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| May 2003 | Fermental Order of Renaissance Draughtsmen | Volume 11 Number 5 |
The next meeting will be held back at Bailey's Pub 'N Grille in Dearborn on Wednesday, May 28. 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.
April's Non-Beer competition results are tabulated below.
| Brown Ale Competition | |||
|---|---|---|---|
| Place | Brewer | Style | Points |
| 1st | Mike Arend |
Cyser w/raisins |
40/50 |
| 2nd | Gabi Palmer |
Cherry Melomel |
39/50 |
| 3rd | Kathy Loftus |
Cyser |
38/50 |
| HM | Kathy Loftus |
Raspberry Melomel |
37/50 |
| HM | Thomas Yaeger |
Raspberry Melomel |
35.5/50 |
| HM | Mike Arend |
Blackberry Melomel |
34.7/50 |
| HM | Kathy Loftus |
Show Mead |
30/50 |
| HM | Jim Suchy |
Cherry Melomel |
28.8/50 |
| HM | Karl Loeffler |
Cyser |
27.3/50 |
This month's competition is three related categories, IPA - BJCP Category 7, APA - BJCP Category 6A, California Common - BJCP Category 6C.
7. INDIA PALE ALE
Aroma: A prominent hop aroma of floral, grassy, or fruity characteristic typical. A caramel-like or toasty malt presence may also be noted, but may be at a low level. Fruitiness, either from esters or hops, may also be detected.
Appearance: Color ranges from medium gold to deep copper, with English versions often darker than American ones. Should be clear, although some haze at cold temperatures is acceptable.
Flavor: Hop flavor is medium to high, with an assertive hop bitterness. Malt flavor should be low to medium, but should be sufficient to support the hop aspect. Despite the substantial hop character typical of these beers, sufficient malt flavor, body and complexity to support the hops will provide the best balance. Very low levels of diacetyl are acceptable, and fruitiness from the fermentation or hops should add to the overall complexity. Some alcohol warming may be sensed in stronger versions.
Mouthfeel: Smooth, medium-bodied mouthfeel without astringency, although it has moderate carbonation combine to render an overall dry sensation in the presence of malt sweetness.
Overall Impression: A decidedly hoppy, moderately strong pale ale.
History: Brewed to survive the voyage from England to India. The temperature extremes and rolling of the seas resulted in a highly attenuated beer upon arrival.
Comments: A pale ale that was brewed to an increased gravity and hop rate.
Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion mashing); English hops were used in the original versions, but American hop varieties have found a place in many modern interpretations. Refined sugar may have been used in some versions also. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness.
Vital Statistics: OG: 1.050-1.075
IBUs: 40-60+ FG: 1.012- 1.016
SRM: 8-14 ABV: 5-7.8%
Commercial Examples: Anchor Liberty Ale, Sierra Nevada Celebration Ale, Brooklyn East India Pale Ale, Tupper's Hop Pocket, Great Lakes Commodore Perry IPA, Samuel Smith's India Ale, Fuller's IPA, Highfalls IPA, Victory Hopdevil, Three Floyds Alpha King.
6. AMERICAN PALE ALES
6A. American Pale Ale
Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. Citrusy hop aroma very common. Esters vary from low to high. Diacetyl moderate to none.
Appearance: Pale golden to amber.
Flavor: Often moderate to high hop flavor. Citrusy hop flavor very common (such as from Cascades), but also other American hop variety flavors are found. Malt flavor moderate relative to aggressive hop flavor and bitterness. Balance towards bitterness. Caramel flavor is usually restrained. Diacetyl moderate to none.
Mouthfeel: Many are rather light, refreshing and more highly carbonated than many other styles, but body can reach medium. Carbonation borders on effervescent in some examples.
Overall Impression: Should be refreshing.
History: An American adaptation of English pale ale.
Comments: In the past, this category also covered what is now called American amber ale. American pale ales differ from American amber ales notably by being lighter in color, but also in having less caramel flavor and usually being balanced more towards hop bitterness.
Ingredients: Pale ale malt, typically American two-row. Light to medium crystal malts. American hops, often the citrusy ones such as Cascade, Centennial and Columbus, but others may also be used (e.g., Brewer's Gold or Willamette). Water can vary in sulfate content, but carbonate content should be relatively low.
Vital Statistics: OG: 1.045-1.056
IBUs: 20-40 FG: 1.010-1.015
SRM: 4-11 ABV: 4.5-5.7%
Commercial Examples: Sierra Nevada Pale Ale, Summit Pale Ale, Great Lakes Burning River Pale Ale.
Aroma: May have a pronounced woody or rustic hop aroma (as from Northern Brewer, for example). Restrained fruitiness. May have a moderate toasted malt aroma. Diacetyl low to none.
