The Brewsletter

September 2008

 

 

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

www.hrbts.org

 

 

The President’s Abbreviated Podium – Jason Kuller

 

This will be a very short presidential blurb due to crazy work schedule in preparation for the move of our business as we expand our Signs By Tomorrow operation.  I would like to thank Ron and Jeannine Jones for hosting our club meeting last month; everyone had a great time as we chilled, grilled and frolicked in the pool and hot tub.  I would also like to thank Will and Jonna for hosting our annual summer picnic.  It was a lot of fun for everyone who showed up aside from some minor mishap between a CO2 dispenser and CJ’s washtub hand.  From on-site brewing to grilling and gathering around the campfire it was a great time.  I hope everyone has a great month.

 

Cheers -- Jason

 

Meeting Location – Diane Catanzaro

 

The Meeting Location

Sept 3rd at 7 pm

 

“See youuuuuuu in Septemmmmmberrrrrrrr” as the oldies song goes. September is back-to-school for those of us who are teachers and students. And parents of students. While the parents have been counting the days till their offspring return to school, teachers and students face different challenges. New neural pathways sprung up over summer in the brains of teachers and students who were fortunate to have lighter summer schedules (ok, it used to be called “summer vacation.” These summertime neural pathways are the ones that cleverly tractor-beam your transportation unit to the beach, make you read trashy romance novels, and convince you that watermelon seed spitting should be an Olympic sport. They cause otherwise smart people to defy the recommendations of pale dermatologists. These new neural pathways can lead to inefficiency, time-wasting, and lollygagging. Recommendation: wipe those neural pathways clean with tasty craft-brewed beer. Provide a tabula rasa for learning that will help you to have an efficient and productive autumn. Even if it has been many years since September meant anything more to you than Redskins football, who among us could not benefit from the improved efficiency that comes from pruning those old brain cells to make way for new learning?

 

So, for the HRB&TS September 3rd meeting, we’re getting imperial at the Ocean View home of Tom and Kate Byrnes. Meeting starts at 7 pm. Tom will fire up the charcoal grill and the club will provide the grillin vittles and non-alcoholic beverages. Your side-dishes and/or munchies are welcomed. Please bring an extra homebrew or special commercial brew to thank our kind hosts for their great hospitality.

 

Competition Corner – Patti Messier

 

This month’s judging was held at CJ and Diane’s home, the perfect place for our Imperial Anything judging!  Our dedicated judges (Tom Byrnes, Doug Boyd, Jason Kuller, Diane Catanzaro and J.P. Messier) tasted a wide variety of Imperials ranging from pale ales and IPAs to porters and stouts. It was nice to have such a large group of judges to work with! After the deliberations, the results were as follows: 

 

First Place, JP Messier with his Russian Imperial Stout, good for three HRBTS Cup points;  

Second Place, JP Messier with his Imperial American Amber, good for two HRBTS Cup points; 

Third Place, Jason Kuller with his Imperial Honey Pale Ale, good for one HRBTS Cup point.

 

We also awarded 3 “picnic points” each to some of our fine brewers for donating a keg of beer to our picnic.  A great big thank you goes out to Jason, Tom, CJ & Diane, Doug and JP.

 

So the race has continued….we are 3/4 of the way there!!  Nine down and three to go!  Keep brewing … it’s still anyone’s cup!!!    .

 

2008 HRBTS CUP STANDINGS (as of August 28)

 Name of Brewer(s)

Total Points Accumulated

 

J. P. Messier

33

Tom Byrnes

14

Jason Kuller

11

Doug Boyd

6

Chris Jones/Diane Catanzaro

6

Tim Hobbs

2

This could easily be you….

…if you get brewing!

 

 

 

2008 HRB&TS CUP BREWING SCHEDULE

Month

Style

Category/Sub

AHA Event - Deadline

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

 

---

 

Recipes of the Month –

First Place, JP Messier – Russian Imperial Stout

 

BJCP Style and Style Guidelines

13-F Stout, Russian Imperial Stout

Min OG:

1.075

Max OG:

1.114

  

Min IBU:

50

Max IBU:

100

  

Min Clr:

30

Max Clr:

48

 Color in SRM, Lovibond

 

Recipe Specifics

 

Batch Size (Gal):

5.00

Wort Size (Gal):

5.00

Total Extract (Lbs):

14.50

  

  

Anticipated OG:

1.097

Plato:

23.02

Anticipated SRM:

50.8

    

  

Anticipated IBU:

84.0

  

  

Wort Boil Time:

60

 Minutes

  

 

Grain/Extract/Sugar

 

%

Amount

Name

Origin

Potential

SRM

55.2

8.00 lbs. 

LME - Pale

America

1.037

2

6.9

1.00 lbs. 

LME - Wheat

America

1.037

4

6.9

1.00 lbs. 

Brown Sugar

America

1.046

4

6.9

1.00 lbs. 

Roasted Barley

America

1.028

450

3.4

0.50 lbs. 

Flaked Barley

America

1.032

2

3.4

0.50 lbs. 

Chocolate Malt

America

1.029

350

1.7

0.25 lbs. 

