Demonstrating how to make beer without taste

Or, at least, demonstrating how to make beer without tastings of already-made home-brewed beer.

Two weekends ago my friend (and prez of the Lake County Homebrewers) Paul and I manned a booth for our homebrewing club at the  Lake County Home Wine Makers Festival in Lakeport, CA. It was the first time in at least five years that the booth for the Lake County Homebrewers’ group did not provide tastings of home-brewed beers. We decided to not pour our beers due to an opinion given to us by local officials of the California Department of Alcoholic Beverage Control (CABC) that pouring any of our homebrew at public events violates State law (at least as the local CABC interprets their regulations–regulations transform squishy language found in legislation to more concrete, hence more quantifiable language, then officials charged with enforcing the regulations interpret what the regulation’s language actually means). So, our group decided, we just could not risk losing our equipment to a CABC raid of our homes. Some of our group are going pro and will be opening nano-breweries soon and cannot risk pissing off the people reviewing their liquor licenses.

Consequently, Paul and I demonstrated the steps necessary to make an all-grain batch of India Pale Ale called Hoppiness is an IPA. Its (10 gallon) recipe is available here as a PDF.

Technically, we did not have beer until we added yeast. We split the 10-gallons of wort into two 5-gallon fermenters and took our half home where we added White Labs WP005 British Ale Yeast to the cooled wort.

I bottled my portion today (two weeks later). The starting original gravity was 1.061. The final gravity was 1.014 SG. That calculates to an attenuation of 76.5% and an ABV of 6.3% (almost a session beer by today’s IPA standards). It has ample piney bitterness and not citrusy.

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