Appearance: Dark gold to copper to medium amber.
Flavor: Malty, balanced with a pronounced hop bitterness. Rustic/woody (e.g., Northern Brewer) hop flavor medium to none. May have a toasted (not roasted) malt flavor. Balance is generally about even between malt and hops. Diacetyl low to none.
Mouthfeel: Medium-bodied. Medium to medium-high carbonation.
Overall Impression: A beer with solid malt and hop expression, only mildly fruity and having woody/rustic hop character.
History: American West Coast original. Large shallow fermenters are used. Originally, in the absence of handy ice or refrigeration, the locally cool ambient temperatures of the San Francisco peninsula led to a beer that was fermented with lager yeast, but at temperatures that were at the cool end of the ale temperature range.
Comments: Similar to American pale ale, although typically less fruity. Hop flavor/aroma is woody rather than citrusy, although a slightly citrusy character has been noted by some in a commercial example back in the mid-1980s.
Ingredients: Pale ale malt, American hops (usually woody, such as Northern Brewer, rather than citrusy), small amounts of toasted malt and/or light caramel/crystal malts. Lager yeast, however some strains (often with the mention of "California" in he name) work better than others at the warmer fermentation temperatures (55 to 60oF) used (some German strains produce excessive sulfury character).Water should have relatively low sulfate and low to moderate carbonate levels.
Vital Statistics: OG: 1.044-1.055
IBUs: 35-45 FG: 1.011-1.014
SRM: 8-14 ABV: 4-5.5%
Commercial Examples: Anchor Steam, Old Dominion Victory Amber.
OK - It's May and the flowers are blooming, June is approaching, so I thought I would break my silence (in the newsletter) and actually start saying something Presidential! Well, anyway, a fireside chat is certainly over-due.
So what has been going on? Let's see...In January Mike Arend and Kathy Loftus joined me at a Ford Employee Recreation Association meeting where I presented on the club, its activities, it's charter and its development of friends and community. Mike and Kathy served up the Strong Scotch Ale and the Nearly Nirvana Pale Ale and it was like...another club meeting ;-0
We have had several new members join in the last year and because my beer soaked brain had reached it's capacity, I began bringing name tags to meetings in February - I believe this has helped us all, as I can't believe I am the only one who dreads re-introducing myself to someone that I had a long conversation with about some recipe detail and then have to blurt out "I can't remember your name!". No more.
Had another AABG/FORD joint meeting (pun intended) at the Barr house in March and as usual we all came away with a better appreciation of the brewers around our community - one thing is common in my observations of our band of merry men and women - we are all really nice, decent people. Pat yourselves on the backs, folks!
April, April, hell, I don't know what happened in April - I was in Aruba. For those who may be considering a tropical clime, Aruba has awesome Belgium beer selections in the supermarkets! Oh yeah, Doug, Matt, Jim and I brewed 100 gallons of Belgium Ale on Dragonmeads system for the National Homebrew Convention coming up this June 17th-22nd. I will be kegging it this weekend - 17 unique strains of belgian ales are coming in 17 kegs - I can't wait!
May, we had our annual gathering at my house, brewed 100+ gallons (drank half again as much), listened to some great bands, ate and ate and ate the pig until only a small pile was left, sat around the bonfire and again enjoyed the rarefied community of fellow brewers.
Much more was accomplished this year - many of you have brewed with Jason at Adventures in Homebrewing or Scott's at Brew & Grow, in your kitchens and in your garages. People have moved up to all graining, some of you started kegging, hops are beginning to climb high, kids are growing up, life is good. We have a lot more on our plate of activities for the rest of the year, what with the National Homebrew Convention coming up around the corner, our annual picnic with a camping weekend wrapped around it, then it will be the holidays and before you know it...sigh. But I digress.
We have entered our tenth year as a club this year and I for one can say that the best thing I have gotten from it is you, my friends. It is as I said to the FERA general Council - a club that thrives on community, making new friends and tightening the bounds with established friends. We have always enjoyed a core membership that has shouldered the responsibilities, and now we have a great new slug of members who are poised to add new life, new breath and new ideas (along with, hopefully, new leadership qualities ;-) to our group. I hope to see many of you at each and every meeting for the year and I encourage all of you to contribute and execute new ideas, new recipes, and most importantly - new beers!
Next month's competition is European Pale Lager, BJCP category 2. It is an AHA competition.
2. EUROPEAN PALE LAGER
2A. Bohemian Pilsner
Aroma: Rich with a complex malt and a spicy, floral, Saaz hop bouquet. Moderate diacetyl acceptable.
Appearance: Light gold to deep copper-gold, clear, with a dense, creamy white head.
