Brew Day Open Invitations

[Don]

Don..are you boiling wort on Saturday or Sunday?? If it is Sunday I wouldn't mind stopping by to check out your process..

Grains are milled, Yeast is growing. Plan on a 10am start on Sunday.

Don

[msjulian]

So at 12 noon on Sunday everyone that's outside brewing, raise your glass and give a toast.

I hope everyone raised a glass this weekend and boiled some wort...Sorry you couldn't partake in any libations Don...

Hey Don..I appreciate the invite and the samplers today (especially the Bourbon Barrel Ole Ale) ..you will have to let me know when you brew again..I would like to hang out longer next time..

If you feel like sharing your recipe for your Bourbon Barrel Ole Ale I would really like to give that one a shot..

[Don]

I'M Brewing this Friday March 12th. @ 11am if you or anyone want to come by.
(I know I'm stepping on John's territory but what the hell) And I will be off my meds then so, I CAN drink, when I brew this time.


Post subject: Re: Indiana Homebrew Club Barrel Aged Beer Competition.Posted: Wed Jan 13, 2010 8:57 pm (sorry can't figure how to do the hyperlink)

Here is my Old Ale this is my base Old Ale, and the beer I brought to the January meeting. (BEFORE ADDING THE OAK)

Batch Size: 5.00 gal
OG: 1.078 SG
FG: 1.024 SG
ABV 7.6%
Color: 28.1 SRM
IBU: 26.5 IBU
Boil Time: 60 Minutes

Ingredients:
------------
13 lbs Pale Malt, Maris Otter (3.5 SRM)
10.1 oz (.63#) Simpsons 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)

90 min Mash In at 1.25 QT/# Mash 154.0 F (lost 2 degs by end of mash)
(No pump or RIMS)
10 min Mashout at 1.78 QT/# 168.0 F
Batch sparge until I had 6.75 gallons for 60 min boil.
Fermentation
17 days at 68 degs (on yeast) then kegged and rested for 3 months.
Carbonated at 2.2 vol. Serving 46 degs.

I aged it 4 months then steamed 1 OZ med Oak chips and put then in a hop sack, added a SS washer for weight and added them into the cornie, hung the sack in the middle of the cornie for 8 to 10 days , (I can't find my notes right now) then let it sit another month after that.
This beer is best after it ages 4 to 6 months.
I have some bottles that are over 1 1/2 years and still taste good.

[msjulian]

Here is what I came up with via BeerSmith bumping it up to 6gal. Does it look right to you?? The only thing that looks a little off is the color..Don't know if I am missing something...

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 8.25 gal
Estimated OG: 1.079 SG
Estimated Color: 15.9 SRM
Estimated IBU: 26.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item
14.86 lb Pale Malt, Maris Otter (3.0 SRM)
0.72 lb Caramel/Crystal Malt - 80L (80.0 SRM)
0.72 lb Oats, Malted (1.0 SRM)
1.35 oz Challenger [7.00 %] (60 min)
0.80 oz Fuggles [3.70 %] (10 min)
0.80 oz Fuggles [3.70 %] (1 min)
1.14 lb Candi Sugar, Amber (75.0 SRM)

[Don]

I would use only 1# sugar. See if those numbers aren't better.

[Don]

I'll look when I get home tonight I may have a 6 gal version.

[msjulian]

The only thing that looked off was the color..your recipe has a color of 28 and mine came in @ 16. I think I found the issue. The Dark Candi Sugar in Beersmith is 275 SRM and the Belgian Candi Syrup Dark that Rebel Brewer sells is 80 SRM and the Belgian Candi Syrup D2 is 160 SRM. So I guess it all depends on how dark you really want the dark sugar. I was planning on making my own so I can do any color necessary.

Do you do the syrup or the hard candi???

By the way what is the best time to call you???

[Kenny Lucas]

Brewing a "c" hop IPA Saturday morning around 8:00am. (columbus, cascade and centennial)
I have no specific recipe...I'm just winging it, of course thats what I usually do, then reverse engineer what I did.

[msjulian]

Brewing an Alt Saturday. Starting @11:00 if anyone is interested....

[Don]

Brewing an Alt Saturday. Starting @11:00 if anyone is interested....

If i'm not working I'll drop by.

Don

[msjulian]

Update....Changing from Saturday @ 11:00 to Friday @ 6:00...

Wife has to work Friday night so I figured it would be the perfect time ...

[Don]

Late notice but I'm trying out my new RIMS brewing structure today.
Start @ now will be in the garage most of the day.

Don

[BREWsmith]

I see you bought the brew sculpture. Looks sweet!

[Don]

Rebuilding it to my style. Still a work I progress.
Did a small summer ale and used my old mashtun.
Mounted my RIMS, plate chiller and electrical board.

[john mills]

All grain brewing Friday morning if everything goes well the rest of this week. If anyone is interested in seeing the brewing process, wants to brew too, or just want to sample a few beers, give me a call 812-431-2836.