OVHA Chat

In 1988, May 7th was announced before Congress as National Homebrew Day. The American Homebrewers Association created AHA Big Brew as an annual event to celebrate National Homebrew Day around the world. AHA Big Brew is held each year on the first Saturday in May.
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Our BIG BREW this year will feature four specific brews; three will be all-grain and one extract.
Both forms [all-grain and extract] of the Porter Recipe will be brewed.
An IPA as well as Don Heisler's award winning Heffeweizen will also be brewed as all-grain.
The club will also supply electric, some shelter, water, ice and lunch. Feel free to bring a beer to have and/or to share.
The club will provide the ingredients for one each of these four [five gallon] batches with the understanding that these finished beers will be made available for our upcoming events.
Members can also brew any of their favorites as well.
Dwayne Delaney will be the event sponser.
Anyone interestied in brewing one of these four - please sign up here!
What a great day to get together and work on or simply observe brewing techniques at their best!

Question,
Do we provide the equipment?

All brewers will bring their own brewing equipment.
We have, in the past, shared a wort chiller for events such as this.

Put me down for whatever is needed. I'll do any of those.

Shouldn't we register on the AHA site? There's always a chance we could get publicity that way.

I was planing on bring the wood frame. It has wheels now. I am still look for a large boil pot for my wart.

Ritchie

Michael Erwin wrote:Put me down for whatever is needed. I'll do any of those.

Shouldn't we register on the AHA site? There's always a chance we could get publicity that way.

We're registered, site #211.

Chris Norrick wrote:We're registered, site #211.

Sorry, I guess I didn't look hard enough.

If any one lives in Gibson County E-mail me. I plan to brew on the 7th in E-ville or at home, but brewing is going to happen.
send a PM or Post a reply.

Ritchie

Elizabeth and I will do the Extract Brew. We don't have a truck anymore so we'll have to bring our equipment in the car.

ROCKET ROD'S POSITIVELY PORTER – EXTRACT RECIPE
5.3 gallons (20 L) yield with a 3.5-gallon (13.2 L) boil for 60 minutes

O.G.: 1.068
F.G.: 1.014
IBU: 73

FERMENTABLES
8.5 lb (3.9 kg) Light Liquid Malt Extract, or 6.8 lb (3.1 kg) Light Dry Malt Extract
1.4 lb (635 g) Special B Malt (120 SRM)
0.75 lb (340 g) Light Roasted Barley (300 SRM)
0.3 lb (136 g) Black Patent Malt (525 SRM)
0.3 lb (136 g) Chocolate Malt (350 SRM)

HOPS AND ADJUNCTS
1.13 oz (32 g) Nugget, 13% Alpha Acid whole hops, for 60 minutes
1.13 oz (32 g) Chinook, 13% Alpha Acid whole hops, for 30 minutes
1.13 oz (32 g) Chinook, 13% Alpha Acid whole hops, for 0 minutes (steep after flame out)

Hop Substitutions: If Nugget hops are unavailable, substitute with Columbus, Warrior, or Galena for 36 IBU. If Chinook hops are unavailable, substitute with BC Goldings or Simcoe for 29 IBU and 7 IBU.

¾ tsp (3 gm) Irish moss, added at 20 minutes

YEAST
3 packages of either Wyeast 1056 American Ale yeast or White Labs WLP001 California Ale Yeast; or make an appropriate size yeast starter.

DIRECTIONS FOR EXTRACT RECIPE
Start with 2.5 gallons (9.5 L) of filtered water. Place the 2.75 lb (1.25 kg) of specialty grains in a grain bag and steep the grains at 154 °F (68 °C) for 30 minutes. Remove the grains, strain the liquid from them, and sparge with 0.5 gallon (1.9 L) hot water. Stir in malt extract and add water if necessary for a total boil volume of 3.5 gallons (13.2 L), and bring to a boil. At the beginning of the boil, add the Nugget bittering hops. Boil for 30 minutes then add the second hop addition. Boil for an additional 15 minutes before adding the re-hydrated Irish moss. Add the last hops after the heat is turned off. After the 60-minute boil, chill to 62-66 °F (17-19 °C), transfer to a fermenter and top-up to 5.25 gallons with pre-boiled and cooled water. Pitch the yeast and aerate well. Ferment at 66 °F (19 °C) for seven days and then transfer to a secondary fermenter for three weeks. Rack to keg, or add bottling sugar and bottle and allow to carbonate at 66-68 °F (19-20 °C) for two weeks minimum.

