hops 5.3 IBU

1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale

Beer Profile

Est Original Gravity: 1.062 SG Measured Original Gravity: 1.010 SG

Est Final Gravity: 1.018 SG Measured Final Gravity: 1.005 SG

Estimated Alcohol by Vol: 5.74

%

Actual Alcohol by Vol: 0.65 %

Bitterness: 50.5 IBU Calories: 43 cal/pint

Est Color: 9.6 SRM

Color:

Color

Mash Profile

Mash Name: Single Infusion,

Full Body, No Mash Out

Total Grain Weight: 1.46 lb

Sparge Water: 6.28 gal Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F TunTemperature: 72.0 F

Adjust Temp for Equipment:

FALSE

Mash PH: 5.4 PH

St. George IPA (From Andy-Brewmaster) - Partial Mash Page 1 of 2

file://C:\Program Files\BeerSmith\templates\Bsm50DB.tmp 5/30/2008

Single Infusion, Full Body, No Mash Out

Step Time Name Description Step Temp

45 min Mash In Add 0.46 gal of water at 170.5 F 158.0 F

Mash Notes: Simple single infusion mash for use with most modern well

modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged

(Forced CO2)

Volumes of CO2: 2.4

Pressure/Weight: 21.6 PSI Carbonation Used: -

Keg/Bottling Temperature: 60.0

F

Age for: 28.0 days

Storage Temperature: 68.0 F

 

 

 

Beer Recipes - June

 

Hefe-Warm – JP Messier

Recipe Specifics

 

Batch Size (Gal):

5.00

Wort Size (Gal):

5.00

Total Extract (Lbs):

8.75

  

  

Anticipated OG:

1.059

Plato:

14.45

Anticipated SRM:

5.7

    

  

Anticipated IBU:

12.9

  

  

Wort Boil Time:

60

 Minutes

  

 

Grain/Extract/Sugar

 

%

Amount

Name

Origin

Potential

SRM

80.0

7.00 lbs. 

LME - Wheat

America

1.035

4

11.4

1.00 lbs. 

White Wheat

Belgium

1.040

3

2.9

0.25 lbs. 

Caramel Pils Malt

Belgium

1.034

2

5.7

0.50 lbs. 

Acid Malt

  Generic

1.033

9

 

Hops

 

Amount

Name

Form

Alpha

IBU

Boil Time

0.50 oz. 

Hallertauer

Pellet

4.00

9.4

60 min

0.50 oz. 

Saazer

Pellet

4.30

3.4

20 min

 

Yeast

White Labs WLP300 Hefeweizen Ale

Primary fermentation for about 14 days at around 73 degrees then kegged.

 

 

Hobbs Fest Hefeweizen – Tim Hobbs

 

10 gal batch

 

10lbs German Pilsner Malt

10lbs White Wheat Malt

1.5lbs Rice Hulls

1.5oz Hallertau Herbsbrucker hops

4 vials White Labs WLP300

1 batch of good friends and homebrewers

 

 

Do a yeast starter with 2 vials of yeast.  Single infusion mash at 152

degrees for 1.25 hrs.  Add all hops at beginning of a 90-minute boil.  Chill

wort to 65 degrees.  At time of pitching, split starter among the two

carboys, then add one un-started vial to each carboy.  Ferment in primary

and secondary at 62 degrees. Brew with friends and enjoy a great lunch of

German sausages, red cabbage and German 'tater salad (this is essential).

Prost!

 

Editor’s Note:  JP Messier had the first and third place entries for June.   However, the Brewsletter editor (aka, slacker) was on a glorious vacation in the Outer Banks and did not tear herself away from the cold beverages in time to note that she could not read the recipe files.  Thus, JP’s recipes are not in this Beta version of the Brewsletter.  I will send the final version of the newsletter with recipes at a later date.  Sorry for the inconvenience.

 

Hefe-Cool – JP Messier

Recipe Specifics

 

Batch Size (Gal):

5.00

Wort Size (Gal):

5.00

Total Extract (Lbs):

7.25

  

  

Anticipated OG:

1.051

Plato:

12.63

Anticipated SRM:

4.7

    

  

Anticipated IBU:

13.0

  

  

Wort Boil Time:

60

 Minutes

  

 

Grain/Extract/Sugar

 

%

Amount

Name

Origin

Potential

SRM

41.4

3.00 lbs. 

LME - Pale

America

1.037

2

6.9

0.50 lbs. 

Flaked Oats

America

1.033

2

41.4

3.00 lbs. 

LME - Wheat

America

1.037

4

10.3

0.75 lbs. 

Munich Malt

Germany

1.037

8

 

Hops

 

Amount

Name

Form

Alpha

IBU

Boil Time

0.25 oz. 

Perle

Pellet

8.25

10.1

60 min

0.50 oz. 

Tettnanger

Pellet

4.50

2.9

15 min

 

Yeast

White Labs WLP380 Hefeweizen IV Ale

Primary Fermentation at 63 degrees for approximately 14 days then kegged.

 

Highlight on Members….

 

The Highlight on Members interview has been replaced by Gallery of Fun Loving Fools this month.  There were just too many great pictures to let slide.  Salut.

 

May Meeting

 

 

 

 

 

7th Annual VA Beer Fest

 

 

About the HRB&TS

 

The Hampton Roads Brewing and Tasting Society is dedicated to promoting the enjoyment of home brewing.  The annual dues are $20 per individual and $25 per family.  Members are encouraged to support the reasonable enjoyment of beer and observe the laws of the Commonwealth of Virginia, the Federal government, and the Golden Rule.  Persons attending HRB&TS meetings and events are solely liable for actions attendant to their participation.   HRB&TS maintains a NO SMOKING policy during all meetings so that members may better enjoy fine beers.  Visit the HRB & TS online at www.hrbts.org.