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CDBC Communist Porter

1 Dec
CDBC Soviet Baltic Porter
Baltic Porter
Type: All Grain Date: 02/25/2012
Batch Size (fermenter): 10.50 gal Brewer:
Boil Size: 13.43 gal Asst Brewer:
Boil Time: 90 min Equipment: CDBC Equipment-15 gal pot with 25 gal cooler
End of Boil Volume 11.18 gal Brewhouse Efficiency: 65.00 %
Final Bottling Volume: 10.25 gal Est Mash Efficiency 66.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients

Amt Name Type # %/IBU
25 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 65.0 %
9 lbs 8.1 oz Rye Malt (4.7 SRM) Grain 2 24.7 %
1 lbs 9.1 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 4.1 %
1 lbs 9.1 oz Chocolate Malt (350.0 SRM) Grain 4 4.1 %
13.4 oz Black (Patent) Malt (500.0 SRM) Grain 5 2.2 %
4.00 oz Fuggles [4.50 %] – Boil 60.0 min Hop 6 27.6 IBUs
2.10 oz Saaz [4.00 %] – Boil 10.0 min Hop 7 4.7 IBUs
2.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml] Yeast 8
Beer Profile
Est Original Gravity: 1.082 SG Measured Original Gravity: 1.061 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 8.7 % Actual Alcohol by Vol: 5.7 %
Bitterness: 32.2 IBUs Calories: 207.0 kcal/12oz
Est Color: 38.9 SRM
Mash Profile
Mash Name: Double Infusion, Medium Body Total Grain Weight: 38 lbs 7.7 oz
Sparge Water: 1.69 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps

Name Description Step Temperature Step Time
Protein Rest Add 36.63 qt of water at 123.2 F 115.0 F 60 min
Saccharification Add 30.79 qt of water at 197.2 F 149.0 F 45 min
Sparge Step: Fly sparge with 1.69 gal water at 168.0 F
Mash Notes: Double step infusion – for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 8.05 oz Carbonation Used: Bottle with 8.05 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes
Created with BeerSmith
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CDBC Updates — December 2012

1 Dec
It’s been awhile….

I realize it’s been almost six months since we’ve posted…but we’ve been busy! (I know, everyone is busy.) Anyway, here are some updates from the CDBC:

• We are re-committed to the website. You can follow us on Twitter @cdbrewing to get updates now and Facebook is coming soon (welcome to 2007!)

• There is now a recipe section on the site and a “Submit a Recipe” section. We will try to add recipes as we can, we like to share.

• Coming in 2013: Our first annual(?) CDBC Chili Con Carnival. Planning is in process.

• February or March 2013 CDBC Club Meeting will be at a local brewery….with the brewmaster.

• We actually have monthly meetings like a real homebrew club.

• The CDBC is looking to be more involved in local competitions and festivals.

We’ve been brewing. We’ve been drinking. We’ve been dreaming about a conical fermentor.

Brew Day: June 30th

20 Jun
Post NHC Brew:

Normal brew day on Saturday June 30th. Perhaps we’ll brew something we learn about at NHC? Perhaps we’ll brew an old favorite? There has bee talk of a lager…maybe we’ll finally try lagering again.

See you at the Brewery!

NHC is This Week!

18 Jun

CDBC Schwag

Just a few updates…with NHC right around the corner excitement has been brewing at the CDBC. We will be pouring at club night and in the hospitality suite, finally a chance to really share our beer with a wider audience. Hopefully we’ll get good feedback and kill the kegs! To make sure people remember us, we’ll be handing out all sorts of goodies (pictured above).

If you are curious, here is a list of the beer we’ll be sharing:

  • Winey Devil. Belgian Golden Strong
  • Cleetus the Fetus Imperial CDA. Cascadian Dark Ale
  • Bourbon Oaked Imperial Stout. Russian Imperial Stout
  • Simarillo Pale Ale. American Pale Ale
  • Existential Awakening. Saison

Join the American Homebrewers Association
Also, for those of you not members of the American Homebrewers Association – Join (or renew for members) now through the banner on the right of the page! By clicking through our site the CDBC gets a little kickback from the AHA to help fund our beer adventures.

May 19th Brew Day

25 Apr

Saturday May 19th is our next brew day!

Come on by, same bat time, same bat channel. Drink some beer. Brew some beer. Offend someone. Drink some more beer. But do that all responsibly, remember, don’t drink and drive. Arrive Alive.

See you at the Brewery!

 

CDBC Newsletter: May

25 Apr

Hello all,

April has come and almost gone, and we’ve gotten plenty of brewing done.

Beer Updates:

The Zythos IPA, Tragically Hopped Amber and one of our Ciders have all been bottled.

The Oak Aged Yeti Clone (4.3) is aging, bourbon soaked oak cubes have been added to the keg.