CARBONATION
Force carbonate at approximately 2 to 2.5 volumes of CO2.
—OR—
Bottle condition using 2 to 3.2 oz by weight (57 to 91 g) corn sugar

ROCKET ROD'S POSITIVELY PORTER - ALL GRAIN RECIPE
For a 5.3 gallon (20 L) yield for a 90 minute boil

O.G.: 1.068
F.G.: 1.015
IBU: 73
ABV%: 7.3% ABW%: 5.8%

FERMENTABLES
10 lb (4.5 kg) Pale Malt (2-Row)
1.75 lb (0.8 kg) Special B Malt (120 SRM)
1.1 lb (0.5 kg) Light Roasted Barley (300 SRM)
0.5 lb (227 g) Black Patent Malt (525 SRM)
0.5 lb (227 g) Chocolate Malt (350 SRM)

HOPS AND ADJUNCTS
0.9 oz (26 g) Nugget, 13% Alpha Acid whole hops, for 60 minutes
0.9 oz (26 g) Chinook, 13% Alpha Acid whole hops, for 30 minutes
0.9 oz (26 g) Chinook, 13% Alpha Acid whole hops, for 0 minutes (steep after flame out)

Hop Substitutions: If Nugget hops are unavailable, substitute with Columbus, Warrior, or Galena for 36 IBU. If Chinook hops are unavailable, substitute with BC Goldings or Simcoe for 29 IBU and 7 IBU.

¾ tsp (3 gm) Irish moss, for 20 minutes

YEAST
3 packages of either Wyeast 1056 American Ale yeast or White Labs WLP001 California Ale yeast; or make an appropriate size yeast starter

DIRECTIONS FOR ALL-GRAIN RECIPE
Step mash method:
Acid rest at 104 °F (40 °C) for 10 minutes
Protein rest at 122 °F (50 °C) for 30 minutes
Saccharification rest at 140 °F (60 °C) for 10 minutes
Saccharification rest at 158 °F (70 °C) for 60 minutes

Single infusion mash technique: Mash grains at 154 °F (68 °C). Sparge with 173 °F (78 °C) water. Collect enough runoff to end up with 5.3 gallons (20 L) after a 90-minute boil (approximately 6.84 gallons, or 26 L). Bring to a boil and boil for 30 minute before adding the Nugget hops. Boil for another 30 minutes and add the second hop addition. Boil for an additional 15 minutes before adding the re-hydrated Irish moss. Add the last hops after the heat is turned off. After the 90-minute boil, chill to 62-66 °F (17-19 °C), transfer to a fermenter, pitch the yeast and aerate well. Ferment at 66 °F (19 °C) for seven days and then transfer to a secondary fermenter for three weeks. Rack to keg, or add bottling sugar and bottle and allow to carbonate at 66-68 °F (19-20 °C) for two weeks minimum.

CARBONATION
Force carbonate at approximately 2 to 2.5 volumes of CO2.
—OR—
Bottle condition using 2.6 to 3.9 oz by weight (73 to 111 g) corn sugar
1 The all-grain recipes assume 75% efficiency unless otherwise stated. Adjust the grain bill to match your system.

EAST INDIA PALE ALE – All Grain

For a 5.3 gallon (20 L) yield for a 90 minute boil
O.G.: 1.067
F.G.: 1.014
IBU: 74
ABV%: 7.5% ABW%: 6%


FERMENTABLES
12.4 lb (5.6 kg) Maris Otter Pale Malt (100%)
Alternate malt bill is a 50/50 blend of floor malted English Pale Malt and Pilsner Malt.

