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| April
2004 |
Fermental Order of Renaissance Draughtsmen | Volume
12 Number 4 |
The next meeting will be held back at Bailey's Pub 'N Grille in Dearborn on Tuesday, April 27. Bailey's is located on the southeast corner of Michigan and Mason. Their address is 22091 Michigan Avenue and their phone number is 313-277-3212. As usual, the thirsty hardcore who want dinner will start arriving around 5PM, people will drift in for an hour or so, and we will start our meeting around 6PM.
We will be meeting in the lounge in the basement at Bailey's. Management at Bailey's has asked us to try to use the door closer to Michigan Ave on Mason. This door is right by the stairs to the downstairs lounge.
Keep in mind we are now starting to meet every fourth Tuesday of each month (except for November and December). Previously, we'd been alternating Tuesday & Wednesday's -- but no longer! Think Tuesdays. If in doubt check the calendar posted near the end of each newsletter or off the main menu.
February's Mead & Cider competition results are tabulated below.
| Mead & Cider Competition | |||
|---|---|---|---|
| Place | Brewer | Style | Points |
| 1st | Kathy Loftus |
Raspberry Mead |
42/50 |
| 2nd | Tyler Barber |
Peach Melomel |
40.25/50 |
| 3rd | Mike Arend |
Cyser |
37.25/50 |
| Extract Competition | |||
|---|---|---|---|
| Place | Brewer | Style | Points |
| 1st | Doug Geiss |
Belgian Dubbel |
36.67/50 |
| 2nd | Tyler Barber |
Honey Apricot Cream Ale |
36/50 |
| 3rd | Paul Kriner |
Brown Ale |
31/50 |
This month's competition has the competition category, Bitter and
English Pale and
Irish Red Ale BJCP
category #4 and Irish Red Ale.
Bottle
and
entry
forms (useful for non-AHA competitions) can be found on the AHA
pages linked. Here is the reference for Jeff Renner's Irish Red Ale.
Ken Schramm, author of The Compleate Mead Maker, graced the F.O.R.D.
club with his presentation on his favorite fermentable beverage, mead
and their derivatives. Along with his PowerPoint presentation, Q&A
and book signing, Mr. Schramm was generous enough to bring 3 unique and
delectable fruit based samples for everyone to share.
On a positive note, Ken shared his passion and the Bailey's
management kindly gave us the downstairs for his presentation. I would
request that in the future, if/when we get more speakers, it would be
good manners to keep the sidebar conversations for after the
presentation. It was very difficult for members and guests in the back
of the room to hear Ken, and I hope we keep this in mind.
As a recipient of this newsletter, you and yours are invited to the 7th Annual National Homebrew Day celebration at Kris/Chris B/P Frey's this upcoming Saturday, May 1st. Homebrewers are encouraged to attend and brew. There are three all new styles for this years recipe. They include: Baltic Porter, Irish Red Ale and Double IPA (I will have a keg on tap for your consideration). These recipes are available in both extract and all-grain versions at http://www.beertown.org/events/bigbrew/recipes.html
As usual, I ask all those who plan to have dinner to bring a side dish. This year our own Mike O'Brien will be cooking up Chicken a la Ned Beatty (Beer Can Chicken). Music will be provided by DJ Rock Dog and as usual you are encouraged to bring lawn games for adults and children, along with homebrew of your own creation. Weather permitting I will have the slippery slide out for children young and old. I am looking for to borrow someone's croquet set - anyone have one I can borrow for the day?
RSVP should be directed to my loving bride, Kris B at krisb275@comcast.net or call her directly at our home - 734-944-0469.
The toast will be at 5:00pm sharp - so be there or be square!
Ouch! That tinyurl link seems to be having problems.
Here is the full url directly to our section: (may have to be pasted together)
or you can get to it from
http://www.doubleklix.com/cgi-bin/forum_mta/ikonboard.cgi
Tinyurl is so much smaller, but flaky!
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Next month's competition style is Belgian (no Wit), BJCP
categories #18 and
19, (no 19b).
OK, this is my proposed Sierra Nevada Pale Ale clone recipe. I put it out to the collective for review and comment. Management encourages thinking "out of the box". Any suggestions will be taken as an attack on my brewing skills and manhood.