The Orange Zest IPA (4.15) is finishing primary fermentation and should be ready to bottle soon. We brewed this with Citra Hops and orange zest at flameout

The Belgian Golden (4.21) is in the middle of a strong fermentation. This is a classic Belgian Golden recipe, half of which will be used in our wine-barrel aging project.

Brewery Updates:

The yard is done! We’ve already had an inaugural brew on the new patio, and we’re looking forward to having a great summer of beer and cornhole on the new lawn. Pics are attached.

Our next Brew Meeting/Beer Tasting will be held on Wednesday, 5/16, at 7:30pm.

If you have a suggestion for either a theme or a field trip to a brewpub or bottle shop, speak up!

Brew Calendar:

5/5/12: Big Brew Day! (Brewery Closed for Double Header Day; brew on your own!)

5/19/12: Brew Day (volunteers? we probably should do NHC beer!)

6/2/12: Brew Day (volunteer?)

CDBC Monthly Newsletter

5 Apr

Image

April  5, 2012

Hi Kids,

Hope you all had a good March!

Good month for CDBC brewing wise – below is a “brief”synopsis from our brew master:

Recent brews have included:

1. Falconer’s Flight IPA. Now in bottles, 7.5% ABV, 56 IBUs, 6.0 SRM, oG 1.069. This IPA was hopped with a combination of Falconer’s Flight, a new proprietary blend of the major “C” hops, and Amarillo, and based on our Alesmith IPA clone recipe. This beer hit 7.5% ABV and

2. Comrade/Communist Baltic Rye Porter. Now in bottles, 5.7% ABV, 32 IBUs, 39 SRM, OG 1.061. This recipe was based on a recipe appearing in Zymurgy magazine was our first attempt at brewing a beer with Rye Malt, at 25% of the grist. The remaining was a combination of Pilsner, Caramel, Chocolate and Black malts, and it was hopped generously with Fuggles and Saaz. This beer is smooth and complex.

3. Zythos IPA. Bulk aging, ready to bottle. 5.8% ABV, 65 IBUs, 9.4 SRM, OG 1.054. Another in our series exploring single hopped beers, this beer was hopped entirely with Zythos throughout, and based on our now-standard IPA recipe.

4. Tragically Hopped Amber. Fermentation complete, aging begun. Expected ABV: 7.0%, 80 IBU, 16 SRM, OG 1.064. This is a repeat of a CDBC classic, the Tragically Hopped Amber Ale. Hopped Throughout with Amarillo, Columbus and Cascade Hops, this beer is a regular favorite at the Pork n’ PieTacular.

5. Oak Aged Yeti Stout Clone. In primary fermentation. Expected ABV: 8.5%. 83 IBU, 45 SRM, OG 1.082. This is a recipe based on Great Divide’s Yeti Imperial Stout. Currently actively fermenting (VERY actively fermenting…blowoff tubes changed once already!). This beer is going to be aged on oak cubes, soaked in bourbon, to give it a unique character not yet seen in a CDBC beer. Brewed with a mix  of several dark malts and hopped with centennial, cascade and Chinook throughout.

We’ve also made several improvements to our brewing process.

1. We realized we had more wort loss to the mashtun than we had realized, partly because it was angled backwards. So we’ve begun propping up the tun at mashout/sparge to get higher quantities of wort, which has been quite successful at raising our yield.

2. We’ve also begun to add water to the mashtun first to pre-heat it, and giving it a good 15 minutes to let the temperature of the tun rise before adding grain. This has results in much more consistent mash temperatures and better conversion.

3. We’ve begun recirculating the mash with the pump, rather than vorlauffing with a pitcher, which seems to set the grain bed well and results in less work for us.

4. The fermentation chamber is complete, and should be much more successful at maintaining consistent fermentation temperatures.

The attached pictures are from the last brew day on the old system, fondly known as “the mud pit”. The next brew day will occur on our new, brewing-specific patio.ImageImageImageImage

February 25th Brew Day

16 Feb

Saturday February 25th we are brewing a porter!

Come on by, same bat time, same bat channel. Drink some beer. Brew some beer. Offend someone. Drink some more beer. But do that all responsibly, remember, don’t drink and drive. Arrive Alive.

See you at the Brewery!

Mmmm, Three-Quarter Ton of Grain (almost)

10 Feb

If you ever wondered what just over 1400 pounds of malted grain looks like:

sacks of grain

This grain will all go into yummy beer.

We picked all this up a few weeks ago, hopefully it lasts more than six months.

What kind of beer should we taste at the February CDBC meeting?

10 Feb

This month’s meeting is coming up on Wednesday Feb. 15th, there has been discussion for a theme for beer tasting.

Please make a selection by Tuesday Feb 14th so we have a day or so to find beers.

Of course if you have homebrew to share, that trumps the Beer Theme.

See you at the Brewery!

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