By Steve Wharton (Snow).
On the morning of Saturday 5th August, a number of BABBs members tuned up to Dan Angus’ place in East Brisbane to conduct a mass brewing demonstration. The aim of the day was to brew the same recipe on multiple systems, with each recipe using a different base malt, to eventually be brought to the September meeting’s Education Night for comparative tastings.
Four brewers; Dion, Mark Davies, Dan, and yours truly, set up their systems on the day, with a Braumeister, a Grandfather a BIAB and a three tier RIMS providing some variety. Brewing the recipe at home were Julian Griggs, Troy Parker, Anthony “Ziggo” Zigenbine, and Mad Pierre. A good number of members came along on the day to watch how each set-up worked and to ask lots of questions and share some tasty brews. Just to show we had health and safety foremost in our minds, the earlier brews being offered were a 1% pale ale and a very tasty 0.5% Kombucha (fermented tea).
The recipe brewed by everyone was an American Blonde Ale. The aim of such a low hopped beer being able to better showcase the difference between each malt. The recipe is from Brewing Classic Styles by Jamil Zainasheff and John Palmer (pages 96-97) and is as follows:
OG: 1.050 FG: 1.011
IBU: 20 Colour: 11 EBC
Pale Ale Malt 95.8%,
Caramalt (Barrett Burston) 4.2%
Willamette 60-minute addition
Calcium Sulphate 1gm per 1kg of malt
Yeast US-05 dry ale
Nutrient & Fining Agent
Mash 60 minutes @ 67C
Boil 60 minutes.
The range of base malts used by the brewers included Gladfield American Ale, Gladfield Ale, Barrett Burston Ale, Weyermann Ale, Marris Otter, Golden Promise, Pearl Pale, and a bonus Pilsner malt.
It was certainly a fun and interesting morning and promises to be an enlightening tasting session at our September meeting. Don’t miss it!