Pilsner Urquell serving free beer on Monday in JC!

The fantastic John Holl (author of The American Craft Beer Cookbook and many others) has somehow finagled Pilsner Urquell into bringing their Mobile Tasting Van to his house on Monday. They want to show off their new program of cold shipping (rather than letting it get warm while shipping), and have decided that Jersey City is a great place to do it! Stop by 305 Varick St (at the corner with Montgomery Blvd) on Monday at 6pm for some free beer!

Future meetings to be held at HopsScotch

Our time at Barcade has come to and end, and we’ll be having all future meetings at HopsScotch (unless otherwise noted), so please make sure you show up to the right place in the future! We all love Barcade, and I’m sure everyone will still be going back there quite regularly, but we have had more and more people attending meetings, and space (and hearing each other talk) has become a concern. HopsScotch has a separate room which is spacious and great for holding a private meeting.

Please be aware though, that our next meeting will NOT be at HopsScotch, and will instead be held on Doug’s rooftop in Hoboken. Please check the Events page for more details.

Battle of the Brews this Saturday in Hoboken!

Sorry for not posting about this earlier, but here it is, for anyone out of the loop. This Saturday is the Battle of the Brews at Willie McBrides! It may or may not be too late to enter a beer (you’ll have to talk to Colby, or email the address shown below), but it’s certainly not too late to attend and drink some beer. There will also be an arm-wrestling competition!

You can also view the event on our Events page or our Contests page, for additional details.

K-Ration Stout Recipe

This stout is dark, thick, and extremely rich. This recipe was brought to us by Chad, and was one of the award winners at our 2012 JCBC Homebrew Contest. With just over 19 pounds of grain, you’ll need to be careful that you can actually mash this!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 13.8 IBUs 48.2 SRM 1.092 SG 1.022 SG 9.4 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Amber Ale 6 B 1.045 - 1.056 1.01 - 1.015 20 - 40 11 - 18 2.3 - 2.8 4.5 - 5.7 %


Name Amount %
Pale Malt (2 Row) US 14 lbs 72.73
Biscuit Malt 1.5 lbs 7.79
Chocolate Malt 1 lbs 5.19
Oats, Flaked 0.75 lbs 3.9
Black (Patent) Malt 0.5 lbs 2.6
Caramel/Crystal Malt - 80L 0.5 lbs 2.6
Caramel/Crystal Malt -120L 0.5 lbs 2.6
Roasted Barley 0.5 lbs 2.6


Name Amount Time Use Form Alpha %
Fuggles 0.5 oz 60 min Boil Pellet 4.5
Fuggles 1 oz 15 min Boil Pellet 4.5
Fuggles 0.5 oz 5 min Boil Pellet 4.5


Name Lab Attenuation Temperature
British Ale (WLP005) White Labs 71% 67°F - 74°F

Mash at 150-152 degrees for 90 minutes.

Irish Red Ale Recipe

This recipe comes to us from Rob, who brought this to our last meeting. He says it tastes best on tap with nitro, but carbon dioxide will still make it taste great. Enjoy!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 23.3 IBUs 16.9 SRM 1.060 SG 1.017 SG 5.6 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Irish Red Ale 9 D 1.044 - 1.06 1.01 - 1.014 17 - 28 9 - 18 2.1 - 2.6 4 - 6 %


Name Amount %
Pale Malt (2 Row) Barrett Burston 8 lbs 78.05
Caramel/Crystal Malt - 40L 1 lbs 9.76
Caramel/Crystal Malt - 60L 0.5 lbs 4.88
Wheat, Torrified 0.5 lbs 4.88
Chocolate Malt 0.25 lbs 2.44


Name Amount Time Use Form Alpha %
Northern Brewer 0.5 oz 60 min Boil Pellet 8.5
Goldings, East Kent 0.25 oz 60 min Boil Pellet 5


Name Amount Time Use Type
Gelatin 0.50 tsp 300 min Secondary Fining


Name Lab Attenuation Temperature
Irish Ale Yeast (WLP004) White Labs 72% 65°F - 68°F

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 %


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


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


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!