Friday, December 30, 2011

For Updated Information

For the most complete and accurate information on the Black Swamp Trub Club, please visit our page on facebook:


http://www.facebook.com/BSTrubClub

TomC

Saturday, October 1, 2011

Beersiefest 2011


Just a quick plug for a good party time tomorrow.  BEERSIEFEST (tonight, Oct 1)! It will feature many fine brews from members of our club.  Hope to see you all out there for beer food and fun!

Thursday, May 12, 2011

May Brewday Recipes

TrubClubDarkSide

Recipe: #041b - BS Trub Club Dark Side Amber Ale
Brewer: Craig Paxton
Asst Brewer: Black Swamp Trub Club
Style: American Amber Ale
TYPE: All Grain Taste:

Recipe Specifications --------------------------
Batch Size: 6.00 gal
Boil Size: 7.50 gal
Estimated OG: 1.050 SG
Estimated Color: 14.1SRM
Estimated IBU: 54.1 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Ingredients: ------------
8 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) 67.31 %
2 lbs Munich Malt - 10L (10.0 SRM) 15.38 %
1 lbs 4.0 oz Victory Malt (25.0 SRM) 9.62 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM)  3.85 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) 3.85 %
1.00 oz Sticklebract [14.10 %] (45 min)  47.2 IBU
1.00 oz Amarillo [9.30 %] (10 min) 6.9 IBU
1.00 oz Sticklebract [14.10 %] (Dry Hop 7 days)
1.00 oz Amarillo [9.30 %] (Dry Hop 7 days)
0.50 tsp Wyeast Nutrient (Boil 10.0 min)
1.00 items Whirlfloc Tablet (Boil 15.0 min)

1 Pkgs California Ale (White Labs #WLP001) [Starter 1500ml]

I am really excited to try this recipe out personally, as it is the first for our illustrious Secretary/Treasurer Craig Paxton!

halm export label2

We also thought we try a beer loosely based on a local beer of historical significance:

Recipe: #041a - BS Trub Club Jacob Halm's Fountain City Export Lager
Brewer: Thomas Cloutier
Asst Brewer: Black Swamp Trub Club
Style: Bavarian Export Lager
TYPE: All Grain

Recipe Specifications --------------------------
Batch Size: 6.00 gal
Boil Size: 8.00 gal
Estimated OG: 1.056 SG
Estimated Color: 5.6 SRM
Estimated IBU: 32.8 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes

Ingredients: ------------
10 lbs Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 70.80 %
3 lbs Munich Malt (9.0 SRM) Grain 21.24 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 7.08 %
2.0 oz Melanoiden Malt (20.0 SRM) Grain 0.88 %
1.00 oz Mt. Hood [6.00 %] (60 min) (First Wort Hops) 24.6 IBU
1.00 oz Mt. Hood [6.00 %] (10 min) Hops 4.5 IBU
1.00 oz Mt. Hood [6.00 %] (1 min) Hops 3.7 IBU
0.50 tsp Wyeast Nutrient (Boil 10.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
11.00 gal Bottled Spring Water Water

1 Pkgs German Lager (White Labs #WLP830) [Starter 4500ml] Lager 

The story, from Ohio Brewerianna

Jacob Konrad Halm immigrated to America in 1854 at the age of 20 from the small village of Baltmannsweiler, Schorndorf, Wuertemberg, Germany. In his small, mountaintop hometown village overlooking the Neckar River valley northwest of Stuttgart, his ancestors before him had been commercial brewers on a small scale and had passed the skills down to him. In 1864 he purchased the existing brewery of Henry Arnold located in a converted residence at the corner of Beech and Center streets in Bryan. When the demand for his fine beer exceeded the facility's capacity, he built a new structure on the site in 1873 (shown below). It was a three storey brick building measuring 80 ft. by 88 ft. plus a full stone basement built with archways for support and requiring 50 carloads of stone to construct. Contemporary reports claim it was the largest building of this construction type in northwest Ohio at that time and cost $75,000 to build.

The first beer Halm brewed was a Bavarian "Export" style which is much more robust in flavor than the beers we are accustomed to in America today. It also had the advantage of being able to withstand rough transport handling. The market of the brewery extended over a five county area of extreme northwest Ohio, western Indiana and southern Michigan. Some orders were shipped as far as Toledo and Detroit by rail. This Export style beer was also quite popular with the population of Bryan, who were mostly southern German immigrants like Jacob. Later, in the 1890s, Jacob's son (also named Jacob) switched to the then very popular "Pilsener" style which was a lighter brew (although still more robust than today's Pilseners). The most unique aspect of Halm's beer was the inclusion of 90 dozen egg whites in each 2,000 gallon batch. This was probably a totally unscientific family tradition but actually would have served to clarify the beer during aging, give it good heading qualities and add albumen proteins that the local barley grains may have lacked.

In 1883, Jacob Halm senior died in an accident in the brewery where he was killed instantly in some geared machinery. His widow and children took over ownership of the brewery and his son, Jacob, being 20 and already fully trained in the entire brewing business operated the brewery. During the remaining years of the brewery, Jacob junior made many improvements to the physical plant and brewing processes. His sister, my great grandmother, Julia, managed the office and bookwork. Julia's husband, my great grandfather, Franklin Kreagloh sold the beer and expanded the market. In spite of the excellent quality of the beer, the Temperance movement which had plagued the brewing business for years, finally won. In November, 1905 Williams County and many other counties in Ohio, voted dry. The family met and decided that was the end of the business. In the following February, the remaining beer in the large aging tanks in the cellar, was emptied into Lynn Run by Federal Tax Agents.

Wednesday, March 30, 2011

OatBurger Oat Malt Stout

OatBurger Stout

One of the things that will be highlighted whenever possible is the beers the members will make, whether with the club, during informal meetups, or by themselves.  I hope to get more members involved in authoring their own posts, eventually (or a least get them to send info on their brewdays to me), but for now here is a rundown of the most recent beer your humble reporter has brewed.

In the grand style of many a beer geek. I have given my homebrewing efforts a name, rendering my hobby a bit more like an actual brewery.  The name we (well, my wife) has chosen is Tres Perros Brewing.  The reason for the name is pretty simple: Tres Perros is Spanish for Three Dogs, and well, our family has three dogs.

doggidoos2
Incidentally you can follow Tres Perros on Twitter (@3PerrosHomebrew). Also, amusingly, the dog on the label of the brew I made this past weekend is not one of mine, but one of our member's (also my in-laws) dogs, Otis.

Back to the beer.  My wife and father in law have been bugging me for an Oatmeal Stout for quite a long time now, and I finally gave in on Saturday. . .sort of. In a twist on their request, instead of adding oatmeal to my beer, I went with Oat Malt.  Why, you should ask? Well basically it is easier to brew with Oat Malt.  In the mash tun, Oatmeal (Flaked Oats, whatever) if used in large enough amounts can form a big gooey mess (think breakfast time!), that can be quite detrimental to the runoff.  Oat Malt, which looks and acts a lot like the traditional malted barley, does not seem to cause any of these problems, while contributing most of the benefits of the oats.  To that end, the recipe:

Recipe: #036 - OatBurger Oat Malt Stout
Brewer: Tres Perros Brewing
Style: Oat Malt Stout
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.50 gal
Estimated OG: 1.059 SG
Estimated Color: 32.2 SRM
Estimated IBU: 33.8 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item
9 lbs Warminster Floor Malted Maris Otter
3 lbs Pale Malt - 2 Row (Briess)
1 lbs Caramel Malt - 60L (Briess)
1 lbs Oats, Malted (Thomas Fawcett)
1 lbs Simpson's Chocolate Malt
1.00 oz UK Goldings [7.20 %] (60 min)
1.00 oz UK Golding [7.20 %] (15 min)
1.00 tbsp Irish Moss (Boil 10.0 min)
2.00 tbsp Yeast Nutrient (Boil 10.0 min)
10.00 gal Bottled Spring Water
1 Pkgs Yorkshire Square Ale Yeast (White Labs WLP037)

Single Infusion Mash 154*F (60min), (I batch sparge.)


Brewday itself went pretty straight forward (will remember to take more pictures next time).  My OG was 1.057 (only two points off my projected OG).  Now the beer is in its third day of happily bubbling away as a yeast city. The yeast, in this case is White Labs 037 - Yorkshire Square Ale.  This yeast is supposedly the strain used by Samuel Smith's.  My beer, unlike the traditional English style is fermenting in a carboy, not in Yorkshire Squares. A Yorkshire Square vessel is a two-story system consisting of a shallow chamber approximately two six feet, above which is a walled deck. Cooled wort is fermented in the lower chamber, while the yeasty head settles on the deck above. During the first stage of fermentation, the fermenting wort is periodically pumped from the bottom of the chamber over the yeasty head, to keep the yeast mixed in with the wort. Later, the mixing is stopped and the wort in the chamber allowed to settle and cool gently. Most of the yeast rises onto the deck, and is left behind when the beer is drained from the chamber. The whole process takes at least six days. 

