Wednesday, October 17, 2018

#176/177/188/189 La Fin du Monde

 La Fin du Monde

La Fin du Monde is a Belgian beer introduced in July 1994 by Unibroue. A Belgian-style tripel with fruity, spicy, intense golden ale with notes of citrus, cloves and banana. 

La Fin du Monde (French for "The End of the World") is claimed to derive from the European explorers' belief that they had reached the end of the world when they arrived in the Americas.

La Fin du Monde is brewed using a blend of pale, pilsner, and Munich malts, and it is fermented with a blend of three different yeasts. It has an alcohol by volume (ABV) of 9% and is typically served in a tulip-shaped glass. La Fin du Monde is highly regarded by beer enthusiasts and has won numerous awards, including a gold medal at the World Beer Cup.

Amt Name  
19 gal Fairfax County Water  
0.25 Camdenn Tablet Mash & Sparge
1.00 g Salt Mash
4.10 g Epsom Salt (MgSO4) Mash
6.00 g Calcium Chloride Mash
7.30 g Gypsum (Calcium Sulfate) Mash
20.0 lbs Belgian Pilsen Malt   
3.0 lbs German Wheat Malt  
2.0 lbs Honey Malt  
1.0 lbs Belgian Aromatic Malt  
3.0 lbs Candi Sugar  
60 min 150F Saccharification  
10 min 168F Mash Out  
45 min 170F Sparge  
Hop Schedule
2.00 oz Styrian Golding - Boil 60 min 15.1
1.50 oz Styrian Golding - Boil 25 min 7.9
2.0 tsp Coriander Seed Spice at 10 min  
1.0 tsp Orange Zest Spice at 0 min  
Batch 1    
Batch 2    
10 days Primary Fermentation: 10 days at 75F  
21 days Secondary Fermentation: 21 days at 70F  

Yeast discussion

The Wyeast 3864 is said to be the actual yeast used to make the original but there is some discussion on whether it's the only yeast.  The flavor profile on unibroue website suggests that it has a yeasty taste so they may use a low floculating yeast for the bottle carbonation.  

This is my new simplified method to getting the New Glarus Brewing Wisconsin Belgian Red.  Using this recipe, use 2.5 gallons and a bag of Kirkland Tart Montmorency Dried Cherries in the keg.  Great beer with less effort.

Thursday, September 27, 2018

#173/174 Kama Citra

#173/174 Kama Citra

Somewhere between a Pale Ale and West Coast IPA this is a nice Citra/Cascasde hopped beer.

Citra brings flavoring and aroma providing mango, guava, and lychee fruit.

Sacch’ Rest: 152° F for 60 minutes
Mashout: 170° F for 10 minutes


18 galFairfax County Water
0.50Camdenn Tablet
9.00gCalcium Chloride
6.00gCalcium Chloride
3.00gGypsum (Calcium Sulfate)
2.00gGypsum (Calcium Sulfate)

18.0 lbsRahr 2-Row
1.0 lbsCaramel 40
Hop Schedule

2.00 ozCluster - Boil 60 min24.5
1.00 ozCitra - Boil 60 min21.0
1.00 ozCascade  - Boil 20 min11.6
1.00 ozCascade - Boil 10 min7.0
2.00 ozCitra - Flame out –10 minute hop stand0.0
1.00 ozCitra - Dry0.0
1.00 ozCascade - Dry0.0
1.0 pkgWhite Labs WLP051 California V

Sunday, May 20, 2018

#168/169 Rye Saison

#168/169 Rye Saison

Batch Size : 6.00 gal     
OG: 1.052 SG     FG: 1.010 SG
Mash: Single Infusion, Light Body
Boil: 75 minutes

60 min
10 lbs

Belgian Pilsner (2.6 SRM)
1 lb 12.0 ozRye Malt (4.7 SRM)
8.0 ozGerman Munich (9.0 SRM)
75 min Boil
0.37 ozTaurus
30 min Boil
0.50 ozEast Kent Goldings
5 min Boil
0.75 ozSaaz
0.50 ozEast Kent Goldings
0 min - Flameout
0.75 ozSaaz
0.50 ozEast Kent Goldings
1.0 pkgRustic - Imperial Organic #B56

Thursday, May 17, 2018

#167 Saison

Saison is a pale ale that is highly carbonated, fruity, spicy. The farmhouse ale is a style of beer originating in the French-speaking Wallonia region of Belgium.  The Saison was historically brewed with low alcohol levels, but modern productions of the style have moderate to high levels of alcohol.  Saisons are brewed hoppy and fairly strong in order to keep through the summer. 

