December 4th, 1997
I. Last Meeting
It was a fond farewell to our affiliation with the Belle Isle Brewery on the evening of Friday, November 21st. Jack, Dave, Mark and the boys have really been treating us right over the last couple of years, but with the change of management at 50 Belle Isle Place, our regular meeting room (and any others) became just too damn hoity-toity for the rough crowd the HPD draws. Our many thanks to the Belle Isle crew for putting up with us for lo these many months, I'm sure it was as good for them as it was for us. Of course, we'll still be showing up at the brewpub, 'cause Jack is hands down the best pub brewer in the state. Though attendance was on the low side, the quality of interaction was way high. We had a couple of brewers from Enid in attendance (they wanted the inside scoop on beers that relied more on malt than sugar for fermentables) and they thoroughly enjoyed themselves. We also said farewell to Dr. Chris Saxon (yes, he smoked his orals), who is off to New Zealand (via Houston) on his inaugural real-world adventure. If we ever make it to the Dixie Cup, we'll have a place to stay, right Chris?
II. Next Meeting
It's HPD Christmas time, Friday, December 12 at 7:30 p.m. Yes, we're getting this one in a bit early, so it doesn't get in the way of all those really, really fun company/family/school/neighborhood/ Christmas/Hanukkah/Cult of Mithras/Year of the Pig parties that you just can't stand to even be late for. The site of this year's festive Yuletide frivolities will be the Nagode residence, located in the lovely Sherwood Forest Addition of Norman (long bows, staffs or battle axes not required.) Take I-35 south to Hwy 9 east. Follow Hwy 9 to Imhoff Road and turn left (east.) Go past the stop sign, down the hill, over the bridge to the next street, Walnut. Turn right (south) into the addition, then turn right on the first street you reach, Robinhood Lane. The Nagode compound is at 1129 Robinhood, just across from the second streetlight. Call 329-4517 if you get totally lost. Now, I know it's a bit of a drive to Soonerland (for some folks!), but it's always much more fun if you actually sacrafice something to participate. Of course, small beer will be provided for designated drivers. It's a Christmas party, now, so bring some of that good ole' heart attack-inducing party food and some of your Christmas brew (you did brew a Christmas beer, didn't you?) along with your SO, a friend, or even a derelict willing to work for beer. We haven't seen some of you folks lately ( you know who you are!) and we miss you, so make sure this one's a done deal!
III. Bitter Mania AHA Club-Only Competition
It was a hop heads delight at the Bitter Mania judging. About a dozen entries were seen, sniffed and slurped, with all eligible categories being represented. When all the scores were tallied, totaled and otherwise summed, the winners were as follows: 1st place - Steve Law (Extra Special Bitter) 2nd place - Bob Rescinito (Best Bitter) 3rd place - Michal Carson (Extra Special Bitter) Once again, Law smoked the nearest competition by double digits. Though quite well aged, his ESB had all the classic marks of the style, an excellent malt profile, balancing bitterness and hop flavor/aroma. Some of the last bottles are on their way to the national judging. And speaking of national judging, Ben Baer is now an official HPD hero as his Berliner Weisse placed third among all entries at the national level of the Weiss is Nice competition. Way to go, Ben!!! Look for Ben's name, along with the HPD moniker in an upcoming issue of Zymurgy.
