AHA’s Annual Spring Big Brew! • Saturday, May 6, 2017, 9am – 6pm

It’s almost time for the AHA’s annual spring Big Brew! This event celebrates National Homebrew Day, the first Saturday of May every year. The BHG will be participating again as we usually do by hosting a Big Brew in Chris Brehm’s yard, 2617 Cedarwood Ave.

For those new to the concept, it’s a fun opportunity to drag your equipment to a foreign location and brew in a social setting. It certainly raises challenges not faced in our normal home environments, but is a great opportunity to share our different equipment/processes/techniques with each other and can be quite educational. It’s open to the public and brewing is not required, so come hang out and see what people are doing and share a homebrew with us if you aren’t able to brew. More participation makes it more interesting though, so I encourage you to make the effort to put it on your calendar and bring some equipment over. If lack of equipment is your hold up please let us know, as we collectively have tons of extra gear between us.

As in years past, we’ve once again tied this with the Guild’s anniversary and have developed a recipe to commemorate our 8th year. This year, we hope you join us in brewing our Belgian Dubbel recipe, but it is by no means a requirement. The recipe this year is courtesy of Doug Burghart! This was a gold-medal winning recipe from the Best of the Bay last year, and his version was phenomenal. The recipe is below

NOTE: If you are going to brew the club recipe, and you’re using Belgian yeast, be sure to let Robert (North Corner) know by April 28 so he can get the order in by brew day.

The club will provide food, but feel free to bring additional snacks to share and most importantly homebrew! Bonus points if you have any bottles of your 5th and 6th Anniversary beers to share up.
When: Saturday, May 6, 2017, 9am – 6pm
No real fixed schedule, but most of us doing all-grain batches will probably be trying to get started by 9. Do what works for you!
Doug Burghart’s Belgian Dubbel:
  • 69% Belgian Pils
  • 14% Munich 10L
  • 3.3%. Aromatic malt
  • 3.3%. Special B malt
  • 3.3%. Caramunich malt
  • 3%. Amber Belgian candi syrup
  • 3%. Dark brown sugar
  • 2.8 oz. US Saaz 2.6 AA. 60 mins
  • 1.5 oz Tettananger 4.5% AA 60 mins
    (I used whatever noble hops I had around – you probably could use any noble hop, I prefer Tettnanger, just for bettering only)
  • Wyeast Abbey II yeast
    (I started it at 68, and just let it free rise, I think it got up to 73 at its
    highest). Did a 2L starter.
  • OG: 1.062
  • FG: 1.012
  • IBU: 20
  • SRM: 16