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Christmas Party 12/14, 7pm @ Lineage Brewing

Club Only Competition, Monthly Meetings

When

Monday, December 14th 2015
7pm

Where

2971 N High St
Columbus, OH 43202

What

There is no formal agenda. This meeting is a potluck where the club provides the main course and members provide a side or desert. Because the club is providing the main course this meeting is limited to those members in good standing and their +1.

Lineage, is closed to the public and just open for the club event. Lineage is offering Happy Hour prices until 9pm.

Please remember:

  1. Everyone must be 21, no exceptions.
  2. Drinking and driving is a serious and deadly felony. Make appropriate travel arrangements.

Dirty Santa

Dirty Santa is a gift exchange where you bring a large format (750ml or 22oz bomber) bottle of commercial beer and put it inside a gift bag. One person starts by taking a bag off the table that’s not theirs and this continues until everyone has a gift. Basically it’s a white elephant gift exchange but instead of gifting junk you are giving delicious craft beer. The only requirements for this are that you buy a quality beer and bring it concealed in a gift bag.

Club Competition

Christmas/Winter Speciality (21B), Belgian Specialty (16E), Wood Aged (22C), Speciality (23, convince us it’s Christmas).

November Meeting 10/16 7pm @ Gordon Biersch

Club Only Competition, Monthly Meetings

What

SODZ Monthly Meeting

When

Monday, November 16th 2015
7pm

Where

Gordon Biersch
401 N. Front Street
Columbus, OH 43215

Food

Full menu

Agenda

  • Officer Report
  • Lager Beers – Jeff Lewis

Club Competition

Smoke and Roast.
Dark Lagers (Category 4), Porters (Category 12), Stouts (Category 13), Belgian Specialty (16E; Must include roasted malts to be qualified), Smoke Flavored Beers (Category 22A and 22B)

Winner will get a $25 gift card from a local homebrew store.

Learn to Homebrew Day 2015

Events

What

Learn to Homebrew Day was established by the American Homebrewers Association (AHA) in 1999 to encourage people to homebrew. The event involves homebrewers bringing their equipment to a location and brewing beer while people new to the hobby ask questions.  More information on the event and the history of it can be found here.

If you plan on brewing please be patient when it comes time to chill your beer as this can be a bottleneck at events like this.

What we Provide

  • Cold water for chilling.
  • A place to put your spent grains.
  • Good times.

What you Provide

You will need to bring all the equipment you need to have to brew this includes but is not limited too:

  • Kettles
  • Mash Tun (If you are an all grain brewer)
  • Lauter Tun (If you are a all grain brewer)
  • Burner
  • Propane
  • Primary fermentation vessel
  • Star San or other sanitation chemical
  • etc, etc, etc.

When

Saturday November 7th 2015
Start Time: 9am
Brewing Cut off Time: 10am (If you plan to brew start before 10am)

Where

Ohio Taproom

1291 W 3rd Ave
Columbus, OH 43212

Brewing will occur on the patio.

October Club Only Results

Club Only Competition, Recipe

October’s Club Only category was Fall beers.

…and the winners are:

  1. Gautam Bagchi, Bock, OktoboBock
  2. Jason Wing, Mild
  3. Richard Sheppard, Oktoberfest

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There is now a 3 way tie for 1st overall with Steve Henry, Jason Wing and Gautam Bagchi. Here is Gautam’s award winning Bock recipe:

(5 gallons / 19 L, all-grain) OG=1.068  FG=1.014 IBU=28  SRM=16  ABV=6.6%

Ingredients:

6.5 lbs. (2.9 kg) 2-row malt
6.5 lbs. (2.9 kg) Munich malt
0.75 lbs. (340 g) crystal malt 90 °L
0.1 lbs. (45 g) chocolate malt
6.75 AAU  Hallertauer hops (1.5 oz./43 g at 4.5% alpha acids) (60 min.)
Wyeast 2206 (Bavarian Lager) or White Labs WLP820 (Oktoberfest/Märzen Lager) yeast in a 2-Liter starter.
Step by Step:
Dough in at 118 °F (48 °C) and rest for 10 minutes. Rise to 131 °F (55 °C) for 20 minutes, 149 °F (65 °C) for 30 minutes and 158 °F (70 °C) for 20 minutes. This could be done with a single infusion mash at 149 °F (65 °C) just as well. Sparage for 45 minutes collecting 6.5 gallons (25 L). Boil for 90 minutes adding the hops after the first 30 minutes. Expect 5 gallons (19 L) at the end of boil. Cool to 55 °F (13 °C), transfer to your fermenter, aerate and pitch yeast starter. Ferment 10–14 days at 55 °F (13 °C) then let the temperature increase to 60 °F (16 °C) for three days. Rack it off of the yeast into a keg to finish lagering for 4-6 weeks.

October 2015 Meeting Minutes

Monthly Meetings

SODZ’s October meeting was held at Zauber Brewing on October 19th. 37 Brewers were in attendance.