The yeast used in the Yorkshire system is unusual in that it acts particularly slowly and requires frequent rousing and aerating if it is to work properly. This action is due in part to the yeast’s strongly top-fermenting qualities, which cause it to rise rapidly to the surface of the fermenting wort.

Hopefully my inability to rouse it in this way will not keep it from attenuating fully.
OatBurger2

One last thing before I go, a short discussion on nomenclature.  There seems to be a lot of fuss online on what constitutes a stout, and what is a porter.  The folks on HomeBrewTalk seem to think it cannot be a stout without roasted barley. most notably that the amazing Great Lakes Brewing Porter, Edmund Fitzgerald, has roasted barley (and thus by the HBT definition, would be a stout), while Sierra Nevada's Stout has none. Finally, Zynthophile notes that while there may have been stylistic differences historically, these days there really isnt much distinguishing them besides the brewers choice of name.  As a homebrewer, I like this concept best.  I say it is a stout, and thusly a stout it is!

Friday, March 18, 2011

Ft Wayne Brewfest Wrap Up

brley2
(Barley & Vine Brewery, at the center of the Ft Wayne Brewfest activity.)

Carrie and I went to the Ft Wayne Brewfest last Saturday.  It was a rather intimate affair, with only about 250 or so tasters present, and approx 12 vendors pouring.  It was a very different experience than the Glass City fest we all recently attended. among the people pouring were Mad Anthony's (the star of the show, really), New Boswell, Bee Creek, The Trion Tavern (a bar from New Haven, Indiana pouring some of the mainline Three Floyds releases, as well as beers from Sun King in Indianapolis), Granite City, and the Tilted Kilt (whose lager looked unremarkable, and was hardly the most interesting thing about them).

tiltedkilt1
(why the tilted Kilt was really at the Brewfest. . . . .uhm. . . . .advertising. . .)

Also at the Brewfest was Barley & Vine Brewery, a fledgling nanobrewery of sorts that is trying to establish themselves in Ft Wayne.  They were pouring a red, a pale, and of particular interest, a Hazelnut Stout, which was quite the buzz around the festival.  Carrie thought it was quite good as well (I am not a fan of the style in general, and so cannot comment fairly).  It should be interesting to see how they develop over the next year or so.

brley 1
(Barley & Vine showing some hospitality.)

Truth be told though, the highlights of the show were both from the local guys at Mad Anthony's.  The Ft Wayne brewery's Black IPA was surprisingly balanced while having a pronounced and inviting hop character. One of the more drinkable versions of the style.  They also poured a fantastic Dortmunder Export.  This was a bit of a shock to me because most of the lagers they make are generally middle of the road.  this one was a great example of the style and quite the revelation.  Overall though the beer was fairly good (but other than the Mad Anthony's, none of it knoocked me over), and a good time was had by all.

DeckTheHalls Comp Winner
comp results
award winning beer

Another quick thing to mention is the Brewfest Homebrew Competition. In the first competition entered since the BS Trub Club's formation, we did quite well!  My Christmas Ale, "Deck The Halls", took runner Up Best of Show!  It was a very exciting moment to me, and heartening because someone who has no stake in my beer seemed to like it.  Hopefully I can keep it up.  the success there has emboldened me to enter the beer into the NHC.

Monday, March 7, 2011

Ft Wayne Brewfest/ Homebrew Competition

First off, the Trub Club had a blast at the Glass City Beerfest last Friday in Toledo.  A More complete run down will follow when all the pictures taken can be gathered.  This post is about the fact the local beer fest seasomn continues this coming weekend!


brewfest1

MadAnthony01

The Ft Wayne (Indiana) Brewfest and Homebrew Competition is this coming weekend.  You can find more info on the event, if you are interested, here.  Hopefully our club will have decent representation there, with a meet-up at Mad Anthony's Brewpub afterward.Several Indiana breweries will be represented, including Barley & Vine, Sun King, 3 Floyd's, Mad Anthony's (Including some special surprises from the local guys evidently), Granite City, Bee Creek, & Upland, along with a few regional goodies as well.  This is the first time the Club will be attending this event, and I for one am excited to see how it turns out.

