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http://www.homebrewersassociation.org/p ... mebrew-day" onclick="window.open(this.href);return false;

Anyone interested? We've tried to set something up with NG in the past, but it hasn't worked out. Anyone want to spearhead this? 2 weekends from now, so we should get moving. Or I could spearhead, just not sure if I can host. Any volunteers?

We're encouraged to brew the winning recipes of the 2012 GABF Pro-Am winners, but can really do anything we want.

http://www.homebrewersassociation.org/p ... ay/recipes" onclick="window.open(this.href);return false;

Maybe we could do this in combination with a tasting party for our Garrison Brewoff Blondes. Assuming we haven't all drank them all yet .

Mines all gone but ill help others!

I'm interested, but cant host. I will brew. Could maybe do a double batch (haven't checked the winning recipe so I'm not sure my mash run is big enough)

I like the Blonde idea, Tim.

I also can't host, but I'm definitely interested in having a blonde tasting before if drink all of mine.

I could never fit everyone in my apt to host... but am game for an event!

Wrong weekend for me, otherwise I could host. I'll be sure to send some bottles of my blond along if this goes down.

If my house is sold by then I might be able to host

I'll be in the final stages of painting the interior of the house - may be able to drop in for a bit. Also hoping that I'll be going to final round of Moose playoffs that weekend.

I could probably host if Cole Harbour isn't too far out for everyone.

That works for me!

I'm happy to make the trek to Cole Harbour.
Anyone looking to brew? I'd be interested in splitting a batch of the Dark Mild or American Pilsner from the suggested recipe, or something else entirely. Either a Weizen or a Porter.

I'd love to go and learn BIAB but ill be away that week.

I was planning on brewing a dry stout this weekend, but I'll hold it off til next and brew it that day. I'd split the mild with you chalmers, but I don't think I could get 10 gallons out of my little system.

Maybe I should send out a pm blast to make sure everyone knows about this.

Hiya Tim, is your boil kettle big enough for a double-batch? Would you just need a bigger tun? Keep in mind this thing is only 1.041 (with 16lb of grain for a double batch), so might still have room. What size tun do you have? Otherwise, I could bring over our bigger one.

Pointon’s Proper – All Grain
English Style Dark Mild
Recipe for 5 gallons (18.9 L)
Malts
6.0 lb (2.72 kg) Maris Otter malt
8.0 oz (227 g) Golden Promise malt
9.0 oz (255 g) English crystal malt 65° L
7.0 oz (198 g) English dark crystal malt 121° L
4.0 oz (113 g) dextrin malt
4.0 oz (113 g) pale chocolate malt 200° L
1.0 oz (28 g) English black patent malt 550° L (used during sparge)

Hops
1.0 oz (28 g) Fuggles hops, 4.2% a.a. (60 min)
0.2 oz (5.6 g) Challenger hops, 7% a.a. (50 min)

Yeast
The original recipe calls for Wyeast 1768 English Special Bitter ale yeast, which is unfortunately unavailable currently. The AHA recommends using Wyeast 1968 London ESB Ale, a similar strain that is slightly less flocculent.

Misc.
1 tablet Whirlfloc (2 minutes)

Brewers Specifics
Use 100% reverse osmosis-filtered water
Mash grains at 152° F (67° C) for 60 minutes
Mash out at 162° F (72° C) for 10 minutes
Add 1.0 oz (28g) of English black patent malt
Acidify sparge water with 0.25 tsp acid blend
Fly sparge with 175° F (79° C) water
Collect 6.25 gallons of wort
Bring to a rolling boil for 70 minutes
Add hops at specified intervals throughout boil
Chill to 65° F (18° C)
Aerate wort with pure oxygen for 45 seconds
Pitch one fresh packet of Wyeast 1768
Ferment at 68° F (20° C)
Keg at 2.5 volumes of CO₂ or bottle condition with 4 oz (113 g) corn sugar

Boil Time: 70 minutes
Original Gravity: 1.041 (10.2° P)
Final Gravity: 1.011 (2.8° P)
SRM: 18°
IBU: 24
ABV: 4.0%
Brewhouse Efficiency: 70%

I don't understand the point of 8oz of Golden Promise....

Ya, me neither. Grain bill looks overly complicated. Why the dark crystal when the Black Patent will have the overwhelming SRM contribution?
Could probably just go with MO, Crystal 60, Dextrin (do you have any, Tim?), Chocolate and Black Patent.

There's another oddity in there. 100% RO water. Where did this recipe originate?

I'm not sure the black patent will be that noticeable, it's only one ounce....

I thought he was starting from "zero" and adding his brewing salts in later, but I only see a mash acidification addition...

English Mild = a bit of gypsum and CaCl2, I think.

I think the BP is only for colour (added in the sparge), and it's only going to SRM14, that should be OK? I dunno, though.

Yeah, that's definitely just for color, but I don't know how much color you will get out of that. You could use some carafa iii special ground into dust for that too. Did you guys make this recipe?

This is the GABF/AHA Pro-Am winning recipe from the link above. The idea from the AHA Brew-Day is that local homebrew groups are encouraged to brew one of these winning recipes, but we certainly don't have to.

I was just curious if there was any other insight into the design. I'd say that GP may have just been the remnants of a bag, rather than a deliberate design. I read that you should never use 100% RO water, but if that's what they really did without adding salts, and it won....probably be fine.

I'd be in to do the american pilsener if someone else wanted to bring their gear- mine can't do a double batch, or at least my mash tun can't.