#167 Saison
Batch Size : 6.00 gal     28 IBUs Estimated.
OG: 1.055 SG     FG: 1.012 SG
Mash: Single Infusion, Medium Body
Boil: 60 minutes

60 min
10 lbsPale Ale (Dingemans) (3.3 SRM)
12.0 ozCaramel Maltarastan 20L (Breiss) (20.0 SRM)
60 min Boil
2.50 ozHersbrucker
10 min Boil
0.50 ozHersbrucker
1.0 pkgSafBrew Specialty Ale T-58

Sunday, April 8, 2018

#164 Off The Topper (Heady Topper IIPA) (164/179/180)

#164 Off The Topper (Heady Topper IIPA)
  Imperial IPA
Batch Size : 6.00 gal     102.1 IBUs Estimated.
OG: 1.074 SG     FG: 1.011 SG
Mash: Single Infusion, Medium Body
Boil: 60 minutes

60 min
13 lbs 8.0 ozPale Malt, Pearl (Thomas Fawcett) (2.6 SRM)
12.0 ozCarastan Light (Bairds) (15.0 SRM)
12.0 ozWhite Wheat Malt (3.0 SRM)
1 lbsCandi Sugar, Brun Leger Soft Candy Sugar (6.5 SRM)
60 min Boil
10.00 ozHop Shot 
15 min Boil
1.00 ItemsImmersion Chiller/Pump 
0.50 tspYeast Nutrient
0 min - Flamout
1.00 ozAmarillo 
1.00 ozColumbus (Tomahawk) 
1.00 ozSimply Select Hop Blend
0.50 ozApollo 
0.50 ozCentennial 
15 min Whirlpool
2.00 ozSimply Select Hop Blend 
0.50 ozApollo
1.00 ozColumbus (Tomahawk) 
5 Day Dry Hop
1.00 ozSimply Select Hop Blend
0.50 ozAmarillo
0.50 ozCentennial
0.50 ozColumbus (Tomahawk)
0.25 ozApollo 
4 Day Dry Hop
1.00 ozSimply Select Hop Blend 
0.50 ozAmarillo 
0.50 ozCentennial 
0.50 ozColumbus (Tomahawk) 
0.25 ozApollo 
1.0 pkgThe Yeast Bay, Vermont Ale Yeast (White Labs, The Yeast Bay #) 

Saturday, April 7, 2018

163 Gaarden Hoe (163/182/183)

Hoegaarden a town known for its white beers.  First brewed in 1445, Hoegaarden is a wheat beer spiced with coriander and orange peel. An unfiltered and cloudy appearance.  

Amt Name
7.4 gal Fairfax County Water
0.25 Camdenn Tablet
5.0 lbs 8.0 oz Pilsen 
4.0 lbs 12.0 oz Flaked Wheat
Bitter Orange Peel - Boil 10 min
Coriander Seed - Boil 10 min
Hop Schedule
1.00 oz Saaz - Boil 60 min 10.8
1.00 oz Saaz - Boil 10 min 5.4
1.0 pkg Belgian Wit Ale (White Labs #WLP400)

Tuesday, March 27, 2018

#165 Julius IPA Clone (165/166/170/171/172/178/184/185/186)

This has become my most popular brew.  The notes provided by Trinity Brewers are awesome.  The last time that I checked their site it was not available, so I have tried to capture as much of the details for the brew as possible.  

Batch Size: 11.00 gal
Boil Time: 60 min
Est Efficiency: 64.00 %
Est Mash Efficiency: 70.1 %
Water Prep
20.00 galWashington, DC

Mash Ingredients
11 lbsPale Malt (2 Row) US (2.0 SRM)
9 lbsGolden Promise (Simpsons) (2.0 SRM)
2 lbs 8.0 ozCarafoam (2.0 SRM)
1 lbs 8.0 ozAromatic Malt (26.0 SRM)
1 lbs 8.0 ozBrewers Malt 2-Row (Briess) (1.8 SRM)

Mash Steps
NameDescriptionStep TemperatureStep Time
Mash InAdd 39.62 qt of water at 169.4 F
- 1/2 tablet Campden
- 1.5 g Gypsum (CaSO4)
- 4.5 g Calcium Chloride (CaCl2)
- 3.9 ml Lactic 88.00 %
156.0 F60 min
Mash OutAdd 0.00 qt of water and heat to 168.0 F over 2 min168.0 F35 min
Fly Sparge7.41 gal water at 168.0 F
- 1/2 tablet Campden
- 1.0 g Gypsum (CaSO4)
- 3.0 g Calcium Chloride (CaCl2)
- 2.4 ml Lactic 88.00 %

