April 2005 - Primetime Brewers

RUBBER
CHICKEN
The
WWW.PRIMETIMEBREWERS.COM
APRIL 21, 2005
6:30PM
NEXT MEETING: HIDEOUT BREWERY
From the Prez…
Please take note of our new meeting location
for this month, we will meet at the Hideout
Brewery. This was, of course, the old Hair of
the Frog located in Hubba Tubba’s building.
Ken hopes to officially open on the 20th, but
even if he’s not, he would like us to meet
there, he’ll have a few beers for us to try also.
This month’s style for the AHA COC is extract beers, your beer must contain at least
50% extract. The entry deadline is tight, if
your beer wins it must be in Florida by Tuesday the 26th, so it will have to be sent out by
the next day, and shipped via 2-day air. The
club will pay for the postage as always. We’ll
have all the necessary paper work and addresses at the meeting. Good luck.
Don’t forget May 7th is Big Brew Day. There
are 2 recipes for this year. First is an IPA recipe brewed with rye from Denny Conn of
Noti, OR—a frequent poster on the AHA’s
TechTalk email forum. Since it’s creation as a
homebrew, this beer has been brewed by
Rogue Ales of Oregon and by Olfabrikken, a
Danish brewery. See the March/April 2005
issue of Zymurgy for the complete story. The
second recipe, Positively Porter, took best-ofshow at last year’s AHA National Homebrew
Competition, winning brewer “Rocket” Rod
Romanak of Kailua Kona, HI the AHA Homebrewer of the Year Award. Kona Brewing
Company of Hawaii thought the recipe was
good enough to brew up a 20 Barrel batch of
it. Let us know at this meeting if you might
be hosting a site. Checkout beertown.org for
the complete recipes, and to register your site.
See you all Thursday.
MAY 7TH— BIG BREW DAY
RECIPES
DC's Rye IPA - All Grain Recipe
O.G.: 1.073
F.G.: 1.013
IBU: 68
9.5 lbs. Pale Malt(2-row)
2.5 lbs. Rye Malt
1.0 lbs. Crystal 60L
0.5 lbs. Cara-Pils Dextrine Malt
0.5 lbs. Wheat Malt
1.0 oz. Mt. Hood, 4.9% Alpha Acid, First
Wort Hop
1.0 oz. Columbus, 17.8% Alpha Acid, 60 min.
0.5 oz. Mt. Hood, 4.9% Alpha Acid, 30 min.
1.5 oz. Mt. Hood, 4.9% Alpha Acid, 0 min.
1.0 oz.oz. Columbus, 17.8% Alpha Acid, Dry
Hop
BrewTek CL-50 California Pub Brewery Ale
Yeast or Wyeast 1272 American Ale Yeast II
1 tsp. Gypsum
1 tsp. Irish Moss
Mash grains at 153o F for 60 minutes. Mash
out at 170o F and sparge with 170o F water.
Collect enough run off to end up with 5 gallons
after a 70-minute boil. Add first wort hops and
gypsum and bring to a boil. Boil for 10 minutes then add second hop addition. Boil 30
minutes more and add next hop addition. Boil
20 minutes more then add Irish moss. After a
70-minute boil, turn of burner and add 1.5 oz.
of Mt. Hood hops. Chill to below 65o F, transfer to fermenter, pitch yeast and aerate well.
Ferment at 62-65o F until fermentation is complete. Rack to secondary fermenter with dry
hops and age for a week. Bottle with 0.75 cups
of corn sugar.
DC's Rye IPA – Mini-Mash/Extract
Recipe
4.25 lbs. Light Dry Malt Extract
2.5 lbs. Pale Malt (2-row)
2.5 lbs. Rye Malt
1.0 lbs. Crystal 60L
0.5 lbs. Cara-Pils Dextrine Malt
0.5 lbs. Wheat Malt
mini-mash. Heat 8.5 quarts of water to 167o F,
then add crushed grains. Stir well to distribute
heat. Temperature should stabilize at about
153 o F. Wrap a towel around the pot and set
aside for an hour. Heat mini-mash to 170o F
then pour into a strainer. Rinse with 170o F
water, collecting approximately 3 gallons of
wort. Stir in extract and add first wort hops and
gypsum and bring to a boil. Boil for 10 minutes then add second hop addition. Boil 30
minutes more and add next hop addition. Boil
20 minutes more then add Irish moss. After a
70-minute boil, turn of burner and add 1.5 oz.
of Mt. Hood hops. Transfer to fermenter filled
with 2.5 gallons of cold water (top-up to 5 gallons if necessary). When temperature drops
below 65o F, pitch yeast and aerate well. Ferment at 62-65o F until fermentation is complete. Rack to secondary fermenter with dry
hops and age for a week. Bottle with 0.75 cups
of corn sugar.
