Monster Brew January 24th

On January 24, 2015 Smog City Brewing Company  and its SmogCityLogo Brewmaster, PG’s Jon Porter, will be hosting
their second Pacific Gravity Monster Brew.

PG Brewmaster Carl Townsend and Porter have developed a new base wort for
this event, based on the highly-popular Little Bo Pils recipe.   This will
be a great starting point for just about any light-bodied beer.  But,
keeping with past monster brews, the recipe can be the base for whatever creative
endeavor you might want to do.  Read more

Club Meeting – Anniversary Brew Recipe Poll!


Its been a busy month for me so I apologize for the late poll, but we have selected 3 great Belgian Dubbel Recipe’s for our Club Anniversary brew taking place this Saturday.  Details about the timing of the brew start and meeting will come later this week, but we need to get this poll up for all of you to vote!  Click on the link below to go to the online poll to vote for your choice for our club brew this Saturday!  Voting ends on Tuesday night @ 6pm so that we can purchase the appropriate ingredients ahead of time.  You can vote as many times as you like, cheers!


Here are the three final recipes!

Recipe #1: “I Like Rochefort”

  • OG – 1.070
  • FG – 1.010
  • IBUs – 20
  • SRM – 18.86
  • ABV – 7.9%
  • Recipe Size (6 Gallons)
  • Boil Time – 90 min

Grain/Fermentable Bill

  • 14.0 lbs Belgian Pils
  • 0.5 lbs Melanoidin
  • 0.5 lbs Special B
  • 1.0 lbs 90L Belgian Syrup

*(Mash Schedule – 20 Min rest @ 144F, 40 Min rest @ 156F)

Hops & Kettle Additions

  • 1.7oz (3.50% AA) – Hallertau Hersbrucker – 60 min.


  • 2qt Starter of WLP540 Abbey Ale IV

Fermentation Schedule

  • Primary – 7 days @ 66F
  • Secondary – 10 days @ Room Temp

*One full day after Krausen drops start to raise temp 1F per 12 hours till room temp.  Do not transfer unless within .002 of target terminal gravity.  Isinglass in secondary.

Recipe #2: Belgian Dubbel

  • OG – 1.068
  • FG – 1.012
  • IBUs – 31
  • SRM – 21.3
  • ABV – 7.5%
  • Recipe Size (10 gallons)
  • Boil Time – 70 min

Grain/Fermentable Bill

  • 18.0 lbs Belgian Pils
  • 2.0 lbs Belgian Candy Sugar (added to boil @ 30 min mark)
  • 1.0 lbs Light Munich
  • 1.0 lbs CaraMunich Malt
  • 1.0 lbs Cara Vien Malt
  • 1.0 lbs Belgian Biscuit
  • 1.0 lbs Belgian Aromatic
  • 1.0 lbs Special B
  • .25 lbs Chocolate Malt

*(Mash Schedule – 20 Min rest @ 128F, 20 Min rest @ 149F, 40 Min rest @ 153F)

Hops & Kettle Additions

  • 2.60oz (5.3%AA) – Tettnang 60 min.
  • 1.50oz (4.1% AA) – Hallertauer 20 min.


  • 2qt Starter of Wyeast 1214 Abbey Ale Yeast

Fermentation Schedule

  • Primary – 7 – 14 days @ 70F
  • Secondary – 14 days @ 70F

Recipe #3: Light Westy

  • OG – 1.069
  • FG – 1.010
  • IBUs – 18
  • SRM – 15.73
  • ABV – 7.7%
  • Recipe Size (6 gallons)
  • Boil Time – 90 min

Grain/Fermentable Bill

  • 7.0 lbs Belgian Pale
  • 7.0 lbs Belgian Pils
  • 1.5 lbs Belgian Dark Candy Sugar (added to boil @ flame out)
  • (Mash Schedule – 60 Min rest @ 145F, 20 Min rest @ 155F)

Hops & Kettle Additions

  • 0.50oz (8.5% AA) – Northern Brewer 90 min.
  • 0.50oz (4.1% AA) – Styrian Goldings 20 min.
  • 0.25oz (2.8% AA) – Hallertauer Mittelfrüh 20 min.


  • 2qt Starter of WLP 530 Abbey Ale Yeast

Fermentation Schedule

  • Primary – 7 – 14 days @ 65F (pitching temp, free rise afterwards)
  • Secondary – 14 days @ Room temp

*Cool to 65F and pitch yeast.  Let free rise to 80F and hold there.

Club 20th Anniversary Brew – Recipe Submission forms

Great meeting last night everyone!

As promised attached to this post is the excel form for you to submit your recipe for the club anniversary brew!  Once you complete the form please email it to:

board [at]

Please submit your recipes no later than October 23rd – and remember that the style for our 20th Anniversary Brew is going to be a Belgian Dubbel.  To recap the idea – our club is turning 20 next February and we thought it would be awesome to get together at next month’s Club Meeting & Chili Cookoff to brew up a beer that would be worthy of our 20th anniversary.  The board decided on the style, but we need our club members to help us get creative and come up with an awesome recipe for a Belgian Dubbel.  Lets get creative and brew up an awesome beer together!

The board will go through the recipe’s submitted and post a poll for all of you to vote for the recipe we brew on Nov. 22nd.

Thanks & Cheers everyone!



Smog City Monster Brew – Last Minute Notes

Here are a couple last minute reminders for the Monster Brew at Smog City Brewery tomorrow morning:

Parking:  Porter wants us to park behind the brewery on the West side.  The back door will be open. This will free up spaces in front of the brewery for the tap room crowd.

Payment:   Please check in with Ramesh our treasurer and get your ticket(s) for the wort pour.  If you haven’t already dropped off your payment, bring cash or check ($30 per batch) to the brewery.

