Okay, maybe they will admit yuppies. But the part about real ale is no exaggeration as The Craft Beer Institute hosts the 1997 Real Ale Fest at Riverwest Brewing in Chicago. Among the highlights of this year's fest are the National Cask Ale Competition for commercial brewers, a bar dedicated to past Champion Beers of Britain, a tasting of hop varietal beers, and a competition among homebrewed beers served by handpump. Things should be jumping at the 10,000 square foot facility at 925 W. Chicago Ave. The festival will feature three public tasting sessions on Friday evening, Saturday afternoon and Saturday evening. Tickets for this event are only $29 with package deals for the entire weekend available. If you need more information on this event, call the Craft Beer Institute at 773-665-1300.
I am personally looking forward to this event with special relish after my disappointment with this year's Great America Beer Festival. It was supposed to be the weekend of Oct. 4 and 5, but when I got up to Gurnee, all I saw were roller-coasters! Where was all the beer!?!? Oh well, maybe next year they will get it right.
With the sun setting farther south on the horizon, it can only mean one thing - Octoberfest! But besides that, it's been a very productive few months for the club since our previous newsletter was published and I'll try to summarize the happenings.
Kudos to Phil Moy for designing and co-ordinating the production of our latest addition to the UKG line of merchandise. The new Urban Knaves cap was unveiled to the public at our August meeting. Response from the membership was very favorable as almost a dozen caps were sold that night.
Speaking of merchandise, you may see more non-members wearing UKG T-shirts since about three dozen were sold at the Great Taste of the Midwest beer fest, which was held in Madison, WI in early August. You can't sell that many shirts without effective merchandising, and I would like to thank Ed Bronson (Taylor Brewing) and the brothers Ebel (Two Brothers Brewing) for generously donating space in their booths to display our wares. Thanks also to Steve McKenna and Mark Kullberg for taking time out from their busy day of sampling to help sell shirts. Also noteworthy are the compliments we received on the design of the shirt (a major selling point). Credit goes to Pete Whyte for an appealing and stylish design that appears to have withstood the test of time.
On the competition front, through the efforts of Mark Knoebl and Steve McKenna, the club facilitated another successful competiton in cooperation with Beer In A Box. Judges expressed very positive feedback in terms of the event's organization and quality of entries. Results are published in this newsletter with a respectable number of UKG members placing in various categories. Be sure to congratulate your fellow members when you see them. On the national level, the club has instituted a change in the entry-fee policy for club-only competitions. Effective immediately, NO entry fee will be required of a member for an entry submitted for consideration as our club's entry. Your board of directors is still evaluating a policy for the payment of individual entry fees for submissions to the annual AHA National competition.
Before the end of the year we will be scheduling a few recipe/style analysis sessions which will allow you to review various recipes and sample the associated beers in order to better understand how the individual components effect the final outcome. The first session will be held in conjunction with the October meeting.
Finally, congratulations to Al Socha who was the grand prize winner in the pub/beer garden crawl raffle. Al wins a free entry to the club's fall barbeque which will be held following the Weiss is Nice competition on November 1st at Two Bros. Brewing. The barbeque is open to all members, spouses, family and friends for a minimal $5 per person fee (competition judges and stewards, and children under 12 free entry).
Remember the Longshot Homebrew Competiton that Sam Adams sponsored? Well, although that is no longer around, here is another chance for your homebrewing skills to be tested, and possibly celebrated by commercially producing your beer. The Brews Brothers Homebrewing Club in Seattle has announced plans for their Novembeerfest '97. In addition to the normal assortment of prizes offered for a homebrew competiton, the top five brews here will be produced by Washington state breweries and brewpubs. And even if you can't get out to Washington state to taste your beer, they will send you a tap handle mounted on a display stand "to help you savor your fame for years to come!" The entry fee is $5 and 3 bottles of beer. Entry deadline is Wednesday October 29, If you want more information on this event, check them out on the web at: http://www.brewsbrothers.org. I think I'll wait to find out if Mike Uchima is entering.
