the CHAOS council is working on putting together a number of tasting/fundraiser events - obviously the big 'ides of cider' event, but also underground pairing dinners and even pop up restaurants.
is anyone interested in contributing anything?
there is one event that we are working on already to be held at a newer belgian inspired restaurant in chicago. we have access to the kitchen, and a few CHAOS members will be the chefs for the one-night pop up restaurant. we are planning on 5 courses and would like to pair accordingly. we are tentatively scheduling this event for Oct 3 (Monday). we would need a single serving for approx 24 people of each brew.
what is snow? Cocaine?
I may be able to stop by for a little bit, prolly not the whole thing though. I might actually brew something for the event tomorrow, if I can think of something to make.
anyone wanna help me brew this nutbrown ale - or at least supervise - make sure im doing it right? (still getting used to all grain)
itll probably be on wednesday night (it will be a late night). maybe saturday morning if i come to my senses and admit its a bad idea to brew that late.
...igz...
oops. Just saw that you can get it whole leaf per lb for 22 bucks, I think Niilo or Bill wrote about this.
no, amarillo is sold out. There's no white tab to put in a quantity. Just saw that my Simcoe are sold out too.
labels are not needed, but i'd like to have some taster glasses available.
Daniel Barker said:
...igz...
Farmhouse is selling Amarillo by the pound right now, will take advantage of that.
...igz...
American brown ale...
BJCP= category 10-D
(All-grain; 5 gallon batch)
Grain:
8# Marris Otter
.25# Victory
.75# C40
.75# Cara-Pils
.25# C60
.5# light chocolate malt (200L)
Hops:
.5 oz Horizon @ 60
1 oz Amarillo @ 15
1 oz Amarillo @ 0 (flame out)
Yeast:
Either white labs 001, US-05, or wyeast Cali Ale.
Mash @ 152 for 60 minutes
Notes: Amarillo might be hard to find. Subs for this are never exactly what you'd get from Amarillo...but maybe sub the 15 min addition for cascade and the flame out addition for centennial or anthanum? But of course if you can find Amarillo, use it.
I can try and get labels done up by the time of the event if you let me know the details of the brews.
anyone have a nut brown, or a nut brown recipe?
...igz...
Count me in for IPA and Saison if it shapes up. Do you and Dave have enough of the Hefe left to serve?
The restaurant is belgian but our event isn't. And the decor doesn't scream belgian either. Anything goes here, as long as we have a nice spread.
...igz...
That saison might be ready, I'm not 100 percent sure it's going to be as good as the last one though. The OG was 1032 so I'm worried it'll be too thin. I'd be willing to supply if it turns out ok. I also have 5 more gallons of the IPA that's being dry hopped. Can bottle it when I get back in a few days. I don't really know if you want to serve an ipa at a belgian restaurant. The sour stout will absolutely not be ready... And there's no guarantee it will be any good at all. ... At all.
ps, we will also need a small team to help run this - servers, dishwashing, and an MC to present both the food and the brew.
...igz...