Indiana Homebrew Club Barrel Aged Beer Competition.

[BREWsmith]

Mmmmmm burnt espresso shots masked with flavored syrup. delightful

You commit, then the expresso's on me!

[BREWsmith]

Chris, if you're looking for a head count, then you can put down for 5 gallon.

[Chris Norrick]

Yes, it would be great if everyone can put down how much they can brew. By show of hands it looked like we easily had 45 gallons. This does not count those that will do 10. We should plan on 60 total. So if 4 of those that raised their hands can do a 10 gallon batch we should be covered.

Chris Norrick: 5 or 10 gallons as needed.



Details: I'll send out an email with directions and everything, but for now:

What: Barrel-Aged Big Brew Day

When: Saturday, February 13, starting around 7 or 8 a.m. till we finish

Where: Kenny Lucas' Barn on the Northside of Evansville (directions to be emailed)

Bring: Your brewing system, as self-sustaining as possible

Ingredients: The club will attempt to provide all ingredients. Bring some if you have it in stock just in case. See Don's Old Ale Recipe a few posts up. Any shortfalls in ingredients will be posted here after Jack places the order. This will be a All Grain brew day.

Lunch: I don't know, suggestions?

You will not have to take wort home, it will all be fermented together in a large vessel in Kenny's basement.

[john mills]

I can do 10 gallons if need be. There should be enough 10 gallon brewers available to make up the shortfall if enough 5 gallon brewers don't show.
I don't have Don's specified bittering hop, but I have plenty of Fuggle, and Goldings for substitute.

[BREWsmith]

Are we doing yeast starters?

[Don]

I've made it with all fuggles before, 1.5oz, 3/4oz, 3/4oz
and with Pearle and fuggles, I've even used Northern and EKGs in a couple of batches.
Keep it simple and low IBU's 25 to 28 is all I generally do unless I'm going big with the beer.
It should stay English in the Hops.


As the yeast starter, this is starting out @ 1.078 and I want enough yeast for it to finish out in the low 20s. The English ale is about 68% adv. attn. I have also used the Irish ale at 78% adv attn.
I would think you could use S-04 or maybe even Nottingham.

My best batches have been on yeast from a past brew either, Irish or English Ale re-pitched.

[Don]

I can do 10 gallons if need be. There should be enough 10 gallon brewers available to make up the shortfall if enough 5 gallon brewers don't show.
I don't have Don's specified bittering hop, but I have plenty of Fuggle, and Goldings for substitute.

I can't quite do a 10 gal batch, I figure this at 11.6 gals into mash tun and I only have a 10 gal cooler. I don't have my 15 gal tun ready yet.

At @65% eff 60 gals should be @
156# Maris Otter (3 sacks $???)
7 1/2# Crystal 70 (Simpsons Dark Crystal $18)
7 1/2# Golden Oats (Simpsons Golden Naked Oats $20)
1# 3oz Challenger 7.0%. No Challenger at Hops Direct, sub Fuggles 5.2% (1 3/4# $28)
1# 5oz Fuggles (UK) 3.7%. Hops Direct 5.2% $14
12# candi sugar (Dark Belgian Candi Sugar $66 if we don't make it)
Yeast (Buy or get form Jack???)

[Chris Norrick]

Jack will be bringing a large yeast slurry.

[Kenny Lucas]

I'm good for 5 or 10 gallons whichever is needed.

Also....those who are bringing water dependent equipment should bring an extra hose.

I have a grain crusher that will move some grain pretty fast, but has no adjustment, never been a problem for me.

I have scales up to 44# but my small hop scale (ounces) is broken, so we may need one.

Plenty of idophor if that is what you use but I'm picking up some more star san on Wed. when I get the barrel.

Let me know if you think we need other items other than basics. With multiple systems, there are obviously different hose sizes and connections, so bring anything that is needed for your own system. I can supply quite a bit however.

[Michael Erwin]

I'm in for five gallons.

Now, while I'm getting my equipment and math ready for my system, should I assume that I'll be using these ingredients?

Ingredients:
------------
13 lbs Pale Malt, Maris Otter (3.5 SRM)
10.1 oz (.63#)Malted Oats
10.1 oz (.63#)Caramel/Crystal Malt - 70L (70.0 SRM)
1.50 oz Challenger [7.00 %] (60 min)
0.80 oz Fuggles [3.70%] (10 min)
0.80oz Fuggles [3.70%] (1 min)
0.50 tsp Irish Moss (Boil 10.0 min)
1 lbs Dark Candi Sugar (60 min)
1 Pkgs WLP002 Cultured (2 qt. starter)

[Don]

That's the recipe from my last 5 gal batch just as I made it. Assuming you are getting @ 65 - 70 % effiency.

[Critical Mike]

Sorry guys.......Jimmy and I checked the brew schedule and that's a brew day for us. I won't be available for sugar after all. You can still bring over espresso if you want jeff. Just sayin'.

[john mills]

If somebody has an extra burner available at Super Brew I, I would be willing to cook up what we need. I only have 1 burner, or I could try to can it ahead of time in 1-2 lb jars. I haven't canned it up before, just made what I needed during the boil.

[BREWsmith]

If somebody has an extra burner available at Super Brew I, I would be willing to cook up what we need. I only have 1 burner, or I could try to can it ahead of time in 1-2 lb jars. I haven't canned it up before, just made what I needed during the boil.

I have one that I use for my sparge water, but I can use my main one for both the sparge water and the mash.

[Critical Mike]

Sorry to let you down Jeff. I just can't handle the bribery. The fact that you think my loyalties could be swayed by a $2.00 cup of coffee makes me feel whorish. I mean, sure......there was a time when I may have sucked dick for espresso......but those were dark times and I've tried to put them behind me. Jimmy saw me through those dark times and I took an oath to never let espresso come between us. I really wish you wouldn't have brought this up.