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Traveling Brew Day

10 Mar

We are brewing a Weizenbock from North Ballard today. Our first attempt at a traveling brew. So far so good. And my fist attempt and posting from my phone.


The mash


Traveling Setup


The brew sheet.


About 14 and a half gallons of wort.


Hops are in.


Saison Brew on March 17, 2013

5 Mar
Our next brew is scheduled for March 17th:

Brewing Saison Collective: we’re going to brew a 10-15 gallon batch of Saison
Bottling Rye on Rye in Ryan: we’re going to need a small bottling crew to bottle the RoRiR out of the barrel.

Also coming up:

Canning?: Looks like we may have an opportunity to can a beer, and it may be the CDA.
Meet at a Brewery: Our March meeting will be at a local brewery with the brewer. We are very excited for this opportunity.

First Brew of 2013!

10 Jan

This Saturday, January 12th, is the first brew day of 2013. On the docket:

• CDBC CDA#5 – 10 gallons, recipe below
• Bottle our big beers – the barley wine and “little” something dark.
CDA #5: Black IPA

CDA #5: Black IPA
Specialty Beer
Type: All Grain Date: 01/12/2013
Batch Size
10.50 gal
Brewer: CDBC
Boil Size: 13.44 gal Asst Brewer:
Boil Time: 60 min Equipment: CDBC Equipment-15 gal pot with 25 gal cooler
End of Boil Vol 11.44 gal Brewhouse Efficiency: 70.00 %
Final Bottling Vol: 10.25 gal Est Mash Efficiency 73.8 %
Fermentation: My Aging Profile Taste Rating(out of 50): 35.0
Taste Notes:







24 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 78.7 %
2 lbs Carafa II (412.0 SRM) Grain 2 6.6 %
1 lbs Caramel/Crystal Malt – 40L (40.0 SRM) Grain 3 3.3 %
1 lbs Caramel/Crystal Malt – 80L (80.0 SRM) Grain 4 3.3 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 5 1.6 %
2 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 6 6.6 %
2.00 oz Warrior [15.00 %] – Boil 60.0 min Hop 7 46.1 IBUs
2.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8
2.10 tsp Yeast Nutrient (Boil 15.0 mins) Other 9
1.25 oz Centennial [10.00 %] – Boil 10.0 min Hop 10 7.0 IBUs
1.00 oz Williamette [5.50 %] – Boil 10.0 min Hop 11 3.1 IBUs
1.75 oz Warrior [15.00 %] – Boil 0.0 min Hop 12 0.0 IBUs
1.00 oz Williamette [5.50 %] – Boil 0.0 min Hop 13 0.0 IBUs
1.0 pkg Nottingham Ale Yeast (White Labs #WLP039) [35.49 ml] Yeast 14

Beer Profile

Est Orig Gravity: 1.077 SG Measured Orig Gravity: 1.062 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.012 SG
Est Alcohol by Vol: 8.6 % Actual Alcohol by Vol: 6.6 %
Bitterness: 56.1 IBUs Calories: 207.7 kcal/12oz
Est Color: 38.2 SRM

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 30 lbs 8.0 oz
Sparge Water: 7.97 gal Grain Temp: 55.0 F
Sparge Temp: 168.0 F Tun Temp: 55.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps



Step Temperature

Step Time
Mash In Add 37.57 qt of water at 165.4 F 152.0 F 60 min
Sparge Step: Batch sparge with 2 steps (1.00gal, 6.97gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.4
Pressure/Weight: 72.76 PSI Carbonation Used: Keg with 72.76 PSI
Keg/Bottling Temperature: 140.0 F Age for: 28.00 days
Fermentation: My Aging Profile Storage Temperature: 125.6 F


Created with BeerSmith

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!

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!


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!

Raisins, Rum, and other tasty things

3 Dec

We had a great rookie night last night! Greto stepped up to the plate and came in with an Old Ale (read about it here: This was, by far, the biggest beer we’ve ever tried (sorry Jason!).

The basic recipe was 16 lbs of extract, 3/4 lb of Special B, 1/4 of Black Patent, and 1.75 of Horizon Hops at the start of the boil. At flameout we added 3 cinammon sticks, zest of one orange, and a lb of raisins. Oxygenated and added 2 smack packs of London Ale 1028. OG = 1.11 (!), if this thing ferments down to 1.020 it’ll be around 11% ABV.

Of course it was only after brewing that I actually decided to figure out how you should use raisins in beer. Lots of people say they don’t like them (usually early boil additions or late fermentation, both say they make it too raisiny), but the most consistent answer for those that did use them was to chop the raisins up and add them at flameout. We didn’t chop but we did do the flameout thing.

