St. Patrick’s Day
March – April 2019
President: Bernie Hill
Vice President: Rob Young
Secretary: Jason Williams
Treasurer: Jim Martin
In this issue >>>
•Brew It! Brut IPA Recipe
It was a Great party for this years St. Patricks day celebration. Thanks to Rob and Karen for hosting the event. Only downer was the "cold" weather. Thankfully the fire pit and the bottle or two of Irish whiskey that was floating around kept things warm. Lots of good food and great beer, wine, and other
libations. Of particular note was the very fine Beutyberry wine. The six Irish Stout entries in the style of the month competition were all excellent. Thanks to John for stepping in to judge for Jim, and Rick and Jason for making the final decision. Congratulations to Rob for his winning Irish Stout. The style of the month for April is Weissbier (hefe).
KEY DATES >>>
March 30: Ye Olde Brothers Brewery Craft Beer Fest 12pm-4pm. Tickets available for purchase online or at door.
April 6: Seville's Gumbo Cook-Off
Contact Jim to be put on the list for a ticket. Beer donations needed.
April 13: Wino's Meeting
Hosted by Steve & Karen Young.
April 28 : General Meeting
Held at Sammy Barker's on 9 mile Rd. 4-7pm
Further Out >>>
May 4th: Big Brew Day. Held at Gary's Brewery & Biergarten.
May 11th: KoC Homebrew event. If you have a team of 4 let Jim know.
Member Article
New Beer Style Available in Pensacola
The latest style (fad) in beer to come out of the West Coast is "Brut IPA". It is made by adding an enzyme, amyloglucosidase (AMG), to the mash. The AMG breaks complex sugars down to simpler sugars which then can be consumed by the yeast. AMG (I saw it at Gary's) has apparently been long used by brewers in some manner to help with reducing the FG of big beers like barley wine or Wee Heavy. However, the way it is used in Brut IPA it takes the FG down to literally 1.000(!). The goal is to make an extremely dry beer to highlight the hops and fruit flavors. I have been searching for it here in Pensacola for several months but places like Richey's East have not heard of it. The guys at Perfect Plain say they are doing a collaboration with Idyll Hounds on a Brut and promised it for New Year's Eve but have not delivered yet.
New Belgium has one and they claim it is distributed here, but I have not found it. Yesterday my wife Stacee found a Sierra Nevada Brut in a 12 pack at Publix of all places. So, two bottles later here are some initial thoughts: extremely light in color - Stacee commented she has seen darker champagnes. Minimal head. Probably all light Pilsner malt. Mild hop aroma. I was expecting more Champagne characteristics are the first taste that came to mind. It accentuates the carbonation (or it is more highly carbonated). And obviously the
dryness. Dry, dry dry. As lacking in any malt profile as a typical mass-produced light beer. Surprisingly there was modest hop taste. I was expecting some fruity esoteric New Zealand hops; I certainly expected more hop flavor. The Sierra Nevada had no fruit in it which when combined with minimal hop favor made it a bit bland for me. A dry, bubbly, light beer.
Taking the FG down to 1.000 does add alcohol: it was 6.2%ABV in a beer which looked like it would be 3.2%. I would like to try a few other brands to get a fuller sense of the style and would be interested if anyone has seen New Belgium's or any other brands? All the brands I am aware of are simply called "Brut IPA". I am told it is risky to make and that usually the first batch is a "diacetyl bomb" but I am sure some members will be successful in brewing it.
Cheers, John
Brut IPA
Recipe courtesy of Omega Yeast https://omegayeast.com/brut-ipa-recipe
Original Gravity: 1.053 Final Gravity: 1.002
ABV: 6.8% IBU: 25
For 6 gallons All-Grain
Grains:
•Pilsen Malt - 9 lbs (90%)
•White Wheat - 1 lb (10%)
Hops:
•@15 min: 0.5oz Columbus
•@Flameout: 1oz Pacifica (or similar variety such as Pacific Jade or Galaxy), and 0.5oz Motueka, and 0.5oz Hallertau Blanc/Hallertau Mittelfruh
•Dryhop: 2oz Nelson Sauvin for two days after fermentation, directly in primary.
