Tag Archives: beer

Beerstock 2014!

10 Jul

Ever wanted to spend the day at a lake, camp out that night and have an endless supply of homebrew?
Beerstock 5060-5 is this weekend, July 12th, and the CDBC will be there pouring some of our beers.

What is Beerstock 5060 you ask? Well, I lifted this from Washington Homebrewers Association:

“In the summer of 2009 Beerstock 5060 was the first, legal get-together of Washington homebrew clubs to taste each other’s home brew and talk brewing across home brew club lines. Yes, it’s like a homebrew beer fest!

Thanks to the passing of Bill 5060, after July 26th, 2009 it is now legal to have this type of event.”

Maybe we’ll see you there? Should be a fun day of homebrew tasting and sharing.

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CDBC Meeting Tonight!

21 May

We have our monthly meeting tonight (Wednesday, May 23rd) at Chuck’s CD. Meeting starts at 7:30pm so show up a little early and grab a beer.

 

Also, thanks to everyone who showed up for our first Homebrew Demo. Special thanks to Sound Homebrew Supply for sponsoring the brew!

CDBC Crew Demo Brew

The CDBC Crew hard at work doing the Homebrew Demo at Chuck’s CD

Right Now, (hey) It’s Your Tomorrow!

11 Mar

After a bit of an unintentional hiatus, the CDBC is back in action!



The last few months we’ve all felt something missing in our lives. I’m sure you too have felt an empty pit in your stomach that was yearning to be filled by homebrew and witty banter. Well, fear no more! The CDBC is gearing up for an epic year of homebrew shenanigans.

Now here are a few updates from the CDBC:

  • One of the more exciting recent developments has been the generosity of Chuck’s CD. They are letting us hold are meeting in the shop, every third Wednesday of the month. No more scrambling last minute or invading someone’s home. You can find them on facebook or get their current tap list here. Our next meeting is scheduled for March 19th at 7:30pm.
  • Chuck’s has also asked us to do a demo brew on May 11th during Seattle Beer Week. We are working on the logistics, but plan on brewing a 10 gallon batch of Saison while taking questions and explaining the homebrew process to curious on-lookers. We brewed the recipe this past weekend, so as long as it turns out decent we’ll try to repeat it.
  • Planning for our second annual CDBC Con Carnival is in full force. Those of you at last year’s know it was a good time. And we all like good times.
  • Last but not least, we are working on scheduling some more frequent brew days.

Catch that magic moment, and do it right, right now.

See you at the Brewery!

Eisbock Recipe

29 Mar
CDBC Eisbock-Collaboration
Eisbock
Type: All Grain Date: 10/28/2012
Batch Size (fermenter): 11.00 gal Brewer: CDBC
Boil Size: 14.96 gal Asst Brewer:
Boil Time: 90 min Equipment: CDBC Equipment-15 gal pot with 25 gal cooler
End of Boil Volume 11.96 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 11.28 gal Est Mash Efficiency 73.2 %
Fermentation: Eisbock Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Ingredients

Amt Name Type # %/IBU
10.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1
10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2
24 lbs Munich Malt (9.0 SRM) Grain 3 64.9 %
8 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 4 21.6 %
4 lbs Caramunich II (Weyermann) (63.0 SRM) Grain 5 10.8 %
1 lbs Melanoiden Malt (20.0 SRM) Grain 6 2.7 %
3.00 oz Hallertauer Hersbrucker [4.75 %] – Boil 60.0 min Hop 7 20.2 IBUs
1.00 oz Hallertauer Mittelfrueh [4.00 %] – Boil 30.0 min Hop 8 4.4 IBUs
2.00 tsp Irish Moss (Boil 10.0 mins) Fining 9
1.0 pkg Octoberfest/Marzen Lager (White Labs #WLP820) [35.49 ml] Yeast 10

Beer Profile

Est Original Gravity: 1.086 SG Measured Original Gravity: 1.080 SG
Est Final Gravity: 1.024 SG Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 8.3 % Actual Alcohol by Vol: 8.5 %
Bitterness: 24.6 IBUs Calories: 274.0 kcal/12oz
Est Color: 19.9 SRM

Mash Profile

Mash Name: Double Infusion, Medium Body Total Grain Weight: 37 lbs
Sparge Water: 3.67 gal Grain Temperature: 55.0 F
Sparge Temperature: 168.0 F Tun Temperature: 55.0 F
Adjust Temp for Equipment: TRUE Mash PH: 0.00

Mash Steps

Name Description Step Temperature Step Time
Protein Rest Add 35.30 qt of water at 137.7 F 122.0 F 30 min
Saccharification Add 29.61 qt of water at 197.1 F 152.0 F 30 min
Sparge Step: Fly sparge with 3.67 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: 2.5
Pressure/Weight: 10.07 oz Carbonation Used: Bottle with 10.07 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 2.00 days
Fermentation: Eisbock Storage Temperature: 28.0 F

Notes

(Note: This is for the Doppelbock recipe that will be freeze concetrated into the Eisbock, and only for half the eventual volume).

Created with BeerSmith

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

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!
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