SNPA is an American Pale Ale. Information from their web site indicates:
Sierra Nevada Pale Ale is a delightful example of the classic pale ale style. It has a deep amber color and an exceptionally full-bodied, complex character. The fragment bouquet and spicy flavor are the results of the generous use of the best Cascade hops.
| Alcohol Content: | 4.4% by Weight |
| Bittering Hops: | Perle |
| Beginning Gravity: | 13 Plato |
| Finishing Hops: | Cascade |
| Ending Gravity: | 2.8 Plato |
| Malts: | Two-row Barley Malt, Caramel Malt |
| Yeast: | Top Fermenting Ale Yeast |
Yeah, I like Sierra Nevada Pale Ale, but I like a bit more of what it offers in a brew, so...
Crispy's flagrant rip-off clone recipe:
I will be setting up systems to end up with 12 gallons of wort. Because of capacity constraints, the need for 1.5 gallons + of evaporation and the need for a little space for a rolling boil, I find this is a comfortable amount for the 3 ½ barrel PICO systems. Because every batch is going to have 3 brewers on it, I am contemplating adding an additional 4 lbs. of pale 2-row malt to this recipe, thereby boosting the gravity 8-9 points to about 1.062. Then we could add 1 gallon of pre-boiled water at the end to top everyone's carboy off to 5 gallons. Because the hops are on the high side for an American Pale, I believe this will work fine, but I would like to hear everyone's comments.
Batch size: 12 gallons
Grains:
19 lbs. Pale malt (2-row)
1 lbs. Wheat malt - head retention
1 lbs. Crystal 50oL - color, body
1 lb. CaraPils Dextrine Malt - mouthfeel, body
Hops:
2 oz. Perle (8%) @ 60 min.
2 oz. Cascade (5%) @ 30 min.
2 oz. Cascade (5%) @ 1 min.
1.5 oz Cascade dry hop in secondary one week prior to bottling or
kegging
Mash:
I plan on pre-heating the mash water to 163°-165° and adding
the grains in to hit 150°-152°. I want 1 qt/lb., so I
anticipate preheating 6.5 gallons (1 gallon for false bottom-does this
work for everybody? Or do I not add the additional gallon? What say
yea?). Single infusion mash @ 152° for about an hour, raise to
170° and hold 15 minutes, then sparge 1+ hour to get 14 gallons to
boil.
BIG Wyeast 1056 slurry
I will send every carboy home with ½ oz. of cascade flowers to use for their dryhopping.
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Beer Events, Meetings & Competitions |  |
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Fermental Funny |  |
I can't remember if we've used this one.
It's a classic:
I haven't heard anyone explain this great mystery as well as the
all-wise Cliff Clavin, on the sitcom Cheers.
One afternoon at Cheers, Cliff Clavin was explaining the Buffalo Theory
to his buddy Norm...
"Well ya see Norm, it's like this... A herd of buffalo can only move as fast as the slowest buffalo. And when the herd is hunted, it is the slowest and weakest ones at the back that are killed first. This natural selection is good for the herd as a whole, because the general speed and health of the whole group keeps improving by the regular killing of the weakest members.
"In much the same way, the human brain can
only operate as fast as the slowest brain cells. Excessive intake of
alcohol, as we all know, kills brain cells, but naturally it attacks
the slowest and weakest brain cells first. In this way, regular
consumption of beer eliminates the weaker brain cells, making the brain a
faster and more efficient machine. That's why you always feel smarter
after a few beers."
David
Peters
Investing for profit! If you had purchased $1,000.00 of Nortel stock one year ago, it would now be worth $49.00. With Enron, you would have $16.50 left of the original $1,000.00. With WorldCom, you would have less than $5.00 left. But, if you had purchased $1,000.00 worth of Budweiser (the beer, not the stock) one year ago, drank all the beer, then turned in the cans for the aluminum recycling price, you would have $214.00. Based on the above, current investment advice is to drink heavily and recycle. It's called the 401-Keg Plan.
| Ye Olde Brew
News published by the F.O.R.D. Homebrew Club |
|
| Editor: Tony Tantillo Contributors: Club Officers: |
F.O.R.D. is a private, non-profit organization
of homebrewers. The main goal of this club is to promote awareness and
appreciation of
the quality and variety of beer; to share information regarding
technique,
equipment and skill required to brew quality homemade beer; and to
encourage
responsible use of beer as an alcohol-containing beverage. Howard Klix Jr. 24737 Cushing Ave Eastpointe, MI 48021 Phone: (586) 779-1445 Visit our website at: http://www.be.ford.com/brewers/
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