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

March 10th, 2018 Meeting Bootleg Biology

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, 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,

Joseph Nance

BSC Feb 2018 Kolsch

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.





Membership Sign Up & Renewal 2018

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.

Brew Style Challenge

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…

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.

Membership Renewal 2015

Just a quick note to not forget to renew your membership for 2015! You can print and fill out a membership form from the Membership page on this site, and even pay your dues online via PayPal. Just click on the Membership link on the top menu.

If you’d rather pay at a meeting, we can handle that too. Thanks for your support!

June Meeting – 6 / 16

Hey all!
June’s monthly meeting will be held at Tennessee Brew Works. If you have never been there, it is a beautiful facility and they have a great outdoor deck for events. Details from the email I exchanged with Tennessee Brew works:
The meeting will start promptly at noon.  Tennessee Brew works will open early for us so we can share our home-brews and have our typically meeting.
“What we propose is to schedule a private event for you on June 14 starting around 12 and lasting until 2. This would allow the members to bring their home-brews for an exchange/tasting and a social. We can arrange for a brewery tour as well! After we open the taproom at two, the outside beer would have to be removed due to our license. MCB would be free to continue your meeting and enjoy the atmosphere on our deck and taproom.”So this meeting will start promptly at noon and we will get into the tastings quickly. At 2 pm, once the taproom officially opens, we will have to put the homebrew away. We will definitely get a Brewery Tour, as they have a really interesting and unique system.See you all there!


May Meeting – Bosco’s Brew Off!

AHA Big Brew is a celebration of National Homebrew Day (May 3). Each year homebrewers around the world invite family and friends to their brewing site on the first Saturday in May to celebrate the holiday. Everyone is encouraged to help out with the brew, enjoy the fun and join in on a world-wide toast at noon CDT.
Learn more about AHA Big Brew.

This year’s Big Brew beers are Pale Ale, Imperial Stout and Schwarzbier…recipes in the link below…

We meet behind Bosco’s (on 21st ave) and we have the 2nd row of spots blocked off for us. You can bring a canopy (a bunch of members do this) and bring your setup and brew. Wort Reservations have gone out through email to all club members, but don’t let that stop you. If you want to come out and you don’t have any wort reserved or didn’t get in on the reservation, just bring your setup and brew with us! It is one of the best times we have all year as a club!

If you want to reserve wort and are a member in good standing please e-mail Karen Lassiter @

When: Saturday, May 3rd, starting at 8 am.

Where: Bosco’s Brewery: 1805 21st Ave S (Hillsboro Village)



This Saturday will be Big Brew Day @ Boscos and I need to let everyone

know who is planning on coming that the parking situation at Boscos will be

very tight. When the construction company demolished the old structure and

then started work on the new building next door that eliminated a good portion

of parking spaces for the merchants in our area. We also share the parking lot

behind our building with Sam’s so they are entitled to parking privileges there

as well. For those coming to set up and brew, please plan on coming early to

claim a spot because we only get that first section of parking spaces for

our event.


If you are planning on coming to hang out, please park on the street or in

the lot next to the Belcourt. There is free street parking directly in front of

Boscos and those spaces fill up fast. The restaurant opens at 11:00 so if

you get there before then you’ll have a better probability of finding a space.

Also, the Bank of America on Belcourt is pretty tolerant of people parking

there since they are only open 9 – 1:00 on Saturday. And double up on

driving there! That will help with the parking situation as well.


Thanks everyone! Looking forward to Saturday! The weather is looking

good as well so we should have a good time!


Karen Lassiter

Head Brewer

Boscos Nashville Brewing Company

1805 21st Ave South

Nashville, TN 37212


615-385-0170 fax