Another exciting thing about the Ft Wayne Brewfest is that it is the first time beer from our club will be judged in a homebrewing competition.  I have entered three beers and am very excited to see how they fare.  The most important thing is to see what kind of useful feedback the judges can give, in an effort to continue improving my brewing. Below for those who are curious are the basic info on my entries and the categories they were entered in.

Inked Up American Stout

Inked Up American Stout (Leafy) 
Brewer: Tres Perros Brewing
Style: American Stout
Type: Partial Mash


Recipe Specifications
Batch Size: 6.00 gal
Boil Size: 7.50 gal
Estimated OG: 1.075 SG
Estimated Color: 36.6 SRM
Estimated IBU: 56.4 IBU

13E. American Stout
Flavor: Moderate to very high roasted malt flavors, often tasting of coffee, roasted coffee beans, dark or bittersweet chocolate. May have a slightly burnt coffee ground flavor, but this character should not be prominent if present. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. Hop flavor can be low to high, and generally reflects citrusy or resiny American varieties. Light esters may be present but are not required. Medium to dry finish, occasionally with a light burnt quality. Alcohol flavors can be present up to medium levels, but smooth. No diacetyl.

DeckTheHalls

Deck The Halls Winter Warmer 
Brewer: Tres Perros Brewing
Style: Christmas/Winter Specialty Spice Beer
Type: Partial Mash 

Recipe Specifications
Batch Size: 6.00 gal
Boil Size: 7.50 gal
Estimated OG: 1.097 SG
Estimated Color: 13.9 SRM
Estimated IBU: 36.8 IBU
Spices: 0.25 tsp Allspice (Boil 1.0 min), 0.25 tsp Clove (Boil 1.0 min), 0.25 tsp Pimpkin Spice (Boil 1.0 min), 0.50 tsp Ginger (Boil 1.0 min), 0.75 tsp Nutmeg (Boil 1.0 min),1.00 tsp Cinnamon, Ground (Boil 1.0 min)

21B. Christmas/Winter Specialty Spiced Beer
Flavor: Many interpretations are possible; allow for brewer creativity as long as the resulting product is balanced and provides some spice presentation. Spices associated with the holiday season are typical (as mentioned in the Aroma section). The spices and optional fermentables should be supportive and blend well with the base beer style. Rich, malty and/or sweet malt-based flavors are common, and may include caramel, toast, nutty, or chocolate flavors. May include some dried fruit or dried fruit peel flavors such as raisin, plum, fig, orange peel or lemon peel. May include distinctive flavors from specific fermentables (molasses, honey, brown sugar, etc.), although these elements are not required. A light spruce or other evergreen tree character is optional but found in some examples. The wide range of special ingredients should be supportive and balanced, not so prominent as to overshadow the base beer. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. Generally finishes rather full and satisfying, and often has some alcohol flavor. Roasted malt characteristics are rare, and not usually stronger than chocolate.

ass end

Ass End ESB (entered as a more friendly "Hind End ESB") 
Brewer: Tres Perros Brewing
Style: ESB (Extra Special/Strong Bitter)
Type: Partial Mash

Recipe Specifications 
Batch Size: 6.00 gal
Boil Size: 7.50 gal
Estimated OG: 1.057 SG
Estimated Color: 14.1 SRM
Estimated IBU: 43.3 IBU

8C. Extra Special/Strong Bitter (English Pale Ale) 
Flavor: Medium-high to medium bitterness with supporting malt flavors evident. Normally has a moderately low to somewhat strong caramelly malt sweetness. Hop flavor moderate to moderately high (any variety, although earthy, resiny, and/or floral UK hops are most traditional). Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. May have low levels of secondary malt flavors (e.g., nutty, biscuity) adding complexity. Moderately-low to high fruity esters. Optionally may have low amounts of alcohol, and up to a moderate minerally/sulfury flavor. Medium-dry to dry finish (particularly if sulfate water is used). Generally no diacetyl, although very low levels are allowed.

(Anybody who would like more specific recipe info can contact me at the email on the right side of the page.)

I am excited to see how the competition turns out, and how my development as a brewer compares to others n the general area.  The most I can hope for, though, is to represent the BS Trub Club well.  I also am sure I speak for the Club by saying we hope to see anybody reading this there!

Sunday, March 6, 2011

Dublin Red Rider Kegged

RedRider
red rider kegged

Well this afternoon the Allr Grain "Dublin Red Rider" was transferred into the Keg, to be carbonated in time for the Bottling Day Meeting for the other Irish Red we Brewed.  It is now resting comfortably, carbing away in anticipation of that time.