Club Meeting – Anniversary Brew Recipe Poll!

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Everyone-

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!

CLICK HERE TO VOTE FOR THE WINNER!

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.

Yeast

  • 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.

Yeast

  • 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.

Yeast

  • 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

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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] pacificgravity.com

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!

Brian

20TH_ANNIVERSARY_RECIPE_ENTRY_FORM

AUGUST CLUB MEETING | THURSDAY, AUGUST 21st (7:30pm) | CULVER CITY HOME BREW SUPPLY

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Hello Pacific Gravity Home Brewers!

 Our next PG Club meeting is Thursday, August 21st @ Culver City Home Brew Supply (7:30pm)

 We have a lot of news to share at this meeting, so your attendance is appreciated! Some notes about the meeting….

PACIFC BREWER’S CUP | ALL CALL FOR COOLERS!
PBC is fast approaching and we need your coolers to help keep your hard work cold during judging. If you have a cooler you can lend us – please bring them to the August 21st Club meeting @ Culver City Home Brew Supply! BE COOL AND BRING A COOLER!

 …and a reminder that August 22nd is the deadline for entries! Go online and register now and bring your bottles to the Club Meeting!

OCTOBER BUS TRIP – SIGN UP!
Our bus trip coordinator Kurt Periolat has organized a Fall trip down to some favorite OC’s breweries on Saturday, October 18th. TAPS FISHOUSE & BREWING’s patio will be out first stop for brews and grub. BOTTLE LOGIC is on the docket; with a third stop @ VALIANT BREWING COMPANY. Cost is $25.00 for the bus ride with limited seating available. Details about pick up location(s) and time(s) to follow. Come to the August 21st PG Club meeting @ Culver City Home Brew Supply and sign up!

SUMMER PARTY LEFTOVERS!
Well…it’s not any of the delicious food served up at the party…pretty sure Dean took care of that! It’s some miscellaneous items like kegs, easy ups, and jockey boxes. These lost and found items will be available for pick up @ CCHBS during the August 21st Club meeting. After that they are going into deep storage and will not be easily available. COME AND GET IT!

AUGUST COMMERCIAL TASTING HOST NEEDED | WHEAT BEERS
We’re looking for a host(s) for our Style of the Month Commercial tasting of Wheat Beers! Here’s how it works…go out and grab a selection of beers reflecting the style on Pacific Gravity’s budget. That’s right – we’ll be your sugar mama! Then share some information about your picks while you pour at the August meeting. Win friends and influence people – with BEER! Contact me @ vicepresident ( at ) pacificgravity (dot) com ASAP to enlist! WHEAT NEED YOU! 

PACIFIC GRAVITY GEAR!
If you didn’t grab one of our new PG T’s, PG Tasting glasses, and/or PG lanyards at the Summer Party – now’s your chance! We’ll have them available for purchase @ the meeting! **If you purchased a PG lanyard at the Summer Party – your custom fit aluminum PG Tasting glass holder ring is available for pick up! Free of charge with new PG lanyard*** So come and get your PG gear! You don’t want to be the odd man/woman out during our PG class picture.

 As always, bring a brew that you’re proud of, or a bottle of your favorite to share with you fellow PG Home Brewers! See you @ CCHBS next Thursday, August 21st.

 Cheers!

 Kingsley
VP | Pacific Gravity Home Brewer’s Club
         Celebrating 25 Years in 2015!

**REMINDER** PACIFIC GRAVITY CLUB MEETING | THURSDAY JUNE 19TH | NEIL SAUNDS HOUSE

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Hello PG Members!

Just a freindly reminder that June’s PG Club Meeting is this Thursday night @ Neil Saunds House! So get your homebrew ready to share and come on over! Original link below with meeting details!

http://pacificgravity.org/2014/06/pacific-gravity-club-meeting-thursday-june-19th-730pm-neil-saunds-house/

Cheers!

Kingsley
VP | Pacific Gravity Homebrew Club

Mayfaire Preliminary Judging Session Wed, April 23rd

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Please join us on Wednesday, April 23 at 7:30 PM for a preliminary judging round for the Mayfaire Homebrew Competition.   The Falcons have over 500 beers to judge and will need all the help they can get.  If you  have ever wanted to learn about judging beer this is an ideal opportunity in a less formal setting.  I’m looking for about six judges and two stewards.

We will be gathering at
Culver City Home Brewing Supply Read more →

PACIFIC GRAVITY CASK ALE PROJECT WITH LA ALEWORKS!

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GamsBart_BFosters_Simmzys_06-300x199Everyone-

Two quick announcements.  First, Los Angeles Ale Works (LAAW) is going to have a cask of their latest beer on tap tonight at City Tavern in Culver City. Tonight’s beer will be a cask of their latest beer Dampfmaschine (California Common with Rye) where Magnum hops have been added to the Cask.  One of the latest trends in the commercial beer industry is for craft breweries to offer 5 gallon casks of their beers spiked with additional ingredients.  The great thing about these beers is that they offer a unique presentation of beers produced by your favorite breweries.  This past January Smog City hosted their first Battle of the Cask where they were serving a Porter in 5 different casks as a competition between employees at the brewery.  LAAW has poured a variety of casks at different bars around Los Angeles to coincide with releases of different beers from their lineup.

