***Educational Series Leaders needed! The club needs volunteers to run educational sessions on different aspects of homebrewing. A collaboration between two or more members talking about a subject would also work well! Click HERE for more information and to sign up!***
Saturday, January 24th – We will be having the Canteen Brewhouse (Formerly Il Vicino) Club Brew tasting in just a couple of weeks on Saturday, January 24th starting at 5pm at Red Door Brewery on Candelaria.
I’m envisioning a pretty informal event, but for efficiency I think what will work best is to have people, one at a time, describe their beer and then pour samples for others. Please bring a growler, two 22oz bombers, or four 12oz bottles of the beer you made from the Club Brew wort.
Additionally, I would like to provide at least a handful of examples to Brady and the crew at the Canteen. If you’re willing to donate an extra bottle for that purpose, please label it with the details of what you did, and include your name. I’ll collect those up at the tasting on the 24th and will deliver them to Brady.
I’ve been pleasantly surprised with how many creative ideas people have had for their beers, and how good the examples I’ve tasted were. I’m looking forward to trying a lot more.
Friday, December 5th –We’re having a club brew with the Canteen Brewhouse! (formerly Il Vicino Canteen (formerly Il Vicino Brewing)). They will be brewing our recipe (see below for recipe details) starting around 11am. I know it’s a weekday, but if you can make it to participate in the full brew day, please do. The club will be picking up the tab for lunch at the Canteen. Be there by 6pm with your sanitized carboy to recieve cooled wort. Take it home, pitch yeast, add fruit, wood, more hops, DME, whatever. Get creative. We’ll meet again in a few weeks to sample what people have done! Note: there will be a nominal ($10 – $20) per-carboy charge for wort. I’ll post that number here as soon as I get it.
Il Vicino is going to try and brew just enough of this for us to take it all, so it’s important that we have a pretty good idea of how many empty carboys are going to be showing up. If you’re planning to come out, please register: http://www.123contactform.com/form-1180434/Canteen-Brewhouse-Club-Brew
If you’re bringing a carboy of your buddie’s who couldn’t make it, that’s fine, just make sure the number of carboys you’re bringing is selected on the form so we can get a count.
The Recipe (credit Tim Lambert): *Note: water adjustments and finings are suggestions, but on brew day will be Il Vicino brewer’s prerogative.
Batch size = 10 gallons
| 2.00 g | Calcium Chloride (Mash 60.0 mins) | Water Agent | 1 | - |
| 2.00 g | Calcium Chloride (Mash 60.0 mins) | Water Agent | 2 | - |
| 16 lbs | Pilsner (2 Row) Ger (2.0 SRM) | Grain | 74.4 % | |
| 4 lbs | Rye Malt (4.7 SRM) | Grain | 18.6 % | |
| 1 lbs | Golden Naked Oats (10.0 SRM) | Grain | 4.7 % | |
| 8.0 oz | Acid Malt (3.0 SRM) | Grain | 2.3 % | |
| 1.25 oz | Columbus (Tomahawk) [15.30 %] – Boil 60.0 min | Hop | 31.8 IBUs | |
| 1.00 Items | Whirlfloc Tablet (Boil 15.0 mins) | Fining | - | |
| 1.00 tsp | Yeast Nutrient (Boil 15.0 mins) | Other | - | |
| 2.00 oz | Citra [12.00 %] – Steep/Whirlpool 10.0 min | Hop |
