Dallas Homebrew Collective

This month we are hitting the road again to meet up with the guys at Community Beer Company! If you have not made it to their brewery yet you are missing out… but I guess you were holding out for your own private tour… right? The meeting on April 3rd will be the fourth DHC club competition. The styles will be Bocks, but we will also be holding the People’s Choice Award that will include any style or non style beer. Notes on how competitions are managed can be found in the Brewsletter.

Hoppy Hour starts at 7:00, with the meeting starting promptly at 7:30.

Members are free, non-members please bring homebrew to share or $5 for a tasting fee.

See you there!

Bring your homebrews and get your growlers filled!

The March meeting and club competition is this Wednesday, March 6, 2013 at Craft and Growler. If you have an IPA or Pale Ale for classic style, BRING EM’! Also, don’t forget to bring non IPAs or Pale Ales for the People’s Choice competition.

Hoppy Hour starts at 7:00, with the meeting starting promptly at 7:30.

Members are free, non-members please bring homebrew to share or $5 for a tasting fee.

See you there!

February’s club meeting will take place on Wednesday, February 6th at Peticolas Brewery in the Design District. The meeting will start at 7pm with a laid back hoppy hour, with the meeting starting promptly at 7:30pm. As a reminder, our competition style is Brown, Irish & Scotch Ales. If you don’t have a beer that fits that style, feel free to bring whatever you have for our People’s Choice competition (at least 2 22oz bottles, or 4 12oz bottles).

Entrance fees are $15 for members and $20 for non-members. Entrance includes a souvenir glass from Peticolas and 3 pints of delicious Peticolas brew, and covers the tasting fees for our homebrew competition beers.

Club membership is $25 per year and benefits include:
-Free entrance to monthly meetings
-10% discount at Homebrew Headquarters
-Access to our private Facebook group for answers to brewing questions
-Access to Fermentap wholesale purchases
-Inclusion in group grain and hops purchases

Please note that membership dues and tasting fees are cash only.

Looking forward to seeing you at Peticolas on Wednesday!

As some of you may already know, the Dallas Homebrew Collective is introducing yearly membership dues for 2013. Membership fees go towards funding club expenses, events and other future initiatives.

Additionally, we’ll start charging a $5 tasting fee for our monthly club meetings. Tasting fees only apply to non-members who are not contributing beer to the people’s choice or monthly competition.

Membership Benefits Include:
-Free entrance to monthly meetings
-10% discount at Homebrew Headquarters
-Access to our private Facebook group for answers to brewing questions
-Access to Fermentap wholesale purchases
-Inclusion in group grain and hops purchases

Please note that membership dues and tasting fees are cash only.

Looking forward to seeing everyone at Craft & Growler tomorrow night!

DHC brewers! Our January brew day will be held on Saturday, January 26th at Colin’s place at 1927 Summit Ave (map below). Bring your brew rig, a snack, and some homebrew to share. We’ll be cooking up some sausages for everyone who drops by. We’ll start around 9:30-10:00am, and go till we’re done.

Not sure what to brew? Upcoming competition styles are:

• February - Brown, Irish & Scotch Ales
• March - Pale Ales, IPAs
• April - Bocks

Hope to see everyone there!

Hey there HBC friends. Reminder that we have our monthly meeting for January on Wednesday, January 9th at Craft and Growler. It will also be our very first competition! Ain’t that fancy? The official competition styles are Porters & Stouts, but we will also be holding the People’s Choice Award. This is how the competition will go…

BJCP Style Competition

• Submit three 12-oz or two 22-oz beers for competition
• Bottles need to be unmarked and submitted to the judging table before the meeting begins
• At the judging table you will fill out information about your beer
• Beers will be assessed by DHC Members based on the BJCP Style Guidelines
• The winners will be determined by the total of all judging scores
• First place will receive a medal and five points toward the Brew Master’s Cup
• Second place will receive three points toward the Brew Master’s Cup
• Everyone who entered a beer will also receive one point toward the Brew Master’s Cup

People’s Choice Competition

• Any beer can be entered into this competition
• Submit three 12-oz or two 22-oz beers for competition
• Bottles need to be unmarked and submitted to the judging table before the meeting begins
• Beers will be voted on by DHC Members
• The beer with the most votes wins
• The winner will receive a medal and three points toward the Brew Master’s Cup

Hey folks – heads up that we’ll be meeting at Brody’s place on Sunday at 1pm. We’ll be bottling the Black IPA that we brewed on the last brewday. Feel free to swing by to lend a hand or try a pint. As Brody says, “When it comes to bottling misery loves company so the more the merrier.”

