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Dec 20 15

2016 British Beerfest

by Administrator

SODZ’s British Beerfest homebrew competition is set for Saturday February 20th, 2016 at Seventh Son Brewery. All UK styles or inspired beers meads and ciders are welcome. Registration site is open at http://bbf.sodz.org/

Please fill out your entries and register to volunteer. Entry registration closes Saturday Feb 13th at 1pm.

I am pleased to announce that we will once again be hosted by Seventh Son Brewing and will be giving away a UK Brewing Supplies Cask Pin setup to the BOS winner!

I did cave and switched over to the 2015 guidelines for the comp but we will still accept any styles that have been accepted in the past. If you notice any errors or omissions please let me know at shielwj@gmail.com.

…and don’t forget about Lucci Cup

Sláinte!

Will

Jan 21 16

February meeting 2/15, 7pm @ Barleys Brewing Downtown

by Administrator

What

SODZ Monthly Meeting

When

Monday, February 15th 2016
7pm

Where

Barleys Brewing Company
467 N. High Street
Columbus, OH 43215

We are meeting in the basement. Meter parking should be free.

Food

Full menu

Agenda

  • Officer Report
  • Officer Nominations
  • Tinctures – Nick Filipow

Club Competition

British Invasion
In preparation for BBF this will be all styles British. This includes English Pale Ale (8), Scottish and Irish Ale (9), English Brown Ale (11), Porter (12), Stout (Everything but American Stout, 13E) and English IPA (14A).

Winner will get a $25 gift card from a local homebrew store.

Bring your entries to the meeting and give to Gautam.

Jan 21 16

January 2016 Club Only Results

by Administrator

December Club Only Beermageden results:

  1. Jeff Lewis – 60 Who? IPA
  2. Steve Henry – Imperial stout
  3. Stacey Groene – smoked porter

Steve Henry pulls ahead for first place in Brewer of the Year. Brian Gallow is in second place

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Jan 21 16

January 2015 Meeting Minutes

by Administrator

The January meeting was held at Brew Brothers, 42 brewers were in attendance.

DCSN23564 SODZ Meeting Brew Brothers Jan 18 2016_small

President Will called the meeting to order. Will gave a reminder for BBF competition. Window closes Saturday February 13th at 1:00 pm! Please register entries and to volunteer on the competition site. One subject of note, Drop-Off windows: these are listed for each of the drop off locations (for a reason), Gentiles is Jan 29 – Feb 13th, Seventh Son is SHORTER Feb 5th – Feb 12th, this is for space and logistical requirements so please DON’T drop your entries off early. If you have special needs you can contact me at shielwj@gmail.com.

DCSN23549 SODZ Meeting Brew Brothers Jan 18 2016_small

Secretary Richard announced the Ohio State Fair is looking for someone to get sponsorship for category winners. This will involve calling and coordinating donations from various businesses. If interested email Jeff Berry geef24@yahoo.com.

Richard gave a reminder on all the ways members can communicate with the club:

Treasurer Dave reported that SODZ raised $1739.68 from the Beer for Boobs competition and was able to send our donation to Beer for Boobs for breast cancer research.

Membership director Gautam, says we have about 170 paid members.

DCSN23556 SODZ Meeting Brew Brothers Jan 18 2016_small

Steve Henry gave a talk on Gruit Beers. These are beers made with various herbs and spices instead of hops. Steve had samples of various herbs laid out to see and smell as well as herbs steeped as a tea to smell and taste. For more information Steve provided a list of commonly used herbs along with how to use located here. Recommended additional reading is Sacred Herbs and Healing Beers and website www.gruitale.com

Vice President Ryan Torres talked about the next upcoming meeting, talked about some of the beers they are brewing at Brew Brothers and gave a tour of the brewery.

DCSN23568 SODZ Meeting Brew Brothers Jan 18 201_small

More pictures here.

