START TIME: 7:32
END TIME: 9:03
HEADCOUNT: 26
GUESTS IN ATTENDANCE: Laura, Todd
TREASURER’S REPORT
- 50 Paid Members; Brewoff/Crawfish Boil is even (-$3.09) but still have to reimburse for propane
PREVIOUS EVENTS
- April 23rd – Boot Brew Fest – Presented awards Friday evening with livestream; Saturday demo was much better this year with 3 new brewers confirmed out of 5 kits handed out; Meetings coming up to discuss 2023; if you’d like to provide feedback or help in any way, contact Paul P.
- May 1st – RedStick Brewmasters Brew Off – Thanks Tate and Josh for crawfish! Agile beer was excellent! Congratulations to the following winners:
- Kveik: Charlie M 3rd (American Pilsner), Latham B 2nd (Strawberry Blonde), Dustin H 1st (Rauchbier)
- DIPA: Bruce B 3rd , Gene B 2nd , John Devillier 1st
UPCOMING EVENTS
- Remember to check the UPCOMING EVENTS page on the RSB Website
- May 7 – American Homebrewers Association’s Big Brew Day at LA Homebrew – Click HERE for more info on the global event and to pledge to brew!
- May 14 – GnarFest – 8 Year Anniversary Celebration
- June 4 – New beer festival at Maverick’s Q-n-Brew in Zachary
- July 31 – BJCP Tasting Exam – Group 1 is full, but we may have a spot or two open up. Online test must be completed/passed prior, then slots will be filled on a first-come first basis. Contact Paul P. to be added to the list for further information.
- Beer Prize Pool – Gift Cards to LA Homebrew will be given out at the end of the year from TWO random drawings, ONE for Festivals and ONE for Competitions. Entries are received by entering beer into a sanctioned, judged homebrew competition (paid entry receipt required) AND/OR by providing a keg of beer for any festival in which RSB participates.
CRAFT BEER NEWS
- Gnarly Barley
- May 5 – Cerveza Your Facea – Mexican Lager
- May 27 – Maple Coffee Korova – Coffee Porter
- Tin Roof –
- May 13 – “13” – Fruited, Hazy IPA with orange, mango, pineapple and vanilla, also contains lactose,
- May 18 – The Limit Does Not Exist – Hazy DIPA with Citra, Amarillo and Vic Secret
- May 27 – Wet Hot – American Pilsner with Tettnang and Hallertau Mittlefruh
- May TBD – Saison – Saison with Amarillo and Simcoe
- Agile
- Taproom now open
- Hours: Wed-Th 2-9pm, Fri-Sat 12-9pm, Sun 12-6pm
HOMEBREW COMPETITIONS
Boot Brew Fest – RSB took BEST CLUB with 25 points! Congrats to:
- Bruce B – 1st for American IPA; 2nd for Fruit Beer; 3rd for Vienna Lager
- Bryan F – 2nd for Rauchbier
- David W – 1st for Belgian Pale Ale; 2nd for Belgian IPA; 3rd for Spice, Herb or Vegetable Beer; 3rd for American Wheat
- Joe T – 1st for Wee Heavy
- Ken D – 3rd for American IPA
- Lloyd A – 2nd for Wood Aged Beer
- Paul P – 1st for Foreign Export Stout (3rd BOS); 3rd for Strong Bitter
Lunar Rendezbrew is underway
National Homebrew Competition (NHC) is underway
Clash of the Carboys – Entry deadline is July 22; High Gravity Ales division entries should be brewed early if possible (Wee Heavy, English Barleywine, Imperial Stout, etc
Robert’s Cove is TBD
Tour de Brew – Bicycle Brew Club competition has several overlapping high-gravity ales. The date is TBD, but is expected to be in October or November
CLUB NEWS
All water reports are posted on the RSB Website
Raffle Ticket Competition Entry List
Lloyd A. – 1
Bruce B. – 2
Latham B. – 1
Ken D. – 1
Bryan F. – 1
Dylan G. – 2
Pat G. – 1
Dale L. – 1
Paul P. – 2
Greg R. – 2
Joe T. – 2
David W. – 2
Festival Ticket Entry List
Bruce B. – 1
Gene B. – 1
Mitch C. – 1
Ken D. – 1
Bryan F. – 1
Pat G. – 1
Dustin H. – 1
Paul P. – 1
Steve R. – 1
Chris S. – 1
TECHNICAL TIDBIT
- David W. – Water Profiles and Treatment
Useful links:
Powerpoint slideshow from John Palmer: https://slideplayer.com/slide/15695836/
Baton Rouge Water Reports: http://www.redstickbrewmasters.com/water-reports/
John Palmer’s Brew Cube: https://homebrew.stackexchange.com/questions/22376/what-is-beer-structure-as-described-by-john-palmer
When it comes to brewing water the main things we worry about are the following:
Free chlorine and chloramines
- makes chlorophenols when in contact with grain
- bandaid/medicinal taste
- campden/metabisulfite can neutralize the chlorine
Calcium
- helps provide enzymatic activity in the mash
- helps to clarify beer/ coagulates proteins
- helps with foam stability
- yeast “nutrient”
Magnesium
- Helps drive maillard reaction/darkening of wort during boil
- Yeast “nutrient”
- 0-40 ppm recommended for use in brewing water
Sodium
- can help clarify beer through precipitation
- helps with mouthfeel and sweetness
- <100 ppm is recommended
Sulfate
- Sharpens hoppiness
- increases perception of bitterness
- drys out the beers finish
- 200-400 ppm recommended for pale ales and IPAs (John Palmer)
Chloride
- rounds out malt flavors
- increases perception of sweetness
- 50-150 ppm recommended
Alkalinity/bicarbonate/pH
- an increase in alkalinity will increase your mash pH (mash pH affects beer pH which affects overall flavor)
- alkalinity in the mash can be neutralized by the additions of Ca and Mg in the water the left over alkalinity is known as residual alkalinity
- residual alkalinity — most brewing software will calculate this for you based on Ca, Mg, and bicarbonates in your brewing water
- darker grains produce more acids during mashing and will help neutralize alkalinity to reach the optimum mash pH
- optimum mash pH = 5.2-5.6
- acids like lactic acid can be used as well to decrease mash and sparge pH
MONTHLY STYLE – 7A. Vienna Lager
Commercial Example – Vienna Lager from Caboose Brewing Company
Bonus Beer – Istrouma Brewing Company (Dean V)
- Bruce B
- Nelson B
- Charlie M
- Paul P
2022 Styles
January: 27A – Kentucky Common
February: 11C – English Strong Bitter (ESB)
March: 15C – Irish Extra Stout
April: Any BJCP 2015 Style – Brew Your Best!
May: 7A – Vienna Lager
June: Any Fruited Sour
July: 23 – Malt Liquor
August: 21B – Specialty IPA
September: 3D – Czech Dark Lager
October: 6A – Märzen
November: 26D – Belgian Dark Strong
December: 20C – Imperial Stout