Black Patent Malt

America

1.028

525

3.4

0.50 lbs. 

Flaked Oats

America

1.033

2

3.4

0.50 lbs. 

Crystal 80L

America

1.033

80

1.7

0.25 lbs. 

Special B Malt

Belgian

1.030

120

6.9

1.00 lbs. 

Cara-Pils Dextrine Malt

America

1.033

2

 

Hops

 

Amount

Name

Form

Alpha

IBU

Boil Time

1.00 oz. 

Amarillo Gold

Pellet

10.00

39.9

60 min

1.00 oz. 

Amarillo Gold

Pellet

10.00

35.8

45 min

1.00 oz. 

Fuggle

Pellet

4.75

5.1

15 min

1.00 oz. 

Goldings - E.K.

Pellet

4.75

3.2

1 min

 

Yeast

White Labs WLP023 Burton Ale

Notes

 

Yeast - Burton and Irish
3 tsp Calcium Chloride
Anise - 6 stars
Vanilla Bean - 2 beans
Coffee Beans - 1 tbsp of grounds
Lactic Acid - 9 ml
Prime with 3/4 cup of brown sugar, bottle condition

 

Second Place, JP Messier – Imperial American Amber Ale

 

BJCP Style and Style Guidelines

10-B American Ale, American Amber Ale

Min OG:

1.045

Max OG:

1.060

  

Min IBU:

25

Max IBU:

48

  

Min Clr:

10

Max Clr:

17

 Color in SRM, Lovibond

 

Recipe Specifics

 

Batch Size (Gal):

5.00

Wort Size (Gal):

5.00

Total Extract (Lbs):

11.50

  

  

Anticipated OG:

1.079

Plato:

19.13

Anticipated SRM:

17.4

    

  

Anticipated IBU:

109.7

  

  

Wort Boil Time:

60

 Minutes

  

 

Grain/Extract/Sugar

 

%

Amount

Name

Origin

Potential

SRM

52.2

6.00 lbs. 

LME - Pale

America

1.037

2

26.1

3.00 lbs. 

LME - Amber

America

1.037

14

4.3

0.50 lbs. 

Special B Malt

Belgian

1.030

120

4.3

0.50 lbs. 

Biscuit Malt

Belgium

1.035

24

4.3

0.50 lbs. 

Aromatic Malt

Belgium

1.036

25

4.3

0.50 lbs. 

CaraMunich Malt

Belgium

1.033

75

4.3

0.50 lbs. 

Cara-Pils Dextrine Malt

America

1.033

2

 

Hops

 

Amount

Name

Form

Alpha

IBU

Boil Time

1.00 oz. 

Chinook

Pellet

13.00

50.3

First WH

1.00 oz. 

Chinook

Pellet

13.00

50.1

45 min

1.00 oz. 

Chinook

Pellet

13.00

9.3

1 min

1.00 oz. 

Simcoe

Pellet

14.00

0.0

0 min

 

Yeast

White Labs WLP041 Pacific Ale

Third Place, Jason Kuller – Honey Imperial Loop

 

2 lbs Orange Blossom Honey                            2 oz Millenium (15% AA) – 60 min

7 lbs Amber/Light xtract                                    ˝ oz Millenium & 1 oz Nugget -20 Min

                                                                            1 oz Columbus & 1oz Amarillo 3 min

2.5 lbs Am. 2 row                                               1 oz Columbus & 1oz Amarillo Dry

1 lb Carapils                                                      

1 lb Honey malt                                                   1 Vial East Coast Ale Yeast started 24

1 lb 40                                                                   hours earlier

1 lb Marris Otter

1 lb Aromatic

˝ lb Flaked Wheat

 

 

Bring 1.5g to 170 deg add grains and mash 45 min

Bring 2g to 175 and sparge 45 min

Add 2.5g more water and bring to a boil, add 2 oz millennium

With 20 min left add chiller,1/2 oz millennium, 1 oz nugget and Irish Moss

Once back to boil add extract

With 3 min left add 1 oz Columbus, 1oz Amarillo and Honey

 

OG – 1.08

FG – 1.015

ABV – 8.5%

Beer/Food Pairing - from The Best of American Beer & Food by Lucy Saunders

 

From Chef Will Deason of Willimantic Brewing Company

 

Green Peppercorn Crusted Beef Tenderloin

Beer Pairing:  Imperial Porter

 

˝ cup green peppercorns

12 oz barley wine, divided

6 thick slices beef tenderloin

2 tsp sea salt

1 tbls minced garlic

2 tbls butter

2 tbls olive oil

 

1.      Rinse peppercorns in cold water and drain.  Simmer in 8 oz barley wine in small saucepan over low heat for 30 minutes.  Drain and grind softened pepper to a paste in food processor.

2.      Line a baking sheet with parchment paper.  Place beef tenderloin medallions on sheet pan.  Rub with the sea salt and garlic.  Smear on the peppercorn paste.  Let rest for 15 minutes.

3.      Place butter and olive oil in large skillet over medium-high heat.  When butter is bubbly and hot, sear beef, turning twice, until medium rare.  Deglaze pan with a few spoonfuls of the remaining barley wine, if desired.

 

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!

 

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.