<html><head><meta http-equiv="Content-Type" content="text/html charset=utf-8"></head><body style="word-wrap: break-word; -webkit-nbsp-mode: space; -webkit-line-break: after-white-space;" class="">Here are the properties to the biere de garden:<div class=""><br class=""></div><div class="">OG: 1.077</div><div class="">FG: 1.015</div><div class="">ABV: 8.1%</div><div class="">IBU: 24</div><div class=""><br class=""></div><div class="">Dan</div><div class=""><div class=""><br class=""></div><div class=""><br class=""><div><blockquote type="cite" class=""><div class="">On 19 Apr 2017, at 4:15 PM, Audrey McDonald <<a href="mailto:aud.mcdonald@gmail.com" class="">aud.mcdonald@gmail.com</a>> wrote:</div><br class="Apple-interchange-newline"><div class=""><div dir="ltr" class="">I'm in as well! Porter sounds great!</div><div class="gmail_extra"><br class=""><div class="gmail_quote">On Tue, Apr 18, 2017 at 9:27 PM, Amanda Broz <span dir="ltr" class=""><<a href="mailto:amandabroz@gmail.com" target="_blank" class="">amandabroz@gmail.com</a>></span> wrote:<br class=""><blockquote class="gmail_quote" style="margin:0 0 0 .8ex;border-left:1px #ccc solid;padding-left:1ex"><div dir="ltr" class="">Hello poets -<div class="">It's that time again - the club sour barrel has done its work and will soon be in need of a refill to create more delicious-ness. If you would like to get in on the barrel project, please send me an email (I'm taking over the organizing for Ted this round). </div><div class="">We need approximately 10 brewers to put in one 5 gallon batch each. The current sour is basically done, so I'd say lets shoot for having our beers ready to go into the barrel by late May/early June. I will make an announcement at the next meeting to give any new folks (who aren't on the email list) a chance to participate - and for any of you who are interested to give your input on recipe ideas in person. </div><div class="">As benevolent dictator of the group, Id like to put in a sour porter, but I can be swayed by public opinion....</div><div class="">Finally- many thanks to Dan Seavey for providing a safe and caring home for our club barrel.</div><div class="">Cheers,</div><div class="">Amanda</div><div class=""><br class=""></div><div class=""><a href="mailto:amandabroz@gmail.com" target="_blank" class="">amandabroz@gmail.com</a></div><div class=""><a href="tel:(970)%20215-9283" value="+19702159283" target="_blank" class="">9702159283</a></div><div class=""><br class=""></div><div class="">-------</div><div class=""><font face="arial, helvetica, sans-serif" class="">Example recipe below for a sour porter that I grabbed online, pretty high alcohol - but I'm totally open to suggestions in style, recipe or otherwise (Ted, maybe you can share the sour porter recipe the group did back in 2012? - that one turned out fantastic!)</font></div><div class=""><font face="arial, helvetica, sans-serif" class="">--------------</font></div><div class=""><font face="arial, helvetica, sans-serif" class=""><br class=""></font></div><div class=""><p class="MsoNormal" style="margin-bottom:0.0001pt;line-height:normal"><b class=""><font face="arial, helvetica, sans-serif" class=""><a href="https://beerandbrewing.com/sour-ostseekuste-porter-recipe/" target="_blank" class="">https://beerandbrewing.com/<wbr class="">sour-ostseekuste-porter-<wbr class="">recipe/</a><span class=""></span></font></b></p><p class="MsoNormal" style="margin-bottom:0.0001pt;line-height:normal;background-image:initial;background-position:initial;background-size:initial;background-repeat:initial;background-origin:initial;background-clip:initial"><font face="arial, helvetica, sans-serif" class=""><b class=""><span style="color:rgb(75,75,75)" class="">ALL-GRAIN</span></b><span style="color:rgb(75,75,75)" class=""><span class=""></span></span></font></p><p class="MsoNormal" style="margin-bottom:0.0001pt;line-height:normal;background-image:initial;background-position:initial;background-size:initial;background-repeat:initial;background-origin:initial;background-clip:initial"><font face="arial, helvetica, sans-serif" class=""><b class=""><span style="color:rgb(75,75,75)" class="">Brewhouse efficiency:</span></b><span style="color:rgb(75,75,75)" class=""> 72% <br class="">
