Cedar Rapids Brewing Society

This Topic is to be used by brewers to sign-up for communal brewing of a big beer...to barrel age in 2021 and to share during Barrel-Aged January 2022.

Please sign up here if you are interested in participating, by stating the maximum numbers of gallons you are willing to contribute.

Since this will be a big beer...you might want to consider doing a partigyle by doing a second or third runnings for smaller beers from a very similar mash.

Maybe we can do a little informal taste test Tech Meeting, to see which brewer can create the best beers from first and second (and maybe third) runnings. We can discuss that later.

First we need brewers so that we can reach about 60 gallons of beer (we will need some top off beer to keep as the beer ages and evaporates).

Go to https://cedarrapidsbrewingsociety.org/p ... f=6&t=4520 to discuss which style we should brew.

Here is the running total:
5 Daryl
5 Mike B.
5 Ryan S.
5 Karl
5 Joel
5 Travis K.
5 Divesh
10 Logan and Andrew
5 Matt F.
5 Pat McCullough
10 Mike Hora

65 Total - we have the minimum.

If anyone else would like to participate, I am sure we can transfer some volume from some of the other brewers would like to contribute 3-5 gallons. Just PM me and we will work it out.

I'm in. I'll brew at least 5 gallons.

I’m in for 5 gallons.


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Count me in for 5 gallons.

I'm in for at least five gallons.

5 gallons

5 gallons


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I'm in for 3 gallons.

Logan and I are in and could make up to 10 gal, actually (10 may be a stretch) we may need to use extract. We could make 7 for sure. May have to see the recipe first.

I can do 5 gallons.

Note....As we did with the Porter, we will have an extract/soaking grains recipe for those who do not do all-grain mashes.

I'm in for 5 gal.

Pat

I have all of the specialty grains and most of the yeast.

On Monday, I'll receive the last shipment that will contain additional yeast and hops.

Below is the link to the recipe we are using. We are replacing the Carastan with 40L; the yeast provided is 830142 - Mangrove Jacks M42 New World Strong Ale Dry Yeast

https://www.homebrewersassociation.org/ ... tin-clone/

This is a big beer, and the second runnings will not need much to pull of another beer....say a dry stout?

See....https://beerandwinejournal.com/ris-second/

Gordon Strong recommends steeping the dark grains at the end of the mash (there are little or no starch to convert). This article suggests keeping that bed of dark grains in the top of the mash...and then scooping them out and adding some additional base and dark grains. You could safe the dark grains for the end of the mash.

Dark grains have tannins, the longer you steep them, the more tannins you will have in your beer, that could impart an off bitter flavor. See Gordon Stong's book, Brewing Better Beer, pages 45-46 on steeping versus mashing.

Anyone up for a partigyle Dry Stout? I'm in, why the hell not.! My brew days tend to be long anyway.

Hmmm. I like that idea. Mash-in with the base and caramel grain and then add the dark roast at the top. Scoop it after the runnings for the RIS and then add a second mash of a little more base and darker grains.

It's definitely not the gluten-free stout that my wife wants, but I think I'm going to need to try this one and quaff the second-running dry stout myself.

BTW, what is the timeline for this brew? My brewery is likely to have construction-related outages sometimes this winter/spring.