Tag Archives: Brew Day

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.

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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

Brew Day: September 17th: Now Tripel-Dubbel Header Day!!

9 Sep

Just a little update, we will be brewing a Pumpkin beer. I don’t think we have the final recipe yet. Brew day is Sunday September 18th, Saturday, September 17th at 11am.  it’s a Sunday during football season, but we all have smart phones to follow the games right?

Let’s celebrate (or mourn) the end of summer and the coming of Fall and Winter with a festival of beer, cornhole and soccer.

This Tripel-Dubbel Header Day will try to combine sports AND beer.
This includes:
1. Backyard Cornhole Tournament. Set up teams, keep score, try to keep Indy from eating the bags.
2. Belgian Beer Tasting. Go to the store and find any Dubbels, Tripels, Quadruppels, and any other Belgian Beer that you think looks interesting. Bring a bottle or two to share. As always, there will also be CDBC beer on tap, and possible some Lucille IPA if enough people RSVP.
3. Sounders Game. We can all bus or cab or drive to the Sounders game around 5:30pm

After that, in the following weeks we are looking to brew a porter and some high gravity beers. If you haven’t brewed for a while, you really should come on by and checkout our full stationary system. No more lifting pots of boiling wort!

Post Sounders FC Match Brew on Sat. August 27

23 Aug

Fredy Montero rejoicing after drinking a pint of our Amber Homebrew


We’ve planned to brew after the Sounders game this Saturday. Remember that keg of amber we powered through at Pork ‘n Pie? That’s what we are brewing. It was so delicious we want to recreate the magic.

Brew Day Report: Janet’s Brown Ale 10 gallon brew

17 Jul

In preparation for the Pork n’ Pietacular, we’ve been brewing up a storm at the CDBC. What is the name for a large collection of beer, anyway? Not a storm…maybe a murder? Like a murder of crows? Anyway, we’ve been brewing a boatload of beer.

I thought I’d take this time to walk you all through the brew day. I brewed a brown ale, from the Brewing Classic Styles book. This is a Mike McDole recipe that has won a gold medal in homebrew competitions.

The brew day actually started yesterday, when I made the starter for the beer today. Using two yeast packs and a 1750 ml starter (which is basically dry malt extract and water, brewed to 1.040 strength), I let the starter sit on the stir plate for about a day, and then pitched it immediately. Sometimes I do a starter 2 days before and cool it first (so I can pour off the weak beer and keep just the yeast cake), but I didn’t have time.