Jan 7 16

January Meeting 1/18, 7pm @ Brew Brothers

by Administrator

What

SODZ Monthly Meeting

When

Monday, January 18th 2016
7pm

Where

Brew Brothers
6000 South High Street
Columbus, OH, 43207

We are meeting in the raised area by the hostess stand. Enter the restaurant through the patio and turn right past the bar.
brew_brothers

This meeting is homebrew friendly, but be extremely discreet!

  • Absolutely, do not try to bring homebrew through the main casino. There are armed guards that will very politely escort you out.
  • Bring homebrew in a covered bag or container. Don’t walk in with just a 6-pack holder.
  • Homebrew will be placed in brewery area until after official meeting.

Food

Full menu

Agenda

  • Officer Report
  • Gruit/Herbs – Steve Henry
  • Brewery Tour – Ryan Torres

Club Competition

Beermagedon.
Beers 8% ABV and bigger. This again is a wide open category where the only criteria is that your beer needs to be 8% ABV or more.

Winner will get a $25 gift card from a local homebrew store.

Bring your entries to the meeting and give to Gautam.

Dec 30 15

Beer for Boobs 2015 Competition Wrap up

by Administrator

2015 was a very successful year for the Beer for Boobs competition. Not only did our entries increase over last year, the money we raised also increased significantly. With 329 entries this year, it represents a 13% increase over last year.

A big thank you goes out to Jay and Lori Wince of Weasel Boy for hosting the event. We couldn’t do it without their great hospitality!

The competition, in its fifth year now, raised a record $1739.68. This was due in large part to the incredible generosity of our sponsors. This year’s raffle raised $1227 alone. Nearly four times what the raffle usually generates. That may not come as too much of a surprise to those who attended and saw what was available. Dozens of quality items were raffled off, which combined with some premium items placed in a silent auction made for great opportunities for those in attendance. All of our generous sponsors are listed in the Sponsors section of the competition web site. I would encourage everyone to take the opportunity to thank them if you find yourself doing business with them. It makes a difference.

Following up on last year, we had another technical talk this year after the awards. A good crowd stuck around to hear Sara Hagerty of White Labs talk about yeast pitching rates.

I want to thank everyone who volunteer this year. I think those in attendance had a great time and hopefully look forward to next year. There are a couple of people who deserve and extra thank you.
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As I already mentioned, we had a great response from our sponsors. David Curran did an incredible job communicating with our sponsors and raising donations that were beyond belief!
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One perk we offer volunteers is the ability to bring in entries the morning of the competition. This is a rare perk these days and puts tremendous stress on the staff, especially the cellar. No competition can be successful without a hardworking and competent cellar. Rick Doerr did an amazing job organizing and bringing everything together. I can’t thank Rick enough for his hard work.
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This year we also saw quite a surge in mead and cider entries. Thus, we were able to add a best of show category for those. Congratulations to Todd Donnelly of the Cleveland club, SNOB’s, for his best of show mead.

The best of show beer was awarded to Keith McFarlane of Akron’s Society of Akron Area Zymurgists for his Belgian Dark Strong. Keith was kind enough to share his recipe which was chosen by Jay and Lori to be brewed for the 2016 GABF Pro Am. Maybe someday, Jay will brew a beer from a SODZ member. Below is Keith’s recipe.

Congratulations to all the winners and thank you to all the participants. See you next year. Mark Saturday, Nov. 23 on your Calendar.

Cheers-
Bill

Belgian Dark Strong Ale
10 gallon batch
Grain bill
22# of Belgian pils. 58%
3# of domestic pale malt 2 row 7.9%
5# of dark German Munich 13.2%
1# of dingemans cara 45. 2.6%
1# of crystal 45L. 2.6%
Added to boil
2# table sugar. 5.3%
Added during fermentation once gravity of 1.035-1.040 is reached:
2# of clear candi sugar. 5.3%
2# of dark candi sugar 180L 5.3%
Hops
4 ounces of StygianGolding 60 minutes
3.2% AA. Approx. 15 ibus calculated

Mash rate approx 1.5 qt water/# of grain
Mash temp 152
Mash efficiency 72%
Estimated pre boil volume. 13.75 gallons
Estimated pre boil gravity. 1.064

post boil volume 12 gallons
post boil gravity. 1.085
After adding the 5# of candi sugar to fermenter giving an ideal gravity of 1.103
Yeast used wyeast 3787
Yeast volume 600 billion
Final gravity 1.013
Abv 12%
Fermentation notes: fermentation temp started at 66 degrees and increased 2 degrees each day until it reaches 72 degrees then held there for the rest of fermentation.

