UPDATE: Cascade Bitter2

2010 Batch #3 - Best Bitter (keg003)
Brewed: 3/7 OG: 1.045
Kegged: 3/27 FG: 1.010
ABV: 4.5%
Efficiency: TBD
Force carbed @ 30psi for 19 hours
Served @ ~7psi


I had some fermentation issues with this one - it was still a bit green one day after force carbing.

Patersbier - On Deck

2010 Batch #4 - Patersbier
Brewed 03/28/2010

Per the internet

Most Trappist breweries also feature a lower-alcohol "patersbier" or "fathers' beer" that is only available locally. This variety is designed to be consumed by the monks themselves, although it is sometimes offered at the monastery's on-site café. Examples include Chimay Dorée and Petite Orval.

My interpretation is based on the Northern Brewer version:

Stan Hieronymus (author of Brew Like a Monk) and Kristen England (BJCP Continuing Education Director) bring you this very special kit. "Brouwerij'ed" on the left side of the Belgian town Malle solely for consumption by the reverent Cistercian brothers. This ale is not served or sold to the public, making it one of the rarest beers in the world. Made only from pilsner malt, hops, and yeast, the complexity that results from these simple ingredients is staggering: perfumey floral hops, ripe pear fruit, sour apple, spicy cloves, candied citrus and a slight biscuit character on the drying finish ... a monks' session beer.

Looks like it should be a pretty simple brew day:

9 lbs.	Pilsen Malt info
1 oz.	Hallertau Tradition (Pellets, 5.8 %AA) boiled 60 min. info
.5 oz.	Czech Saaz (Pellets, 3.2 %AA) boiled 10 min. info
Yeast :	White Labs WLP530 Abbey Ale info

Mash Schedule * 147° F for 60 minutes

	Predicted	Blonde Ale	Compliance
Original Gravity	1.044	1.038 - 1.054	100 %
Terminal Gravity	1.010	1.008 - 1.013	100 %
Color	2.88 °SRM	3.00 - 6.00 °SRM	96 %
Bitterness	32.1 IBU	15.00 - 28.00 IBU	68 %
Alcohol (%volume)	4.4 %	3.80 - 5.50 %	100 %
			93 % overall

Noseporn (aka Cascade Bitter2)

2010 Batch #3 - Best Bitter
(brewed 03/07)


Sunday was a Bitter Brewday @ the DubbelDachs brewhaus. Things went well for the most part - but I somehow managed to miss a gallon of sparge water, so my final volume was low. I went with a 45 minute boil in an attempt to limit the boil off.

Oh, and Ryan rules - thanks for the pizza and free hops!

Anyway, we'll just have to wait and see how this one turns out... but I will not be waiting too long, as I plan on kegging this one next weekend.

Here is the recipe that was altered on the go:

7 lbs.	Maris Otter Pale info
.5 lbs.	Crystal Malt 60°L info
.125 lbs.	American Chocolate Malt info
1 oz.	Cascade (Whole, 5.70 %AA) boiled 45 min. info
1 oz.	Cascade (Whole, 5.7 %AA) boiled 17 min. info
Yeast :	Fermentis S-04 Safale S-04 info

Mash Schedule * 156° F for 45 minutes * 170° F for 10 minutes

Edwin's photos here