February 2012


Present: Jerry Ford, Rocky Stoltz, Paul Ellerkamp, Ryan Jilek, Michael Kreitinger, Jeremiah Thorpe, Heath Braun and Jon Stika.

Discussed upcoming Brews and Blues event at Hawk’s Point.  Event is scheduled for June 2, 2012.  First choice location is the Badlands Activity Center, second choice the Dickinson Recreation Center.  250 tickets will be sold at $30 each or 4 for $100.  Food is planned to be supplied by local caterers.  Goal is to have 20 home-brewed beers available for sampling.  No sanctioned beer judging is planned for this event.  Ryan will follow up with Hawk’s Point to see if the club will need to assist with brewing the beers for the Hawk’s Point residents.

Discussed techniques of dry-hopping beer in the secondary fermenter and using oak chips for flavoring in the secondary fermenter.

Discussed planning of beer judging at the K of C beer taste event planned for the last week of September.

Jon mentioned that he will be brewing with Wyeast 1388 Belgian Strong Ale on the 25th and if anyone would like some of the yeast saved after primary fermentation to let him know.

Rocky brought an Amber Ale.  Paul brought an Irish Blonde Ale.  Ryan brought cheese and sausage and a bottle of Avery Hog Heaven Barley Wine.  Jerry brought Green’s Dubbel Dark Ale that was gluten free.  Mike brought a Honey Ale.  Heath brought a Pumpkin Ale.  Jeremiah brought HefeWeizen.  Jon brought Wasatch Polygamy Porter.

Jon Stika
Secretary

The Best of the Best in Wheat and Barley Research
Tuesday, February 7, 2012
Ramada Grand Dakota Lodge, Dickinson, ND

Alberto Jimenez-Diaz & Karen Hertzgard, assisted by Jerry Ford and Jon Stika gave a presentation on barley quality, malt production, wort production and making malt at home.

In the malting of barley, more protein slows water uptake and germination.  6-row barley contains more amylase enzymes, while 2-row barley has a greater starch content.  Starch must first hydrolyze (absorb water) prior to enzymes conversion of starch to sugars.  Higher protein content in barley slows the malting process and may result in lower modification as protein restricts the hydrolization of the protein- starch matrix.  Unmodified barely is still “steely” and does not crush well into a proper grist.

Green malt that is roasted while still wet or pale malt “stewed” then dried and roasted are two approaches to making crystal malt.

Two-days of germination results in undermodified malt as starch is not granulized and little enzyme is produced.  Four-days of germination is optimum for most malt barley varieties to achieve full modification with maximum enzymes present without sugar lost to seedling respiration.  Seven-days of germination results in overmodified malt where some enzymes have been consumed to convert starch to sugar that is then respired by the growing seedling.  The last stage of kilning malt determines type of malt produced: Pale, Munich, Chocolate, etc.

Karen Hertsgaard Karen.Hertsgaard@ndsu.edu invited members of the Heart River Home Brewers to tour the Institute of Barley and Malt Sciences http://www.ag.ndsu.edu/ibms/  in Fargo.

Paul Sadosky, Quality Assurance/Quality Control of Summit Brewing Co., St. Paul, MN gave a brief presentation on the brewing process showing slides of the equipment at Summit Brewing.  He mentioned that a Moravian variety of two-row barley was being grown in North Dakota and malted by Rahr Malt for use in the Summit Pilsener.  Paul also mentioned that most American lagers are brewed with 48 pounds of malt to produce a 32 gallon barrel of beer.

Jerome Distributing of Dickinson provided samples of Summit Extra Pale Ale, Pilsener and Great Northern Porter.  Jon and Jerry were able to visit with Paul Sadosky psadosky@summitbrewing.com of Summit Brewing Co., Ray Albrecht Raymond_albrecht@cargill.com of Cargill Malt, Spiritwood, ND and Daryl Miller of Rahr Malt, Taft, ND.  All three invited members of the Heart River Home Brewers to tour their respective facilities if in the area.