  1. 9:45 am. Started the strike water heating. Often we boil water first to preheat the mashtun; this time I decided to try heating the water hotter than I normally would and letting it sit in the tun before I add the grain.
  2. Meanwhile, I weighed out and milled 24 lbs of grain (see pic in the gallery). Had to drain it into a fermenter to have enough room.
  3. 10:45 am: Start of mash. Mash at 151 degrees. Brought HLT (hot liquor tank; the keggle) up to 185 to preheat the mashtun. Mashtun got the water down to 175, let it sit until it was at 168. The addition of grain dropped temp to 151.
  4. During the mash, I wanted to get the sparge water up to temp ASAP (there was 12 gallons or so of water for the sparge!. There is a lot of extra water at the bottom of the HLT, below where the outflow pipe is.  Max size of HLT, after filling it up to the pipe, is 14 gallons. 14 gallons exactly!
  5. 11:45, begin vorlauf and draining mashtun. HLT at 180, mash at 149. Good heat retention over 1 hour. Added FWH (first wort hops) at 11:30 because I forgot about them.
  6. Sparge temp for first sparge (filled up mashtun about 85% of the way) around 175 degrees.
  7. 12:38 begin to heat for boil, completed batch sparges. Notice it’s 3 hours just to get the beer mashed and to begin heating! This is for a 10 gallon batch, of course, but even with a smaller batch it can take a while.
  8. Final pre-boil volume: 13 gallons. Pre boil gravity: 12.5 brix, or 1.049.
  9. If we boil off 2.5 gallons per hour, we’ll have 10.5 gallons at the end of the boil and end at 1.063 or 15.5-16 brix. I was estimating a boiloff rate based on prior boils, but I didn’t really know.
  10. At a boil at 1:09. So it took 30 minutes to come to a boil. First hop addition, 2 oz Northern Brewer pellet hops. I’m using hop bags, because I found that NOT using them really clogs up the works.
  11. 1:55: Hop addition with Whirlfloc, Yeast nutrient, a little Irish moss (because of only 1 tablet). 1:55. Looking good. Boil at 11.5 gallons. Perhaps we have less boil off than we think?
  12. Finished boil on time, 2:10. Final volume at the end of the boil: 11 gallons. So we have a somewhat lower boiloff rate than I’d thought.
  13. Final OG: 14.5 brix (1.058), 1.056 by hydrometer. Not sure where those points went, but I’m guessing that if we’d boiled off another 1/2 gallon or so we’d have hit the gravity, as we hit the PBG.
  14. I then started draining the boil kettle, through the march pump, into the hopback, and into the plate chiller. In spite of the speed of the chiller (whole batch, 9 gallons in total, down to 75 degrees in 10 minutes or so), it still uses a LOT of water.
  15. Into fermenter: 5 gallons in A and 4 gallons in B. More loss to hopback than expected (gets clogged after 8 gallons or so, it seems. About a gallon of wort left in boiler too. That will need to be accounted for.
  16. Aerated and pitched at 3:40pm. Paddle aerated for a few minutes each and then pitched half the starter into each fermentor. Left in basement at 61 degrees. Brought them upstairs for the night, it’s around 68 up here.
Over the next few days, I’ll need to keep an eye on the beer to make sure that it ferments well. I’ll check the gravity around the end of the week, to see how close it’s getting to the target gravity.
Hope you enjoyed (or didn’t fall asleep during) this little walk through a brew day.
Kevin
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Janet's Brown Ale
Brewer: Central District Brewer's Collective
Asst Brewer:
Style: American Brown Ale
TYPE: All Grain
Taste: (35.0) 

Recipe Specifications
--------------------------
Batch Size: 10.00 gal
Boil Size: 13.17 gal
Estimated OG: 1.065 SG
Estimated Color: 20.7 SRM
Estimated IBU: 50.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU
18 lbs 7.4 oz Pale Malt (2 Row) US (2.0 SRM)            Grain        76.63 %
1 lbs 14.8 oz Cara-Pils/Dextrine (2.0 SRM)              Grain        7.98 %
1 lbs 8.6 oz  Wheat Malt, Bel (2.0 SRM)                 Grain        6.39 %
1 lbs         Caramel/Crystal Malt - 80L (80.0 SRM)     Grain        4.15 %
12.3 oz       Chocolate Malt (420.0 SRM)                Grain        3.19 %
6.4 oz        Caramel/Crystal Malt - 40L (40.0 SRM)     Grain        1.66 %
3.08 oz       Centennial [10.00 %]  (Dry Hop 3 days)    Hops          -
2.00 oz       Northern Brewer [8.50 %]  (60 min)        Hops         29.2 IBU
1.55 oz       Northern Brewer [8.50 %]  (60 min) (Mash HHops         4.5 IBU
1.60 oz       Northern Brewer [8.50 %]  (15 min)        Hops         11.6 IBU
1.55 oz       Cascade [5.50 %]  (10 min)                Hops         5.3 IBU
2.31 oz       Cascade [5.50 %]  (0 min)                 Hops          -            

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 24.09 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time     Name               Description                         Step Temp
60 min        Mash In            Add 30.12 qt of water at 164.3 F    151.0 F

July 23rd – CDBC Brew & BBQ

13 Jul

Our next brew day is scheduled for Saturday July 23rd. We need to start brewing for the Pork ‘n Pie Porktacular — we’ll need brew on tap and ready to go when start kickin’ kegs! Nothing makes you more thirsty than pork AND pie.

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