Lawrence Brewers Guild
February 2024
WELCOME!
Volunteers to clean up tonight?
Upcoming Events
20th Parkville Microbrew Festival
Saturday, April 27th, 1pm-5pm
English Landing Park
Event Info!
Day of event
Pints for Pets
Bus Tour?
Jake Slide for Bus Tour
Treasurer Report
2024 Membership
SUPPORT THE GUILD!
*dues increased this year*
Cash, Check, Paypal payment@lawrencebrewers.org or direct link: paypal.me/lawrencebrewers
19
Paid
Members
Membership Renewal!
What about Membership Cards?
Design coming soon
Cards coming soon
November-January Income
Interest - $0.53
Brewfest: Campsite Refund: $420.00
Dues: Household - $195.00
Dues: Individual - $60.00
November-January Expenses
Hosting - $26.13
Brewfest: Food - $84.24
Holiday Party: Linens & Tablecloths - $93.70
Holiday Party: Facility Rental - $400.00
Holiday Party: Facility Deposit - $500.00
Brewfest: JustFood - $1100.00
Balance ⚖️ - Current
Savings: $4,003.99�Checking: $3711.51�PayPal: $89.24�Cash: $63.00
Total: $7868.74
Library Report
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SEMINAR
Stouts
Select the Right Ingredients: Choose high-quality malt, hops, yeast, and adjuncts for your stout. Opt for roasted barley, chocolate malt, and black malt for a rich flavor profile.
Balance Your Recipe
Many general drinkers think stout is made up of a large percentage of darker malts, but the reality is roasted malts only make up around 10% of the overall grist. A good base recipe for all stouts is very simple: aim for 70% base malt, 20% flaked barley and 10% roasted malt (aiming for a 500 Lovibond or darker malt) I also use a coarse mill for stouts.
Pay Attention to Water Chemistry:
Water plays a crucial role in brewing. Adjust your water chemistry to achieve the desired pH level and mineral content for brewing stout. Darker malts may require adjustments to maintain proper pH levels. Almost any water profile works well for stouts, with the exception of very soft water. Most brewers will add calcium sulphate (gypsum) to the mash in order to counteract the acidic darker malts ability to drive the mash pH down.
I use the following water additions when I brew a stout.
Gypsum (CaS04) ⅛ tsp/.05gal
Calcium Chloride (CaCl) ¼ tsp/gal
Baking Soda (NahC03) 3/16 tsp/gal
Mash Temprature
Adjust your mash temperature to achieve the desired body and sweetness in your stout. A higher mash temperature (around 152-156°F or 67-69°C) can result in a fuller-bodied beer with residual sweetness.
I also recirculate during mash and I don’t usually sparge .
Use Specialty Grains Wisely:
Incorporate specialty grains like flaked oats or barley, roasted barley, and chocolate malt to enhance flavor, mouthfeel, and complexity in your stout. Experiment with different combinations to find your preferred flavor profile.
Control ferm temps
Maintain consistent fermentation temperatures within the appropriate range for the yeast strain you're using. Stout yeast strains typically ferment well at slightly cooler temperatures, around 65-68°F (18-20°C), to prevent off-flavors and produce a clean fermentation.
Consider Aging
Stout often benefits from aging, especially higher alcohol or barrel-aged versions. Allow your stout to condition and mature for several weeks to several months to develop complex flavors and smooth out any harsh edges.
Be Patient: Stout flavors tend to develop and improve with time. Don't rush the brewing process or the conditioning phase. Allow your stout sufficient time to mature and reach its full potential before enjoying it.
Adjust carb levels
Stout typically has lower carbonation levels compared to other beer styles. Aim for a moderate level of carbonation to enhance the mouthfeel and bring out the flavors without overpowering the beer.
Thanks
5 Minute Break
Thanks for joining us this month!
We’ll end the zoom meeting now for our tasting
Tasting!
J-Lo’s
February Tasting
Are u ready for some wobble pop?
Beer #1
Munich Dunkel Style 5.4% ABV
Fermentables: Barley Malt, Non-malted Cereals
Yeast: Mexican Lager
Hops: Unknown
Flavors to Consider
Toast, Roast,Carmel, Burnt, Acrid, Molasses, Sweet, Nutty, Coconut, Walnut, Malty,
Worty, Licorice, Smokey, Earthy, Chocolate,
Vanilla, Coffee, Toffee, Oakey, Silky
Beer #2
Czech Dark Lager 4.6% ABV 25 IBUs
Fermentables:??
Yeast: Pilsner Urquell??
Hops: Saaz??
Notes from the brewer: “…deep ruby glow and is inspired by the Tmave lagers from the Czech Republic. Layers upon layers of malt flavor ranging from toasted granola to dried dates to caraway”
Dark Beer Balance
Consider these factors individually
Beer #3
Porter with coffee 5.7% ABV, 23 IBUs
Fermentables:???
Yeast: Cali
Hops:??
From the brewery: Our award winning coffee beer! We brew this robust style Porter with coffee we roast at the Brewery. The roasted coffee compliments the dark roasted malts we use in this brew. English malts and hops round out the balance. Mmm, the perfect breakfast beer
What kind of dark beers do you like to brew and/or drink?
Imperial Stouts?
Irish Stouts?
Flavored Stouts?
Black IPAs?
Session?
Lagers?
Beer #4
Rum BA Stout with coconut and coffee 8% ABV IBU??
Fermentables:??
Hops??
From the Brewer: This exceptional hybrid stout is slowly aged in a Caribbean rum barrel and seamlessly marries the intense richness of locally roasted coffee with soft and luxurious notes of creamy, sweet coconut.
Beer #5
Imperial Stout ABV:8%? O.G. 1.080-1.085 IBU:37-40
Fermentables: Carapils,Crystal 40°L, Roasted Barley, Black Patent, Chocolate Malt
Yeast:White Labs 007 English Ale
Hops: Magnum, Cascade
Upcoming Tasting
Volunteer Call
5 Gallon Pale Ale Volunteer Brewers!
11# 2-row
8oz Light Crystal
Citra 4oz
Tasting for April
If you want help please ask!
Beer #6
BA Imperial Stout 10+%ABV ? IBUs
Fermentables: Maris Otter, 2-row,roasted barley,white wheat, victory, chocolate,flaked oats,black patent,c-90,carastan,munich
Yeast: Cali
Hops: EKG
Vote and Reveal
Which ones y’all like?
Thanks
Fin
Thanks for joining us this month!