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Old 01-03-2007, 09:26 PM   #1
Rhoobarb
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Default Northern Illinois All Grain Seminar?

Any brewers in Northern Illinois interested in an all-grain brewing session/seminar?

I had offered to do one with Cheesefood and rwdj and we’ve been PM’ing each other about it today. We’re looking at an AG session at my place, possible on Saturday, January 20th. I’m thinking sometime around 11am might make for a good start time.

I’ve been AG for 18 months now and, while I’m by no means an expert, I’ve done enough batches now (20+) that I feel comfortable with the process.

I’m in Plainfield, about 30 miles southwest of downtown Chicago, right around here. I’ll be brewing an American Brown Ale, trying to replicate Flossmoor Station’s Pullman Nut Brown Ale. In fact, I’ll probably have a couple of growlers of the real deal on hand!

If you’re interested, feel free to reply here or PM me.


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Old 01-03-2007, 09:32 PM   #2
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I'm in. What ingredients can I contribute? I have hallertauer, saaz, perle, and cascade hops on hand and I can pick up anything else you need.



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Old 01-03-2007, 09:38 PM   #3
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Interested, but have too many things going on to be able to confirm availability. Don't bother buying the beer. I'm sure the seminar participants will happily pay a one growler fee or so. I'd be more than happy to buy something interesting...

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Old 01-03-2007, 09:39 PM   #4
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I'll let you know. When I get home I'll post the recipe I'm considering using and we can take a look.

I probably have most of the stuff I'm thinking I'll need. I want to keep the recipe relatively simple so we don't get bogged down or end up brewing after midnight! But I am thinking of possibly using a bit of molasses and oats.

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Old 01-03-2007, 10:41 PM   #5
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I'm in - even had SWMBO put it on the calendar. I don't have much in stock - some washed Wyeast British Ale Yeast if that helps?!?!

I have my new beer gun, so I'll being some Apfelwein for sure this time.

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Old 01-04-2007, 01:54 AM   #6
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Here's the recipe:

Rhoobarb's Silky Brown Ale
A ProMash Brewing Session Report
--------------------------------
Brewing Date: Saturday January 20, 2007
Head Brewer: Mark Pannell
Asst Brewer:
Recipe: Mark's Silky Brown Ale
BJCP Style and Style Guidelines
-------------------------------
10-C American Ale, American Brown Ale
Min OG: 1.045 Max OG: 1.060
Min IBU: 20 Max IBU: 48
Min Clr: 18 Max Clr: 35 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.88
Anticipated OG: 1.058 Plato: 14.35
Anticipated SRM: 27.5
Anticipated IBU: 35.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Actual OG: 1.058 Plato: 14.27
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 4.74 by Volume: 6.07 From Measured Gravities.
ADF: 78.5 RDF 65.4 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 75 %
Anticipated Points From Mash: 54.26
Actual Points From Mash: 53.91


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
71.6 8.50 lbs. Pale Malt(2-row) America 1.036 2
10.5 1.25 lbs. Crystal 60L America 1.034 60
5.3 0.63 lbs. Molasses Generic 1.036 80
4.2 0.50 lbs. Cara-Pils Dextrine Malt 1.033 6
4.2 0.50 lbs. Flaked Oats America 1.033 2
3.2 0.38 lbs. Chocolate Malt Great Britain 1.034 475
1.1 0.13 lbs. Roasted Barley Great Britain 1.029 500
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Fuggle Whole 4.00 15.6 60 min.
1.00 oz. Northern Brewer Whole 7.00 13.9 30 min.
0.50 oz. Fuggle Whole 4.00 4.0 30 min.
0.50 oz. Willamette Whole 4.00 1.6 10 min.
0.50 oz. Willamette Whole 4.00 0.0 0 min.

Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)

Yeast
-----
White Labs WLP008 East Coast/Alt Ale

Notes
-----
Roast flaked oats @ 300oF for 30 mins.


Mash Schedule
-------------
Mash Type: Single Step
Heat Type: Direct
Grain Lbs: 11.25
Water Qts: 13.00 - Before Additional Infusions
Water Gal: 3.25 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.16
Tun Thermal Mass: 0.00
Grain Temp: 80 F
Dough In Temp: 0 Time: 0
Saccharification Rest Temp: 156 Time: 90
Mash-out Rest Temp: 0 Time: 0
Sparge Temp: 170 Time: 45
Runnings Stopped At: 1.010 SG 2.56 Plato

Total Mash Volume Gal: 4.15 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.

Actual Mash System Efficiency: 75

Fermentation Specifics
----------------------
Pitched From: Starter
Amount Pitched: 0 mL
Lag Time: 6.00 hours
Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 7
Primary Temperature: 67 degrees F
Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 14
Secondary Temperature: 67 degrees F
Original Gravity: 1.058 SG 14.27 Plato
Finishing Gravity: 1.012 SG 3.07 Plato

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Old 01-04-2007, 02:02 AM   #7
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Dude, I totally got that tsp of irish moss to contribute.

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Old 01-04-2007, 02:05 AM   #8
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Cheese, you feeling slighted by not being listed as an assistant brewer? I know I am

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Old 01-04-2007, 02:07 AM   #9
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Quote:
Originally Posted by rdwj
Cheese, you feeling slighted by not being listed as an assistant brewer? I know I am
Troof! Whaddup with the rookie treatment, Rhoob?
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Old 01-04-2007, 02:35 AM   #10
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I've gotta see who else may sign on before I 'finalize' the roster! Toot, if anything changes and you find you can make it, PM me.



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