Llama Bitter 3

2010 Batch #8 - Ordinary Bitter
(brewed 10/24)

UPDATE: It was a successful brewday! I've got high hopes for this one.




The tradition continues... this will be the third iteration of Llama Piss (as it has affectionately come to be known). This year's tag finale is on November 21st... and the beer shall be kegged.

I went to Scotzin's with two different Haus Pale Ale recipes in hand, but decided to roll with something I know... and winged a bitter recipe from memory. I shorted myself by about a pound of base grain. Lucky for me though, I still have a pound of LuWest Turbinado sugar laying around that will fill the void nicely (thanks Team!) Off we go...

	5.5 lbs.	Maris Otter Pale info
	0.5 lbs.	Crystal Malt 60°L info
	1.0 lbs.	Turbinado Sugar info
	1.0 oz.	East Kent Goldings (Pellets, 4.5 %AA) boiled 60 min. info
	0.5 oz.	East Kent Goldings (Pellets, 4.5 %AA) boiled 30 min. info
	0.5 oz.	East Kent Goldings (Pellets, 4.5 %AA) boiled 5 min. info
	2 tsp.	Irish Moss (15 mins)
	2 tsp.	Yeast Nutrient (15 mins)
	Yeast :	Fermentis S-04 Safale S-04 info

Mash: 45 mins @ 151 w/ 2 gallons (the temp dropped into the 140's) 10 mins @ 170 w/2.5 gallons 10 mins @ 170 w/3 gallons

UPDATE: Paul's Pride

2009 Batch #10 - Paul's Pride ESB
Brewed: 12/6 OG: 1.060
Bottled: 1/3 FG: 1.012
ABV: 6.3% (oops)
Efficiency: 71.4%
Bottle yield: 27 12oz, 9 22oz, 2 750ml, 3 650ml
Primed @ ~1.3 CO2 volumes with ~1.0 oz cane sugar
Gold caps marked with a "E"

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

UPDATE: Memorial Day Brew

2009 Batch #4 - Ordinary Bitter 2
Brewed: 5/25 OG: 1.040
Bottled: 6/18 FG: 1.007
ABV: 4.5%
Yield: 13 22oz bottles and 30 12oz bottles
Primed with ~2.3oz cane sugar
Silver caps marked with a "B"

Yahtzee!