IV. Hail to Ale AHA Club-Only Competition
The AHA-sponsored Hail to Ale Club-Only Competition will be judged sometime in the month of January (the AHA entry deadline isn't posted yet.) Entry dropoff will be cited in the next newsletter issue. The weather is right and there is enough time to turn out a batch of one of the eligible styles if you haven't already. Joe Bocock is the man to beat, having won the Hail to Ale competition for two years running. Soapbox time: Entries in the recent couple of Club-Only competitions have been low, possibly because the styles were not of the "mainstream" type. Hail to Ale includes some very popular styles, so we're hoping to see more entries. If you have brewed one of these, no matter what your experience level, please make the effort to include it in the competition. The ultimate goal of competing is not winning, it is getting educated feedback on your beers along with suggestions on how to improve your process. When you enter, you will receive in return three or more score sheets with the judge's unbiased opinions and suggestions. The Club-Only competitions provide a unique opportunity in that you can actually pigeon-hole one or more of the judges for extended feedback (their names are on the scoresheets.) It's a great way to learn more about styles, procedures, ingredients, you name it. ënuff said. Hail to Ale eligible categories include the following:
5. English-Style Pale Ale
a) Classic English Pale Ale - Golden- to copper-colored and displays English-variety hop character. High hop bitterness, flavor and aroma should be evident. This medium-bodied pale ale has low to medium maltiness. Low caramel is allowable. Fruity-ester flavors and aromas are moderate to strong. Chill haze is allowable at cold temperatures. Diacetyl (butterscotch character) should be at very low levels or not perceived. Original Gravity = 1.044-56 Final Gravity = 1.008-16 IBUs = 20-40 Color SRM = 4-11
b) India Pale Ale - Characterized by intense hop bitterness with a high alcohol content. A high hopping rate and the use of water with high mineral content results in a crisp, dry beer. This golden- to deep-copper-colored ale has a full, flowery hop aroma and may have a strong hop flavor (in addition to the hop bitterness. Hop character can derive from American or English hop varieties. India pale ales possess medium maltiness and body. Fruity-ester flavors and aromas are moderate to very strong. Chill haze is allowable at cold temperatures. Original Gravity = 1.050-70 Final Gravity = 1.012-18 IBUs = 40-60 Color SRM = 8-14
6. American-Style Ale
a) American Pale Ale - Range from golden to light copper color. The style is characterized by American-variety hops used to produce high hop bitterness, flavor and aroma. American pale ales have medium body and low to medium maltiness. Low caramel character is allowable. Fruity-ester flavor and aroma should be moderate to strong. Diacetyl should be absent or present at very low levels. Chill haze is allowable at cold temperatures. Original Gravity = 1.044-56 Final Gravity = 1.008-16 IBUs = 20-40 Color SRM 4-11
b) American-Style Amber Ale - American amber ales range from light copper to light brown in color. Amber ales are characterized by American-variety hops used to produce high hop bitterness, flavor, and aroma. Amber ales have medium to high maltiness with medium to low caramel character. They should have medium body. The style may have low levels of fruity-ester flavor and aroma. Diacetyl should be absent or barely perceived. Chill haze is allowable at cold temperatures. Original Gravity = 1.044-56 Final Gravity = 1.006-16 IBU = 20-40 Color SRM 11-18
c) American Wheat - This beer can be made using either an ale or lager yeast. Brewed with 30 to 50 percent wheat, hop rates are higher, and carbonation is lower than German-style wheat beers. A fruity-estery aroma and flavor is typical, but at low levels; however, phenolic, clovelike characteristics should not be perceived. Color is usually golden to light amber, and the body should be light to medium in character. Diacetyl should be at very low levels. Original Gravity = 1.030-50 Final Gravity = 1.004-18 IBUs = 5-17 Color SRM 2-8
V. Winners Circle
Yes, that Myer boy has been at it again. Taking on the hallowed Chicago Beer Society (CBS) in their annual Spooky Brew Review competition, Brian garnered a second in Belgian/French Ales with a Witbier and a third in Fruit Beers with a raspberry stout. The CBS boasts such zymurlogical luminaries as Randy Mosher and Ray Daniels, so a win here is something to shout about. Here's Brian's recipe for the Witbier:
Belgian Wit (all-grain, for 6 gallons)
2 lb raw wheat
6 lb malted wheat
8 lb Durst Pils malt
½ oz Saaz, plug, AA 3.5%, 60 minutes boil
½ oz Hallertauer Hersbrucker, plug, AA 2.6%, 60 minutes boil
½ oz Saaz, plug, AA 3.5%, 2 minutes boil
½ oz coriander, ½ oz bitter orange peel, last 10 minutes of boil
½ oz coriander, ½ oz bitter orange peel, in secondary
Yeast starter cultured from Hoegaarden Wit
Procedure: Mashed in, thick, at 130 degrees, held for 30 minutes. Added boiling water to raise temp to 155, held for 60 minutes. Collected about 7 gallons wort; boiled 15 minutes before first hops addition. Fermented in two carboys, for two weeks. Steeped dry spices in two cups boiling water for ten minutes, then racked both carboys onto the "tea". Two weeks in secondary. Bottled with 1 cup corn sugar. No SG taken, FG = 1010.
