BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Ipswich Brewers Union - ECPv6.15.20//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://www.ipswichbrewersunion.com
X-WR-CALDESC:Events for Ipswich Brewers Union
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:Australia/Brisbane
BEGIN:STANDARD
TZOFFSETFROM:+1000
TZOFFSETTO:+1000
TZNAME:AEST
DTSTART:20200101T000000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=Australia/Brisbane:20210603T190000
DTEND;TZID=Australia/Brisbane:20210603T210000
DTSTAMP:20260429T192843
CREATED:20210115T030758Z
LAST-MODIFIED:20210218T103903Z
UID:494-1622746800-1622754000@www.ipswichbrewersunion.com
SUMMARY:Monthly Meeting - Competition: Stout & Strong Stout
DESCRIPTION:Ahhh…… Stout\, the dark prince of beer\, they can be sweet\, they can be dry\, they can mild and they can be strong but they are always black and always dominated by the roasty flavour of charred barley. Roastiness can vary from slightly roasty coffee and cream of a sweet stout through to the intense roasty burned malt of a Russian Imperial and everything in between. When brewing a stout you need to consider your water chemistry\, dark grains have a higher acidity than pale and an addition of calcium chloride to your mash water can help maintain an optimum mash ph. Personally\, I’ve never been one to play around with water additions and it’s never stopped me brewing a good stout.  \nGrain bills can be simple with 80% base malt\, 6% roast barley\, 6% chocolate malt\, 8% crystal malt\, or to add some depth of flavour you can make small additions of specialty malts such as roast wheat and rye\, brown malt\, flaked barley\, toffee malt\, special b etc\, just be sure to add a little rather than a lot\, you are just trying build a bit of complexity to the overall flavour. \nRecipe\nJamil Zainascheff’s Triple-X Sweet Stout (20l batch) \nOG = 1.060\nFG = 1.023\nIBU = 29\ncolour 39 srm\nAlc/Vol = 4.9%\nBoil 60min\nPre-boil volume 26.5l\nPre-boil gravity 1.051\n4.55kg Maris Otter or Golden Promise\n0.45kg black malt\n0\,45kg dark crystal\n0.25kg pale choc malt\n0.50kg lactose\nMash at 66c\nFerment with Safale s04 or any English ale yeast
URL:https://www.ipswichbrewersunion.com/event/monthly-meeting-competition-stout-strong-stout/
LOCATION:Tap’d Bar at the PA Hotel\, 170 Brisbane Rd\, Booval\, QLD\, 4304\, Australia
END:VEVENT
END:VCALENDAR