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.

1st Annual CDBC Chili Con-Carnival

5 Mar
The 2013 CDBC Chili Trophy — Keving King

The CDBC Chili Trophy

On Sunday February 24, 2013 the CDBC hosted it’s first annual Beer & Chili Con-Carnival. I think there were 10…maybe 11 different chili entries and 9 beers. All the entries where absolutely amazing. My co-workers on Monday may not have appreciated the chili like I did.

After a couple hours of eating, drinking, catching up and perhaps some politics (always best discussed over beer) we all voted on our favorites and we had two “Best of Shows.” Kevin King’s chili and Drew Gochenaur’s milk stout took home trophies.

And a special thank you to Ryan Schmierer for hosting and getting the trophies.

The 2013 CDBC Beer Trophy — Drew Gochenaur

The CDBC Beer Trophy

Update 6 March 2013:


Full results for Chili:
Best Heat: Aaron Lyon
Beer In The Pot: Kevin King
Something Odd: Greg Guzauskas
Overall: Kevin King

Full results for Beer:
Something Light: Tim Frommer (English Brown Ale)
Something Dark: Drew Gochenaur (Milk Stout)
Overall: Drew Gochenaur

Recipe for Rye on Rye

5 Mar

This has been asked for and since we are about to bottle this, here ya go:

Rye on Rye
Roggenbier (German Rye Beer)
Type: All Grain Date: 02/02/2013
Batch Size (fermenter): 10.50 gal Brewer: Ryan Schmierer
Boil Size: 13.44 gal Asst Brewer:
Boil Time: 60 min Equipment: CDBC Equipment-15 gal pot with 25 gal cooler
End of Boil Volume 11.44 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 10.25 gal Est Mash Efficiency 73.3 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Ingredients

Amt Name Type # %/IBU
21.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1
10.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2
4 lbs Rice Hulls (0.0 SRM) Adjunct 3 14.4 %
13 lbs 11.3 oz Pale Malt, Maris Otter (3.0 SRM) Grain 4 49.5 %
4 lbs Rye, Flaked (2.0 SRM) Grain 5 14.4 %
3 lbs Caramel/Crystal Malt – 80L (80.0 SRM) Grain 6 10.8 %
3 lbs Rye Malt (4.7 SRM) Grain 7 10.8 %
0.82 oz Northern Brewer [8.50 %] – Boil 60.0 min Hop 8 12.3 IBUs
0.41 oz Northern Brewer [8.50 %] – Boil 30.0 min Hop 9 4.7 IBUs
2.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10
2.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 11
2.10 tsp Yeast Nutrient (Primary 3.0 days) Other 12

Beer Profile

Est Original Gravity: 1.057 SG Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.2 % Actual Alcohol by Vol: 0.0 %
Bitterness: 17.1 IBUs Calories: 0.0 kcal/12oz
Est Color: 14.5 SRM

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 27 lbs 11.3 oz
Sparge Water: 8.11 gal Grain Temperature: 55.0 F
Sparge Temperature: 168.0 F Tun Temperature: 55.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps

Name Description Step Temperature Step Time
Mash In Add 36.63 qt of water at 169.2 F 152.0 F 60 min
Sparge Step: Batch sparge with 2 steps (1.14gal, 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: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

Created with BeerSmith

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
(fermenter):
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:

Ingredients

Ingredients


Amt

Name

Type

#

%/IBU
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


Name

Description

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

Notes

Created with BeerSmith

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

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?)

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