Falcons, sign up now for the next Club Shop Brew Session, Saturday, January 17, as Ethen Adams and Allen Tracy lead the crew in brewing a Russian Imperial Stout with 7 planned flavor variations!
This will be a fairly large and sweet RIS using an English ale yeast with Original Gravity in the 1.090s and finishing around 1.030. Allen brewed this recipe and aged it in an oak barrel, winning first place in the wood aged category at the 2014 Mayfaire competition.
Russian Imperial Stout (BJCP 13F) was originally brewed in the 18th century by Thrale's brewery in London, England for export to the court of Catherine II of Russia to curry favor with the Czars. In 1781 the brewery changed hands and the beer became known as Barclay Perkins Imperial Brown Stout, and another change led to Courage Russian Imperial Stout (RIS).
Boasting high ABV, Russian Imperial Stouts are known for loads of rich, deep, complex, intense malt flavors, with roastiness, chocolate, sometimes fruity esters, cocoa and dark fruits. Lots of variation in the category allow for plenty of room to play with hops and malt flavors. The big, bold, richness is a perfect platform to support fruit, spices, and other flavor variations.
Ethen and Allen plan to make 7 variations, with each person flavoring their 5 gallon batch accordingly. Not only will you get a delicious, unique beer, but you will also learn all 7 of these flavor techniques to add to your repertoire, and be able to compare and blend the final results. So this will be a great educational opportunity and tons of fun! If you are NOT interested in making the RIS in one of these variations, please don't sign up, and allow someone else the opportunity to sign up. The variations are: Wood Aged, Chocolate/Vanilla, Coconut, Coffee, Sour (fruit optional), Spiced, Smoked.
They also tentatively plan a group bottling session to taste and mix flavors, share bottles, and set aside a Falcon's Share of bottles (perhaps consisting of all of the variations...?) for the club as a whole.
Great Value, Educational and Fun!
Club Brew Sessions are very low cost and a great opportunity to get some hands-on brewing experience on a larger, more sophisticated brewing system than most homebrewers have access to, learn new recipes, and, of course, hang out and have fun with your fellow Falcons while sharing great brews and snacks.
Everyone Participates!
All Brew Crew members will be brewing on the Falcons' +40 gallon all-grain brew system located at the Home Beer Wine and Cheese Making Shop in Woodland Hills. Crew members will participate in all aspects of the brewing process from measuring and crushing the grain to clean up and fermentation. Each participant will pitch in for the cost of ingredients (usually $10-$15), and take 5 gallons of wort to ferment at home.
Here's How to Sign Up!
Members must be an up-to-date, dues-paid Maltose Falcons member. Membership status will be verified prior before your spot is confirmed. Sign-ups online only - click "Sign up for April Club Shop Brew" below. Please email me your FULL NAME and CELL PHONE NUMBER at publicity@maltosefalcons.com so we can confirm your membership and contact you if necessary. No sign ups will be accepted via the yahoogroups or email to the crew leader or the publicity director.No exceptions.
Where and When!
Saturday, Jan. 17, 8 am - approx. 5 pm
Home Beer Wine & Cheesemaking Shop
22836 Ventura Blvd., Woodland Hills. Map - https://goo.gl/maps/NJlht
Here are some more rules!
There are 7 spots on the Crew, although some brew sessions have several people teaming up to lead, taking up some of those spots. We are still setting aside a Falcon's Share to pour at fests in the coming year. Bring cash for ingredients and a carboy or a bucket for your wort. Sign-ups (and the waiting list) are first-come, first-served basis. We welcome new members, beginners, and members who have never been on a Club Brew Session. If you have been on a Club Shop Brew Session within the past 3 months, you are not eligible to be on this crew unless spots are left empty by brew day. Crew members must arrive on time, fully participate, and stay until all equipment has been cleaned and stowed and the clubhouse room has been cleared and the floor mopped - usually 4-5 pm. Brew Crew leaders MUST submit a brief write-up of the brew day, including recipe, any mishaps, challenges, successes, special techniques, with a couple of photos, to go in the club newsletter. As always, please post photos to the Falcons' Facebook group!
Of course anyone who is interested in observing the all-grain brewing process is welcome to come by the shop to hang out and chat with the Crew. Beer and snacks to share are always welcome, but not drunkenness or rowdiness. Respect the shop and the space!
For further questions, email Matt at publicity@maltosefalcons.org.
Cheers!
Matt Myerhoff
Publicity Director, Maltose Falcons Board