The Sages Conviene

Monday - MD emissaries Baron et Baroness attended the inaugural meeting of the British Beer Company Beer Club. Yes we have to say it like that, the "BBCBC" just sounded inane. Either way, Joe from the Fuller's Brewery came by to host a wee bit of sampling of some of their finer stock. The old standards of London Pride, ESB and the Porter were as the typical fare, though was pleasantly surprised at the malt flavor and smoothness of the ESB, definitely dont remember it being that full and good. After that though, the Vintage Ale was brought forth, quite a treat. This english malty beast had an aroma that gave off distinct notes of dry grape or even some cidery effects. The body was full as expected with heavy sweet sticky malt, yet not as buttery as a barleywine, with a bit of alcohol bite to it to counter the sugars. Quite a nice bit of beer indeed.

The Club plans to meet once a month to discuss relevant beer topics of the day, descry our passion for the brew, sample new suggested beers and to look ever pretentious with our individually assigned numbered mugs.

So till next time: Tyler Durden says: YOU ARE NOT YOUR FUCKING KHAKIS.. and enjoy good beer.

Pace

About the Authors

Building of the Mothership

more to come later, here's but a teaser of goodness to come

this is actually a big improvement

Is there no one else!?

Apparently, there is.

So a few weeks ago, emissaries from MD brewing set out to represent at the First Annual Gordon's Wine and Spirits Homebrew Competition, as part of Boston beer week 2010. There were apparently 27 entrants and over 30 brews sampled, of which i drank all. incredble stuff to see/ smell/ taste. Looks like there are some others out there that also brew with exotic spices adjuncts and specific flavor profiles in mind. they will be sought out and systematically destroyed, leaving behind only our wake and a salted earth. Such is our ways.

On a less Mad Max-esque note, the winner of the evening, (producer of both an outstanding belgian IPA and farmhouse ale, both spot on for style + and extra je ne sais quoi) took home a giant 1L Chimay gobblet from which to drink only the finest of brews. A second-place straberry saison, (while not my cup of tea) garnered a full pound of hops, while a black IPA got a golf bag (lame).

A most hearty congrats to our victors and a diatribe upon all those else who stood in our way which were deemed unworthy.

While not sure exactly how The Lawnmower IPA and Churchill's Dry Wit JPA placed, they both received good praise from the judging pannel with adjunct flavors/ aroma well noted and respected for originality. Noice. gives hope to our next arena battles. as for now its back to building of the brewery in hopes of yet greater procrastination.

until next time true believers

C

(MDBC)

The Lawnmower - IPA w/ rosemary

Stats

OG - ? SRM - 10
FG - 1.015 IBU - 70-80+

Malts

2lb - US 2-row
8oz - Belgian aromatic
6oz - Malted rye
6lb - Light DME

Hops

2.0oz Yakima Magnum 13%
3.0oz Amarillo 8.7%
2.0oz Liberty 3.0%

Yeast

Wyeast PACMAN mo-fugga, stolen from Rogue's tanks

Adjuncts

0.5oz fresh rosemary


H20 Chemistry


added dusting CaCO3 in 5 gal for good measure/ hardness to accentuate hops


Protocol

1. Add 7.5g CaCO3 pre steep
2. Steep @ 155 40 min
3. No Sparge
4. BEGIN BOIL 70 min w/o extract
@70 add 1oz Magnum + 1oz Amarillo
@60 add 3lb malt extract
@55 add 1oz magnum
@30 add rest of DME
@20 add .5oz Amarillo
@15 add 1tsp irish moss
5. Cool to 80F, strain to primary, pitch
6. Primary 1 wk @ 70-75F
7. Secondary Dry hopping 2wk @ 70F
@ 2wk add 2oz liberty + 1.5oz amarillo + rosemary
8. Prime with 3/4 cup dextrose
9. 3wk conditioning @ 70F
10. profit

Medallion Series: 1 - The Ether - Dortmunder Export Lager w/ herb

Stats

OG - ? SRM - 4-6
FG - 1.016 IBU - 23

Malts

1lb - Munich Light
8oz - Cara-vienne
8oz - Cara-Helles
1lb - German Lager
6lb - Ex light DME

Hops

3.75oz Saaz 3.1%
3.0oz Hallertau 3.9%

Yeast

Wyeast Munich Lager pack direct

Adjuncts

1oz dried horehound
1oz dried hyssop

H20 Chemistry


strike Dortmunder water profile

Bicarb - 550ppm
Ca+2 - 250
Cl- - 20
Mg - 25
Na - 70
Sulfate - 280
Hardness - 750

added 7.5g CaCO3 in 5 gal


Protocol

1. Add 7.5g CaCO3 pre steep
2. Steep @ 154 1hr
3. Sparge 1/2 gallon 170F h20
4. Add extract, boil
@60 add 1.5oz Hallertau + 1.5oz Saaz
@35 add 1oz horehound + 1oz hyssop
@15 add 1.5oz hallertau
@5 add .2oz hyssop
5. Cool to 80F FWH/knockout in bag w/ 2.25oz Saaz
6. Primary 2 days @ 65F
7. 1st pitch failed - re pitch on day 3
8. Second primary 1 weeks @ 52F (about)
9. Secondary Lagering 6wk @ 40-42F
10. Prime with 6oz dextrose and pray
11. 6wk conditioning @ 70F, 1 wk @ 40
12. open bottle, pray for mojo.

Durin's Bane - Imperial Stout w/ Anise Seed

Stats

OG - 1.072 SRM - 40+
GF - 1.022 IBU - 35

Malts

2lb - Pale 2-row
1lb - Crystal 120
12oz - Chocolate malt
12oz - black patent malt
10oz - Roasted Barley
8oz - Flaked Wheat
8oz - Flaked Rye
9lb - Dark LME

Hops

1.6oz Chinook
1.0oz Centennial

Yeast

Wyeast WLP001 Cali Ale Yeast - 2L started culture w/ 1/2 cup LME x 2 days

Adjuncts

0.5oz Anise Seed


Protocol

1. Steep @ 155F 30 min
2. Add LME, boil 60 min
3. @45 add 1.1oz chinook
@30 add 0.5 chinook
@15 add 0.5 centennial
@5 add 0.5 centennial + 0.5oz anise seed + 1tsp irish moss
4. Cool to 80F and pitch 2L starter
5. Primary 6 days @ 65F
6. Secondary 2 weeks @ 65F
7. Prime w/ 0.75 cup dextrose
8. condition 3 MONTHS fo-fugga.
9 CONSUME THE DARK BEAST