Buckets: Please pre-sterilize your bucket.  If you need to buy a new bucket, Tim Bardet will have a couple for sale. NO GLASS and NO Narrow-neck bottles.  Corny kegs are OK.

The entire batch has been allocated, so we cannot take any more wort reservations.  You are welcome to come see the process even if you are not buying wort.


The event will be starting EARLY, at 7:30AM. If that is too early, you may show up by 12 noon and still get your pre-purchased wort. Of course, you’ll not get to take part in the actual brewing. Projected ending time will be between 2-3 PM.  Smog City Brewing Company is at 1901 Del Amo Blvd., Ste B, Torrance, CA 90501


Smog City will have coffee, bagels, pastries, etc. for breakfast.  In addition, Porter has arranged for Serendoggity Hot Dog cart to arrive at 11:00 AM.  They have amazing hot dogs and sausages at $4-6 for extreme yumminess.


Smog City Monster Brew Update!


Small update.  As of this morning we still have a number of spots open for the Monster Brew this Saturday.  If you haven’t signed up yet for your wort, please email [email protected] to sign up so you can reserve your spot.  We opened up the monster brew to other homebrew clubs in the area this morning to make sure we go through all of the wort – so I am sure spots will fill up fast so get your reservations in asap!

The rest of the information pertaining to this event can be found by clicking on this link – CLICK!  You can also review Carl’s recipe specific post on what the recipe is going to be along with suggestions on how to modify your wort HERE.

Here is a copy of the recipe:

  • Kolsch Malt – 550lbs – (67%)
  • German Pilsner – 220lbs – (27%)
  • Wheat Malt – 55lbs – (7%)
  • Summit – 32oz – (FWH)
  • Tettnang – 50oz – (15 min)
  • Hallertau – 48oz – (Flame Out)
  • Target OG – 1.052
  • Target SRM – 4
  • Target IBU – 25

The recipe that we are brewing is really the perfect canvas for a monster brew – I really cant wait to see what everyone comes up with individually.

Just a reminder about fermenting vessels.  At the Congregation monster brew last year we had a difficult time filling all better bottle (or other plastic type carboy’s with small openings) carboys due to the small opening at the top.  We are dealing with a large volume of wort along with hoses that are larger than typical homebrewing hoses which adds to the difficulty.  To avoid problems like we experienced last time we are not allowing skinny neck containers – please only bring fermenters that have large openings like plastic buckets or cornelius kegs.  Absolultely NO GLASS is allowed.

There will be breakfast provided by Smog City and the Serendoggity Hot Dog cart will be there around 11am.

Thank you again to Smog City for hosting this event, its going to be an amazing event.  Get your reservations for wort in!


Smog City Monster Brew March 8th

On March 8, 2014 Smog City Brewing Company and its Brewmaster, SmogCityLogo PG’s Jon Porter, will be hosting their first Pacific Gravity Monster Brew.  Porter is bringing the tradition from Tustin Brewing where we have had several excellent monster brews in the past. Read more

Congregation Monster Brew Update

We’ve pretty much maxed out the guaranteed wort allotment of the Congregation Ale House Monster Brew for Saturday morning Nov 2.   However, depending on the accuracy of volume measurement, we may have a few more batches.  If you have a second bucket available, bring it along and you might get a second pour.  Any second pours will be on a first-signed up priority basis.  My best guess (no guarantee) is about 10 more buckets.

Please put a name tag on your bucket.  Last year we had a few get lost or swapped.

Also, the folks from Telemundo 52 are interested in dropping by to check out the event.  They would especially be interested in any Spanish-proficient brewers to interview who could walk them through the brewing process.   If you are up for this (or willing to chat with them seprately about homebrew) drop me a line at [email protected], or Erick Mendosa at  [email protected]
818•260•5710 C: 323•717•2349

Read the original story here.


Still Room for Congregation Monster Brew Nov 2nd

We still have room for more brewers on Learn to Brew Day, Saturday, November 2nd, 2013 at Congregation Ale House.   If you haven’t already signed up, drop me a line at [email protected] by Monday, Oct 28th.  One 5-gallon batch of wort per person will be available on a first sign-up first served basis.   The wort is free, but you must sign up ahead of time to guarantee your batch.

Read the full story here.

Congregation Ale House Monster Brew November 2 – Sign Up Now

Join us for a unique opportunity to brew  congregation a batch of beer at Congregation Ale House on Learn to Brew Day,Saturday, November 2nd, 2013.  Caleb and tRav have graciously offered us this opportunity after we Pacific Gravity members demonstrated our brewing prowess by capturing the most awards in the 2012 Pacific Brewers Cup.    The wort is free, but you must sign up ahead of time to guarantee your batch.  If you didn’t sign up at the October club meeting, drop me a line at [email protected].  One 5-gallon batch of wort per person will be available on a first sign-up first served basis.    Read more

Tustin Monster Brew Final Details

Monster brew is just around the corner!

We’ll be starting on Saturday bright and early at 6 am.
The wort will pour around noontime and most people will leave around 1 or 1:30

Here are a few things to remember:

-No glass fermenters of any kind please.
-Bring equipment already sanitized and remember a funnel if you have a Better Bottle
-If you haven’t yet paid, bring cash or a check to give to Tim at the event
-Please be good guests and allow only our hosts to pour beer from the taps for us
-Plan on buying lunch, they will open the kitchen at 11am
-Carpool if possible, there is also a back parking lot behind the shopping center which we can use. You can always pull your car around and load fermenters when you are leaving.

Tustin Brewing Co

13011 Newport Ave
Tustin, CA. 92780
From LA:

Take 405 South
Take 22 East
Take 5 South
Exit at Newport ave and go north (left turn off the exit ramp)
Tustin Brew co will be on your left just after irvine blvd


See you there,