Dec 29 15

2016 Lucci Cup

by Administrator

For those of you unfamiliar with the Lucci Cup, it is a competition within the greater British Beerfest competition. A club member throws out a style and a recipe and a separate prize is given to the winner of that category. The Lucci Cup is normally categorized by a high number of entries for style, bragging rights and copious amounts of trash talk. You do not have to use the recipe given below, it is just a suggestion.

This year the category is the new BJCP 2015 17A British Strong Ale. Guidelines here Below is Richard Sheppard’s challenge and rant.

Last year we had a British style that is no longer in the 2015 guidelines, so this year I chose one of the new styles, 17A British Strong Ale. Don’t know what that is? Well there is an app for that. Basically, it is an old ale that has hop character and isn’t old.

I know what your thinking, “I’m too busy trying to perfect my Strawberry Lime er Rita clone” or if your like Jeff Berry “I don’t brew anything above 1.045 because I’m scared of yeast starters.” Well this is a Big Boy Beer I can understand if your skeer’d. Especially, since I’ve pretty much dominated the Strong Ale category the last few years “1st BBF 2015 English Barleywine”, “1st Ohio State Fair 2015 American Barleywine”, “Best of Show BBF 2012 Old Ale”. Lucci Cup will be a nice addition to my trophies.

Anyway it’s a great competition, enter for feedback, enter because you think you can win, enter to support the club, enter because you got a score sheet back from me saying your “Beer Sucked” and you want to prove me wrong. Just enter. To make it interesting I’ll even bend the rules to allow you so called “pro-brewers” to enter and show what you’ve got. Frank Barickman, Brian Mathias. What’s up?

This recipe is from Brewing Network’s Can You Brew it show. Original podcast here

Fuller’s 1845 CYBI

British Strong Ale (17 A)

Type: All Grain
Batch Size:6.00 gal
Boil Time: 60 min
Efficiency: 70.00 %
Est Original Gravity: 1.064 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 6.2 %
Bitterness: 45.5 IBUs
Est Color: 14.3 SRM

Ingredients
Amt Name Type # %/IBU
11 lbs 12.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 79.9 %
1 lbs 7.6 oz Amber Malt (24.0 SRM) Grain 2 10.0 %
1 lbs 7.6 oz Crystal, Dark (Simpsons) (80.0 SRM) Grain 3 10.0 %
2.12 oz Goldings, East Kent [5.00 %] – Boil 60.0 min Hop 4 37.2 IBUs
1.76 oz Goldings, East Kent [5.00 %] – Boil 15.0 min Hop 5 8.3 IBUs
1.0 pkg English Ale (White Labs WLP002 or Wyeast 1968 Yeast 6

Mash Profile

Name Description Step Temperature Step Time
Mash In Add 22.38 qt of water at 159.8 F 148.0 F 75 min

Fermentation

Pitch at 63F free rise to 68F

Dec 28 15

December 2015 Club Only Results

by Administrator

December Club Only ‘Tis the Season results:

  1. Brian Gallow, Xmas Ale
  2. Eric Johnson, Russian Imperial Stout
  3. Richard Sheppard, White Christmas IPA, Belgian Wheat IPA with cinnamon and ginger.

Brian is now tied with Steve Henry for first place in Brewer of the Year.

