The Jersey City Homebrew Contest is coming soon!

contest flyer copy 2013

Attention all brewers, drinkers, and judges! The Jersey City Brew Club has joined up with Jersey City Ties and the guys who brought you the Battle of the Brews to throw our third annual Jersey City Homebrew Competition at the 4th St Arts & Music Festival. Join us for a day of arts, music, comedy, food, and drink.

For more details, and to enter your beer, please click here.

What’s In Your Water?

Several of us just attended the AHA’s conference in Philadelphia and had a great time. One of the seminars was on water chemistry, and a few people asked about Jersey City’s tap water, and if spring water should be used instead. You’ll be thrilled to hear that Jersey City has perfectly fine tap water that can be used in most styles of beer.

There are a few exceptions, of course. You may want to use reverse osmosis or distilled water to get a blank slate, so you can reach your exact target through various additives. Or you might want to use some spring water, if you want very soft water for a style like a Pilsner. Don’t forget though, that beer needs mineral content to be good beer, so don’t assume that minerals are bad!

If you do encounter a smell or taste of chlorine in your water, just run the tap for a minute or two until it goes away. If it still persists, boiling will remove chlorine content, as well as reduce the hardness of the water.

 

Jersey City Water Profile

pH 6.6
Total Dissolved Solids (TDS) Est 210
Electrical Conductivity, mmho/cm 0.35
Cations / Anions, me/L 2.9 / 2.8

parts per million (ppm)

Sodium (Na) 39
Potassium (K) < 1
Calcium (Ca) 15
Magnesium (Mg) 5
Total Hardness (CaCO3) 58
Nitrate (NO3-N) 0.3 (SAFE)
Sulfate (SO4-S) 4
Chloride (Cl) 70
Carbonate (CO3) < 1
Bicarbonate (HCO3) 34
Total Alkalinity, CaCO3 28
“<” – Not Detected / Below Detection Limit

 

I have also compiled a spreadsheet of water profile for most of the major bottled water brands available in the US, as well as a few tap water profiles for cities in the area, and a few other major cities for comparison. Please download it here, and feel free to give feedback!

Water Analysis Spreadsheet

By the way, there’s another tab called “Info” on that spreadsheet if you’re curious about the source of data. Some of the bottled brands only gave a range of values, and not an average, so do with that what you will.

10 Yeast Experiment Meeting Tomorrow! & NJ State Fair Contest

At tomorrow’s meeting we’ll be tasting the fruits of our ten yeast experiment, so if you’re curious to see how different yeasts can impart their own special flavor on an identical beer, this will be a great learning experience. We have everything from a Pilsner, a California Lager, Scottish Ale, Belgian Trappist, Wheat, American Ale, Pacman, etc. This meeting will also be held on Doug’s rooftop in Hoboken. Please click the below event for the address:

In other news, the New Jersey State Fair SCUBA homebrew competition is open for registration. Sign up now!

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.

Sep
20
Wed
Monthly Meetup @ HopsScotch (unless otherwise noted)
Sep 20 @ 7:30 pm

Come join your favorite homebrewers for some brews. We will discuss upcoming events, homebrewing techniques, and anything else brew related. Feel free to bring some homebrews to share and critique.

Usually held at HopsScotch, unless otherwise noted.

Oct
18
Wed
Monthly Meetup @ HopsScotch (unless otherwise noted)
Oct 18 @ 7:30 pm

Come join your favorite homebrewers for some brews. We will discuss upcoming events, homebrewing techniques, and anything else brew related. Feel free to bring some homebrews to share and critique.

Usually held at HopsScotch, unless otherwise noted.

Nov
15
Wed
Monthly Meetup @ HopsScotch (unless otherwise noted)
Nov 15 @ 7:30 pm

Come join your favorite homebrewers for some brews. We will discuss upcoming events, homebrewing techniques, and anything else brew related. Feel free to bring some homebrews to share and critique.

Usually held at HopsScotch, unless otherwise noted.

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 %

Fermentables

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

Hops

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

Yeast

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 %

Fermentables

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

Hops

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

Miscs

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

Yeast

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: