September 2002

Issue xx

http://www.hbd.org/carboy

Bill Pollard (blyrbow@bellsouth.net)
Meeting Location
CARBOY’s monthly meetings are currently held at the BB&Y Restaurant. BB&Y is located on the first floor of the Caswell Building at 3700 National Drive, in the Koger Center off Glenwood Avenue in West Raleigh. Owner Nick Jones allows CARBOY to meet monthly at his restaurant when we don’t have picnics or field trips scheduled. BB&Y is open for breakfast and lunch each week-day. We encourage members to visit BB&Y for a relaxed informal meal. Please let Nick now you’re from CARBOY when you visit his restaurant.

August 2002 Meeting Minutes

17 member in attendance

  1. Club President Dave Buning kicked off the meeting with a start of the upcoming schedule. The SMA Hopfest event for 09/02 is looking for volunteers. Contact Dave if you are interested.
  2. Social V.P. Mike Dixon continued discussing the schedule. Touching on the upcoming competition by MALT, Palmetto State Brewer's, and TRUB. The club Octoberfest is slated for 10/05. Initial planning for a Christmas Party is looking at a 12/14 date.
  3. Education V.P. Jim Brewer gave a run down on mashing. Below is a high level run down of the discussion on Mashing 101.
  4. Jim Brewer will be hosting a Brew in on 09/14 at his house. If you have any questions or would like to attend, send Jim an email at brewer27513@hotmail.com . Jim plans to brew a Koelsch for the Octoberfest.

    5. We then went into "TELL US ABOUT THIS BEER", and it all went uphill/downhill from there.

     

SHARED WITH THE CLUB

NAME BEER HOMEBREW (Yes/No)
Dave Buning Belgian Tripel Y-NHD brew
Tony Hewitt Oatmeal Stout Y
Mike Weiss Belgian Dubbel
Brown Ale		 Y
Y
Scott Emenheiser IPA Y
Mike Dixon Saison
Belgian Wit		 Y
Y
Thom Moore Brown Ale
Brooklyn IPA		 Y
N
Casey Jones Belgian Dubbel Y
Steve Murphey APA
Weizen		 Y
Y
Eleanor Hallam Belgian Wit Y
Mitch Hayes APA or CAP Y
Jim Brewer Belgian Dubbel
APA
Wee Heavy
Jade Organic		 Y
Y
Y
N
Jim Navecky Brownish Ale Y
Jim Kinn Czech Pils Y
Jim Buie Pale Ale Y
Walter Haulenbeek Stout Y 
Next meeting is Wednesday, September 25, 2002.

Mashing 101
By: Jim Brewer (from Zymurgy)

Two main enzymes
	Proteases
		Break down proteins and protein by-products
		Active between 113°F and 128°F
	Amylases
		Degrade starch into sugars (fermentable) and dextrins (non-fermentable)
		Active between 140°F and 162°

Saccharification Process
	Alpha-amylase
		Acts non-specifically, breaking big chains into small chains
		Generates many dextrins
		Will give mouth feel and body in the beer
	Beta-amylase
		Snips two sugars off the ends of a chain
		Produces disaccharides
		Produces the alcohol in beer

How to control the activity of the enzymes
	Time
		Longer time spent in the beta-amylase will result in a more fermentable, highly attenuated wort, while a long alpha-amylase rest results in a less fermentable, highly dextrinous wort.
	Temperature
		Beta-amylase is most active between 140 - 148°F
		Alpha-amylase is most active at 158°F
			Thin and alcoholic, mash @ 147°F
			Medium-body, mash @ 151 - 153°F
			Thick and chewy, mash @ 158°F
	pH
		For a rapid conversion pH should be between 5.2 - 5.6
		Most mashes will settle into this range without any adjustment
		How to decrease pH use:
			Highly kilned or roasted malts
			Acid malt
			Gypsum
			Food grade acids
			Lactic, citric (can add off flavors) and phosphoric acid
	Mash thickness
		Thick mash (between 0.8 - 1.25 qt/lb)
			Keeps enzymes active for a longer time
		Thin mash (>1.5 qt/lb)
			Facilitates overall activity at the expense of total time activity

 

Calendar

September, 2002
07 - SMA Hopfest
21 - World Beer Festival in Durham
        MALT competition in Asheville
25  - CARBOY Meeting @ BB&Y, 7PM
        COC Judging for Category 18 - Strong Belgian Ale
28  - Palmetto State Brewer's Open - SC

October, 2002
05  - CARBOY Octoberfest - Montague Lake
23  - CARBOY Meeting @ BB&Y, 7PM

November, 2002
02  - TRUB Competition
27  - CARBOY Meeting @ BB&Y, 7PM
        COC Judging for Category 21 & 22 - Fruit and Spice Beer

Executive Committee

President: Dave Buning (Ncbuning@aol.com)
Education VP: Jim Brewer (brewer27513@hotmail.com)
Social VP: Mike Dixon (mpdixon@ipass.net)
Finance Director: Mike Wallace (wallactm@msn.com)
Communications Director: Bill Pollard (blyrbow@bellsouth.net)

Join CARBOY!
CARBOY is a family-oriented social club that enjoys the art of brewing and drinking their own beer. We meet monthly on the 4th
Wednesday. To join, contact Mike Wallace. Our current annual dues are $15.00 for regular members, and $10.00 for associate members. Please send a check and membership application to:
CARBOY
c/o Mike Wallace
5001 Dantree Pl.
Raleigh, NC 27609-5351