One Beer – Ten Yeasts

It’s pretty obvious that different yeasts will impart different flavors, but unless you have the same exact baseline, it’s a little hard to compare. For our April meeting, we’ll be conducting an experiment, and you’re more than welcome to join in.

We will be brewing up a 10-gallon batch of beer and splitting it into 1-gallon batches, each with a different yeast. Once the beer is all done and bottled, we’ll gather to sample exactly how each yeast imparts its own signature. If you have a request for a specific yeast, post it here. And if you want to take one of the gallons home to care for it, then please come to the meeting. It should be a great learning experience for all.

Check the bottom of the post for the location and other details.

Meeting Info:

JCBC Walking Tour – March 30th!

Our next walking tour is March 30th! Please share this with all your friends and family to help spread the word. It’s a great fundraiser for the group and a fantastic way to support your local brewers! We’ll be visiting brewers in Hoboken and Jersey City to check out their setups, discuss their craft, and of course, drink some delicious homebrews.

Buy tickets

 

Ginger Beer Recipe

If you’re not familiar with ginger beer, then you should first be warned that this is not a beer. If you are familiar with ginger beer, then you’re going to love this recipe. It goes heavy on the ginger, but isn’t overwhelming, and the other flavors make for a nice sweetness. An ABV of 3-4% means there is a bit of a kick as well. As a ginger beer fanatic, I have to say this is some of the best ginger beer you’ll ever have, and it’s a great summer drink.

This recipe was created by Kendall.

 

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
2 gal 30 min 0.0 IBUs 5.3 SRM 1.022 SG 0.997 SG 3.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Braggot 26 B 1.035 - 1.17 1.009 - 1.05 0 - 50 3 - 16 1.8 - 2.8 3.5 - 18 %

Fermentables

Name Amount %
Panela aka Piloncillo (Cane Sugar) 1 lbs 50
Brown Sugar, Light 0.25 lbs 12.5
Honey 0.75 lbs 37.5

Miscs

Name Amount min Type
Ginger Root 1.00 lb 20 min Boil Herb
Anise, Star 1.00 Items 20 min Boil Spice
Cardamom Pod 1.00 Items 20 min Boil Spice
Cinnamon Stick 1.00 Items 20 min Boil Spice
Cloves (ground) 0.05 oz 20 min Boil Spice
Lime (juice) 4.00 Items 0 min Boil Other
Lime (zest) 1.00 Items 0 min Boil Spice
Rum (dark) 1.00 tbsp 0 min Primary Other
Vanilla 1.00 tsp 0 min Primary Spice

Yeast

Name Lab Attenuation Temperature
Lalvin D-47 (D-47) Lallemand - Lalvin 75% 50°F - 86°F

 

You’ll notice there is a lot of spice going on here. I suggest starting with 1.5 gallons of water at first, and then using cold spring water at the end to make 2 gallons. This does NOT need to boil, but you should heat it up enough to pasteurize everything. Please remember to use actual ginger root, and not dried ginger. And make sure you grate it, or you won’t get as much flavor out!

  • Steep in hot water (10-20 minutes): Ginger (grated), star anise, cardamom, cinnamon, pinch of cloves
  • Dissolve: Brown sugar, Panela aka Piloncillo. You can find this in any hispanic market.
  • Mix in: Honey, juice of 4 limes, zest of one lime, 1 Tbsp dark rum, 1 tsp vanilla

Once that’s cooled down, pitch your yeast and let it ferment out. Carbonate with 1 ounce of table sugar if you want a more traditional, flat ginger beer, or 2 ounces if you want a fizzier drink.

Also, the honey and brown sugar are in weight, but if you don’t have a scale, it’s 1 Cup of honey and 1/2 Cup of brown sugar.

 

On another note, if you’re in Downtown Jersey City and want a good ginger beer, stop by Soul Flavors, where they also make their own. It’s super strong though, so be warned!

Turncoat Brown Ale

Here’s another recipe courtesy of Tyler. It’s an English brown ale, brewed with American ingredients. This brew took 3rd place at the SCUBA Homebrew Competition at the New Jersey State Fair in 2012.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 31.2 IBUs 23.9 SRM 1.047 SG 1.007 SG 5.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Mild 11 A 1.03 - 1.038 1.008 - 1.013 10 - 25 12 - 25 1.3 - 2.3 2.8 - 4.5 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 5.25 lbs 61.76
Caramel/Crystal Malt - 90L 2 lbs 23.53
Chocolate Malt 0.25 lbs 2.94
Brown Sugar, Light 1 lbs 11.76

Hops

Name Amount Time Use Form Alpha %
Willamette 1 oz 60 min Boil Pellet 5.5
Liberty 1 oz 15 min Boil Pellet 4.3

Miscs

Name Amount Time Use Type
Calcium Carbonate 5.00 g 0 min Mash Water Agent
Magnesium Sulfate 3.00 g 0 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
American Ale (1056) Wyeast Labs 75% 60°F - 72°F

Notes

Add salts to strike water and brown sugar to boil.