Second, LAAW has offered to start a semi-regular project with Pacific Gravity.  Pacific Gravity recently purchased our own Pin cask to be used by club associates as well as for collaborating with LAAW.  With LAAW, we will occasionally host a competition within the club where homebrewers will submit their idea’s for ingredients to add to a cask of LAAW beer.  The winning flavor combination will be selected by Kip and John and will be served at a bar here in Los Angeles.  This will be an awesome chance for club members to have a beer on tap at a bar that they had a part in creating – something that is a dream for a lot of us.  This event will only be open to club members who are paid in full for the 2014 year – so make sure you get your dues in tomorrow night (or ASAP) so you can have a chance at winning the first competition.

At April’s club meeting we will be distributing ingredient forms to all associates who are in attendance and have paid for their 2014 club membership.  The next beer that LAAW is going to brew is their Lievre Saison with kumquats and some additional subtle spicing.  It should make for a perfect beer to start this fun project.  I could see some cool cask hopping ideas for that beer, or even additional spicing.

For now, here is a quick blurb the guys at LAAW put together for us to describe their beer that will be serving on cask TONIGHT at City Tavern as well as info about their cask projects:

From LAAW:

Dampfmaschine is a California Common style beer with rye and finished with magnum.  It has a persistant bitterness and a sikly mouthfeel.  The cask that will be at City Tavern tonight 3/19 is dry hopped with magnum, which will help bring to light even more, this amazing german hop.

We’re really excited to be collaborating with Pacific Gravity on this cask project.  This will be a great opportunity for us to get the word out about the club and serve beer in bars the club helped to make.  We’re always open to having people visit us during our brew day as well so if anyone is interested in coming down to Ohana when we make our monthly beer, let us know.  We’ve been collaborating with local restaurants and our Kickstarter backers as well to help us select the special ingredients.  Whether it’s an extra hop addition only or the addition of tea and spices, we’re really up for trying anything.  Obviously balance is key and bringing the club out to taste the beer is also a huge plus. A Pin hold 5.5 gallons of naturally carbonated beer.  We would love to have Pacific Gravity help choose the special ingredients that go into the cask.  We’ll put the PG logo on the cask head along with whomever chooses the winning ingredients.

Here’s an example of what goes into one of our casks.

          • Yeast – re-pitch main yeast into cask
          • Priming Sugar – Cane, Turbinado, Palm, Jaggery, Beet, etc
          • Special Ingredients – hops, tea, spices, herbs, cocao beans, coffee, etc

We typically make casks 10-14 days after the beer goes into the fermenter.  The only draw back will be that you’ll have to be creative if it’s a new beer style we’re doing as we won’t have the base beer for you to try.

Once it’s tapped, it must be consumed quickly – 12-24 hours is best.  If we can get the club out to the event, the bars are more likely to continue doing cask events with us – quickly emptied casks mean they get their money and no beer goes to waste.  We’re open to pouring at most bars as long as they are okay handling a cask.  City Tavern has agreed to carry our casks on a semi regular basis so this is an easy location and probably the location of the first PG tapping.

Here is a link to the website for the Campaign For Real Ale – http://www.camra.org.uk/ – where you can read more about cask ales.  Thanks everyone, see you tomorrow night at CCHBS @ 7:30pm!

Brian
President  | Pacific Gravity Homebrew Club

Smog City Monster Brew Update!

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Everyone-

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!

-Brian

1/15 Local Event at The Doughroom, featuring Smog City & El Segundo Brewing Co

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PG Memebers! Check out this special event @ The Doughroom in Palms! 

The Doughroom in Palms, CA is hosting a “Winter in Los Angeles” beer event featuring hard to get brews from Smog City and El Segundo Brewing Company.

 
The event will kick off this Wednesday, January 15 at 5:00pm and they will continue to pour beers all night long.  
 
Smog City
The Nothing
Little Bo Pils
LA Saison
Make-Out Session Pale Ale (formerly XPA)
 
El Segundo Brewing
Mayberry IPA
Citra Pale
Hyperion’s Vanilla Stout
Two 5 Left DIPA
 
About The Doughroom
The Doughroom is a New American restaurant serving up craft brews, artisanal wines, and dishes made with local and seasonal ingredients. You can find The Doughroom at 3409 Overland Avenue in Palms, near Culver City. For more information, visit thedoughroom.com. For events and beer lists, like us on Facebook: https://www.facebook.com/TheDoughroom.

January 2014 Meeting: Smog City

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Greetings Members!

Our first club meeting of 2014 is next Thursday the 16th of January.  Here are the details for the meeting:

Time: 7:30pm – 11:00pm
Style of the Month: Belgian Beers

  • We will bring along snacks and the assorted refreshments.
  • The tasting room will be open during our meeting with Smog City beers pouring.
  • Please bring kegs, growlers and other beers to share!
  • Well be holding the raffle per usual so please bring cash for tickets.

For more info and updates on club business please check the website.

Thanks!  See you all next Thursday.
Brian

Beer Judge (BJCP) Class and Exam – Sign up by Dec 31st

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bjcp_pint_logo_headerQuite a few of you have expressed interest recently in learning how to become a beer judge.  Looking ahead into 2014, there are a couple of opportunities coming up. For new judges and existing judges wishing to advance, Jim Wilson of Strand Brewers Club, BJCP Grand Master Level II will be holding classes for the beer judging exam in December 6th, 2014 .  See his details below.  Drop him a line at

jim7258 (at) gmail dot com  no later than Dec 31st

and please cc: me at [email protected].   Read more →