UPDATE: Patersbier v4.0

2011 Batch #06 - Patersbier (keg018)
Brewed: 05/30/2011 OG: 1.0nn
Kegged: 07/29/2011 FG: 1.0nn
ABV: nn%
Mash Efficiency: TBD
Burst carbed @ 30psi for ~36 hours
Served @ ~12psi

Patersbier v4.0

2011 Batch #06 - Patersbier
(brewed 05/30)

I love brewing on holidays!


Highlights:

• Reused the yeast from Patersbier v3.0 (entire yeast cake)
  
• Used German Pils in place of Belgian Pils (oversight)
  
• Skipped the Cara-pils this time (laziness)
  
• Used the fatty blow-off tube (and a bungee cord)
• I kegged Patersbier v3.0 while brewing this one
• It was hot, hazy, and humid - over 90 degrees all day
  

8.5 lbs.	German Pils Malt
1 oz.	Hallertau Tradition (Pellets, 4.7 %AA) boiled 60 min.
.5 oz.	Czech Saaz (Pellets, 3.2 %AA) boiled 10 min.
Yeast :	White Labs WLP530 Abbey Ale

Pics: here
Vid: here

UPDATE: Patersbier v3.0

2011 Batch #04 - Patersbier (keg016)
Brewed: 04/23/2011 OG: 1.042
Racked: 05/07/2011
Kegged: 05/30/2011 FG: 1.003
ABV: 5.1%
Mash Efficiency: TBD
Burst carbed @ 30psi for ~26 hours
Served @ ~12psi

Serving is a pain now... my beerlines are too short, so I have to bleed the kegs and cut the pressure back to about 6psi for a decent pour (then set it back to 'serving' pressure)

Patersbier v3.0

2011 Batch #04 - Patersbier
(brewed 04/23)

Ella was anxious to help Daddy brew today!


I squeezed in an unplanned Patersbier brewday today. All went well, I hit my OG and volume targets. Things went surprisingly quick too- about 4 hours total including setup, up tear down, and clean up. Must be the new kettle ;)

I tweaked the recipe slightly, dropped a half pound of base malt to account for efficiency and attenuation, and added 2oz of Carapils, which is my new go-to for head retention. I am anxious to see how this one turns out. I plan on cold crashing and an extended secondary so that this one will really clear up.

I followed up the brewday by power washing my deck - good times.

8.5 lbs.	Belgian Pils Malt
2 oz.	Cara-Pils® Malt
1 oz.	Hallertau Tradition (Pellets, 4.7 %AA) boiled 60 min.
.5 oz.	Czech Saaz (Pellets, 3.2 %AA) boiled 10 min.
Yeast :	White Labs WLP530 Abbey Ale

Below are some clickable pics from brewday:


Penrose in action:


Brewing a Patersbier, drinking an Altersbier:


Look at that, I took a sample by myself!


I need to work on my whirlpool:


Mobile Brewery staging area:

UPDATE: Patersbier v2.0

2010 Batch #7 - Patersbier (keg007)
Brewed: 7/03 OG: 1.042
Kegged: 7/31 FG: 1.002
ABV: 5.3%
Efficiency: TBD
Force carbed @ 30psi for ~24 hours
Served @ ~11psi

Patersbier v2.0

2010 Batch #7 - Patersbier
Brewed 07/03/2010 @ Ryan's new place.

I forgot the manifold for my mash tun.... oops. Check out the substitute that Ryan and I came up with:

It was ugly, but it held up. Results TBD.

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

P.S. I love brewing on holidays.

UPDATE: Patersbier

2010 Batch #4 - Patersbier (keg005)
Brewed: 3/28 OG: 1.042
Racked: 4/17 SG: 1.004
Kegged: 5/05 FG: 1.004
ABV: 4.9%
Efficiency: TBD
Force carbed @ 30psi for 23 hours
Served @ ~11psi

Wow, the sample of this one was stellar - tasty and crystal clear. I have a yeasty growler left over from when I racked to secondary, hopefully that will serve as a sufficient starter for Patersbeir v2.0 which is now on deck!

On the left:

UPDATE: Allie Torenta

2010 Batch #5 - Hoppy Wheat (keg004)
Brewed: 4/10 OG: 1.046
Kegged: 4/22 FG: 1.006
ABV: 5.3%
Efficiency: TBD
Force carbed @ 30psi for 22 hours
Served @ ~11psi

Oops - guess who overflowed his keg last night .

I had about 5.5 gallons in my fermentor, and after the patersbeir cluster#@&*, I was focusing on not repeating that error rather than filling the keg. Oh well, it was not that bad to clean up... and I've got a little less than a half gallon in a growler now as a result - wonder what I should do with that?

on the right


P.S. the patersbeir is still in secondary.

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