Flavor: Rich, complex maltiness combined with pronounced soft, rounded bitterness and flavor from Saaz hops. Moderate diacetyl acceptable. Bitterness is prominent but never harsh, and does not linger: The aftertaste is balanced between malt and hops. Clean, no fruitiness or esters.
Mouthfeel: Medium-bodied, medium carbonation.
Overall Impression: Crisp, complex and well-rounded yet refreshing.
History: First brewed in 1842, this style was the original clear, light-colored beer.
Comments: Uses Moravian malted barley and a decoction mash for rich, malt character. Saaz hops and low sulfate, low carbonate water provide a distinctively soft, rounded hop profile.
Ingredients: Low sulfate and low carbonate water, Saaz hops, Moravian malted barley.
Vital Statistics: OG: 1.044-1.056
IBUs: 35-45 FG: 1.013-1.017
SRM: 3-5 ABV: 4-5.3%
Commercial Examples: Pilsner Urquell, Gambrinus Pilsner, Budweiser Budvar, Staropramen.
2B. Northern German Pilsner
Aroma: May feature grain and distinctive, flowery, noble hops. Clean, no fruitiness or esters.
Appearance: Straw to medium gold, clear, with a creamy white head.
Flavor: Crisp, dry and bitter. Maltiness is low, although some grainy flavors and slight sweetness are acceptable. Hop bitterness dominates taste and continues through the finish and lingers into the aftertaste. Hop flavor can range from low to high but should only be derived from German noble hops. Clean, no fruitiness or esters.
Mouthfeel: Light to medium body, medium to high carbonation.
Overall Impression: Crisp, clean, refreshing beer that prominently features noble German hop bitterness accentuated by sulfates in the water.
History: A copy of Bohemian Pilsner adapted to brewing conditions in Northern and Central Germany.
Comments: Drier than Bohemian Pilsner with a bitterness that tends to linger more in the aftertaste due to higher attenuation and higher-sulfate water.
Ingredients: Pilsner malt, German hop varieties (especially noble varieties for taste and aroma), medium sulfate water.
Vital Statistics: OG: 1.044-1.050
IBUs: 25-45 FG: 1.008-1.013
SRM: 2-4 ABV: 4.4-5.2%
Commercial Examples: Bitburger, Kulmbacher Moenchshof Pils, Jever Pils, Holsten Pils, Paulaner Premium Lager.
2C. Dortmunder Export
Aroma: Low to medium German or Czech hop aroma. Malt aroma is moderate.
Appearance: Light gold to medium gold, clear with a noticeable white head.
Flavor: Neither malt nor hops are distinctive, but both are in good balance with a touch of sweetness, providing a smooth yet crisply refreshing beer. Balance continues through the finish and the hop bitterness lingers in aftertaste. Clean, no fruitiness or esters.
Mouthfeel: Medium body, medium carbonation.
Overall Impression: Balance is the hallmark of this style.
History: A style indigenous to the Dortmund industrial region, Export has been on the decline in Germany in recent years.
Comments: Brewed to a slightly higher starting gravity than other light lagers, providing a firm malty body and underlying maltiness to complement the sulfate-accentuated hop bitterness.
Ingredients: High sulfate water, German or Czech hops, Pilsner malt.
Vital Statistics: OG: 1.048-1.060
IBUs: 23-30 FG: 1.010-1.015
SRM: 4-6 ABV: 4.8-6.0%
Commercial Examples: DAB Export, Dortmunder Union Export, Kronen Export, Saratoga Lager.
2D. Muenchner Helles
Aroma: Grain and malt aromas predominate. May also have a very light hop aroma.
Appearance: Medium to deep gold, clear, with a creamy white head.
Flavor: Slightly sweet, malty profile. Grain and malt flavors predominate, with just enough hop bitterness to balance. Very slight hop flavor acceptable. Finish and aftertaste remain malty. Clean, no fruitiness or esters.
Mouthfeel: Medium body, medium carbonation, smooth maltiness with no trace of astringency.
Overall Impression: Characterized by rounded maltiness without heaviness.
History: Created in Munich in 1895 at the Spaten brewery by Gabriel Sedlmayr to compete with Pilsner-style beers.
Comments: Unlike Pilsner but like its cousin, Munchner Dunkel, Helles is a malt-accentuated beer that is not overly sweet, but rather focuses on malt flavor with underlying hop bitterness in a supporting role.
Ingredients: Moderate carbonate and sulfate water, Pilsner malt, German hop varieties.
Vital Statistics: OG: 1.044-1.055
IBUs: 18-25 FG: 1.012-1.017
SRM: 3-5 ABV: 4.5-5.5%
Commercial Examples: Hacker Pschorr Munich Edelhell, Spaten Premium Lager.
