5,3kg pale malt
340g melanoidin
340g munich II
2ml lactic acid, pH 5,4
6ml lactid acid in sparge water
Mash for 60 min @ 67°C
50g Williamette (6,6% alpha) for 60 min.
10g Centennial (11,0% alpha) for 10 min.
15g Cascade (4,9% alpha) for 10 min.
15g Centennial for 0 min.
15g Cascade for 0 min.
White Labs WLP001 California ale yeast
OG: 1.062 (15,2 brix)
FG: 1.008 (7,3 brix)
21L
Bottled February 24 with 128g dextrose
5,25kg Pale malt
270g Crystal 40L
100g Crystal 60L
150g Chocolate malt
50g Pale chocolate malt
3ml lactic acid in mash
6ml in sparge water
mash for 60 min @ 67°C
35g Challenger 7,5% alpha 60 min
23g Amarillo 9,4% alpha 15 min
50g Amarillo 0 min
21L
OG: 1.056 (13,7 brix)
FG: 1.011 (7,1 brix)
Bottled January 26 with 127g corn sugar
3kg Pale malt
2,5kg wheat malt
800g Rye malt
Mash in @ 62°C
mash @ 69 decreasing to 65° for 60 min.
5ml lactic acid in mash, 6ml in sparge water
28g Williamette (6,6% alpha) for 60 min.
9g Williamette for 0 min.
9g Centennial for 0 min.
White Labs WLP 320 American Hefeweizen Ale yeast
OG: 1.050 (12,3 brix)
FG: 1.007 (5,9 brix)
5,6 ABV
Bottled January 12 with 115g beet sugar
A bit late for a Christmas present, of course completely planned so I did not have to bother giftwrapping it, Wesley Shields was punished with a ports commit bit today. Renato Botelho (garga) will be the executioner, and I’m sure he’ll think twice before saying “ni!” this time, or even try to send more patches. Good luck to the both of them!
One of our most active ports committers is in desperate need of a break, and away from human beings. Alaska doesn’t sound too bad a place for it. If you appreciate his work, please consider giving a donation to Martin Wilke to recharge his mental batteries and do even more FreeBSD work :-)
5kg pilsner malt
340g Munich II
340g wheat malt
60g CaraMunich
6ml lactic acid in mash, 6ml in sparge
Mash for 60 min. @ 64°C
Pre-boil: 27L, 10,7 brix (1.043)
450g beet suger at 90 min.
90g Hallertauer (2,8% alpha) for 60 min.
21g Hallertauer for 0 min.
White Labs WLP565 Belgian Saison I
20L
OG: 1.057 (14,0 brix)
FG: 1.011 (7,3 brix)
Bottled January 6, 2008
For those who haven’t noticed the announcement on the ports mailinglist, or noticed the flood of commits that started already before the announcement, the ports tree has been thawed, with the usual restrictions (see my announcement below). Note that the first committer to break INDEX will owe all portmgrs a beer at the next BSD conference, and a carton of beer if it’s within the next 24 hours.
The ports tree is now in “thaw” state after the tree has been tagged for
the 6.3 and 7.0 releases. This means that most normal commit that
affect only _one_ port are allowed. Sweeping changes are specifically
not allowed and when in doubt, please don’t hesitate to ask portmgr.Please also take into account that the 7.0 release won’t be for several
weeks yet, so we reallly need you all to be careful about what you
commit as we tags might need to be slipped later. Also, please contact
portmgr for any security related commits to get the tag slipped. For a
more detailed description of what is, and what is not, allowed, please
see: http://www.freebsd.org/portmgr/implementation.html#sweeping_changesThank you for your patience,
-erwin
Based on the Imperial IPA recipe Hop Hammer from Jamil Zanisheff which in turn is based on Russian Rivers Pliny the Elder. I wasn’t able to get my hands on a bottle when I was in Austin, TX, so I had to brew it myself. Thanks to Vinnie Cilurzo, brewmaster at Russian River, for sharing his recipe.
7kg Pale ale malt
200g Crystal 60°L
230g Pale wheat malt
Mash in with 18L @ 60°C
60 min @ 66°C
no mash out
Boil for 90 min. volume 29L, 14,7 brix (1.060)
Add 680g glucose
50g Centennial (11,0% alpha) for 90 min
80g Nugget (10,5% alpha) for 90 min
90g Chinook (12,8% alpha) for 90 min
28g Simcoe (13,5% alpha) for 45 min
28g Nugget (10,5% alpha) for 30 min
37g Simcoe for 0 min
65g Centennial for 0 min
Dry hop December 16
44g Simcoe
50g Centennial
92g Nugget
WhiteLabs WLP001 California Ale yeast
OG: 16,5 brix (1.068)
FG: 8,5 brix (1.012)
21L
Bottled with 130g corn sugar December 30
6kg Pale malt
450g CaraHell
340g Munich II
110g Crystal 60L
Mash for 60 min @ 65°C
3ml lactic acid in mash, pH 5,38
6ml in sparge
Boil for 60 min.
29g Horizon 12,2% alpha for 60 min.
20g Challanger 7,5% alpha for 60 min.
20g Centennial 11,0% alpha for 10 min.
28g Simcoe 12,2% alpha for 5 min.
28g Amarillo for 9 min.
WLP001 California Ale yeast
OG: 14,8 brix (1.060)
FG: 7,0 brix (1.008)
21L
ABV: 6,8%
73,8 IBU
Racked at December 2
Bottled at December 16 with 130g dextrose
It’s the details that matter. Yesterday, while flying with NWA from Amsterdam to Memphis, I found out that they changed the airphones plug in the new Airbus A330. No longer the funky two pin plug, but a normal 3,5mm jack plug. Of course, this is probably cheaper as it’s off-the-shelf, but this also means that you can now use your own headphones. So I could enjoy the movies with my nice $99 in-ear earplugs which also shut out all other noise. Thank you very much, Airbus! A fine minor detail that made those 9 hours much more comfortable.