Although summer is now over for this year, it is not too early to make arrangements to go to Beer Camp® next spring. This really sounds like a good time, if a bit expensive. Beer Camp® is held twice a year, in March and again in Septemeber at the facilities of the Oldenberg Brewing Co. in Ft. Mitchell, KY, just five miles south of downtown Cincinnati. The Oldenberg Brewing complex holds not only a brewery, but a 1200 person beer hall, a pub, a beer garden, and The American Museum of Brewing History and Arts, the largest display of beer and brewing meorabilia in the world. Beer Camp® sessions are held in the brewery, in the beer hall and at the Drawbridge Inn. Located on the grounds of the brewery, the Drawbridge Inn is a 500 room full service hotel featuring four restaurants, indoor and outdoor pools, and all the amenities to make life at Camp as rugged as you would expect. All Campers are housed in the Drawbridge Inn. Activites at Beer Camp® start Friday night when Daniel Bradford, publisher of All About Beer magazine, leads campers through a quick tasting of 12 classic styles of beer from around the world. Afterwards, Oldenberg's Beer Marshall rounds up about 250 different beers from both microbreweries and classic brewers around the world for tasting. After breakfast Saturday morning, a featured speaker gives a talk on some beer-related subject. The main activity seems to occur on Saturday afternoon, when campers have to choose between a pub crawl to some of Cincinnati's more interesting and unique bars, spending the afternoon in the Oldenberg Brewery watching and participating first hand as a couple of batches of Oldenberg's award winning brew are made, and for the serious student, an advanced tasting and sensory evaluation progams. Saturday evening is time for the Grand Banquet of Beer Camp®, a five course meal featuring beer in each of the recipes. As your dinner is served, a panel of beer industry experts will introduce specific selections arranged by the Beer Marshall to compliment each course. Sunday's activity is The Hair of the Dog Brunch, and graduation ceremonies complete with commencement address and diploma. Price for this weekend brewnanza is $349/person, double occupancy. For more information call 1-800-323-4917. And while you're calling, ask them about their BrewsCruise '98. Setting sail from St. George's, Grenada (made safe for homebrewers by former President Ronald Reagan) there will be seven days of cruising the Caribbean with David Heidrich, President of Oldenberg Brewing, and an ample supply of his finest beer shipped down for the event. The ship is the S/V Mandalay, a three-masted Barquentine (sorry, no cannon on this vessel) and t-shirts, shorts and deck shoes are all you'll need, even to attend the Captain's formal dinner. You'll enjoy air- conditioned cabins, sunrise Bloody Marys amd great food, prepared with a Caribbean flair. Round trip airfare from Cincinnati gateway is included in the $2099/person, double occupancy price. There will even be a batch of homebrew made on the cruise! This will be tasted on the final day in Antigua.
There were 67 entries in this
year's Beer In A Box Homebrew competition. Prizes and ribbons were awarded to
the top three entries in the combined AHA categories and also for Best of
Show, 2nd Best of Show, and 3rd Best of Show. The results were as follows:
MILDS, BITTERS & SCOTCH LIGHT
PALE ALES
BELGIANS, FRUITS AND SPECIALS
DARK LAGERS
BARLEY WINES AND STRONG SCOTCH
LIGHT LAGERS AND ALES
CIDERS AND MEADS
STOUTS AND PORTERS
Names in italics indicate UKG members.
Saturday, October 18th, Phil Gravel is hosting an all-grain brew-in at his home in Lisle. If you are interested in getting into all-grain, interested in improving on your all-grain, or just plain interested, this is an event you won't want to miss. Phil will be brewing Coriolis Coriander Ale that day, and will be demonstrating his technique for step mashing in a Gott cooler with steam injection. Things will get started at 9:00 am with mash preparation and continue throughout the day. Phil made a very nice flyer for this which you may have picked up at the Sep. meeting. If you would like one of these call Tom Oelrich at 847-616-1140 days or 630-690-7502 nights and I will copy one for you and mail/fax it to you.
Phil does ask that you RSVP if you plan on attending so he knows how many to expect. You may contact Phil at 630-416-9322 or e-mail pgravel@mcs.net.
...ONE WEEK EARLY DUE TO THANKSGIVING.
THIS IS ALSO DEADLINE FOR ENTRIES INTO AHA'S BITTER MANIA CLUB-ONLY. CONTACT STEVE MCKENNA FOR DETAILS.
NAME: JIM KOCH
AGE: 48
CITY: BOSTON
OCCUPATION: SUPER SALESMAN, OWNER BOSTON BEER CO.
WHEN/WHY DID YOU START BREWING?
It was about 10 years ago. My job as a management consultant was just not
working out, and I thought "What the hell! My grandfather had worked in
brewing, why not me?" So I contracted my first batch, and the rest as they
say is history.
FIRST BATCH MEMORIES:
Haggling over the price on the first contract - what a headache! You'd think
they were making it with their own blood!
