Friday, March 13, 7:30 pm Rolf Wucherer 1705 Cherokee Rd Ann Arbor, MI 662-8476
|Date||Who's hosting||Featured style|
|Fri, Mar 13||Rolf Wucherer||Bock|
|Fri, April 3||Bill Pfeiffer||Pilsner|
|Fri, May 8||Stephen R. Krebs||Rauchbier|
|Fri, June 12||Porter|
|Sat, July 11||Weiss/Beer-BQ!|
-Submitted by Spencer Thomas
Category award is sponsored by Washington Hop Commission, Yakima, Wash.
a) Traditional German-Style Bock Traditional bocks are made with all malt and are strong, malty, medium- to full-bodied, bottom-fermented beers with low hop bitterness that should increase proportionately with the starting gravity. Hop flavors should be low, and hop aroma should be very low. Bocks can range in color from deep copper to dark brown. Fruity esters may be perceived at low levels.
|Original Gravity (°Plato)||1.066-74 (16.5-18.5)|
|Final Gravity (°Plato)||1.018-24 (5-6)|
|% Alc./Wt. (Alc./V.)||5.0-6.0 (6.4-7.6)|
|SRM (EBC)||15-30 (30-59)|
See the back page for Tom Plunkards Michigan State Fair, 1st Place award winning Traditional Bock!
Dues for calendar 1998 are $15 a year or prorated at $1.25 a month. Make your dues checks payable to me, Rolf Wucherer, 1705 Cherokee, Ann Arbor, MI 48104. The club does not have a bank account and checks made out to the Guild must be resubmitted.
It's about time to think about brewing a beer for a St. Paddy's Day party. How about something different from the usual stout or green beer, something with an American touch? I've made an Irish-American ale that I figure is similar to what was served in Irish neighborhood taverns in the Northeast 100 years ago, although I have no proof. Maybe like McSorley's? It's sort of a red ale with corn, flaked barley, medium crystal and a touch of chocolate. It's a little stronger than a British session beer, a little less than typical US beers (due to higher FG), and certainly less strong than the authentic ales of a century ago, but they didn't have to drive home then. This is popular with Killian's drinkers as well as real ale fans as it has enough interest to hold them. Resist the temptation to up the bitterness as it is inappropriate in this style.
Bittering hops - Cluster (I used 3/4 oz for 19 IBU) (any neutral bittering hops will work)
Finishing hops - Golding (Domestic would be fine) (I used 1/2 oz for 15 min. for 4 IBU and another 1/2 oz at knockout) (FWH might be nice here) Target 23 IBU
Irish Ale yeast YeastLab A05 (although I used NCYC1332 this time)
- Jeff Renner
I read on the HBD that wheat malt has plenty of enzymes to convert itself plus other adjuncts, if anybody has information contrary to this please let me know.
Ann Arbor Brewers Guild
1998 Brewola #1 - American Pale Ale
Volume: 5.0 gallons O.G. 1.056 F.G ???? Extract 6.6 lb Pale malt extract 1.00 lb Cara-pils 1.00 lb 40 L crystal malt 1.00 lb Wheat malt 1.5 oz Cascade 4.9% xx min. 0.5 oz Cascade 4.9% xx min. 1.5 oz Cascade 4.9% xx min. 1.5 oz Cascade 4.9% Dry x days All Grain Grains/Fermentables Lbs Hops AAU Oz Min Pale, American 2 Row 7.75 Cascade 4.9% 1.50 xx Cara-pils, American 1.00 Cascade 4.9% 0.50 xx Crystal 40, American 1.00 Cascade 4.9% 1.50 xx Wheat, Midwest Malt 1.00 Cascade 4.9% 1.50 dry Yeast YL A02=American aleIf you missed the "kits" don't despair, just pick-up the ingredients at your local HB shop or check with me to see if any "kits" are still available, by e-mail at: email@example.com or call at: 248/377-7128 (work).
Kits will be made up of the following: Grains Lbs Pale 7.75 Cara-pils 1.00 Crystal 40° 1.00 Wheat 1.00 Hops Oz Cascade 5.0 Yeast YL A02=American aleExtract brewers are on their own for the extract, but with the minimum of a 5 lb order of hops, there should be plenty to go around. Yeast? What can I say, I think there is plenty there too.
No strict rules, we are brewing for the fun of it, if you can, keep good notes so that we can compare procedures for teaching each other on how to brew better beer.
- Arnold J. Neitzke
As you enter the doors, you realize there is a bar just outside of the kitchen and runs almost the full length of the building, since we had already eaten, we just went to the bar.
I ordered the sampler, seven different beers, served in small mugs: Pils, Brown, Stout, Red, Pale Ale, Lite, Specialty All the beers were dry, the only ones with a flavor profile of any kind was the Brown and Tomboy Red, with the red being the one I preferred over the others, but they were all very drinkable.
The lite was "making love in a canoe" and the special was supposed to be a stronger version of the pils, when I asked what it was, the bartender said it was the pils but fermented longer?
As I said at the top, I'm not a beer judge, so you should go and taste for yourself, for me it was worth the trip just to see the place and I'll go back to try dinner there.
One note, I had tried to make reservations over the phone but no one answered (it went to phone mail), it turns out that they do not open until 5 p.m. (for now).
Directions if your interested, from I-96 get off at Novi road and go south to Grand River and make a left, it is about a mile east on the right side of the road.
- Arnold J. Neitzke
Tom Plunkard Bock to the Future Beer style Traditional Bock Quantity 5 gallons Malt 6 lb Vienna; 3.75 lb Munich; 2 lb Aromatic; 1 lb Caramunich; 1 lb Biscuit; 1/2 lb chocolate Mash 160°F, 70 min; Hops 0.8 oz Tettnang (4.5%) 60 min 1 oz Tettnang 30 min Boil time 120 min Yeast Yeastlab Munich lager, starter used Carbonation Keg Gravity OG: 1.068 FG: 1.020 Primary 13 days, 49°F, glass Secondary 2.5 months, 35°F, keg Bottled August 6, 1997
See the front cover AHA style guidelines for this style.
The system might not always be at its home, but Dave should be able to put you in touch with whoever has it.
Newsletter Editor Steve Darnell 313/487-4045 313/487-2316 fax firstname.lastname@example.org