And then I ran across this: Chop the raisins, soak them in rum, add to secondary. Yeah, that’s what I’m trying next!

We’ve kegged the Amber Ale (OG = 1.046; FG = 1.011; ABV=4.7%), bottled the Pliny Clone (1.093, FG = 1.010, ABV = 11%), and today the Dubbel and Chocolate Stout will be bottled.

Next up, I’m brewing a collective beer for all of use; a CDBC 1st Anniversary Barleywine. That’ll be on 12/10, and the plan is to age it for a year before we try it.

Next brew day is November 19: Espresso Stout

7 Nov

Next brew day is November 19, starting at 11, we’ll brew an Espresso Stout and probably another beer (the Espresso is an extract batch).

Recent Beer News:
Our Pumpkin Stout is tasting pretty good, the spices are little too forward but hopefully that will mellow with age. It’s been in the bottle almost 2 weeks now.
The Black Butte Porter Clone has been kegged and bottled. It attenuated a little less than we would have liked but came in around 5.8% ABV and has a nice roasted chocolate flavor that I am hoping only gets better when fully carbonated and conditioned.
The Scotch Ale has been bottled, or “rebottled” with carbonation drops since the simple syrup was inadvertently left out of the bottling procedure.

Next Brew Day: 10/3 and 10/15

22 Sep

Next two brew days are scheduled.

Monday, 10/3, 6pm. Rookie Night!
On 10/3 we’re instituting a new feature of the CDBC: Rookie Night!
If you haven’t yet brewed, and are interested in brewing your own beer, or if you’re still getting a handle on the process and don’t want to dive into all-grain brewing, we’re going to get together on the first Monday of every month to help you. We’ll brew an extract batch, which is FAR easier than all-grain. New and beginning brewers will be invited to pick the recipe and brew the beer, with as much help and guidance from the experienced brewers as they want! We’ll bottle three weeks later at the next all grain-day, and you can take it all home with you (less a small donation to the CDBC). It’s your chance to learn to brew!
So we need a volunteer, preferably a beginner. Who’s up for learning to brew?

Saturday, 10/15, 10am. All grain brew, TBA. 
We’ve been making lots of IPAs and CDAs and such. I think it’d be fun to go towards a different style, so let’s make a Brown Porter or some other dark, malty beer. Recipe suggestions?

See you soon!
The Brewmaster

Shot o’ the Dark Recipe

19 Sep
BeerSmith Recipe Printout -
Recipe: Shot o' the Dark
Brewer: Central District Brewer's Collective
Asst Brewer: 
Style: Oatmeal Stout
TYPE: All Grain
Taste: (35.0) 

Recipe Specifications
Batch Size: 6.00 gal      
Boil Size: 8.24 gal
Estimated OG: 1.071 SG
Estimated Color: 37.3 SRM
Estimated IBU: 23.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes

Amount        Item                                      Type         % or IBU      
12 lbs        Pale Malt (2 Row) US (2.0 SRM)            Grain        74.07 %       
1 lbs 3.2 oz  Caramel/Crystal Malt - 80L (80.0 SRM)     Grain        7.41 %        
14.4 oz       Munich Malt (9.0 SRM)                     Grain        5.56 %        
9.6 oz        Caravienne Malt (22.0 SRM)                Grain        3.70 %        
9.6 oz        Roasted Barley (500.0 SRM)                Grain        3.70 %        
9.6 oz        Special B Malt (180.0 SRM)                Grain        3.70 %        
4.8 oz        Chocolate Malt (350.0 SRM)                Grain        1.85 %        
0.53 oz       Magnum [14.00 %]  (90 min)                Hops         20.9 IBU      
0.53 oz       Saaz [4.00 %]  (10 min)                   Hops         2.0 IBU       
0.60 oz       Saaz [4.00 %]  (0 min)                    Hops          -            
1.00 T        Pumkin Pie Spice (Boil 5.0 min)           Misc                       
1.20 items    Whirlfloc Tablet (Boil 15.0 min)          Misc                       
1.20 tsp      Yeast Nutrient (Primary 3.0 days)         Misc                       
29.00 oz      Canned Pumpkin (Boil 60.0 min)            Misc                       
29.00 oz      Canned Pumpkin (Mash 60.0 min)            Misc   

Actual Pre Boil Gravity: 1.046
Actual OG: 1.062
Efficiency: 65%
Final Batch size: 5 gallons
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