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Learn to Homebrew Day 2018

Joseph Nance's photo.


Ryan Reynolds
729 Drummond Drive
Nashville, TN 37211

We will be starting to heat the water and crush the grain at 9am, so please be there around 8:30am if you plan to participate in the brewing of this beer.

First of all I would like to encourage you music city brewers to bring someone that has shown a interest in beer and would like to come learn while enjoying some local homebrew.

This is a free event for you and your friends!!!!

We will be going over what it takes to make great beer from grain to glass. During this time we will be brewing a batch, and we would like those that are new to brewing to be able to take some home and ferment it. If you are new please stop by All Seasons and pick up at least a 1 gallon glass fermenter, they are $5. Please contact me Joseph Nance, 615-504-8375, and we will work out the details on what is expected from you so you can take some home. They system were are brewing on, its new to me, but it’s a 30 gallon system.

Please bring something to snack on. I will be making a crockpot pulled chicken dish and buns for everyone to eat.  This will be like pulled pork sandwiches, but made with chicken.

BSC June 2018 Gose

The Brew Style Challenge for June 2018 will be a Gose. It can be found in the 2015 BJCP Style Guidelines: 27 Historical Beer, Sub Category 27gose

Recipe Source: (process and recipe by Michael Wasyliw)

History: Minor style associated with Leipzig but originating in the Middle Ages in the town of Goslar on the Gose River. Documented to have been in Leipzig by 1740. Leipzig was said to have 80 Gose houses in 1900. Production declined significantly after WWII, and ceased entirely in 1966. Modern production was revived in the 1980s, but the beer is not widely available.

OG 1.036-1.056, FG 1.006-1.010, IBU 5-12, SRM 4, ABV 4.2-4.8%

GRAIN: 50% Bohemian Wheat 50% Bohemian Pilsner (Shooting for an OG of 1.035)

EXTRACT:  (No Mash required)

HOPS: none in the beginning, if you need to add them you usually add them AFTER souring when you boil or during whirlpool. East Kent Goldings or Perle for 4-10 ibus. (Feel free to play around and try different hops) Lately I’ve been whirlpooling Huell Melon or Hallertau for 25mins (not traditional)

ADJUNCT: .5oz of Salt and 1oz Ground Coriander. (Added at the end of the boil, see below)

YEAST: WLP001, WLP644 (Sacc Trois), Wyeast 1007, Wyeast 2565, or White Labs German Ale/Kolsch yeast.

PROCESS: Mash at 148 for 90 minutes. After 90 minutes, runoff and sparge until desired boil volume is achieved. Bring the wort to a quick boil, then chill to 92-95 degrees F and pitch your choice of a lactobacillus strain (typically Lacto. Plantarum). I like to use Bootleg Biology’s Sour Weapon and Mango Goodbelly together in a volume ratio of 2:1. I like to kettle sour so I transfer the wort to a keg where I can purge the oxygen and maintain the souring temp for 2-3 days. Any vessel can be used to sour the wort, the main concern is limiting the amount of oxygen so flush with CO2. After 2-3 days, boil wort for 30-60mins to kill the bacteria, add salt and coriander at 10mins, hops if desired. Chill to fermentation temperature and pitch a big healthy starter of yeast. I have used WLP001, WLP644 (Sacc Trois), Wyeast 1007, Wyeast 2565, and White Labs German Ale/Kolsch yeast. After about two weeks, you should reach a stable FG and be ready to package.


April 14, 2018 Club Meeting on Pat’s Houseboat

At this event we will be holding our normal monthly club meeting on Pat’s Houseboat. We will be covering 10A Hefeweizen for the monthly Brew Style Challenge. I would like to encourage you to brew a batch and bring it with you, but if you can’t then you are more than welcome to bring a Classic example or bring a homebrew other than that and we can share them after we cover our monthly style.


phone:  616-473-3038 – Pat

Location:  Shipwreck Cover @ Elm HIll Marina, 3361 Bell Rd, Nashville, Tn 37214

I would also like to ask you to bring some kind of snack, because we are making this a short of pot luck. Pat is going to provide paper plate, utensils and such.

Pat also let me know that he hopes to have the pontoon boat to transport people to and from the houseboat. He is also wanting to take the houseboat out on the lake this year.

When you arrive to the marina you will need to park in the gravel parking lot. The Houseboat is located on Dock C.

BSC April 2018 Weissbier/Hefeweizen

The Brew Style Challenge for April 2018 will be a Weissbier aka Hefeweizen. It can be found in the 2015 BJCP Style Guidelines: 10 German Wheat Beer, Sub 10A Weissbier

I have always referred to the Weissbier as a Hefeweizen, so for the remainder of the post I’ll continue to do that. The Hefeweizen is a German Wheat beer that when made correctly has a soft creamy texture along with a nice mix of banana and clove phenols.  The key to making a great Hefeweizen is using good quality malt along with a lot of healthy yeast, oxygen and the fermentation temp.  If you had to choose one part to skimp on I would suggest the quality of the malt.  They yeast and the temp you ferment this beer at is the most important part of making a good example.  I have also experienced bubble gum flavors caused by the yeast.  Oh and this yeast will get a little wild on you, meaning it will really create a big Krausen, so leave plenty of room in your fermentor.

(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 1.050, FG 1.012, IBU 13, SRM 5, ABV 5%

GRAIN: 5.6# continental Pilsner Malt and 5.6# Wheat Malt.  Mash at 152F. Increase the pre-boil volume as needed to allow for a 90 minute boil, which will help reduce DMS in the beer.

EXTRACTt: 8.6# Wheat LME (No Mash required)

HOPS: 0.8oz Hallertau 4%AA for 60 mins giving you around 13 IBUs (Feel free to play around and try different hops)

YEAST: White Labs WLP300 Hefeweizen Ale, Wyeast 3068 Weihenstephan Weizen,I think there is a dry yeast out there, but I can’t recall the name or number.

Fermenting colder at around 62F will give you more of a mix of Banana and Clove, 68F should give you more Banana and less clove, 72F+ will give you more Banana and Bubble Gum.  Don’t trust my work on the temps, I would suggest checking out what other people say, but this has been my experience when using Wyeast 3068.

2018 Thirsty Thursday Schedule

Date               Location

25-Jan New Heights Brewing
22-Feb Smith & Lentz
22-Mar Blackstone
26-Apr Yazoo
24-May Southern Grist
28-Jun Fat Bottoms
26-Jul East Nashville Beer Works
23-Aug Black Abbey
27-Sep Jackalope
25-Oct Tennessee Beer Works
15-Nov Little Harpeth (I have moved this one up one week because of Thanksgiving)
27-Dec Bearded Iris

Music City Brew Off 2016

The 2016 MCBO Approach-eth! Come one, come all, be merry and … fall… er, maybe not. Unless you have a ride. Then its OK. We have the same lovely venue as last year, similar schedule, awesome food, and speaker TBA. Should be a great time, just like last year. For more details, please click the MCBO link in the menu at the top of the page.

Welcome to the new site!

Welcome to the Music City Brewers, the homebrew club of Nashville, TN. Our website got an overhaul, as the old one was not very useful, so hopefully this will be up to date and filled with more relevant information. Take a look around and give it a spin. Check back every now and then as we plan on adding new features.