Category Archives: Recipe

February 2016 Club Only Results

The February Club Only “British Invasion” competition results are as follows. Steve Henry increases his lead in Brewer of the Year Standings.

  1. Bill Bopp – RIS – Anastasia Clone
  2. Steve Henry – Barleywine – Barleywino
  3. Gautam Bagchi – IPA – Alans Hoppiness

Here is Bill’s winning recipe.

The recipe I brewed was adapted from Jay’s Anastasia Russian Imperial Stout as printed in the February 2006 issue of the Grain Mill.  Originally published as a partial mash recipe, I converted and brewed the following all grain:
Date Brewed: Dec. 1 2012
Malt:
16 lb Pale Malt
2.5 lb roasted barley
1 lb wheat malt
14 oz chocolate
10 oz light chocolate (original recipe called for 1.25 of chocolate, but all I had was 14oz, so I added light chocolate to make up the difference)
Mashed at 152F
Hops:
1.9oz Magnum (12.5%) @ 60 min
0.56 oz N. Brewer @ 20 min
0.50 oz N. Brewer @ 1 min
Yeast: Wyeast 1318
O.G 1.100
F. G. 1.028

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.
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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.

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.

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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.

November 2015 Club Only Results

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

Created with BeerSmith

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

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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.

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.

May 2015 Club Only Competition Results

The May Club Competition (Fizzy Yellow Beers ) results were as follows:

  1. Gautam Bagchi​, German Pilsner, Barky Pilsner
  2. Jim Sudduth, Bohemian Pilsner
  3. Brian Gallow, Munich Helles, What the helles?

Reminder the remaining upcoming competitions with points available are Iron Kettle and Ohio State Fair.

Thanks all for participating and Winemaker’s Shop  for their sponsorship!

DCSN22691 SODZ Meeting Lineage  Brewing  Apr 20 2015
Gautam(right) holding the winner’s mash paddle.

Here is Gautam’s winning German Pilsner recipe:

Barky Pilsner | German Pilsner

INGREDIENTS

  • For 5 Gallons (20.82 L)
  • 10.2 lb (4.99 kg) Pilsner malt
  • 8.0 oz (227 g) pale two-row malt
  • 0.7 oz (19 g) Magnum pellet hops 14% a.a. (60 min)
  • 1.75 oz (49 g) Czech Saaz pellet hops, 4% a.a. (15 min)
  • 1.0 oz (28 g) Czech Saaz pellet hops, 4% a.a. (5 min)
  • 1.75 oz (49 g) Czech Saaz pellet hops, 4% a.a. (0 min)
  • White Labs WLP830 German lager yeast (starter)
  • 7 g gypsum

SPECIFICATIONS

  • Original Gravity: 1.047
  • Final Gravity: 1.005
  • ABV: 5.51%
  • IBU: 36
  • SRM: 3

DIRECTIONS

  1. Mash at 147° F (64° C) for 90 minutes.  Boil for 90 minutes starting with 7-gallon pre-boil volume.  Ferment at 50° F (10° C) for three weeks then let it rise gradually for 2-3 days to 65° F (18° C).  lager for four weeks at 35° F (2° C).
  2. Primary fermentation for 3 weeks at 50° F (10° C).
  3. Diacetyl Rest for 2-3 days at 65° F (18° C).
  4. Secondary fermentation for 4 weeks at 35° F (2° C).
  5. Forced CO2 to carbonate (3 vol).