OTMP - September Meeting 9-15-21 - August Meeting Recap
All meeting notes and club information always posted without an account here.
Meeting Info:
Where:Aarons HouseLocation:6398 Jellison Way, Arvada
Date: 9-15-21Time: 7:00pm
Note:Enter through the side gate or garage off of Brooks drive, we will primarily be outside.
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.
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Future Meeting Locations: (If you can offer a location for a future slot please reach out):
October 20th: Jim Spaulding's Beer Barn (Arvada)November 17th: Charles Bland's House (Arvada)December 22nd: Jim Spaulding's Beer Barn (Arvada)2022 - January 19th: Colter Wilson's House (Arvada)2022 - February 16th: Chris Levesque's House (Lakewood)2022 - March 16th: Evan Sherlock's Brewery (Arvada)2022 - April 20th (really 4-20?): needing a host
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