OTMP – September Meeting 9-15-21 – August Meeting Recap

Attendants:

Chris L., Colter, Chuck (Host), Ryan, Jim, Aaron, Sam, Nate, Cody, Jeff (+Wife), Robin, Gordon.

Meeting Recap:

Chuck hosted the group on his beautiful upper porch.  The Beer Barn Brigade rode over on their bikes, per usual, while the rest of the non-Amish folk drove their cars to the meeting.  Gordon brought his salty nuts to the party, we'll just leave that one alone.

Beers:

• Kolsch (Ryan) – Light, crisp and refreshing.  Creamy head. 80% German Pilsner malt, 20% Weyerman Wheat.  Spalt hops, 3470 yeast.  Fermented at 59 degrees then raised to 68
  “Brohemian” Pilsner (Aaron) – Single malt, Hallertaur hops, 3470 yeast. Mash peaked at 199 degrees.  Clean, grassy taste.
  Czech Pilsner (Jim) – Clean and crisp. German malt and Heidleberger Malt.  Saaz hops, Czechvar yeast.  Krausened for carbonation (duh!).
  Dunkel (Jim) – Very clean and refreshing.  95% Dark Munich and Carafa Special III malt.  Mittlefruh and Hursbrucker hops.  3470 yeast.  Krausened, you know…cuz Jim.  🙂
  English Bitter (Nate) – 3.9% ABV, Burton Salts.  East Kent Golding hops and S-04 yeast.  Hot mashed with torrified wheat.  Very clean, would love to see this on cask pull.
  English Brown Porter (Nate) – Brown, malt heavy with a little smoked malt.  EKG hops.  A little smoke on nose and backend of the taste.  Well balanced.
  Chocolate Saison (Colter) – We think he made this just to piss Jim off, but he claims is was part of some sort of make a beer to match a bad movie.  5gal batch – 14 lbs of Pilsner malt, 4 oz chocolate malt.  3711 yeast.  “Shitload” of nando hops.  Fresh Saison yeast.  65 degree ferment.  Very clean beer with just a hint of chocolate.  Even Jim liked it, just didn't like the sound of it.
  Marzen (Chris) – Excellent Marzen.  Made with Oslo Kveik yeast, fermented at 65 degreees, only 1.5 weeks old.  6.8%, high for a marzen, but Jim would have believed it to be a Maibock if he wasn't told Marzen.
  Dunkel (Jeff) – Roasty, 4.5% ABV, Pilsner and Munich III malts.  3470 yeast and Tettnang hops.
  American IPA (Chuck) – Dry, crisp – Citra hopped IPA.
  American IPA (Chris L) – Cascade, Simcoe, Centennial hops – 8.9%.  Gordon wants recipe.
  Golden Strong Ale (Cody) – 2 years old – fruity esters of stone fruit.  Pilsner and honey malts.  1388 yeast.
  Quick Stout (Colter) – Sous vide mash.  10% abv – Kveik Oslo yeast.  Oaky taste
  Blonde Eisbock (Jim) – Berry nose, clean and slightly sweet.  11.2% ABV.  Brewed to 7%, freeze distilled.  Plastic fermenter.  Went from 10g down to 5g after distillation.
  Cherry Mead (Sam) – 3 years old.  4gal batch – 12lbs honey (wild from bee keeper).  10oz of cherry concentrate.  Cherry apple taste to it.  12% ABV
  Strawberry Hypocrass (Jeff) – Strawberries, sugar, white zin wine, bourbon, 100 proof vodka, lemon zest, cinnamon stick.  Great dessert drink!  People want it over ice cream.