May 8 brew-in

[Bob McGill]

Right now, Doug, Donnie, and I will be brewing a Belgiun beer. Richard, Eric and a third person whose name I cant recall will be brewing a different Belgiun beer. John & Jason will be brewing a Red ale. None of these beers need exclusively British ale malt (Marris Otter). After I add the 60 lbs of grain used by my team and Richard's at 50/50, we will split the remaining grain egually with what is left. If you want your grain crushed, please respond. I know that Eric said at the last meeting that we may give 12 lbs, ignore that. Eric was concerned we would have left over grain; I am concerned we may not have enough. Because of my concern, I will bring a bag of British lager malt (it maybe Maris Otter malt, because that is not a malt style, but a type of barley). We currently have 70 gallons of beer committed for the brewin.

[bbushmaster]

John and my beer recipe calls for marris otter cant recall the amount but i have what extra we will need after we recieve the 20 pounds

[wftm]

Bob,

I'm not sure I understand your math. We have 150-160 pounds of grain and we have around 17 paying members so if everyone in the club showed up and brewed we would still have nearly enough. 70 gallons is 14 people brewing so that would be 140 pounds. Please clarify. If we really need another bag please post so I can see if the club wants to purchase another.

[Bob McGill]

Eric: I thought we had over 20 members, and was concerned if we purchased enough grain. We have 160 lbs of grain. Since neither Ira (working) nor Roney (Contraband) will be there, we have plenty of grain. At the meeting we agreed to supply 10 lbs of grain (not 12) for every member, we all agreed it should be of only one type so members could not all pick the most favorable grain. To accommodate what Ira brought, we picked two different malts. My guess is that only one club member would be able to taste the difference. We purchased 50 lbs of a 2-row lager malt with a high enzyme level. We purchased 110 lbs of a 2-row pale ale malt, with less tolerance for adding higher kilned malts. Preference to the ale malt should only be given to brewing British bitters, Special bitters, or ESBs; the lager malt is the choice in all commercial Red Ales, because additional malts are added. I suggest we make all excess grain available at a cost of $1:00 (about 10% less than club cost)a pound for members that need it to complete their recipe at the brew-in. After that it could be sold at club cost.

[John C]

The official count is 17 for 2010.

[justbrewitraybo]

I will be brewing 5 gallons of Dean's brown ale that has some Maris Otter in it. I have bought from Ira last weekend, the specialty grains for 10 gallons if need be.

[Bob McGill]

Ray: we added two members (Bill & Donnie) to Richard/Eric/ Doug and me at the May 8 brew-in. I think both would be willing to brew with you or another experienced brewer.. They can help you during the brew-in and learn, and help in cleanup and loading. I suggest you also charge them a reasonable cost for the propane and filter you provide. I doubt either would object since they (and you) will recieve 10 lbs of grain, for you and them to use or to take home. Do you need any crushed grain? Richard will get together mid week and crush all requested. My crank mill (easily adjusted), and Richard's mill set at a good crush will be available. Richard and I will have yeast the new members can use.
Do we have someone else with a system that needs another brewer for help.

[justbrewitraybo]

Yes, I will need crushed grains and possibly yeast.