One of the benefits of working on the board for the OBC is that I have opportunities to brew in new environments with people who really know what they’re doing. As a homebrewer, I can’t tell you how cool it is to have the chance to work in a professional setting and with experts.
It’s pretty rad, as they used to say. Especially after having to pour out ten gallons of beer.
So when Hopworks offered to let us use their nano system to brew on and the board decided the respected Fred Eckhardt as the leader of the brew, I jumped at the opportunity to assist. Since Fred, respected as he is, hasn’t brewed in quite some time and so it fell to younger people to lift forty-eight pounds of malt and over forty gallons of water to make the style Fred had selected, a maibock.
Leading the way was Assistant Brewer Amelia, who was just smashing through the whole thing, answering questions, kidding around, keeping things on track and generally being very upbeat, especially when confronted with concerns about ‘are we doing this right?’ Thanks to her, we pretty much were.
Plus, I got to learn some new things about how all grain brewing works, how important recirculation is, what a Vorlauf pump does; all kinds of cool stuff.
I got to hold onto devices that I didn’t understand. The photo on the right shows a mechanism that allowed us to aerate the beer as it was pumped into a fermenter. I have no idea what it’s called.
Still, pretty cool, huh?
Normally, this is the part where I’d post the recipe, if I had one, so other people could see what we did.
This was the recipe basis:
5.5 lbs Lager Malt
5.5 lbs Munich Malt
1.0 lbs Light Carmel/Crystal Malt
7.5-9.6 AAU’s of bittering hops
.75 oz flavor hops
.5 oz aroma hops
Wyeast 2206 Bavarian Lager
This is what actually happened:
Easier to read version, here.
The beer should be ready in about a month! I’ll let you know how it is or if there’s time, let you know when it’ll be served so you can try it yourself.