Devil Monkey Mild

2011 Batch #10 - Mild v4.0(brewed 09/05/2011)
I love brewing on holidays! Toodee helped:

5.5 lbs	Maris Otter Pale info
.5 lbs	Crystal Malt 60°L info
4 oz	American Chocolate Malt info
3 oz	Roasted Barley info
3 oz	CaraPils info
.5 lbs	CaraBrown info (PDF)
.5 lbs	Oats Flaked info
.5 oz	East Kent Goldings (Pellets, 4.9 %AA) boiled 60 min. info
.5 oz	East Kent Goldings (Pellets, 4.9 %AA) boiled 10 min. info
Yeast :	Fermentis S-04 Safale S-04 info

Mashed @ 155° for 45 minutes

**Note to self** Restrict future brew-day cornhole activities to mash time only.

Dubbel Saison de Trubbel

2011 Batch #08 - Saison de Trubbel
(brewed 07/03/2011)



Ryan came over on the day before Independance Day to brew a double batch of my award winning Saison de Trubbel. The logic was twofold here: we each had a saison in our mental queues, and we thought that doing a 10g test batch before the wedding brew would be a good idea. It was. Good times!

The OG was a little lower than expected - that was surely due to volume (which was high - wound up with about ~12g). However, I fully expect the FG to be close to zero, so the final ABV should be real close to the target. Our corrected OG was 1.057... not too shabby. We should start more brewdays off with waffles... a new tradition maybe? At least for Belgian brewdays for sure.

I have a little over 6 gallons in my fermentor... I pitched the yeast @ about 76 degrees or so. Oh, and I pitched the Saison Dupont dregs in my fermentor as well... why not?

Here are the planned numbers per beer tools:

	Saison de Trubbel - Saison May 27, 2009, 10:53 am					View | Edit | Delete
	OG: 1.062	FG: 1.012	SRM: 5.09	ABV: 6.5%	IBU: 39.5

Ryan posted the recipe on his Dubbel Dachs site, here it is:

Ingredients

Stats

16 lbs.	German 2-row Pils	OG: 1.062
2 lbs.	White Wheat Malt	FG: 1.012
1 lbs.	Crystal Malt 20°L	5.09 SRM
1 lbs.	Cara-Pils® Malt	39.5 IBU
3 lbs.	Raw Sugar	6.5% ABV
2.5 oz.	Willamette (Pellets, 6.00 %AA) boiled 60 min.
1 oz.	Saaz (Pellets, 3.00 %AA) boiled 15 min.
2 oz.	Saaz (Pellets, 3.00 %AA) boiled 1 min.
1 big starter	White Labs WLP565 Belgian Saison I

My Evo pics: here
Ryan's Droid X pics: here

P.S. Cliff Lee sure does suck in July ;-)

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

Lightbulb v2.0

2010 Batch #11 - Haus Pale Ale (aka Lightbulb)
(brewed 12/31)



I joined Ryan at the Dubbel Dachs Brewhouse for his annual New Years Eve brew day. He brewed his birthday maibock, and I brewed Lightbulb again - I really loved v1.0 of this beer, and I have high hopes for v2.0!

My notes weren't much better this time, and I still do not have this recipe saved in beertools.

8 lbs. American 2-row
2 lbs. American Vienna
.5 lbs. Crystal Malt 60°L
1 oz. Cascade (Whole Leaf, 5.70 %AA) boiled 60 min.
.5 oz. Cascade (Whole Leaf, 5.70 %AA) boiled 30 min.
.25 oz. Cascade (Whole Leaf, 5.70 %AA) boiled 15 min.
.25 oz. Cascade (Whole Leaf, 5.70 %AA) boiled 5 min.
Yeast : Fermentis US-05 Safale US-05 info

Poochie Porter v2.0

2010 Batch #10 - Porter
(brewed 11/26)





I love brewing on holidays! Though not an actual holiday, I was off work today so it sure felt like one. I celebrated by brewing a black ale, and drinking Black Fridays - good times.

I ran out of propane about 30 minutes in - oops. Good thing CVS is so close...

10 lbs.	Maris Otter Pale info
1 lbs.	Crystal Malt 60°L info
.5 lbs.	British Black Patent info
4 oz.	English Chocolate Malt info
1 oz.	East Kent Goldings (Pellets, 4.7 %AA) boiled 60 min. info
1 oz.	East Kent Goldings (Pellets, 4.7 %AA) boiled 30 min. info
1 oz.	East Kent Goldings (Pellets, 4.7 %AA) boiled 5 min. info
Yeast :	Fermentis S-04 Safale S-04 info

Mash: 156 for 45mins 180 for 10 mins

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.

Saison de Trubbel 2009

2009 Batch #5



I love brewing on holidays, and Friday July 3rd, 2009 was an official IBM holiday... so I loaded up the mobile brewery, headed over to the Dubbel Dachs brewhaus, and joined Ryan for the final leg of his Summer of Suds series. We both brewed my blue ribbon winning saison - Ryan is going to cherry his for the red stripe in his Beermerica flag. Ryan was also nice enough to purchase all of the ingredients (and mill the grains) so all I had to do was pick up the sugar and show up on time.

Well, at least I remembered to pick up the sugar.

Speaking of sugar, we rolled with Demerara sugar this year (sorry Team). I had originally planned on using 2lbs of Belgian candi sugar - but I am cheap, and that stuff is expensive, so last year I used 1lb of candi sugar and 1lb of regular old cane sugar. This year, it was 2lbs of raw Demerara sugar per batch - other brewers seem to like it, so I am sure it will work well.

Fermentation began in my basement, where the ambient temp was about 70°. I kept it there until Sunday afternoon then moved it to my garage - fermentation temps ranged from 73° to 70° prior to moving.

The ambient temp in my garage varies, but has generally been around 80° (it gets nice and warm when a car is parked in there and the door is shut). Fermentation temp has been in the 80° - 82° range for the last several days - the yeast we used likes the high temps. It is still pretty active and I plan to rouse the yeast every now and then as well. That is pretty much in line with what I did last year... at some point I will wrap it up with a sleeping bag to try and retain some warmth - I've got a down vest on it right now.

Here is the recipe:

10lbs.	German 2-row Pils
1 lbs.	White Wheat Malt
.5 lbs.	Crystal Malt 20°L
2 lbs.	Demerera Sugar
1.5 oz	Willamette (Pellets, 5.00 %AA) boiled 60 min.
1 oz.	Saaz (Pellets, 5.00 %AA) boiled 15 min.
1 oz.	Saaz (Pellets, 5.00 %AA) boiled 1 min.
1 vial	White Labs WLP565 Belgian Saison I
Mash Boil	~149F for 80 mins 90 minutes

My pics are here
Edwin's pics are here
Beermerica Pics are here