Attending – Mead, Chris, David, Jason D., Tim, Chad U., Jeremy G., Mike Z., Nick R., Phil, Kathy, and guest/host Susan
A big thank you to David and Susan for the great space and hospitality. The homemade snack selection, including 2 varieties of chex mix and another snack mix, was flavorful and provided a good base for sharing a few beverages. If you’re ever curious about some of David’s recipes, make sure to check out the WhatsCookingGR group.
2. Apparel order – Phil checking with company that we previously ordered from, updates at next meeting.
3. Bar & Jockey Box – A few remaining bits will be purchased to have the bar completely outfitted. Voted to go ahead with the jockey box assembly, updates at next meeting.
Chad U. – Tweaked Calder Red (inspired by Big Red Coq) brewed with Chad B. & Kathy at the 2015 Siciliano’s Big Brew Day, WY3522 Belgian Ardennes (slurry from Vivant), 2 lb. honey, lots of Citra in boil & big dry hop. Very nice!
Mike Z. – Calder Red brewed with Matt O., a small amount of extra malt added to Siciliano’s recipe, only Pekko hops (formerly ADHA 871), but hopping rates used in the recipe keep the character somewhat restrained.
Nick R. – Calder Red DIPA brewed with Phil & Chad D., lots of extra hops and malt, pitched both US-05 and Vermont Ale in primary, big Amarillo & Citra dry hop.
Phil – Calder Red DIPA, same as Nick’s beer but dry hopped with Amarillo & Galaxy.
Mead – Imperial Red IPA, 112 ibu, 2 oz. Simcoe dry hop.
Jason D. – Citra IPA, low-ish hopping rates but still very aromatic. Excellent beer!
Nick R. – Golden Rye Tripel w/ Kumquats, “Too much kum; not enough twat”.
Jeremy G. – Eisbock, established Dopplebock recipe that was freeze concentrated (on purpose!).
Jason D. – Rye IPA, Munton’s gold yeast.
Mead – Schwarzbier (Black Lager)
David – Milk Stout, recipe from Ken who typically brews as a 10 gal. batch, scaled to 5 gal. but forgot to reduce lactose addition, ended up being ~12% of malt bill. Was not overly sweet at all and had great full body. Takeaway is that using more lactose than typically recommended can yield very nice results!
David – Creature Comforts Athena (Berliner Weisse)
Nick R. – New Belgium Hop Tart
David – Orpheus Brewing Atlanta (Tart Plum Saison)
David – SweetWater Hop Hash DIPA
Kathy – Maple Bourbon Barrel Stout