Hey crew, 

 

Just wanted to let you know the barley is measured and the hops are in the freezer. 

 

Everything is coming together as it has in the past.  The focus this year for Big Brew is “ORGANIZATION.”     

 

Each brew has a Master Brewer.  That person is the boss and is responsible for keeping the brews on schedule.  Some of the responsibilities include grist milling, filling the mashtun, mashing, lautering, boiling, hop additions, cooling and cleanup.  The idea is to clean the mash tun early so the next crew can mash in while you are mid way through your boil.  Spent grain goes over into the composter by the wood pile.  See me with questions. 

 

This year, Jim and I are putting together a contraption designed to recycle brew heat for the next batch.  It includes a couple of pumps, an oxygen tank, hoses, fittings, etc.  We’ll have it staged between the two brew stations.   Anyhow, the main purpose is to have fun so make sure you remember the purpose.    

 

In spite of the cost increases facing many raw ingredients, we really worked hard, cleaned out many freezers and basements, accepted numerous donations and discounts and were able to keep our cost per gallon at $2.00.  If you signed up for wort or as a masterbrewer, sign in at the leader board when you arrive.  I’ll accept payment for wort.  If you bring a fermenter with yeast cake, put your name on it and keep it in the basement out of the sun.   Thanks to Mike Valentiner, we have a good supply of Northern Brewer pellet hops.  In the past, we used many various hops but the current price of this commodity forced us to modify recipes. 

 

Paper recipes are available on brew day.  All recipes use about 1.3 quarts of water per pound of grist.  Use a straight infusion mash for about 45 minutes.   The specialty malt is already measured so all you need to do to mash in is measure the base malt and mill the grist. 

 

Folks bringing breweries and other stuff are very welcome.  Please dump sanitizer in the basement sink and bring something to set your burner on. Cooling water is available over by the garden.  Bring a hose if you are using a cooler.  . 

 

The last item is food.  You never have a good meeting without some food.  We’re setting up the main course including Chicken, Brats, Pork, Kraut,  and Beans.   Add to this as you like.  The BBQ will be available although during the chicken step, it will be full for about 20 minutes. 

 

That’s all that’s fit to print.  See you May 3rd. 

 

Sincerely,

Rick Oftel

 

 
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