HOW OFTEN DO YOU BREW?
Sam Adams is brewed every day of the year. Myself, I don't get involved
directly with the brewing - the hops make me sneeze.
ALL GRAIN/EXTRACT:
I am not sure. I'll ask and get back to you.
KEG/BOTTLE:
Both.
FAVORITE BREW - COMMERICIAL/HOMEBREW:
I don't drink much beer. It's those hops.
RECIPES:
I pay top dollar for good recipes and don't you forget it.
DESCRIBE YOUR BREW SET-UP:
I have a couple of copiers and a fax, a word processor and an AT&T Merlin
6-line phone system. With just these few, simple tools, I can contract the
"Best Beer in America". I let the lawyers the beer geeks do most of the tough
stuff though,
BEST PART OF BREWING:
The money. Definitely the money. Oh, and the chicks. Chicks dig beer guys
like me.
WORST PART OF BREWING:
Trying to remember who owns G. Heilemann's this week.
OTHER HOBBIES/INTERESTS:
Trying to keep Pete's Wicked off store shelves in Boston.
MUSIC TO BREW BY:
I like it when the boys at the brewery start humming sea chanties. "Blow,
Blow, Blow the man down!"
EDITOR'S NOTE: THIS PROFILE IS FOR AMUSEMENT PURPOSES ONLY. JIM KOCH HAD NO PARTICIPATION OF ANY SORT IN THIS INTERVIEW.
Born in Dundee, Scotland and raised in Toronto, Ontario, Bert Grant got his start in brewing beer at age 16 as an analytical chemist at Canadian Breweries Ltd. in Toronto. He had two job offers when he graduated from a technical high school in the mid-1940's - to work as a gold assayer, or to learn to brew beer. Although he could have made much more money as an assayer, Bert Grant struck gold in the brewing business. But it was not a short or an easy road to travel. But it did have its rewards. "Five years before it was legal for me to drink, I was tasting 100 beers a day. Oh, it was a terrible job, but somebody had to do it.", Grant says with a wide smile. "Can you imagine what my classmates thought when I went back for my graduation in June and they asked me what I was doing? 'Oh, I have a terrible job. I have to taste 50 beers every morning'." He later worked as director of brewing research at Stroh Brewing Co. in Detroit and as a consultant to other well-known breweries. But working for large breweries means making "large" beer, and Bert Grant wanted more than just an American pilsner. So he mixed two different malts, a special ale yeast hybrid he isolated and fresh hops to create a beer that pleased his palate. But the people he worked for had no interest in it. "They said it tasted great, but no one would buy it." Grant said. In 1967 he moved to Yakima WA, in the heart of the nation's largest hop producers, where he pioneered a process of pelletizing hops, to preserve their freshness. Finally, 15 years ago, he began brewing commercially what the 'big boys' in brewing told him nobody would buy. "I had been making beer in a pilot brewery to evaluate new hop varieties in my basement. So it was only a small step to go from 5 gallons to 5 barrels. And that's what we did." And that was the beginning of Grant's Scottish Ale, a beer Grant brags is the best in the world. It is the flagship brew of Yakima Brewing and Malting Co. and Grant's Pub, the first post-Prohibition brewpub in America. Annual production at Grant's brewery has grown from 1,000 gallons in 1982 to 25,000 barrels 15 years later. Grant says, "The thing I was proud of is that the first 5-gallon batch tasted the same as the last five-gallon batch." In 1995 Grant sold both his brewery and pub to Woodinville-based Stimson Lane, the parent company of Chateau Ste. Michelle winery. He is still the chief brewer and oversees all aspects of the beer making, but the brewery needed an influx of capital to keep growing. He considers it an advantage to have sold to Stimson Lane rather than any of the major breweries that made him offers over the years. "Being a winery, they're not going to be coming in like Anheuser-Busch would come in and say, 'Well, you could do this cheaper' or, 'You could hit a wider market by doing this'." Grant smiles and says, "They just leave the beer the way it is."
Information for this article was taken from Associated Press article dated 9/5/97 by Aviva L. Brandt.
Capital Brewery is located in Middleton Wisconsin, a suburb of Madison. As most of you know Madison is quite the beer town, and Capital does not disappoint one's expectations of a beer town brewery. On a warm summer day I found a small group of "locals" gathered around an outdoor bar. After meeting the friendly group and having a Garten Brau Lager I headed in to the brewery.
