Monthly Archives: October 2015

October Club Only Results

October’s Club Only category was Fall beers.

…and the winners are:

  1. Gautam Bagchi, Bock, OktoboBock
  2. Jason Wing, Mild
  3. Richard Sheppard, Oktoberfest

20151019_203312

There is now a 3 way tie for 1st overall with Steve Henry, Jason Wing and Gautam Bagchi. Here is Gautam’s award winning Bock recipe:

(5 gallons / 19 L, all-grain) OG=1.068  FG=1.014 IBU=28  SRM=16  ABV=6.6%

Ingredients:

6.5 lbs. (2.9 kg) 2-row malt
6.5 lbs. (2.9 kg) Munich malt
0.75 lbs. (340 g) crystal malt 90 °L
0.1 lbs. (45 g) chocolate malt
6.75 AAU  Hallertauer hops (1.5 oz./43 g at 4.5% alpha acids) (60 min.)
Wyeast 2206 (Bavarian Lager) or White Labs WLP820 (Oktoberfest/Märzen Lager) yeast in a 2-Liter starter.
Step by Step:
Dough in at 118 °F (48 °C) and rest for 10 minutes. Rise to 131 °F (55 °C) for 20 minutes, 149 °F (65 °C) for 30 minutes and 158 °F (70 °C) for 20 minutes. This could be done with a single infusion mash at 149 °F (65 °C) just as well. Sparage for 45 minutes collecting 6.5 gallons (25 L). Boil for 90 minutes adding the hops after the first 30 minutes. Expect 5 gallons (19 L) at the end of boil. Cool to 55 °F (13 °C), transfer to your fermenter, aerate and pitch yeast starter. Ferment 10–14 days at 55 °F (13 °C) then let the temperature increase to 60 °F (16 °C) for three days. Rack it off of the yeast into a keg to finish lagering for 4-6 weeks.

October 2015 Meeting Minutes

SODZ’s October meeting was held at Zauber Brewing on October 19th. 37 Brewers were in attendance.

  • Meeting was called to order by President Will.
  • Treasurer, Dave said we have money. A little more than usual do to the shirt orders.
  • Secretary, Richard needs articles for the website. Email to secretary@sodz.org
  • Vice President, Ryan gave updates on upcoming events including a yet to be determined location for learn to homebrew day on Nov 7th.
  • Membership director, Gautam was accepting new members, shirt orders are closed and order placed soon. Next club only contest is Smoke & Roast.
  • There was talk of doing a homebrew beer soap project. If that person can email me secretary@sodz.org we can get details on our website.
  • Bill Bopp talked about the upcoming Beer for Boobs. We are on track to 300 entries and need judges, stewards and entries. Sign up at http://beerforboobs.sodz.org/ Also, we need help unpacking bottles for the contest 10/31 at Weasel Boy. Email Bill at bill.bopp@att.net to attend.
  • Geoff Towne owner of Zauber Brewing gave a talk on the Oktoberfest beer style as well as some history about the festival. Geoff, also spoke of his own experience from going to brewing school at UC Davis, to working at Great Lakes and Sam Adams to starting his own brewery and subsequent expansion.
  • Ryan Torres gave a talk on Sour Beers. Ryan is the new head brewer of Brew Brothers at Scioto Downs. Ryan and his brewing partner Alex sent many sour beers to 2nd round of National Homebrew contest last year.

Oktoberfest Party 10/25 12:30pm @ Weasel Boy Brewing

When

Sunday, October 25, 2015
12:30pm

Let me repeat this is on Sunday October 25th. Yes, there is two events in October.

The 25th! SUNDAY!

Where

Weaselboy Brewing Company
126 Muskingum Ave,
Zanesville, OH 43701


View Larger Map

Food

This will be a potluck where the club provides bratwurst and you will provide a side or dessert. Note if you plan on coming please use the form below to signup so that we know how much food to buy.

Agenda

  • Eat Brats
  • Drink Beer

Guest Signup

October Meeting 10/19 7pm @ Zauber Brewing

SODZ Monthly Meeting

When

Monday, October 19th 2015
7pm

Where

Zauber Brewing Company
(In the Brewery Section)
909 W 5th Ave
Columbus, OH 43212

Food

Zauber will have a limited menu, sandwiches and appetizers.

Agenda

  • Officer Report
  • Oktoberfest Discussion – Geoff Towne
  • Sour Beers – Ryan Torres

Club Competition

Fall Beers. You have to convince us!

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

September Winning Club Only Recipe – Saurgruit

Congratulations to Steve Henry for winning two club competitions in a row with his Sour Gruit recipe!

[Beer Name] Sauergruit
[Beer Style] Gruit
[Brew Type] All Grain
[Batch Size] 10.5 Gallons
[OG] 1.060
[FG] 1.010
[ABV] 6.4%
[SRM] 4.5
[IBU] 0

[Note] Batch split 1:1 after boil for 2 fermentations

[Efficiency Target] 70%

[Grain Bill]
Mash @ 154F 60min
21.5 Lb 2-Row Malt
5 Lb White Wheat Malt

[Herb Bill]

60 min additions-
0.5oz Mugwort

30 min additions-
2oz Rose Hips
1oz Calamus Root (Dry)
1oz Yarrow Leaf/Flower Mix (Fresh)
0.15oz Sarsaparilla

0 min/whirlpool additions-
1oz Yarrow Leaf/Flower (Fresh)
0.5oz Sweet Gale
0.5oz Labrador Tea Leaf
0.5oz Calamus Root

-Split Batch during chill

Dry Hop/Herb into sour gruit carboy (4 Weeks)
0.25oz Labrador Tea Leaf
0.17oz Yarrow flowers (dried)
0.15oz Queen Ann’s Lace Flower (dried)
0.25oz Heather tips

Chill 5.25 gallons to 95F. Pitch Lacto Brev, set fermentation chamber to 105F with blow off tube for 72 hours no oxygenation. Chill to 68F oxygenate and pitch US-05 with dry hop (herb). Rack to keg after 4+weeks.