Category Archives: Club Only Competition

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.

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

20151019_203312

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 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.

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.

 

September Meeting 9/21 7pm @ Pigskin Brewing

Club Only Competition, Monthly Meetings

What? That’s right it’s starting again.

When

Monday, September 21st 2015
7pm

Where

Pigskin Brewery on the Patio
81 Mill St #150
Columbus, OH 43230

Food

Pigskin will have a limited menu.

Agenda

Along with the normal club business, we’ll get to hear from:

  • Vic Gonzales – Brewer of Pigskin Brewery TBD

Club Competition

All categories.

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

May 2015 Club Only Competition Results

Club Only Competition, Recipe

The May Club Competition (Fizzy Yellow Beers ) results were as follows:

  1. Gautam Bagchi​, German Pilsner, Barky Pilsner
  2. Jim Sudduth, Bohemian Pilsner
  3. Brian Gallow, Munich Helles, What the helles?

Reminder the remaining upcoming competitions with points available are Iron Kettle and Ohio State Fair.

Thanks all for participating and Winemaker’s Shop  for their sponsorship!

DCSN22691 SODZ Meeting Lineage Brewing Apr 20 2015
Gautam(right) holding the winner’s mash paddle.

Here is Gautam’s winning German Pilsner recipe:

Barky Pilsner | German Pilsner

INGREDIENTS

  • For 5 Gallons (20.82 L)
  • 10.2 lb (4.99 kg) Pilsner malt
  • 8.0 oz (227 g) pale two-row malt
  • 0.7 oz (19 g) Magnum pellet hops 14% a.a. (60 min)
  • 1.75 oz (49 g) Czech Saaz pellet hops, 4% a.a. (15 min)
  • 1.0 oz (28 g) Czech Saaz pellet hops, 4% a.a. (5 min)
  • 1.75 oz (49 g) Czech Saaz pellet hops, 4% a.a. (0 min)
  • White Labs WLP830 German lager yeast (starter)
  • 7 g gypsum

SPECIFICATIONS

  • Original Gravity: 1.047
  • Final Gravity: 1.005
  • ABV: 5.51%
  • IBU: 36
  • SRM: 3

DIRECTIONS

  1. Mash at 147° F (64° C) for 90 minutes.  Boil for 90 minutes starting with 7-gallon pre-boil volume.  Ferment at 50° F (10° C) for three weeks then let it rise gradually for 2-3 days to 65° F (18° C).  lager for four weeks at 35° F (2° C).
  2. Primary fermentation for 3 weeks at 50° F (10° C).
  3. Diacetyl Rest for 2-3 days at 65° F (18° C).
  4. Secondary fermentation for 4 weeks at 35° F (2° C).
  5. Forced CO2 to carbonate (3 vol).

April 2015 Club Only Results

Club Only Competition

Better late than never.. again! The April Club Competition (Hopapalooza) results were as follows:

  1. 1st Brian Gallow​, Citra IPA
  2. 2nd Will Shiel​, Session IPA
  3. 3rd Justin Molenaur​, IP Lager, du hops

There were 9 entries in last month’s competition. Look for Brian’s Citra IPA recipe on our website.

Reminder the May Club Competition (Tomorrow May 11, 7pm Elevator 13th floor taproom) is Fizzy Yellow Beers – Light Lagers (1), Pilsners (2) and Light Hybrids (6). Signup here https://sodz.org/2015/05/06/may-meeting-511-7pm-at-elevator-13th-floor-tap-room/

Thanks all for participating and Buckeye Brewcraft for their sponsorship!

DCSN22691 SODZ Meeting Lineage Brewing Apr 20 2015 Brian (left) holding the winner’s mash paddle.