Mike Dixon (mpdixon@ipass.net)
|
Meeting Location |
More
income is needed to keep the efforts running so additional events will be held
in the near future.
March 27 from 4-7 pm is the next event at Edenton Brewing Company’s
Horniblows Tavern www.popthecap.org
It will be at the BB&Y on March 27. Everyone is invited to participate as a judge, steward, or entrant.
3. Jim Brewer gave an Educational Presentation on the Gueze style of Lambic when the Cantillon Gueze was passed around.
We then went into "TELL US ABOUT THIS BEER".
SHARED
WITH THE CLUB|
NAME |
BEER |
HOMEBREW (Yes/No) |
|
Walt Haulenbeek |
Stout |
Yes |
|
Kevin Vaughn |
Christmas Ale |
Yes |
|
Alan Johnson |
English Brown Ale Stout Chili Beer (Hot) |
Yes Yes Yes |
|
Richard Todd |
Black Abbot |
No |
|
Tony Hewitt |
Weizen |
Yes |
|
Mike Dixon |
Oskar Blues – Pale Ale Oskar Blues–Old Chub Highland Brewing Cold Mountain |
No No
No |
|
J. Wilson |
Scotch Ale |
Yes |
|
Richard McKee |
Pilsener Urquell |
No |
|
Allison Earnhardt |
Dunkel Weizen |
Yes |
|
Mark Robbins |
Brooklyn Monster |
No |
|
Gary Morgan |
Mad Boar Cherry Porter |
No |
|
Bill MacKenzie |
Pilsener |
Yes |
|
Jim Brewer |
Scottish Ale Barleywine Cantillon Gueze Weeping Radish Fest |
Yes Yes No No |
|
Dave Buning |
Hefeweizen Imperial Stout |
Yes Yes |
|
Mike Weiss |
Belgian Abbey Chocolate Imperial Stout |
Yes Yes
|
|
Jim Kinn |
EKU 28 |
No |
Next meeting is Wednesday, March 24, 2004.
Shamrock
Open
The
Shamrock Open is scheduled for March 27.
Details are available on the website.
Upcoming
Competitions
Don’t
forget other upcoming competitions in our area:
April
24 - US OPEN – Charlotte, NC -
http://hbd.org/cbm/usopen.html
May
15 – May Mead Madness – New Bern, NC -
http://www.homebrewhaus.biz/html/may_mead_madness.html
June
12 – DEA Challenge – Greenville, NC
Recipes
From The Meeting
A
new section will be featured in each newsletter where some of the best recipes
from the meeting will be solicited. If
your recipe is requested please forward it to mpdixon@ipass.net
for inclusion in the next newsletter.
The
recipes from the February meeting are Jim Brewer’s Barleywine, Alan Johnson’s
Chili Beer, Tony Hewitt’s Hefeweizen, Dave Buning’s Hefeweizen and Kevin
Vaughn’s Christmas Ale/Winter Beer.
Brewer’s
Barleywine by Jim Brewer
– 3.5 gallons
OG 1.096 FG 1.024 SRM 16 IBU 100
8
lb American 2-row
1
lb Crystal 60ºL
Mash
at 152ºF for 60 minutes
4
lb Amber DME (added to boil)
2
oz Centennial (60 min)
1.5
oz Cascade (15 min)
0.5
oz Centennial (15 min)
1.0
oz Cascade (2 min)
0.5
oz Centennial (2 min)
Wyeast 1056 American Ale
Primary 7 days at 68ºF
Secondary 14 days at 68ºF
Dry Hop in Secondary - 1 oz Centennial and 0.5 oz Centennial
Condition for a year or more.
Chili
Beer by Alan Johnson – 4 gallons – Pale Ale with Chili Peppers
OG
1.070 FG 1.012
9
lb Pale Ale Malt
1
lb CaraPils
1
lb Crystal 20ºL
0.5
lb Malted Wheat
Mash
at 152ºF
1
oz Centennial (9.9%AA - 60 min)
1
oz Fuggles (4.4%AA – 10 min)
4
Habanero Peppers cut in half in last 15 minutes of boil
Wyeast
1028 London Ale
Hefeweizen by Tony Hewitt – 8.5 gallons
OG
1.059 FG 1.019
IBU 21
11
lb Wheat Malt
9
lb American 2-row
Mash
at 150ºF for 90 minutes
0.75
oz Tettnanger (4.4%AA – 90 min)
0.5
oz Saaz (3.5%AA – 90 min)
0.625
oz Tettnanger (4.4%AA – 45 min)
0.625
oz Tettnanger (4.4%AA – 15 min)
Wyeast 3056 Bavarian Weizen
Hefeweizen by Dave Buning – 5 gallons
OG 1.053 FG 1.011 IBU 18
5 lb Pilsner Malt
5 lb German Wheat Malt
Mash at 152ºF for 90 minutes
0.5 oz Hallertau Hersbrucker (7.1%AA – 60 min)
0.25 oz Hallertau Hersbrucker (7.1%AA – 20 min)
Wyeast 3068 Weihenstephan Weizen – at 65ºF
Kevin’s Winter Ale by Kevin Vaughn – ~5 gallons
OG 1.068 (grain contribution) FG 1.015
14 lb American 2-row
0.5 lb Chocolate Malt
0.5 lb Munich Malt
0.25 lb CaraPils
Mash at 155ºF for 60 minutes
1.5 oz Perle (8.6%AA - 60 min)
1.25 oz Fuggle(4.4%AA – 3 min)
(4.75 gallons post boil)
Wyeast 1272 American Ale II – 1 week primary
In secondary add: (Heat all to 175ºF for 2 hours then cool and add)
12 oz Honey
8 oz Molasses
8 oz Maple Syrup
1 oz Juniper Berries (squashed to open skin)
Dry Hop in Secondary 5 days with 0.75 oz Fuggles
After 3 weeks keg with and addition in the keg of 1 oz whole allspice.
Pop
The Cap – Please check the updated
website at www.popthecap.org
|
Calendar
March,
2004 24
-
CARBOY Meeting
– BB&Y – 7pm 27
–
Shamrock Open – BB&Y 27
-
Pop The Cap Fundraiser – Horniblows Taproom – www.popthecap.org
April,
2004
3
– Hickory Hops
Festival – www.hickoryhops.com
24
- US Open Homebrewing Competion – www.hbd.org/cbm 28
-
CARBOY Meeting
– BB&Y – 7pm
May,
2004 15
– May Mead Madness
– New Bern 26
- CARBOY Meeting
– BB&Y – 7pm |
|
Executive
Committee
President:
Tony Hewitt (thewitt@nortelnetworks.com)
|
|
Join
CARBOY!
|