This past weekend was our 15th monthly meeting as a club and I’m constantly amazed that so many great brewers come out to share their beers. We had a good amount of new faces and lots of repeat attendees. I found the that the quality of beer was very high this time around, including beer from several people that were insisting they weren’t that great! Remember, just because you didn’t hit your gravity or mash numbers right on, or it doesn’t taste exactly how you imagined, doesn’t mean it doesn’t taste great!
The Brett IPA we brewed in October at Geof Trail’s house was fantastic. On the nose I got a little bit of funk but also tons of tropical fruit (mango, pineapple). Right on with what we were aiming for. I’m hoping to bottle some up to bring to future club meetings, and to do a full review.
Our wonderful hosts Shaun Staples and Peter Kirby guided us through their Brew In a Bag (BIAB) system on stove top. A great system that many small space brewers can take inspiration from. We brewed a clone of Firestone Walker’s Double Barrel Ale, which is an oak aged English Pale Ale.
Unfortunately this was the last meeting for our friend Shaun Staples who has been an active member since meeting #3 and when the group was less than 40 people on Facebook (now over 360!). Best of luck in Australia, come back and visit sometime!
Here’s the recipe we used:
Firestone Walker Double Barrel Ale clone (ish)
8.5 lbs of Pearl / 2 row (67%)
2 lbs of Maris Otter (16%)
1 lb Munich I (10L) (8%)
12 oz Crystal 75L (6%) (preferably english crystal)
4 oz Crystal 120L (2%)
1 oz Chocolate Malt (0.5%)
0.33 oz @ 14%AA Magnum for 60 mins (13.5 IBU)
1 oz @ 5%AA EKG for 30 mins (11 IBU)
1 oz @ 5%AA EKG for 20 minute whirlpool after FO (4.5 IBU)
1 oz @ 4.5%AA Fuggles for 20 minute whirlpool after FO (4 IBU)
1.25 oz Medium toast oak cubes for 14 days, to be added after first 24 hours. Will soak in Whiskey or Cognac first, depending on what’s handy.