This is a thread for organizing how we're going to handle the hoptacular event. We should have a meeting to discuss the different recipes people have come up with and to decide whether or not we are going to do test batches. Just some fair warning, if we are going to do that, we have to do it in the next few days for the true batch to be ready. That means a meeting needs to happen tomorrow or the day after at the latest and that the brewing of the test batches should happen in the next three days.
Discuss. Volunteer. What's your availability? Does anyone want to spearhead this meeting or event?
I've put up a series of threads in hopes to find some people who will take control, I have no intention of being at all of these but it seems like these future events are all things we need to discuss without being under the influence. They need determinate answers.
Thats Operation Punx Rauchbier O.S.B.!!!
danny boy said:
Pic's look great.........operation punk rock is fermenting nicely
hey chris, those pictures are amazing. Great quality, too. Those should be uploaded onto the site by whoever can do that.
Just posted Chaos pictures to facebook. You should be able to see them if you go to the page and click on the photos tab. Also posted them to my flickr account here http://www.flickr.com/photos/chrismurphy_dpi/sets/72157627585844167/
Here are a few picts I took during the brew day... Also for those who want to know our starting gravity was 1058.
I did a little more research regarding the hoptacular competition. It looks like this will be a BJCP judging format. I browsed the style guide lines and it looks like our brew fits in the 22B Category for "other smoked beer". We fall into this category because of the wood we used to smoke and the yeast we are using. I punched the ingredients into beersmith and it looks like we are well within the correct ranges for the beer style.
I switched my tickets to the 1:00-4:30 session since that's when they're announcing the winner. After brewing the entry yesterday, I'm getting REALLY psyched about the event.
ill actually be there too, in the morning for a while - till about noon.
I will be there around 10:00-10:30.
I scored the key! I will be there at10 am with grill and beer in tow...
As far as Jessica and Chris brewing, go for it... The Chaos Punx Rauchbeir is gonna be brewed on Danial's gas burner!
I want to be there for this brew. Sound very cool...but ill be out of town. I don't leave until sat morning. There are new keys which I will try and gey tonight and hand them off to someone so that the space is actually an "open" house.
Hops and yeast purchased! I know the open house starts at 11, but what time is everyone getting there tomorrow?
So, Chris and I were going to brew tomorrow, but if we are going to brew the Hoptacular beer, is that necessary? Should we just do the Hoptacular? I'm about to pick up the hops and yeast for the rauchbier (sp???) but want to make sure I don't need to get anything else.
I don't know; that's what we have to coordinate. someone text dave and iggi.
Does somebody else have a key? What time will it be open?
I heard last night that neither Iggi nor Dave will be there tomorrow. Don't really know who else is showing. Please bring some homebrew (I will as well) just in case people other than the usual crew show up for the open house. I'd like to be able to offer some potables.
This sounds like a solid plan. Thanks, Chuck, for the suggested recipe and rationale behind it!
I can get the hops and yeast; I am going to brew camp this afternoon. I will just add these to the shopping list!
I can bring my grill and such up on Saturday. Can anyone pick up the hops and yeast? I am busy today so I cant get to B&G or brew camp.
We would need 2oz of Hallertauer and 1oz of Tettnanger.
wyeast california common yeast.
I think I can be at the open house from 11:00 a.m. to 2:00 p.m. Maybe the full time but something's up in the air for 2:30.
Chuck, can you get the requisite smoking materials and bring your grill to the brew space tomorrow? Iggi will not be there.
I like this idea we just need to move on it STAT.
I like it! Good suggestion. Do we want to go with this? If we are doing a lager then we need to get going. The grains will be at the brew space on Sat. Want to get started then?
Since we have a new thread and I have put a bit of thought into this, here is what we should brew...
A Rauchbier! For those of unfamiliar of this style, its a German smoked lager. Fairly easy to do. We smoke the 2lbs of the Vienna. We mash both the 2 row and the smoked as normal to get 6.5 gallons. boil for 1.5 hours. At 60 min. we add 1.5 oz of Hallertauer At 30min A half oz Hallertauer. And at the final 2 min for finishing hops go Tettnanger. For an added twist we use the california common yeast. It's a hybird lager/ale yeast. We start off high as a ale then drop the temp down to lager temps.
Bear this in mind, every one is gonna enter a ale! If you want to stand out a Lager is the way to go. 7 weeks is doable if we force carb in a keg then bottle from it... Every comp I have placed 1st at was a lager...
Also smoking grain are fairly easy, both Iggy and I have weber grills we just need a fine copper screen to place the grains on, indirect heat with whatever wood chips we chose, I'm partial to cherry. Soak the grains for 5 min. then smoke till they are dried. Most smoked beer recipes call for a 1/2 lbs chocolate malt. we can compensate this by roasting a 1/2 lbs of the Vienna....
Sorry, that was me responding. Chris keeps signing into his accounts on MY computer!! :)
The malt is not labeled; it is in a plain plastic bag. All I know is that it is from Mid Country Malt Supply. I could possibly meet tomorrow night or earlier on Saturday before the open house. Does that work?
I can meet tonight any time after 8:30 or tomorrow after 6:30. Or alternatively, can people throw up their recipes on here to discuss? Also Jessica, can you tell me the company for the malts?
It's 10 lbs grain, 8# 2 row, 2 # Vienna. We can roast them but that will take a few weeks to mellow out, don't know if we have time for that. I could meettonight or tomorrow, and we can brew it at the open house. Thoughts?
Does anyone know what amounts of grain they will be sending us. If I recall from the emails...they will be supplying the grain.