Important news about the March Club Meeting
Bootleg Biology’s Jeff Mello has offered up his lab for our March 10th meeting. Not only has he done this, but he has gone even farther by coming up with the idea of having a club brewing contest at the meeting. Jeff has volunteered to give out 15 packages of yeast to those that want to enter the contest. There is no entry fee, but you will be required to be an active club member who is current on their dues, you must brew the beer, ferment with the provided yeast and bring 1 full growler of your beer to the meeting on Saturday March 10th. When you go pick up the yeast from Jeff, he will give you a sheet that he’s asking you to fill out with the basic info about your beer and fermentation process. Your yeast packet “MUST BE PICKED UP BY THE WEEK OF FEBRUARY 5TH”, to ensure the freshest yeast possible and that you have enough time to brew your beer. The info sheet will help give Jeff additional data to work with on this yeast. The yeast that he is specifically propagating up for us is a blend of Sacc strains designed to be used in IPAs/NEIPAs/or anything with a heavy focus on fruitiness. He didn’t say if the yeast itself added fruity character or if it boosted what the hops put out. You will not be limited as to what style you make. Even though he suggested using it for IPAs, you could be as creative as you want, we just ask that you only use this yeast to ferment it.
Since we want this to be fun, you all will be the judges. That’s right, you will get a chance to taste all the entries (which is the reason we need a full growler from each entrant) and rate your top 5 favorite. In the judging process we will supply club members with a small sample of each beer. The cups will be labeled A-O, so you will not know who’s beer is who’s. We do not want this to be super formal so we are throwing the BJCP guidelines out the window for this one. Once everyone’s sheets are in we will count up who had the most votes, and that person will be the winner. The winner will be able to select their prize from a selection of items provided by Jeff, things such as Bootleg Biology gear, Hops, and more Yeast.
In order to enter I need you to message me on facebook (Joseph Nance or Ultra-Junkie) or email me at Mrhowdymr@yahoo.com, and provided you are up to date on your dues for the 2018 year, I will reserve you a spot and your free yeast packet. If you have any other questions or concerns please feel free to contact me. If you do contact me by email, please put “MCB Bootleg Comp” in the subject line.
Thank you and good luck,
The Brew Style Challenge for Feb 2018 will be a Kolsch. It can be found in the 2015 BJCP Style Guidelines: 5 Pale Bitter European Lager, Sub Category 5B Kolsch
Kolsch is a Hybrid beer typically fermented with Ale yeast, and “can” be lagered but isn’t required to be. This is a beer that many people should be able to make this time of year with no extra equipment really needed. You can ferment them in the ale temp range, as well as temps down in the mid 50s. I have only made one so far, and it fermented in the low to mid 60s. Depending on the yeast and what temp you ferment it, you could get more of less fruity esters. The starter I just made fermented at 67F and it had a lovely fruity aroma, but not super dominate. Below you will find a recipe and suggested yeast strains to try. Please remember that this is just a suggested recipe based on the guidelines and feel free to play around and alter it as you’d like.
(From Jamil Zainasheff and John J. Palmer’s book Brewing Classic Styles) The following is assuming a 70% efficiency with 6 gallons left at the end of the boil and 5.5 gallons going into the fermenter.
OG 1.048, FG 1.009, IBU 25, SRM 4, ABV 5.1%
GRAIN: 10.3# German Pilsner malt, 0.5# Vienna malt (Mash at 149F for at least 60 mins but you might lengthen your mash time to 90 mins due to the lower mash temp. You should consider boiling for 90 mins to help drive off any DMS from the Pilsner malt, and you’d need to take that into consideration as you calculate for boil off.)
EXTRACTt: 8# Pilsner LME, 0.25# Munich LME (No Mash required)
HOPS: 1.5oz Hallertau 4%AA for 60 mins giving you around 24 IBUs (Feel free to play around and try different hops)
YEAST: White Labs WLP029 German Ale/Kolsch (which I’ve used and it turned out great), Wyeast 2565 Kolsch, or Fermentis Safale US-05 (which will give you a clean character but will not give you all the Kolsch characters that you might want). Whatever yeast you use make sure you check out the suggested fermentation temps and try to stay within them.
Hello Ladies and Gentlemen.
This coming year, 2018, I have some pretty interesting plans and challenges for each of us. We will be having a monthly Brew Style Challenge were we will be brewing and discussing a specific BJCP style as well as the ingredients used, Jeff Mello has schedule a club meeting at Bootleg Biology to help us learn more about yeast and bacteria, the Big Brew Day will be a great time again this year, we have a Learn to Brew day scheduled with some fun stuff for new brewers to take home and experiment with, the annual club contest might be taking on a new twist as well as bringing back the club crawl, I’m looking at getting us a few spots at Brew Festivals around Nashville to showcase our clubs beers, and the annual club Christmas Party will be a blast. Also don’t forget that we have Thirsty Thursdays, and they will be held at a different brewery around town every month. No homebrew is allowed at the Thirsty Thursdays unless otherwise communicated.
Club memberships sign up and renewals for 2018 are fast approaching, and at a small $25 per person or $37 per couple its supper affordable. Come Join in on the fun, fellowship and learning we will have this year.
The Brew Style Challenge will be a monthly part of our club meetings (except on special months planned in advance) where we will have a specific BJCP Style selected and we will challenge you to brew it and bring it to the meeting. There will be a recipe supplied in both All Grain and Extract format for each of you to attempt. This is to help us all better understand each style one at a time, the ingredients used to make them and the contributions they add to the overall beer, how to judge your own beer based on the guidelines, and to just get us out of our comfort zone by trying to make different styles. We also understand that not everyone wants to be restricted to a specific set of guidelines, so feel free to alter the recipe, add fruit or other adjuncts as you wish. The Club president for 2018, Joseph Nance, will be brewing each of the recipes and bringing them to the appropriate meeting so you can pick them apart for discussion. I challenge you all to bring your version to the meetings as well…