November 2016 Re-Cap and Important Information

Upcoming Events!

2016 Winter Party – January 21st 2017 @ noon – Location Announcement Soon

2016 High Gravity Beer Competition – Must be brewed in 2016 – Must be higher than 7% ABV.

NBA Elections. Brian Johnson is stepping down from Vice President. The Executive Committee will vote an appointee to the position to fill Brian’s position. That seat will be up for election in January of 2018. So here we’re the nominations made at the November meeting. Voting will take place at the winter party. All elected members serve 2 year terms.

  • President – Aaron De Boer
  • Director of Operations – Steve Middelstaedt
  • Director of Communications and Technology – Nick McLawhorn

Basemalt Experiment at the November MeetingĀ 

At the November 2016 meeting, Tim Stuemke coordinated brewing a 4% bitter all using different base malts to highlight those individual malts. A huge thank you to the folks who brewed for this. The recipe was 6lbs of base malt, 4oz of crystal 120 and 4 oz of special roast. 1.25oz of EKG at 60, .5oz of EKG at 20 and .5oz of EKG at Flameout. Yeast was WLP002. The following basemalts were used:

  • Simpsons Golden Promise 1.7 to 2 Scottish, spring barley variety, sweet, robust malt flavor.
  • Crisp maris otter 3.5 to 4.5 English floor-malted pale ale malt from maris otter barley, unique rich, slightly nutty flavor, classic malt.
  • Fawcett optic 2.5 to 3 English floor-malted pale ale malt from optic barley, biscuit flavor.
  • Fawcett pearl malt 2.3 to 3 English floor-malted pale ale malt from pearl barley, bready flavor.
  • Stout malt 1.5 to 2 Irish, very low protein and high extract. Low kilning temperatures mean a very pale wort with high enzyme levels.
  • Canada malting pale ale 2.8 to 3.4 Canadian, well-modified malt kilned to a darker color than standard 2-row.
  • Gambrinus esb pale 3 to 4 Canadian barley British-style pale-ale malt. Slightly sweeter and richer malt flavor than standard 2-row.
  • Rahr 2-row 1.7 Domestic, lighter than most pale ale malts, moderate protein levels, and good extract yield, neutral characteristics.
  • Rahr 6-row 1.7 Domestic, light-colored, higher protein content and enzymatic power than 2-row barley.

In summary, it was a great variety of malts and subject to everyone’s interpretation but all in all they were great beers. The recipe did a great job to highlight the character of every malt, and frankly was quite surprised by the differences.