Yeast:
•Omega West Coast Ale I, British Ale I, DIPA Ale, Tropical IPA, Hornindal Kveik, or similar
Call for Articles
Add grain to 8.5 gallons water at 153°F for a target mash of 147°F. Hold mash temp for 60 minutes. Recirculate mash until wort is free from large amounts of grain (vorlauf).
Drain off wort into boil kettle for approximately 8 gallons (sparge as needed). Boil for 60 minutes, adding hops as specified. Cool and drain off wort to sanitized fermenter. Add glucoamylase to wort as directed (NOTE: glucoamylase is denatured at higher temperatures. Do NOT add to kettle during boil). Pitch yeast as directed. After terminal gravity is reached, add dry hops for two days. Cold crash for two days to help with clarity. Keg or bottle to higher carbonation (~2.7- 3 Volumes CO2).
Extract version: Replace pilsen malt with 6lbs pilsen malt extract. Omit wheat malt.
Note: Because this beer will finish exceptionally dry less malt/extract is required than a typical beer of similar strength.
Do you have a story, recipe, something to share with the club? We are looking for member contributions on all things homebrew— beer, wine, cider, mead, and OAB. Send your article and photos to the club secretary, Jason Williams at jasonw1060@gmail.com.
Have photos to share with the club? Send them in! They may be included in the newsletter and the Escambia Bay Homebrewers Facebook page! Don’t forget to send a short description or story to accompany the photos.
Club Updates
•The club officers are working on updating the bylaws. They will be disseminated to all members once completed.
•Reminder that Iron Brewer is right around the corner as well as our now annual Knights of Columbus homebrew event.
•New Members! We would like to welcome the following new members to the club:
o Ray Say Spradlin o Tim Wilson
o Katie Rasberry
Cooking with Beer
Easy Car-Bomb Cupcakes:
1 box commercial dark chocolate cake mix, I like Betty Crocker brand Eggs according to the cake mix box, usually 2-3
1 cup dry stout (or amount of liquid according to the cake mix directions)
1 stick unsalted butter (this is 1/2 cup melted; substitute this for the oil in the box recipe)
Irish cream frosting:
1 pint heavy whipping cream
3 Tbsp confectioner's sugar 1/4 cup Irish Cream liquor
Follow the directions on the cake mix box. Substitute dry stout (like Guinness) for the water in the recipe and I like to substitute unsalted butter (melted) for the same amount oil in the recipe.
Fill cupcake cups with the mixed cake batter about 1/2 full, they will rise. Following the baking instructions for cupcakes. Completely cool baked cupcakes.
To make the Irish cream frosting:
Chill your mixer beaters and mixing bowl in the freezer while making the cupcakes. Leave the heavy whipping cream in the refrigerator until it is needed, chill the Irish Cream, everything must be super chilled.
While cupcakes cool pour the pint of heavy whipping cream into mixing bowl, add about 3 tablespoons of confectioner's sugar and the Irish Cream liquor. Beat until stiff peaks form, but do not over beat as this will begin to curdle the cream.
If you want to super stabilize your whipped cream, you can melt one packet of plain gelatin in warm water. COOL completely and add a couple of teaspoons of the cooled mixture to the whipped cream about half way through beating. You can use the remaining gelatin to clear some homebrew. The gelatin will stabilize the whipped cream and thicken it, this is how the pros do it.
Put the whipped topping into a piping bag with a star tip. Pipe frosting on top of each cupcake and serve.
I like to make these for dessert each year after my St. Patrick's Day feast, but of course these can be enjoyed all year long. They are especially good with an Irish Coffee.
CHEERS!
April