Positively Porter – All Grain Recipe
O.G.: 1.068
F.G.: 1.020
IBU: 47
1.0 oz. Mt. Hood, 4.9% Alpha Acid, First Wort
Hop
1.33 oz. Columbus, 17.8% Alpha Acid, 60
min.
0.5 oz. Mt. Hood, 4.9% Alpha Acid, 30 min.
1.5 oz. Mt. Hood, 4.9% Alpha Acid, 0 min.
1.0 oz. Columbus, 17.8% Alpha Acid, Dry
Hop
9.25 lbs. Pale Malt (2-row)
1.75 lbs. Special B Malt
1.25 lbs. Roasted Barley, 300 L*
0.5 lbs. Chocolate Malt
0.33 lbs. Black Patent Malt
BrewTek CL-50 California Pub Brewery Ale
Yeast or Wyeast 1272 American Ale Yeast II
0.75 oz. Nugget, 13.0% Alpha Acid, 60 min.
1.0 oz. Chinook, 13.0% Alpha Acid, 30 min.
1.0 oz. Chinook, 13.0% Alpha Acid, 0 min.
1 tsp. Gypsum
1 tsp. Irish Moss
The rye and wheat malt in this recipe must be
mashed, so this extract recipe incorporates a
* Note: If you can’t find 300L Roasted Barley
substitute with chocolate malt.
Wyeast 1056 American Ale Yeast or White
Labs WLP001 California Ale Yeast
Mash in at 104o F and hold for 10 minutes.
Raise temperature to 122o F and hold for 30
minutes. Raise temperature to 140o F and hold
for 10 minutes. Raise temperature to 158o F
and hold for 60 minutes. (If you prefer to use a
single infusion mash, mash at 153o F for 60
minutes.) Mash out at 170o F and sparge with
170o F water. Collect enough run off to end up
with 5 gallons after a 90-minute boil (approx.
6.5 gallons). Bring to a boil. Boil for 30 minutes then add Nugget hops. Boil 30 minutes
more and add second hop addition. After a 90minute boil, turn off burner and add last hop
addition. Chill to 66o F, transfer to fermenter,
pitch yeast and aerate well. Ferment at 66o F
for one week. Rack to secondary and store at
66o F for three weeks. Bottle with 0.75 cups of
corn sugar.
sary). When wort temperature is down to 66o
F, pitch yeast and aerate well. Ferment at 66o F
for one week. Rack to secondary and store at
66o F for three weeks. Bottle with 0.75 cups of
corn sugar.
NOTE: All Grain recipes assume 75% efficiency, adjust grain bill to match your system.
You know you’re a home brewer…..
If you have more refrigerators for beer than
you do for food.
If going to a brew fest is part of your honeymoon.
If you plan your family vacations by which
breweries you can visit.
If you and the local bottle-grannies have come
to an accord over collection zoning.
Positively Porter – Extract Recipe
If you have more airlocks than the interna5.5 lbs. Light Malt Extract
tional space station.
1.75 lbs. Special B Malt
If you've tasted the finest commercial beer and
1.25 lbs. Roasted Barley, 300 L*
said, "I can do better."
0.5 lbs. Chocolate Malt
If you have more kegs than your average fra0.33 lbs. Black Patent Malt
ternity.
If staring at a bubbling airlock is more exciting
* Note: If you can’t find 300L Roasted Barley
than the super bowl.
substitute with chocolate malt.
If you pour your coffee carefully to avoid hot
side aeration.
1.25 oz. Nugget, 13.0% Alpha Acid, 60 min.
If you bring a 3-gallon corny to a cook-out
1.0 oz. Chinook, 13.0% Alpha Acid, 30 min.
with its own neoprene jacket.
1.0 oz. Chinook, 13.0% Alpha Acid, 0 min.
If you've kept a log of the temperature in your
Wyeast 1056 American Ale Yeast or White
basement for the past 5 years.
Labs WLP001 California Ale Yeast
If the presence of a basement was a major factor in the selection of your new home.
Steep grains at 150o F in 2 gallons of water for If you have room in your fridge for 7 different
20 minutes. Remove grains and sparge with 1 types of beer, 6 packages of hops, 4 vials of
gallon of 170o F water. Stir in extract then
yeast, and two cans of rice syrup, but no room
bring to a boil. Boil for 30 minutes then add
for milk for the kids.
