Distilling Event w/ 117 West Spirits
We have a really exciting event coming up on March 31st! I have gotten 117W Disillery in Vista to agree to host us for distilling our homebrew into a club whiskey.
The actual distilling event will be on Sunday March 31st from 10am to about 3pm, so mark your calendars. There is some prep required for this event, so read this whole email and make sure to sign up ASAP.
Members will brew the same beer recipe and we will gather as a club to distill it while we enjoy the spirits and cocktails available for purchase. After aging in 5-gallon barrels (nominally 6 months), we will later get to pick up bottles to keep. You must be able to get the finished beer to the event on 3/31.
Slots are limited and we need to hit a specific amount to fill the barrels, so sign up soon. You can commit to what you want and I’ll adjust based on number of sign-ups. If we are oversubscribed, the first to sign up will get in.
The recipe will be an unhopped rye porter, see below. You will need to brew according to the recipe and bring the fully fermented beer to the event. A 1-bottle (750ml) share of the final result will require 4 gallons of finished beer and a $10 contribution toward barrels and supplies. Members can collaborate on brewing up the beer to reduce the number of batches we need to brew. Carlsbad Brew Supply has agreed to carry the Chocolate Rye malt, which not all shops carry, so consider shopping there and supporting them.
Sign up here:
https://docs.google.com/forms/d/e/1FAIpQLSf9prao2d1qefVTKIfMfQBEiXBKLzrPIwh713GB2BcAo1dbUw/viewform
Sign up soon if you want to be involved and let me know if you have any questions.
Thanks,
Chris
Recipe
Unhopped rye porter base with a target of 1.075 OG
- 67% 2-row
- 13% rye malt
- 13% munich 10L
- 7% chocolate rye
A 5.5 gallon batch at 75% efficiency would work out to about 10/2/2/1 lbs. Boil is optional, but adjust accordingly. Any relatively clean high attenuation yeast is fine, 001, 099, or US05 recommended. Amylo 300 or similar enzyme is recommended to dry it out and maximize ABV. Should be fermented as dry as possible and fully fermented prior to the 3/31 event.