2015 was a very successful year for the Beer for Boobs competition. Not only did our entries increase over last year, the money we raised also increased significantly. With 329 entries this year, it represents a 13% increase over last year.

A big thank you goes out to Jay and Lori Wince of Weasel Boy for hosting the event. We couldn’t do it without their great hospitality!

The competition, in its fifth year now, raised a record $1739.68. This was due in large part to the incredible generosity of our sponsors. This year’s raffle raised $1227 alone. Nearly four times what the raffle usually generates. That may not come as too much of a surprise to those who attended and saw what was available. Dozens of quality items were raffled off, which combined with some premium items placed in a silent auction made for great opportunities for those in attendance. All of our generous sponsors are listed in the Sponsors section of the competition web site. I would encourage everyone to take the opportunity to thank them if you find yourself doing business with them. It makes a difference.

Following up on last year, we had another technical talk this year after the awards. A good crowd stuck around to hear Sara Hagerty of White Labs talk about yeast pitching rates.

I want to thank everyone who volunteer this year. I think those in attendance had a great time and hopefully look forward to next year. There are a couple of people who deserve and extra thank you.

As I already mentioned, we had a great response from our sponsors. David Curran did an incredible job communicating with our sponsors and raising donations that were beyond belief!

One perk we offer volunteers is the ability to bring in entries the morning of the competition. This is a rare perk these days and puts tremendous stress on the staff, especially the cellar. No competition can be successful without a hardworking and competent cellar. Rick Doerr did an amazing job organizing and bringing everything together. I can’t thank Rick enough for his hard work.

This year we also saw quite a surge in mead and cider entries. Thus, we were able to add a best of show category for those. Congratulations to Todd Donnelly of the Cleveland club, SNOB’s, for his best of show mead.

The best of show beer was awarded to Keith McFarlane of Akron’s Society of Akron Area Zymurgists for his Belgian Dark Strong. Keith was kind enough to share his recipe which was chosen by Jay and Lori to be brewed for the 2016 GABF Pro Am. Maybe someday, Jay will brew a beer from a SODZ member. Below is Keith’s recipe.

Congratulations to all the winners and thank you to all the participants. See you next year. Mark Saturday, Nov. 23 on your Calendar.

Cheers-
Bill

Belgian Dark Strong Ale
10 gallon batch
Grain bill
22# of Belgian pils. 58%
3# of domestic pale malt 2 row 7.9%
5# of dark German Munich 13.2%
1# of dingemans cara 45. 2.6%
1# of crystal 45L. 2.6%
Added to boil
2# table sugar. 5.3%
Added during fermentation once gravity of 1.035-1.040 is reached:
2# of clear candi sugar. 5.3%
2# of dark candi sugar 180L 5.3%
Hops
4 ounces of StygianGolding 60 minutes
3.2% AA. Approx. 15 ibus calculated

Mash rate approx 1.5 qt water/# of grain
Mash temp 152
Mash efficiency 72%
Estimated pre boil volume. 13.75 gallons
Estimated pre boil gravity. 1.064

post boil volume 12 gallons
post boil gravity. 1.085
After adding the 5# of candi sugar to fermenter giving an ideal gravity of 1.103
Yeast used wyeast 3787
Yeast volume 600 billion
Final gravity 1.013
Abv 12%
Fermentation notes: fermentation temp started at 66 degrees and increased 2 degrees each day until it reaches 72 degrees then held there for the rest of fermentation.