Steve Law's ESB was huge (imagine that!?) with all the hallmarks of the style. It was brewed over a year ago, but displayed no oxidation or other hints of elderlyness. Steve used an Australian hop, Pride of Ringwood, hence the name:
Aussie ESB for 5 gal.
5 lbs. Briess pale malt
2 lbs. DWC biscuit malt
1 lb. DWC 50 degree crystal
1 lb. flaked barley
1 oz. Hallertau, 4.8 AAU at 60 min.
.5 oz. Pride of Ringwood, 8.0 AAU at 40 min.
.5 oz. Pride of Ringworm, 8.0 AAU at 15 min.
1 oz. Kent Golding, 6.0 AAU dryhop 13 days
1 tablespoon yeast nutrient 1 teaspoon of irish moss
SSC English Ale yeast
Single infusion mash, 7 hours (while at work) at 150 degrees. Treated mash water with 1 tsp Burton salts. Sparge w/4 gal 168 degree water treated with 1 tsp lactic acid. 90 min boil; Fermented in glass at 72 degrees for 11 days, secondary 2 weeks at 72 degrees. OG = 1.063 TG = 1.007 ABW = 5.9 ABV = 7.4
VI. King's Corner
The ad hoc committee on meeting locations has been hard at work and is pleased to announce our new home. Next year's regular meetings will be at City Arts at the Oklahoma City fairgrounds. Take exit 2-26 from May Avenue (the first gate into the fairgrounds on May south of 10th street) and proceed to the building with the purple dome that is the first building you will meet on your trip into the fairgrounds. For you old time OKC dwellers, this is the old Planetarium !!!! Our meetings will be in the West Gallery (turn right after entry into the main doors). The schedule for the regular meetings, which are all on Fridays starting at 7:30 pm-ending at 10:30 pm , is as follows:
May 2-National Home Brew Day--special meeting
September 19-Oktoberfest--special meeting
December 12 -Christmas Party--special meeting.
We all hope that, by having the meeting on a designated day and time, everyone can better plan their schedules. It is very important that we get both our more veteran brewers and new brewers involved in the coming year's activities if we are to reach our goal of being the best source of brewing fun and knowledge in a several state area. Please try to come to meetings and bring a new brewing pal !!! In coming issues a list of our programs at each meeting will be published so you can plan to catch your favorite brewing programs coordinated by our program chairman- Steve Law. If you have a suggestion for a program, please give it to Steve or anyone on the newsletter staff. Several good ideas are already in the hopper for next year.
VII. New at the Brewshops
Professional Brewer's Warehouse
New at Professional Brewers! Stock up on your base malt with 50# bags of 2-row and 6-row, $38/bag! Now available, flaked corn for those pre-prohibition lagers! Also, rice hulls to help prevent a stuck sparge when using a large amount of wheat in your weiss biers! Still on special: Northwestern boxed extract (hopped) - $7/box! Willamette whole hops - $.50/oz! Northern Brewer whole hops - $.75/oz! Get a friend started in our great hobby! Starter kits, extracts and reference books available! See Bob at 2733 W. Britton (behind Candy City and Pirates Alley) on Saturdays from 10-2 and on Thursday evenings from 4:45-7, or call for an appointment at 720-9168.
VIII. January Meeting
The inaugural 1998 meeting in our new home at City Arts, 7:30 p.m. Friday the 16th. Program in the works, be there or be square. More next ish!
That's all for now. If you have comments, contributions, gripes or whatever, feel free to contact one of the newsletter staff. They may be reached (at reasonable hours) at the following numbers:
Joe Bocock - 552-2256
Rick Lloyd - 340-1977
Tim Nagode - 280-4957 Fax - 290-2754 E-mail - email@example.com
See you on the 12th.... Hoppy brewing!!!