Cedar Rapids Brewing Society

I should be able to do 5 gallons (instead of 3) with this recipe on my system.

I have received the specialty grains, hops, and yeast.

I'll work on getting those split out into 5 and 10 gallon packages...you should be able to schedule your brew day for this RIS.

When we exchange the Porter for the RIS will be somewhat dependent upon the Porter. Mike gave it taste recently and he believes it is coming along nicely; and he topped if off with a couple of pitchers of Porter. We are betting most of that was due to absorption into the wood and not due so much to evaporation.

My guess at this point, is the date to exchange the Porter for the RIS will be either late December or early January.

I will post a pickup location and time(s) later this week....the place will be a brewery...you can bank on that.

Lion Bridge just announced their schedule for Barrel-Aged January. First on deck, Double Maple Gazprom w/coffee on Jan 2nd. Gazprom 2021 on the 6th.

Plus, they're printing the Gazprom shirts again. You can pre-order one now. $20.

More importantly, they FINALLY got the strong hints that I've been tossing out for years that the Vladimir Poutine MUST have cheese curds. This year's version has them included!!

tony b wrote:Lion Bridge just announced their schedule for Barrel-Aged January. First on deck, Double Maple Gazprom w/coffee on Jan 2nd. Gazprom 2021 on the 6th.

Plus, they're printing the Gazprom shirts again. You can pre-order one now. $20.

More importantly, they FINALLY got the strong hints that I've been tossing out for years that the Vladimir Poutine MUST have cheese curds. This year's version has them included!!

Yes! Will be getting my Gazprom! shirt finally. Can’t wait for double maple with coffee, sounds like the perfect breakfast


Sent from my iPhone using Tapatalk

All of the kits are assembled!

There are 5-gallon kits and 10-gallon kits.

I will have all of them with me at Lion Bridge tonight, Friday, December 4.... I will be there by 7 PM (before that likely) and will depart sometime between 8 and 8:30 PM.

I might grab a beer and sit outside....The Norwegians say there is no such thing as bad weather, only bad clothes. My wife is Norwegian, she never says that...especially about cold weather.

daryl wrote:I might grab a beer and sit outside....The Norwegians say there is no such thing as bad weather, only bad clothes. My wife is Norwegian, she never says that...especially about cold weather.

Tonight you an pick up your kits at Clock House.

I will be there by 6:30 PM.

I'll stick around until 8 PM.

D

The barrel will stay at my house. Easier to do that rather than move it to someone else’s house. I have a long term spot for it. When we empty the porter, I’ll move the barrel to my basement so it is cool through the summer.


Sent from my iPhone using Tapatalk

Big beer. Can’t do bigger than a 10 gal batch with this grain bill. Mash tun is crying uncle!


Sent from my iPhone using Tapatalk

I bet you could have squeezed in another pound or two.

How did your numbers turn out?

So being we all know what beer was first...

Curious on what/ how everyone did their second beer?
Grains added and process of the party-gyle?

I went a different route than what I usually do after a big beer. Normal circumstances I would add 2or3 pounds of base malt with up to a pound of special roast and a 30 ibu addition of crystal type hop, ends up being pretty tasty for a moch-up mild/ bitter.
But
I already have an English bitter on tap....
So, I went for a horse of a different color, a sour stout.
I added 5.5lbs of malt, combination of white wheat, honey malt, special b, lactose and bitter chocolate malt. Added all right into the mash tun (lactose in kettle). Pretty simple and lazy second beer, high mash temp for around 20 minutes and a5 minute boil. Sour was in fermenter and kettle cleaned while waiting for the Rasputin to finish boiling. Had half a pint of roselare sour blend (third generation) for such an occasion waiting.
And wait I will...
Hopefully it will turn out similar to the milk sour stout of lion Bridge wort rally in 2019 I did, it was tasty.

Big beer: og 1.089
Fg 1.011 88% attenuation 10.3%

Second beer og 1.045
Fg unknown, sour still finishing

For my 2nd beer I added 4oz of midnight wheat to the mash tun. a pound of dme and some maple syrup to the boil, will add more syrup to the keg.

Big beer:

OG 1.088
FG 1.016
9.4% abv

"Small beer"

OG 1.069
FG 1.010 (before back sweetening with syrup)
7.7% abv


Sent from my iPhone using Tapatalk

I’m a little behind, but I finally got mine brewed
today.
Big beer: 1.089 og
Final gravity tbd
Small beer: 1.059 og
Final tbd
I didn’t add any malt to small batch, but did add about 10oz organic sugar, no boil hops, whirlpooled an ounce each of Amarillo, galaxy and Ekuanot and pitched a kviek yeast. Will dry hop too and see what happens. No recipe experiment. [emoji2371]


Sent from my iPhone using Tapatalk

I also am a little behind on this. I needed to wait for fermenter space... Brew day was yesterday.

Main beer (RIS):
Upped the quantity of base grain to account for reduction of efficiency for this high of a target gravity: 33 lbs.
Pre-boil: 12.0 gallons @ 19.8 Brix
Post-boil: 10.3 gallons @ 22.6 Brix = 1.094 mg/cl
Pitched at rate of 1.0 Mcells/degree/L and merrily burbling away today. That took a two-stage starter first at 2.5 L, decant, and then 3.5 L.

Small beer:
Just did a second fly sparge over the same grains.
Pre-boil: 7.0 gallons @ 8.1 Brix
Post-boil: 5.6 gallons @ 10.1 Brix = 1.040 mg/cl
Boil was simple with a touch of Magnum for clean bittering and then about 3/4 oz. of EKG at 10 minutes. Yeast pitch was simply a packet of S-04.
Hopefully this makes a nice Porter. It's not quite dark enough to call it a stout.