HOPS AND ADJUNCTS
3.5 oz (99 g) East Kent Golding pellets, (4.75% AA), 90-minute addition (If E.K. Golding is unavailable, substitute Fuggles hops for 63 IBU.)
3.5 oz (99 g) East Kent Golding whole hops, (4.75% AA), dry hop addition (If E.K. Golding is unavailable, substitute Fuggles hops for 11 IBU.)
¾ tsp (3 gm) Irish moss, for 15 minutes

YEAST
Three (3) packages Wyeast 1318 London Ale III yeast, or three (3) White Labs WLP023 Burton Ale yeast, or make an appropriate size yeast starter

DIRECTIONS FOR ALL-GRAIN RECIPE
Mash at 150 °F (66 °C) for 60 minutes. Mash out at 169 °F (76 °C) and sparge with water at 169° to 173 °F (76° to 78 °C). Collect enough runoff to end up with 5.3 gallons (20 L) after a 90-minute boil (approximately 6.84 gallons, or 26 L). You may need to add additional water to top up before the boil. Add the bittering hops and bring to a boil. At 15 minutes to the end of the boil add the Irish moss. Boil for 15 minutes then turn off the heat. Next, chill to 55-60 °F (13-15 °C), transfer to a fermenter, pitch the yeast and aerate well. Allow the beer to free rise to 72 °F (22 °C) over 4 days. After 1 week, transfer to a secondary fermenter with the dry hops, if you’re bottling the beer. If you are kegging the beer, add the dry hops to the keg and keg the beer after one week. In both cases, cold age the beer at 50 °F (10 °C) or lower for several months. If you are bottling, add the bottling sugar and then bottle as you normally would.

CARBONATION
Force carbonate at 2 – 2.5 volumes of CO2
—OR—
Bottle condition using 2.7 – 4.0 oz weight (77-113 g) corn sugar

This beer improves when stored at 40-50 °F (4-10 °C) for several months.

Dwayne_Delaney wrote:ROCKET ROD'S POSITIVELY PORTER – EXTRACT RECIPE
5.3 gallons (20 L) yield with a 3.5-gallon (13.2 L) boil for 60 minutes

O.G.: 1.068
F.G.: 1.014
IBU: 73

FERMENTABLES
8.5 lb (3.9 kg) Light Liquid Malt Extract, or 6.8 lb (3.1 kg) Light Dry Malt Extract
1.4 lb (635 g) Special B Malt (120 SRM)
0.75 lb (340 g) Light Roasted Barley (300 SRM)
0.3 lb (136 g) Black Patent Malt (525 SRM)
0.3 lb (136 g) Chocolate Malt (350 SRM)

HOPS AND ADJUNCTS
1.13 oz (32 g) Nugget, 13% Alpha Acid whole hops, for 60 minutes
1.13 oz (32 g) Chinook, 13% Alpha Acid whole hops, for 30 minutes
1.13 oz (32 g) Chinook, 13% Alpha Acid whole hops, for 0 minutes (steep after flame out)

Hop Substitutions: If Nugget hops are unavailable, substitute with Columbus, Warrior, or Galena for 36 IBU. If Chinook hops are unavailable, substitute with BC Goldings or Simcoe for 29 IBU and 7 IBU.

¾ tsp (3 gm) Irish moss, added at 20 minutes

YEAST
3 packages of either Wyeast 1056 American Ale yeast or White Labs WLP001 California Ale Yeast; or make an appropriate size yeast starter.

DIRECTIONS FOR EXTRACT RECIPE
Start with 2.5 gallons (9.5 L) of filtered water. Place the 2.75 lb (1.25 kg) of specialty grains in a grain bag and steep the grains at 154 °F (68 °C) for 30 minutes. Remove the grains, strain the liquid from them, and sparge with 0.5 gallon (1.9 L) hot water. Stir in malt extract and add water if necessary for a total boil volume of 3.5 gallons (13.2 L), and bring to a boil. At the beginning of the boil, add the Nugget bittering hops. Boil for 30 minutes then add the second hop addition. Boil for an additional 15 minutes before adding the re-hydrated Irish moss. Add the last hops after the heat is turned off. After the 60-minute boil, chill to 62-66 °F (17-19 °C), transfer to a fermenter and top-up to 5.25 gallons with pre-boiled and cooled water. Pitch the yeast and aerate well. Ferment at 66 °F (19 °C) for seven days and then transfer to a secondary fermenter for three weeks. Rack to keg, or add bottling sugar and bottle and allow to carbonate at 66-68 °F (19-20 °C) for two weeks minimum.

CARBONATION
Force carbonate at approximately 2 to 2.5 volumes of CO2.
—OR—
Bottle condition using 2 to 3.2 oz by weight (57 to 91 g) corn sugar

I have a 10gal. brew pot. Can I do a full boil?

That is what I use; no problem.

Do we need to bring a crusher? I have one I can bring, I assume the grains need to be crushed, they're not pre-crushed, right?