Five years ago Rob Moline's Big Twelve Barley Wine was the recipe for National Homebrew Day. Here is Chris Frey's Report
How many of these public homebrew demos have I done now, six? And how many times has it rained? That's what I thought the day before National Homebrew Day. A quick call around found no one had a tent and I would be damned if I was going to stand in the rain for another HB Demo. And this demo was going to be part of the AHA's record setting attempt to have as many homebrewers as possible brewing the same recipe simultaneously across the country.
The hell with it, time for an executive decision and fast! I checked out a pool Econoline from the Ford Fleet that Friday night and stopped at Sam's Warehouse and bought a $200 E-Z-Up tent. At least I was going to have a little cover. Spent the night loading up the PICO and reviewing the recipe.
We were all brewing Rob Moline's 1996 GABF Gold Medal winning Barley Wine which had been renamed Big 10/20 (20 years of the AHA, 10 years of National Homebrew Day). We were Site 51 of over 100 registered sites. We had two ½ barrel PICO systems and 3 extract brews going on that day. Volunteers included Doug Geiss, Tony Treusch, Don Parisot, Larry Rose, Mike Arend, Gary Shewchuk, Tony Tantillo and myself.
Started the day off by taking advantage of Merchant's generous offer of an additional 10% off of brewing supplies and then it was up with the tent(s) (Mike Pengally had also purchased a tent... ever try duct-tapping tent stakes to a wet brick wall before?), out with the PICO's, chairs, tents, electrical, hoses and all the rest of the good stuff that goes with brewing. The brew itself was pretty uneventful, except for when people bumped into the tents and rain would spill down their backs.
We had any number of club members and homebrew dignitaries stop in during the day and actually everything went pretty well. Rex Halfpenny, Mike Arend, Pat Babcock and Sue Merritt all stopped by and took pictures. The rain sucked, lunch was catch-as-catch-can, turnout was light due to the weather, but we ended the day with 34 gallons of BB Barley Wine (the all-grain version had a SG of 1.108!) and we had everything packed away before dark.
Recipe for 12 gallons of Big 10/20 Barley Wine
30 Lbs. Briess 2-row Brewers Malt
8 lbs. Caramel 40
3 lbs. Light Dried malt extract (added at the boil)
4 oz. Cascade 4.5% @ 60 minutes
1.5 oz. Gallena 13.4% @ 60 minutes
4 oz. Willamette @ 2 minutes
Boiled for 75 minutes
Sparged 14 gallons and boiled down to 12 gallons
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Beer Events, Meetings & Competitions | 
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Fermental Funny | 
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from Chris Frey
Bar none, no adjective has commanded more slang synonyms over the ages than "intoxicated." Despite the 18th Amendment and its novel approach of augmenting the Constitution to limit, not protect, a right, the consumption of alcohol to the point of inebriation as a quest of the young was alive and well in the 1920s.
To the Flapper, alcohol was giggle water or hooch, a consciously slangy word (derived from the name of an Alaskan Indian tribe, the Hoochinoo, involved in the production and transportation of bootleg liquor) that was not confined in usage to the Flapper; to lap was to drink, most often at a gin mill (speakeasy). To be half-cut or soaked with a bar rag was to be pleasantly tipsy, while Flapper slang to describe the state of full-blown alcohol intoxication included barreled, bolognied, canned, crocked, fried, jammed, jiggered, juiced, oiled, ossified, out like a light, pie-eyed, piffled, plastered, polluted, potted, shellacked, shot, splifficated, stewed to the hat, and tanked. A Flapper who could hold her liquor was a non-skid; a hip hound was a serious drinker; a drunken goof was a flask, and an apple alley was a drunk sailor.
And now something a bit more somber than normal for this section...from Al Czajkowski
To my friends, I wish you enough.
"When you were saying good-bye I heard you say, 'I wish you enough'. May I ask what that means?" He began to smile. "That's a wish that has been handed down from other generations. My parents used to say it to everyone." He paused for a moment and looking up as if trying to remember it in detail, he smiled even more.
"When we said 'I wish you enough,' we were wanting the other person to have a life filled with enough good things to sustain them," he continued and then turning toward me he shared the following as if he were reciting it from memory.
"I wish you enough sun to keep your attitude bright. I wish you enough rain to appreciate the sun more. I wish you enough happiness to keep your spirit alive. I wish you enough pain so that the smallest joys in life appear much bigger. I wish you enough gain to satisfy your wanting. I wish you enough loss to appreciate all that you possess. I wish you enough "Hello's" to get you through the final "Good-bye."
| Ye Olde Brew News
published by the F.O.R.D. Homebrew Club |
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| 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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