Also feel free to bring some of your homebrew for us to try, or food for folks to snack on.

Contact us, or drop a note on our brand new Facebook page if you need the address.

Reminder that we have our monthly club meeting on 12/5 at Craft and Growler. We’ll start with a happy hour at 7pm, and the meeting will start promptly at 7:30pm. Homebrew to share is welcome (and permitted). See you then!

Bonus – it’s keep the glass night! Be sure to pick up one (or two) glasses from local startup Cedar Creek Brewery from 6-8 pm.

Black IPA

A ProMash Recipe Report

BJCP Style and Style Guidelines
14-B India Pale Ale, American IPA

Min OG: 1.056 Max OG: 1.075
Min IBU: 40 Max IBU: 72
Min Clr: 6 Max Clr: 15 Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 25.50
Anticipated OG: 1.069 Plato: 16.72
Anticipated SRM: 17.5
Anticipated IBU: 95.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 12.90 Gal
Pre-Boil Gravity: 1.053 SG 13.12 Plato

Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
88.2 22.50 lbs. Pale Malt(2-row) America 1.036 2
5.9 1.50 lbs. Crystal 55L Great Britian 1.034 55
3.9 1.00 lbs. Wheat Malt America 1.038 2
1.0 0.25 lbs. Chocolate Malt America 1.029 350
1.0 0.25 lbs. Carafa Special Germany 1.030 600

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz. Chinook Pellet 7.50 33.8 60 min
2.00 oz. Columbus Pellet 8.20 37.0 60 min
1.00 oz. Nugget Pellet 10.00 20.2 45 min
2.00 oz. Cascade Pellet 3.50 4.2 15 min

Extras
Amount Name Type Time
0.10 Oz Irish Moss Fining 15 Min.(boil)

Yeast
WYeast 1056 Amercan Ale/Chico

Water Profile
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00

Mash Schedule
Mash Type: Single Step
Grain Lbs: 25.50
Water Qts: 0.00 Before Additional Infusions
Water Gal: 0.00 Before Additional Infusions
Qts Water Per Lbs Grain: 0.00 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 0 0 Min
Mash-out Rest: 0 0 Min
Sparge: 0 0 Min

Total Mash Volume Gal: 0.00 – Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Smoked FES

A ProMash Recipe Report

BJCP Style and Style Guidelines
13-D Stout, Foreign Extra Stout

Min OG: 1.056 Max OG: 1.075
Min IBU: 30 Max IBU: 70
Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 26.88
Anticipated OG: 1.066 Plato: 16.24
Anticipated SRM: 31.3
Anticipated IBU: 49.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 12.90 Gal
Pre-Boil Gravity: 1.051 SG 12.74 Plato

Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
67.0 18.00 lbs. Pale Malt(2-row) America 1.036 2
14.7 3.94 lbs. Smoked(Bamberg) Germany 1.037 9
6.0 1.63 lbs. Cara-Pils Dextrine Malt 1.033 2
3.7 1.00 lbs. Crystal 55L Great Britian 1.034 55
3.5 0.94 lbs. Roasted Barley Great Britain 1.029 575
3.3 0.88 lbs. Rye Malt America 1.030 4
1.9 0.50 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
3.00 oz. Goldings – E.K. Pellet 6.20 42.3 60 min
2.00 oz. Goldings – E.K. Pellet 6.20 7.5 15 min

Yeast

Water Profile
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00

Mash Schedule
Mash Type: Single Step
Grain Lbs: 26.88
Water Qts: 0.00 Before Additional Infusions
Water Gal: 0.00 Before Additional Infusions
Qts Water Per Lbs Grain: 0.00 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 0 0 Min
Mash-out Rest: 0 0 Min
Sparge: 0 0 Min

Total Mash Volume Gal: 0.00 – Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.