Nugget hops. Boil 30 minutes more and add
If you schedule your lunch break around trips
second hop addition. After a 90-minute boil,
to the homebrew store.
turn of burner and add last hop addiIf you start asking questions about other peotion. Transfer to fermenter filled with 3 galple's worts.
lons of cold water (top-up to 5 gallons if neces- If your 5 acre yard is completely mulched with
spent grains.
If you have multiple propane tanks but only
use charcoal grills.
If you own more stainless steel than your local
hospital.
If you get up in the middle of the night to dry
hop.
If you plan your days off around when the
homebrew supply store is open.
If you have 45 gallons of bottled beer in the
basement and wonder if you should double the
batch you are brewing on Saturday.
If your basement looks like the set of a 1930's
horror movie.
If your 5 gallon propane bottle has never been
connected to a barbecue.
If you don't brew much until your wife leaves
town for the weekend, then you brew 30 gallons.
If you have more than two refrigerators.
If you have bottles of bleach and no white
clothes.
If you hear someone say "sock hop" and you
think they're dyslexic.
If your neighbors think you started a bottle recycling center.
If you use old, leftover hops as potpourri.
If you've got more cooking utensils and gadgets than your spouse does.
If you return from New Year's Eve parties with
a trunk full of empty champagne bottles.
If you always make sure to take the truck,
rather than the car, to the brew supply store.
If you name your new puppy "Fuggles" or
"Growler".
If you send a holiday card to the owner of your
brew supply store.
If your house smells like a brewery.
If you buy more pantyhose than your wife
(...for hops!)
If you kidnap the family thermometer to test
the temperature of the wort.
If you hear the term 'malted milk' you think
they are talking about a stout.
If you've ever bought a case of beer saying, "I
paid for the bottles, the beer comes with them
for free."
If you've ever had 6 or more cases of EMPTY
beer bottles in your house before you had a
party, not after.
If you've raided the boy scout bottle collection/
recycling for old bottles.
If you've ever left your local soda bottling
company with your trunk and back seat full of
5 gallon cornelius kegs.
If you give clothes to Goodwill just to get
more room in your closet for beer and equipment.
If someone says they've had a yeast infection
and you ask what they were brewing at the
time.
If you get crown seals and hop bags for christmas presents.
If you've ever bought returnable beer bottles
with no intention of EVER returning them.
If you're surfing the net at 3:40 am looking for
homebrew websites or recipies.
If you cancel a date because your wort hasn't
reached pitching temperature yet.
If you can't remember that last time you
popped open a flip-top beer can.
If you think the term pitch has nothing to do
with baseball.
If your cupboards have more brewing items
and bottles than they do food and plates.
If you don't think that 10 gallons of beer is a
lot.
If you've ever cut a hole in a refridgerator.
If walking across the kitchen floor sounds like
velcro.
If you've ever asked the question, "by weight
or volume?"
If you've ever used a mop on a ceiling.
If you own a sterile trash can.
If you've ever tried to improve a Budweiser by
stirring in a hop pellet.
PRIMETIME BREWERS
COMPETITION PAGE
Club Only Competition
Calendar
2005
January : Irish Red Ale (9D)
February : Strong Scotch Ale (9E)
March : Sour Beers (17)
April : Extract* (1-23) AHA COC
May : Belgian and French Ale (16) COC
June : Michigan Basement (Best of Cellar)
September: European Amber Lager (3)
COC October: Baltic Porter (12C) COC
November: Fruit Beer (20)
*Must be at least 50% extract
2005
Brewer of the Year
Standings
Dan Humphrey
John Applegarth
Jeff Carlson
Eric Fouch
Dave Kilgore
20
20
16
12
4
Individual Competitions can be found at:
www.beertown.org
March Sour Beer (17)
Club Competition
1st
2nd
3rd
John Applegarth—Berliner Weiss
Jeff Carlson—Berliner Weiss
Dan Humphrey—Flanders Brown
Drunk Monk Challenge
Competition
Jeff Carlson
2nd English Mild
3rd American Amber
PAY YOUR DUES, GET THIS CARD!
Club Officers
President: Jeff Carlson
(carlsonj@gvsu.edu)
Vice Pres.: Charlie Cope
(crcope@talkamerica.net)
Treas.: John Applegarth
(johnapplegarth@msn.com)
Secy & RC Editor: Jim Verlinde
(Jim_Verlinde@KoolToyota.com)
Webmaster: Dan Humphrey
(webmaster@primetimebrewers.co
m)
Yeastmaster: Eric Fouch
Foodmeister: Art McLaughlin
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