Monthly Archives: December 2015

Beer for Boobs 2015 Competition Wrap up

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.
012

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!
003
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.
007

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.

2016 Lucci Cup

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

December 2015 Club Only Results

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.

581901_10207243637803725_8029473008954516705_n
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.

2016 British Beerfest

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