Third Place, Brown Ale category, 2012 NJ State Fair Homebrew Competition (SCUBA).

Mashout at 170 for 10 minutes.

The AHA Conference is coming to the East Coast!

The American Homebrewers’ Association (AHA) National Homebrewers Conference is in Philadelphia this year, June 27-29. This is the first time it’s on the East Coast. I know people who have been previous years, and they said it was a fun time. There’s seminars, an expo, a banquet and a homebrewers club night, where clubs from around the country have tables and share their beer.

 

The details are all at the AHA website . If you want to go by yourself or with the club, act soon, as it fills up quickly, as does the hotel. Attendance all three days is certainly not necessary. Friday night is the club night.

Thanks to Keith for the post info.

Belgian Double Wit

This belgian-style double wit has a wonderful aroma and a strong, tangy taste. This recipe is courtesy of Kendall, and won first place at the 2012 JCBC Homebrew Contest at the 4th St Arts & Music Festival.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 21.7 IBUs 9.4 SRM 1.097 SG 1.026 SG 9.2 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Belgian Dubbel 18 B 1.062 - 1.075 1.008 - 1.018 15 - 25 0 - 0 0 - 0 6 - 7.6 %

Fermentables

Name Amount %
Briess Bavarian Wheat LME 6 lbs 39.6
Briess Pilsen Light LME 3.15 lbs 20.79
White Wheat 1 lbs 6.6
Flaked Wheat 1 lbs 6.6
Pilsner Malt 4 lbs 26.4

Hops

Name Amount Time Use Form Alpha %
Strisselspalt (France) 1 oz 60 min Boil Pellet 4
Tettnang (Usa) 1 oz 30 min Boil Pellet 4.4
Strisselspalt (France) 1 oz 15 min Boil Pellet 4

Miscs

Name Amount Time Use Type
Coriander Powder 1/8 oz 5 min Boil Spice
Pink Grapefruit Peel 1 peel 10 min Boil Other

Yeast

Name Lab Attenuation Temperature
German Wheat 3333 () Wyeast 75% 60°F - 72°F

Chipotle Red Cream Ale Recipe

This recipe is courtesy of Tyler. It’s a cream ale with chipotle and specialty grains, and won first place at the 2012 Hoboken Chili Cookoff & Homebrew Competition. The spice makes for a very unique flavor.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 28.5 IBUs 11.3 SRM 1.048 SG 1.008 SG 5.2 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Spice, Herb, or Vegetable Beer 21 A 1.03 - 1.11 1.005 - 1.025 0 - 70 5 - 50 2 - 3 2.5 - 12 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 7 lbs 75.68
Caramel/Crystal Malt - 60L 0.75 lbs 8.11
Honey Malt 0.75 lbs 8.11
Victory Malt 0.5 lbs 5.41
Biscuit Malt 0.25 lbs 2.7

Hops

Name Amount Time Use Form Alpha %
Cluster 1 oz 60 min Boil Pellet 7

Miscs

Name Amount Time Use Type
Chipotle 4.00 Items 0 min Boil Spice

Yeast

Name Lab Attenuation Temperature
American Ale (1056) Wyeast Labs 75% 60°F - 72°F

Notes

First Place, Hoboken Chili Cook-off and Homebrew Competition (2012).

Mashout at 170 for 10 minutes.

About the Jersey City Brew Club

The JCBC was started in the fall of 2010 with a small group of brewers meeting at Iron Monkey in Downtown Jersey City. What started as a few guys brewing and drinking in a kitchen has grown into a great club with dozens of homebrewers from Hudson and Essex Counties, and even more brew-drinkers.

If you’re a beer enthusiast, are interested in learning how to brew, or already brew and want to meet like-minded people, attend one of our events sometime. We host brew tours, contests, and parties, as well as group brews, where we brew and learn together. Or just come out to our next meeting, usually hosted at Barcade on the third Wednesday of each month.

Cheers!