BrewoutI will be in Baltimore from June 1st to the 3rd, but I encourage all DRAFT members who can make it to come out to this event to do so. I'm sure it will be a blast. Kathy and Julie are great ladies and blow me away in homebrew competitions.
Details: It’s a Brew Out!
Hosted by Kathy and Julie
When: Sat. June 2nd
Where: Kathy Hemmerick’s place
111 High St.
West Milton, OH
Time: Around 10am
What to bring: Your brewing water and set up, lawn chairs, a dish/snack or beverage to share.
Directions: From I 75 at Tipp City take the St Rt 571 exit and head west approx. 8 miles. 571 will intersect St Rt 48 (Miami St) you will be looking at a Mc Donalds; turn right/north and at the first street(High St) turn left/west. Cross over Main St. at the stop sign, mine is the second house on the left. It is the only brick house on the street. The following link is a map.
http://local.live.com/default.aspx?wip=2&v=2&style=r&rtp=~&&cp=39.96670~-84.33061&sp=aN.39.96670_-84.33061_111%20High%20St%2c%20West%20Milton%2c%20OH%2045383-1821&lvl=14&msnurl=home.aspx?strt1%3d111+High+St%26city1%3dWest+Milton%26stnm1%3dOH%26zipc1%3d%26src%3dOF%26redirect%3dfalse&msnculture=en-USThere is plenty of space for brewing with city water and electric available.
There is also a propane grill here that anyone is welcome to use.
If you have any questions please don’t hesitate to call or email.
Please let us know if you will be able to join us.
hemmerkm@woh.rr.comReviewFor those who like content, here's a review for Bluegrass Brewing Company's Jefferson's Reserve Bourbon Barrel Stout.
Obtained in January 2007. Poured into a pint glass
Appearance- Black as night. Looks like spent motor oil and I couldn't be happier. Frothy head that dissapates into a creamy top layer not unlike Guiness. Fairly minimal lacing
Smell - Espresso, licorice, bourbon, Chocolate malts, vanilla. Taste- Thick chocolate goodness with the bourbon barrel aging present. This beer is quite underrated. It isn't Goose Island Bourbon County or Kentucky Breakfast, but this is a great stout to house back and enjoy every few months/years. Coffee flavours come in with a bit of alcohol warmth and oak. Creamy!
Mouthfeel- Medium bodied with a slightly acidic aftertaste. Chocolate lingers on the toungue long after first sips are had.
Drinkability- A great beer that I could drink until it's too late. Fine bourbon prescence that doesn't go overboard as many others do. 'Bigness' makes it more of a sipper than a multiple drinker.
[ serving type: bottle ]
RecipeI could find no clones, but did find a recipe for a Bourbon Barrel Stout directly stolen from
http://www.realbeer.com:
Bourbon Imperial Stout
A ProMash Brewing Session - Recipe Details Report
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 3.00
Total Grain (Lbs): 17.70
Anticipated OG: 1.121
Plato: 28.22
Anticipated SRM: 51.8
Anticipated IBU: 95.7
Brewhouse Efficiency: 30 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
37.3 6.60 lbs. Muntons LME - Amber England 1.037 9
37.3 6.60 lbs. Muntons LME - Dark England 1.037 28
5.6 1.00 lbs. Muntons DME - Amber England 1.046 10
5.6 1.00 lbs. Muntons DME - Dark England 1.046 30
2.8 0.50 lbs. Chocolate Malt America 1.029 350
2.8 0.50 lbs. Crystal 120L American 1.033 120
2.8 0.50 lbs. Roasted Barley America 1.028 450
1.4 0.25 lbs. Aromatic Malt Belgium 1.036 25
1.4 0.25 lbs. Black Patent Malt America 1.028 480
1.4 0.25 lbs. Caramel Pils Malt Belgium 1.034 8
1.4 0.25 lbs. Crystal 30L America 1.035 30
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Yakima Magnum Pellet 13.60 76.3 60 min.
1.00 oz. Yakima Magnum Pellet 13.60 19.4 30 min.
1.00 oz. Goldings - E.K. Whole 6.00 0.0 0 min.
1.00 oz. Willamette Whole 5.10 0.0 Dry Hop
Extras
Amount Name Type Time
--------------------------------------------------------------------------
2.00 Cup(s) Oak Chips Other 180 Days(fermenter)
0.50 Tsp Yeast Nutrient Other 15 Min.(boil)
Yeast
-----
White Labs WLP004 Irish Ale Yeast (Primary)
White Labs WLP099 Super High Gravity Ale (Secondary)
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 2.50
Water Qts: 4.00 - Before Additional Infusions
Water Gal: 1.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.60 - Before Additional Infusions
Sparge Temp : 170 Time: 5
Total Mash Volume Gal: 1.20 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Added 1 gal water to small brewpot, heated to 160°F
Added grains, mashed 60 minutes @ 150-160°F (heat off for most of mash)
Strained to main brewpot; sparged grains with 1 gal 170°F water
Brought to boil, (burner on 8)
Added 2 oz Magnum hops, boiled 15 minutes (burner on 6)
Removed from heat, added DME
Returned to heat, boiled for 15 minutes
Added 1 oz Magnum hops, boiled 15 minutes
Removed from heat, added LME
Returned to heat, steeped 10 minutes until boli resumed
Boiled additional 5 minutes
Removed from heat, added 1 Oz Kent Golding hops
Covered and steeped 10 minutes
Added 1 gallon cold water, moved to ice bath
Removed hop socks, placed socks into sanitized saucepan and set aside.
Stirred for 10 minutes until wort was just "warm"
Transferred wort to carboy.
Poured cold water through Kent-Golding hops until water ran clear, dumped hops
Placed hop socks into strainer, poured cold water over socks until 5 Gallon level was reached.
Initial temperature 77°F
OG - 1.119 corrected
Pitched yeast starter at 76°F
Aerated well, attached airlock and moved to fermentation bench.
Fermentation:
11/28/04 - Pitched 1 qt starter of White Albs WLP004 Yeast After 12 hours, krausen had reached halfway to top of carboy After 20 hours, krausen had blown off airlock and spilling over the top, attached blowoff tube After 40 hours, re-attached airlock, still vigourously bubbling.
12/8/04 - 11 days in primary, SG 1.047 corrected, ABV 9.9%Bubbling slowed to once every thirty seconds, yeast starting to drop out Prepared 1 qt. White Labs WLP099 High Gravity starter
12/10/04 - Pitched WLP099 starter
12/11/04 - Added 1TB Yeast Energizer (ghost hulls) SG - 1.044 corrected, ABV 10.1% Placed 2 cups of oak chips in glass caaserole dish, added enough Bourbon to cover chips.Covered bowl with Saran Wrap and set aside.
12/13/04 - Fermentation slowed to less than one "burp" per minute, racked to secondary over Bourbon and oak chips.
12/14/04 - SG: 1.039 corrected, 10.75% ABVHas resumed fermenting, one "burp" per five seconds with "S" airlock
12/22/04 - SG: 1.037 corrected, 11.00% ABVStill bubbling airlock, tiny bubbles rising to top along sides of carboy.
1/03/05 - SG: 1.036 corrected, 11.16%ABV , fermentation is complete
Final Dry hop -Heated 1-1/2 pints of water to boiling.
Added 1oz Williamette whole leaf hops.
Boiled 10 minutes, put in freezer to cool
Strained through grain bag into carboy, squeezed out bag.
Wow, if only my notes were as extensive. From personal experience I would not age in the oak for that much time. In fact, I wouldn't go longer than a week. But I recommend using trial and error to prove me wrong.