The tour was conducted by Richie Lingk, the son of Rich Lingk, President of Capital. Capital is located in a building which formerly housed an egg & poultry processing plant. The 2 foot thick walls provide great insulation for the cold temperatures required for lagering. Glycol pipes criss cross the ceiling, and on a humid summer day provide a constant shower of condensation. The heart of the Brewery came from the Hoxter Brewery in Germany. The mash and lauter tuns are the traditional bell top shaped and made of copper The mash tun was retro fitted with paddles to stir the mash. My tour guide was not a brewer so he did not have very specific answers. I was left wondering how the mash was heated, though it appeared to be gas fired from below. The floor around both of the tuns is made of steel grating, allowing for spills and water to flow down to the floor below. The base grain is augured in from a silo, specialty grains are added by hand. From the lauter tun the wort is cooled by a large heat exchanger to about 50F, oxygenated, and yeast is added as it is piped to glycol jacketed fermenters. The fermenter appeared to be in need of a coat of paint, though I have no doubt they are very serviceable. In a room next to the brew room retired dairy tanks serve as fermenters, I counted 16, but I'm probably off. Capital has on premise kegging and ships off beer to Point in dairy trucks for bottling, so next time you are in Wisconsin and see a dairy truck, it might just be filled with Capital beer. Kegs are cleaned in a one of a kind keg cleaning machine that looked quite impressive, even standing still. Capital produces about 13,000 barrels of beer annually and distributes to 9 states in the midwest. Though you may not think you have had any of Capital's beer you probably have. Capital contract brews for Sprecher, for Naperville's Taylor Brewery, and for several other bars and brew pubs.
The last part of the tour takes place back at the outdoor bar. The $2.75 tour fee includes a souvenir sampling glass and samples of six or so of the available beers. Capital produces seven year round lagers, and six seasonal lagers. Most remarkable of the beers I sampled was the October Fest. Had it not been for the drive home I could have sat there enjoying the warm summer air, the good company and the cold beer a good deal longer. During the summer Capital's outdoor beer garden is open on Fridays and Saturdays. Entertainment in the form of regional bands appears on a regular schedule, along with food from local eateries. The combination is irresistible . Capital is a great addition to any trip to the Madison area.
For more information you can call Capital at 608-836-7100.
Yes, it's true. The Urban Knaves have planned a barbeque for Nov. 1, 1997. It will be held at Two Brothers Brewery following the Weiss Is Nice competition. For the judges and stewards, admittance is free. But for a measly $5/person you can come on over and join in the fun - it should start around 4:30pm. And if you think it is going to be too cold for a cookout, then you haven't been paying attention to the weather. Our little Spanish friend in the Pacific Ocean, El Niño, is at it again, and it looks like warm weather will continue in our area through Thanksgiving! Heck, if El Niño stays really busy, Santa might come to town on his Harley this year. So here is one more chance to join your fellow Knaves in some friendly camaraderie - See ya there.
Everybody has their opinion on the relative merits of their favorite brand of beer, but Ben Cahan must surely have a special feeling for Redhook ESB. Flying his plane back from a fishing trip, Ben and his friend found they could not lower the landing gear. Circling the airport for about an hour trying to develop a plan, a mechanic on the ground suggested that he "pour all available liquid into the hydraulic system." Looking around they found 3 bottles of Redhook ESB. Into the hydraulic system it went! The front wheels came down a little farther, and the back wheels came down a bit too. Just enought it seems to effect a safe landing. Without their barley- beveraged enhanced landing gear, the propellor would have hit the ground first, and a serious accident could have ensued.
If you thought the USO was the serviceman's best friend, think again. Anheuser-Busch and Miller Brewing Co. through the Beer Institue in Washington DC have lobbied the U.S. House of Representatives to amend the Pentagon's budget bill to re-instate a larger beer ration for the 37,000 G.I.'s stationed in Korea. The old beer ration of 30 cases per month (that's right, twenty four bottles per day per man) was lowered recently to 8 cases per month because of illegal sales to the Korean black market. The beer sells duty free in the PX for about $12/case, but can bring as much as $48/case on the black market. Being the lovers of free enterprise that the big brewers are, they are opposing the lower ration because of lost sales, estimated to be at least 50%. They also fear the reduced rations will be applied to other military markets as well. Thank you Beer Institute for standing up for truth, justice and the American way.