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Here is Brian’s winning recipe:

Xmas Ale
7.5 gallons
OG 1.076
FG 1.017
IBU 29
Mash 1.3 qt/lb at 153

15 lbs pale 2 row
1.5 lbs cara 45
1.5 lbs pale wheat
6 ounces special roast
2 ounces roasted barley

2.25 ounces cascade 60 minutes
1.5 ounces cinnamon sticks 60 minutes
1.5 ounces peeled ginger root (peeled and chopped)
1 ounce hallertau 10 minutes
1 lb 14 ounces honey (0 min, after turning of burner)

wlp013 (3 liter started, decanted and pitched)

Spices are added at the beginning of the boil in a muslin bag and removed before chilling.
2.5 gallons will sit on bourbon soaked oak spirals for about a month or so.

Nov 23 15

Beer for Boobs 2015 Results

by Secretary

Congratulations to Keith McFarlane for winning Best of Show at Beer for Boobs this year with a Dark Belgian Strong. SODZ members took home fourteen medals, Congratulations to everyone that placed. For full results go here: http://beerforboobs.sodz.org/

SODZ raised $1100 with the raffle for Beer for Boobs cancer research, full amount raised is still to be determined. Thank you to everyone that helped judge and made this possible. Special thanks to Sara Hagerty, Midwest Regional Representative who came down from Chicago for this event and gave a presentation on yeast health. Also, special , special thanks to Jay and Lori Wince of Weasel Boy for hosting and doing their own fundraiser.

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Nov 23 15

November 2015 Club Only Results

by Secretary

November Club Only Smoke and Roast results:

  1. Steve Henry, Russian Imperial Stout
  2. Gautam Bagchi, Chocolate Hazelnut Porter
  3. Brian Fowler, Uncle Vladimir’s Winter Warmer, RIS

Steve, jumped into the lead with this win for Brewer of the Year. There is currently a four way tie for second place.

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Steve’s Recipe:

 

Type: All Grain
Batch Size: 5.50 gal
Boil Size: 6.89 gal
Boil Time: 60 min
End of Boil Vol: 6.24 gal
Final Bottling Vol: 5.50 gal
Fermentation: My Aging Profile
Date: 23 Nov 2015
Brewer: Steve Henry
Asst Brewer:
Equipment: My Equipment
Efficiency: 72.00 %
Est Mash Efficiency: 78.5 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
8.0 oz Barley, Flaked (1.7 SRM) Grain 0 0.0 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 0 0.0 %
16.0 oz Brown Malt (65.0 SRM) Grain 0 0.0 %
16.0 oz Oats, Flaked (1.0 SRM) Grain 0 0.0 %
16.0 oz Special B Malt (180.0 SRM) Grain 0 0.0 %
1 lbs 16.0 oz Chocolate Malt (350.0 SRM) Grain 0 0.0 %
14 lbs 16.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 0 0.0 %
14 g Fuggle [4.50 %] – Boil 5.0 min Hop 0 0.0 IBUs
43 g Columbus/Tomahawk/Zeus (CTZ) [15.50 %] – Boil 60.0 min Hop 0 0.0 IBUs
0.70 ml Vanilla (Mexican extract) (Bottling 0.0 mins) Spice 0
2.00 oz Dark Cocoa Powder (Mash 15.0 mins) Spice 0
0.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 0

Gravity, Alcohol Content and Color

Est Original Gravity: 1.095 SG
Est Final Gravity: 1.022 SG
Estimated Alcohol by Vol: 9.8 %
Bitterness: 55.6 IBUs
Est Color: 57.4 SRM
Measured Original Gravity: 1.092 SG
Measured Final Gravity: 1.020 SG
Actual Alcohol by Vol: 9.6 %
Calories: 320.4 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 1.78 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Total Grain Weight: 20 lbs 16.0 oz
Grain Temperature: 70.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 26.25 qt of water at 120.0 F 153.0 F 60 min

Sparge: Fly sparge with 1.78 gal water at 168.0 F

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
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: My Aging Profile
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 7.00 days
Storage Temperature: 65.0 F

Notes

Secondary for 6 weeks with whiskey soaked oak cubes

Kegged then bottle aged for 6 months

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