Contest Brew-in

[Bob McGill]

You will remember that I opposed a club sponsered brew-in to brew 10 gallons of beer to compete next year in the St Arnold's competition. I think all members shoild be aware of the cost. I have outlined it below, but my estimate may be low.

Marris otter grain already purchased $ 65.00
Additional grains needed (16#) $ 30.00
Hops (low AA) $ 20.00
Yeast and starters (2 high gravity) $ 25.00
Propane $ 15.00
Oxygen (1 cylinder) $ 10:00
Filters (1 new) $10:00
Other ( 100 O2 scaving caps, acid additives,
Whirlflock, incedintials $ 10:00

Total club cost $ 175:00

Do we really want to do this as a club function for a competition in which we will have 150 competitors and only one member would benifit? I definately think this event requires more discussion. If we choose to do this, there are also a lot of logistics to work out about how we use two systems to brew 10 gallons of beer, and how we split the beer.

[1 Bad Brewer]

Looking at these prices, I will say your way way way inflated for a 10 gallon batch Bob. What is the recipe? I have a very cheap source for grain. About .45 a lb. You show the grain for about $95, I can get it for about $40. Hops I can get free depending on the amount, 2 hi gravity yeasts are $6.99 each for the White Labs WLP099 super high gravity ale yeast. What filter are you talking about? Oxy scav caps are $4.75 for 144. I dont see much more then maybe $75 for 10 gallons. Hell I will pay that to the club to make the 10 gallon batch.

[wftm]

OK, here is the deal.

First, the deal was we were going to use 3 systems to make 10-12 gallons of first runnings beer that was going to be an Old Stock. 5 gallons was going to the club and 5-7 gallons was going to be for the contest. Out the of the remains we were going to make another 5 gallon club beer that would still probably be 5%. The whole reason for making this beer in July was to get as much age on it as possible before the contest next May. I can't be there Saturday because of my anniversary. As for the overall cost, I think the people who were going to make the contest beers were going to supply the adjective grains and the yeast. This is all just my opinion and whatever the club decides, the club decides. The bottom line is this is not something worth fighting over. The people who are going to enter beers in the contest next year can make them and the club can use the grain for the fall brew in.

MORE IMPORTANTLY, Richard had his other knee replaced last Wednesday and is back home. He had to get that done before he could get his foot re-fixed. The bottom line is that he is probably out of commission for several months. If we need the system for a brew in, I can haul it, but I would not expect to see Richard probably until late in the fall. Let's all just hope him a speedy recovery.

Let's have a good meeting on Thursday.

Bob, if you need a ride I'll pick you up around 6.

[wftm]

OK, guys. I wanted to get this project back on track. The new date is August 28. The place in still John Cotton's house. Richard should be up and around by then and Mark will be on American soil. We need 3 systems for this brew, but it is going to be alot of work so I hope everyone participates. We hope to come away from this project with 10 gallons of club beer and 5 or 6 gallons of contest beers. The club beers will be 5 gallons of an old ale which I hope we can put up for a while and maybe eventually make into our club monster, and 5 gallons of second runnings which we may have to doctor up a bit, that we can drink at Christmas or another club function.

As far as the contest recipe goes, the plan is simple. 23 pounds of Maris Otter, 2 pounds of Crystal (60-ish), 1/2 pound of chocolate malt, 1/2 pound of black patent, 3 ounces of Fuggles. Long boil. Shooting for OG between .090 and .100. There are some things that we need to work out logistically, but I will talk to the mad scientists about that between now and then.

This is going to be alot of work so I hope everyone decides to participate.