Next time you are driving through Carmel, CA, don't forget to stop by the Hogs Breath Inn, owned by Dirty Harry himself, Clint Eastwood. Through an agreement with the Celis Brewing Co. in Austin, TX, Clint is serving his customers Pale Rider Ale. Eastwood has taken a hands-on approach with his new beer, involving himself with the development of flavor profile and participating in tasting sessions to determine the final recipe. Pale Rider is described as smooth and complex, just like the man himself, brewed with two pale malts, caramel malts, and five different hops. Proceeds from the beer's sales will be donated to Eastwood's favorite charities around Monterey county.
Two recent stories about beer and hair. There is an old wive's tale, that beer makes a good shampoo because of the hops. It turns out to be untrue. While the hops may add body and a special aroma to your hair, the alcohol in beer dries out your scalp and should be avoided. But if you want to keep that hair on your head, new scientific research shows that those who drink to excess rarely go bald. Glen Lyons of the Kingsley Clinic in London says a person who doesn't drink is inclined to have more stress in his or her life, and stress can contribute to hair loss. Prosit!
This past spring, Founders Hill brewpub announced that they were holding an IPA-only competition, to commemorate their first year in business. The winning recipe was to be scaled up to 15 barrels, brewed at the brewpub (with the winning home brewer assisting), and featured as their "specialty beer".
I'd been meaning to brew a batch of IPA anyhow (it was one of many beers on my "I ought to brew one of these someday" list), so I figured the contest gave me a good excuse. I ended up formulating two different recipes specifically for the contest, and brewed a small batch of each -- one was an English-style IPA (English base malt, hops and yeast) that I tried to aim squarely down the middle of the AHA style guidelines; the other one was an American-style IPA (American base malt, hops, and yeast) which I brewed towards the upper end of the IPA gravity range.
Both batches were somewhat rushed. As of 3 weeks before the entry deadline, the English-style IPA had a slight off odor; and the American one was still fermenting slowly, with an awful lot of yeast still in suspension. I went ahead and bottled them both anyway, and waited until the last day to submit them, to give them the longest possible conditioning time. I figured I didn't have much of a chance, but thought, "Oh well... at least maybe I'll get some useful feedback."
Imagine my surprise several days later, when I was contacted by Karl Fitzloff (the head brewer at Founders), to inform me that my American-style IPA had been (unanimously) judged the winner! Picking a date to actually brew the batch was difficult; between their schedule, my schedule, and my impending vacation, there weren't many choices. We finally settled on July 20th, a Sunday. I arrived at Founder's Hill on the morning of the agreed-on date. Karl let me in, and we got right down to business.
First, a few words about their equipment: Founders Hill has a 15 barrel system, consisting of a combination mash/lauter tun, and a brew kettle which is heated directly by a large gas burner. A grist hopper is suspended above the mash/later tun; it is filled via a screw mechanism, which feeds the grist from the grain mill (on the second floor) through a large pipe, and into the grist hopper. They have three 15 barrel fermenters, and a single large (45 barrel) fermenter (which requires multiple brew sessions to fill). The conditioning and serving tanks are all in the basement, inside a large walk-in cooler; pipes run from the basement tanks up to the brewery on the ground floor.
The grist had already been crushed the night before, and was waiting in the grist hopper when I arrived; the mash water was heating in the brew kettle. At about 9:20, we mashed in -- valves were opened, and the grist was mixed with hot water from the brew kettle and allowed to flow into the mash tun. We were aiming for a protein rest temperature of 130F; the actual temperature was closer to 58C (136F) -- close enough, since the protein rest isn't all that critical anyway. The protein rest lasted about 30 minutes; we then raised the temperature of the mash to 67C (153F), by underletting the mash with hot water. The "rakes" (a large motorized stirring mechanism) were turned on, to stir the mash and even out the temperature distribution. The starch conversion rest lasted about 90 minutes.
While the mash was resting, there were plenty of other tasks requiring our attention. The tank where the IPA was going to be fermented was sanitized, using a strong acid solution. We harvested 5 gallons of yeast slurry from another batch of beer, by opening the valve at the bottom of one of the fermenters, and running the slurry into a corny keg. We measured out the three hop additions, each into a separate bucket.
During the mash, Joel Williams (one of the other two brewers at Founders) arrived. Joel was the person who had been responsible for scaling my homebrew-sized recipe up to 15 barrels. He explained how it is impossible to simply scale up all of the ingredients in a linear fashion -- the grain bill and bittering hop additions must both be adjusted, to compensate for the higher mash efficiency and better hop utilization (extraction of hop alpha acids) of the brewpub system. We also realized at this point that the Mt. Hood hops Founders had obtained were of lower alpha acid content than the ones I had used. Since they don't normally use Mt. Hood hops, and hadn't bought any extra, we agreed that we would toss in "a couple of handfuls" of Hallertau pellets with the 20 minute hop addition, in an attempt to compensate.
At the end of the mash, a pump was turned on, to start drawing off liquid from under the false bottom, and recirculate it to the top of the mash. After about a half hour of this, the liquid being drawn off was nearly clear. Now the sparge began: the outflow from the pump was redirected into the brew kettle, and hot water was pumped to the top of the mash tun, where it rained down onto the mash. Founders apparently has problems with some of the grist getting past the false bottom in their mash/lauter tun; a makeshift filter -- an ordinary kitchen strainer, suspended underneath the pipe where the wort pours into the brew kettle -- was used to catch these particles. Every few minutes, someone had to reach into the brew kettle, pull out the strainer, and dump its contents back into the mash tun!
When the kettle was about half full, the burner was turned on. Once the kettle was full, and the wort reached 100 degrees C, we added the bittering hops. I dumped in the bucket of hops, while Karl stood by with a garden hose. Karl explained that a boilover on this scale can actually result in serious injury to anyone standing near the brew kettle, and so someone needs to be ready with the hose, to spray the surface of the wort in the event that it starts to foam up.
Cleaning the spent grain out of the mash tun was an adventure. The grain is removed via a hatch in the side of the mash tun, loaded into a large wheeled plastic barrel, then hauled out of the brewery, through the bar, out the back of the restaurant, and finally emptied into the dumpster. With over 1000 pounds of spent grain to get rid of, we had to make quite a few trips. The typical brewpub design -- with the brewery out in front -- may look pretty, but it's not very functional when the time comes to dispose of the spent grain!
The boil was uneventful. After the final hop addition, the heat was turned off, and a pump was started to whirlpool the hot wort. After whirlpooling for a short period of time, the pump was turned off, and the hot wort was allowed to settle; this caused most of the spent hops and hot break (trub) to pile up in the center of the brew kettle, away from the pipe which draws off the wort on its way to the fermenter.
After settling, the hot wort was then drawn out of the kettle, through a heat exchanger (which cooled it to pitching temperature), and then pumped directly into the fermenter. The 5 gallons of yeast slurry harvested earlier in the day was pumped into the transfer hose, via a "T" coupling. Pure oxygen was also injected into the wort, on its way to the fermenter.
After the beer had fermented out, it was pumped into a serving tank in the basement. Three pounds of dry hops were tied in a mesh bag, and placed in the serving tank to heighten the hop aroma.
Founders Hill started serving Dragon's Breath IPA in mid-August. Karl, Joel and I conducted a side-by-side taste test of the homebrew version versus the brewpub version. We concluded that they were very close. The color and body were right on the mark; the brewpub version seemed to have slightly more hop bitterness and flavor, and somewhat less hop aroma.
I really enjoyed brewing at Founders Hill. Karl and Joel are both very easy-going, fun people to work with. I also learned a lot about how things change (and also how they stay the same!) when everything gets a hundred times bigger than a typical homebrew setup. One thing that definitely doesn't change -- just like at home, about half of your time is spent cleaning and sanitizing things!
And finally, for anyone who'd like to try brewing the homebrew version of Dragon's Breath IPA, here is the recipe:
American-style IPA, 3.5 gallons:
8 lbs 2-row malt
8 oz Cara-Vienne (21L)
3 oz Special B (110L)
1 oz 12% Chinook pellets (70 minutes)
1/2 oz 5.1% Mt Hood pellets (20 minutes)
1/2 oz Mt Hood pellets (steep at end of boil)
1/2 oz Cascade pellets (add to secondary fermenter)
Wyeast 1272 (American Ale II) yeast
2.5 oz dextrose (prime)
Mash-in at 130F, hold 30 minutes. Raise to 152F, and hold until conversion complete. Mash-out at 165F.
Total boil time 70 minutes.
OG: 1.065
FG: 1.014
The editor would like to use this space to apologize for not getting the following item in the last newsletter:
CONGRATULATIONS TO MARC KULLBERG SILVER MEDAL WINNER 1997 AHA NATIONAL HOMEBREW COMPETION GERMAN-STYLE ALE "MARC'S ALT"
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Last modified 11/10/97.