<b class="">OG:</b> 1.086 <br class="">
<b class="">FG:</b> 1.016 <br class="">
<b class="">ABV:</b> 9.2% <br class="">
<b class="">IBUs:</b> 33<span class=""></span></span></font></p><p class="MsoNormal" style="margin:26.25pt 0in 0.0001pt;line-height:normal;background-image:initial;background-position:initial;background-size:initial;background-repeat:initial;background-origin:initial;background-clip:initial"><b class=""><font face="arial, helvetica, sans-serif" class="">MALT/GRAIN
BILL<span class=""></span></font></b></p><p class="MsoNormal" style="margin-bottom:0.0001pt;line-height:normal;background-image:initial;background-position:initial;background-size:initial;background-repeat:initial;background-origin:initial;background-clip:initial"><span style="color:rgb(75,75,75)" class=""><font face="arial, helvetica, sans-serif" class="">10 lb (4.5 kg) Munich malt <br class="">
5 lb (2.3 kg) Pilsner malt <br class="">
8 oz (227 g) Fawcett Crystal 65 <br class="">
8 oz (227g) Briess Extra Special malt <br class="">
8 oz (227 g) Carafa II <br class="">
4 oz (113 g) Chocolate rye<span class=""></span></font></span></p><p class="MsoNormal" style="margin:26.25pt 0in 0.0001pt;line-height:normal;background-image:initial;background-position:initial;background-size:initial;background-repeat:initial;background-origin:initial;background-clip:initial"><b class=""><font face="arial, helvetica, sans-serif" class="">HOPS
SCHEDULE<span class=""></span></font></b></p><p class="MsoNormal" style="margin-bottom:0.0001pt;line-height:normal;background-image:initial;background-position:initial;background-size:initial;background-repeat:initial;background-origin:initial;background-clip:initial"><span style="color:rgb(75,75,75)" class=""><font face="arial, helvetica, sans-serif" class="">0.5 oz (14 g) Nugget [13% AA] at 60 minutes (6.5 AAU) <br class="">
1 oz (28 g) Styrian Goldings [5.5% AA] at 10 minutes (5.5 AAU)</font></span></p><p class="MsoNormal" style="margin:26.25pt 0in 0.0001pt;line-height:normal;background-image:initial;background-position:initial;background-size:initial;background-repeat:initial;background-origin:initial;background-clip:initial"><b class=""><font face="arial, helvetica, sans-serif" class="">DIRECTIONS<span class=""></span></font></b></p><p class="MsoNormal" style="margin-bottom:0.0001pt;line-height:normal;background-image:initial;background-position:initial;background-size:initial;background-repeat:initial;background-origin:initial;background-clip:initial"><span style="color:rgb(75,75,75)" class=""><font face="arial, helvetica, sans-serif" class="">Mash at 152°F (67°C) for 60 minutes, drain, and sparge to yield
5.5 gallons (18.9 l). Allow the wort to cool to 110–120°F (43–49°C)<span class=""></span></font></span></p>
<span style="line-height:107%;color:rgb(75,75,75)" class=""><font face="arial, helvetica, sans-serif" class="">Boil
for 60 minutes, following the hops schedule. </font></span><br class=""></div><div class=""><br class=""></div><div class=""><br class=""></div><div class="">and my notes for this project-</div><div class="">...</div><div class=""><b class="">YEAST:</b></div><div class="">something "clean", but it probably doesnt matter too much - some type of ale yeast-</div><div class=""><b class=""><br class=""></b></div><div class=""><b class="">FERMENTATION:</b></div><div class="">allow around 2 weeks or so for primary fermentation, rack into secondary for a few days to a week and then put 'er in the barrel!</div><div class=""><br class=""></div><div class="">------</div><div class=""><div class=""><font face="arial, helvetica, sans-serif" class="">----</font></div><div class=""><div class=""><b class="">FAQ:</b></div><div class="">I only brew extract beer, can I still be part of the project? </div><div class="">Yes! We wont let a lack of equipment keep you down! Once a recipe is settled on, we will figure out its extract equivalent, and you are good to brew.</div></div></div></div>
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