  • Meeting was called to order by President Will.
  • Treasurer, Dave said we have money. A little more than usual do to the shirt orders.
  • Secretary, Richard needs articles for the website. Email to secretary@sodz.org
  • Vice President, Ryan gave updates on upcoming events including a yet to be determined location for learn to homebrew day on Nov 7th.
  • Membership director, Gautam was accepting new members, shirt orders are closed and order placed soon. Next club only contest is Smoke & Roast.
  • There was talk of doing a homebrew beer soap project. If that person can email me secretary@sodz.org we can get details on our website.
  • Bill Bopp talked about the upcoming Beer for Boobs. We are on track to 300 entries and need judges, stewards and entries. Sign up at http://beerforboobs.sodz.org/ Also, we need help unpacking bottles for the contest 10/31 at Weasel Boy. Email Bill at bill.bopp@att.net to attend.
  • Geoff Towne owner of Zauber Brewing gave a talk on the Oktoberfest beer style as well as some history about the festival. Geoff, also spoke of his own experience from going to brewing school at UC Davis, to working at Great Lakes and Sam Adams to starting his own brewery and subsequent expansion.
  • Ryan Torres gave a talk on Sour Beers. Ryan is the new head brewer of Brew Brothers at Scioto Downs. Ryan and his brewing partner Alex sent many sour beers to 2nd round of National Homebrew contest last year.

Oktoberfest Party 10/25 12:30pm @ Weasel Boy Brewing

Meetings & Events

When

Sunday, October 25, 2015
12:30pm

Let me repeat this is on Sunday October 25th. Yes, there is two events in October.

The 25th! SUNDAY!

Where

Weaselboy Brewing Company
126 Muskingum Ave,
Zanesville, OH 43701


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Food

This will be a potluck where the club provides bratwurst and you will provide a side or dessert. Note if you plan on coming please use the form below to signup so that we know how much food to buy.

Agenda

  • Eat Brats
  • Drink Beer

Guest Signup

October Meeting 10/19 7pm @ Zauber Brewing

Club Only Competition, Monthly Meetings

SODZ Monthly Meeting

When

Monday, October 19th 2015
7pm

Where

Zauber Brewing Company
(In the Brewery Section)
909 W 5th Ave
Columbus, OH 43212

Food

Zauber will have a limited menu, sandwiches and appetizers.

Agenda

  • Officer Report
  • Oktoberfest Discussion – Geoff Towne
  • Sour Beers – Ryan Torres

Club Competition

Fall Beers. You have to convince us!

Winner will get a $25 gift card from a local homebrew store.

September Winning Club Only Recipe – Saurgruit

Recipe

Congratulations to Steve Henry for winning two club competitions in a row with his Sour Gruit recipe!

[Beer Name] Sauergruit
[Beer Style] Gruit
[Brew Type] All Grain
[Batch Size] 10.5 Gallons
[OG] 1.060
[FG] 1.010
[ABV] 6.4%
[SRM] 4.5
[IBU] 0

[Note] Batch split 1:1 after boil for 2 fermentations

[Efficiency Target] 70%

[Grain Bill]
Mash @ 154F 60min
21.5 Lb 2-Row Malt
5 Lb White Wheat Malt

[Herb Bill]

60 min additions-
0.5oz Mugwort

30 min additions-
2oz Rose Hips
1oz Calamus Root (Dry)
1oz Yarrow Leaf/Flower Mix (Fresh)
0.15oz Sarsaparilla

0 min/whirlpool additions-
1oz Yarrow Leaf/Flower (Fresh)
0.5oz Sweet Gale
0.5oz Labrador Tea Leaf
0.5oz Calamus Root

-Split Batch during chill

Dry Hop/Herb into sour gruit carboy (4 Weeks)
0.25oz Labrador Tea Leaf
0.17oz Yarrow flowers (dried)
0.15oz Queen Ann’s Lace Flower (dried)
0.25oz Heather tips

Chill 5.25 gallons to 95F. Pitch Lacto Brev, set fermentation chamber to 105F with blow off tube for 72 hours no oxygenation. Chill to 68F oxygenate and pitch US-05 with dry hop (herb). Rack to keg after 4+weeks.

Meeting Minutes September 2015

Club Only Competition, Monthly Meetings

Meeting minutes for September 2015 at Pigskin Brewing Company.

  • Meeting called to order by President Will Shiel, he recapped some of our summer events. Also, a reminder to get your shirt order in. We will no longer accept orders on 10/20.
  • Secretary, made his pleas for website articles and gave a shameless plug for his new BJCP 2015 Android application. The website has been updated, removed some dead links, added more beginner how to brew links and videos. Let us know what type of resources you want to see on our website.
  • Treasurer, says we have money.
  • Membership director is at some festival in Germany, drinking beer under a tent and arm wrestling.
  • Vice President, gave run down of upcoming events. October meeting at Zauber 10/19, Oktoberfest party and Weasel Boy some Sunday in October.
  • Bill Bopp talked about Beer for Boobs homebrew competition. We need entries, we need volunteers both day of and unpacking. Judges and stewards can bring their entries day of contest and Gentiles will be a drop off site.
  • Vic Gonzales head brewer of Pigskin Brewery talked about the beers on tap and what they have planned including a Russian Imperial Stout headed toward some Red Rose whisky barrels. There was then a question and answer session followed by a brewery tour.

Congratulations to Steve Henry winner of this month’s club competition. Look for his recipe in the future.

  1. Steve Henry, Saurgruit, A lacto soured gruit brewed without hops using many traditional herbs.
  2. Will Shiel, Bamberger, Slightly smoked helles.
  3. Jason Wing, Amel, Stout highlighting Chocolate Rye malt. Also used Roasted, Oats, Cara40, Wheat, 2row. 1.062 SG. 1.012 FG. 6.5%. 001 Yeast. Columbus hops.