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Month: September 2007

83. Hefe weizen

2kg Wyermann pale ale malt
2kg Weyermann light wheat malt

2ml lactic acid in mash (pH 5,7)
6ml in sparge water

Mash for 60 min. @68°C

35g Hallertauer 3,6% alfa for 60 min.

WLP300 White Labs Hefeweizen ale yeast
OG: 10,5 brix (1.042)
FG: 5,3 brix (1.008)

Bottled November 8 with 200g dextrose.

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EuroBSDCon 2007 and sightseeing Malmö

Last Friday and Saturday, it was time again for this years EuroBSDCon, this year closeby in Copenhagen. All the usual suspects were present and mingling occurred during the the hallway track. For me, the most notable talks were the TCP-to-SCTP Translation Shim Layer by Ryan Bickhart, which might make testing SCTP services more easy. Pawel had spiced his ZFS talk up a bit with some superheroes, leaving people laughing on the floor. And with technology progressing, we also had the first virtual presentation by Sam on video, who unfortunately had the flu and couldn’t make it. Luckily I don’t have to deal with monkeys chewing on cables every day :-)

Brix and me had taken my motorbike over and were staying at Morgans place in Malmö. The weather was very nice for the time of the year, so on Sunday we did some sightseeing around Malmö, including a ride in the old tram. Almost like a mini vacation walking around there. More pictures here.

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82. Belgian pale ale

3,8 kg Pale malt (Weyermann)
250g Munich II
170g CaraMunich

Mash in at 60°C, mash for 60 min at 67°
2ml lactic acid in mash (pH 5,7), 6 ml in sparge water

38g EKG (5,6%) for 60 min
14g Saaz (3,8%) for 40 min
14g Saaz for 15 min.
4g Klar urt for 10 min.

WLP500 Trappist Ale
OG: 10,2 brix (1.041)
FG: 5,1 brix (1.008)
Bottled September 27 with 150g sugar.

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