Boil Ingredients
1.00 ozWarrior [15.00 %] - Boil 60.0 min24.2 IBUs
1.00 ozApollo [17.00 %] - Boil 20.0 min16.6 IBUs
1.50 ozCitra [12.00 %] - Boil 15.0 min14.4 IBUs
1.00 ozApollo [17.00 %] - Boil 10.0 min10.0 IBUs
6.00 ozCitra [12.00 %] - Boil 1.0 min5.0 IBUs
3.00 ozApollo [17.00 %] - Boil 1.0 min3.6 IBUs

Fermentation Ingredients
2.0 pkgBarbarian (Imperial #)
  • Primary Fermentation (7.00 days at 66.0 F ending at 66.0 F)
  • Day 1 – S04/T58/WB06:92%/5%/3% – pitch all day 1 at regular pitching temp 72º
  • Day 2 – reduce temperature to 64º
  • Day 8 – raise temp to 70* and dry hop
Dry Hop/Bottling Ingredients
9.00 ozCitra [12.00 %] - Dry Hop 4.0 Days
3.00 ozApollo [17.00 %] - Dry Hop 4.0 Days

Saturday, December 23, 2017

RaspberryPints Screen Uploader

Raspberrypints Image
After setting up my RaspberryPints server, I wanted to share the page with everyone.  Not wanting to give away the details of the server or exposing an unhardened device to the Internet, I decided to post an image of the tap list.

The process included the following:
  • Taking a screenshot using a Cron job
  • Create a DropBox Account
  • Uploading screenshot to DropBox using DropBox Uploader
  • Exposing the DropBox image as a public image

Take Screen Shots

Scrot (SCReenshOT) is an open source, powerful and flexible, command line utility for taking screen shots of your Desktop, Terminal or a Specific Window manually or automatically by Cron job. Scrot is similar to Linux ‘import‘ command, but uses ‘imlib2‘ library to capture and save images. It supports multiple image formats (JPG, PNG, GIF, etc), which you can specify while taking screen shots by using the tool.

Login as Pi

login using the the pi user perform the following

Install Scrot

sudo apt-get install scrot
sudo mkdir /screenshots

Modify the scot command

Modify the file to provide a consistent filename.  This will allow the use of a single file name in your blog.  Using the nano editor type the following:
sudo nano /screenshots/
Now we will change the following line from being a dynamic filename to a constant filename.  The following line is changed from
DISPLAY=:0 scrot 'tecmint-%Y-%m-%d-%H_%M.jpg' -q 20 && mv /screenshots/*.jpg /media/tecmint
DISPLAY=:0 scrot 'raspberryPints.jpg' -q 20

Modify file permission

sudo chmod u+x /screenshots/

Create the Cron Job for every 60 minutes

crontab -e
0 * * * * /path/to/home/
Ctrl+X to exit and save
sudo /etc/init.d/cron start

Create a DropBox Account

Generate Access Token
Created Drop Box Account
<!*** ***>

Head to to create a new Dropbox App

Generate Access Token

Uploading screenshot to DropBox using DropBox Uploader
git clone
cd Dropbox-Uploader
chmod +x
The first time you run dropbox_uploader, you'll be guided through a wizard in order to configure access to your Dropbox. This configuration will be stored in ~/.dropbox_uploader.

DropBox Upload Cron Job

(using pi@raspberryPINTS)
crontab -e
Add the following two lines to the file and save
0 * * * * /screenshots/ | logger
0 * * * * /Dropbox-Uploader/ upload /home/pi/raspberrypintsscreen.jpg raspberrypintsscreen.jpg | logger

Exposing the DropBox image as a public image

Share DropBox image
Select the image in Dropbox.  Click the share button, and the following dialog will appear.  
Select copy link.
The link provided by DropBox is for a page.  This needs to be modified to the image.  The following is the link from DropBox
modify the www.dropbox to dl.dropbox
This image can now be shared.  My results for this page can be seen at the "On Tap" menu link.

Note: Instead of modifying the files in my initial implementation, I renamed the files and used the following:
  • screenshots/
  • 0 * * * * /screenshots/ | logger
  • 0 * * * * /Dropbox-Uploader/ upload /home/pi/raspberrypintsscreen.jpg raspberrypintsscreen.jpg | logger
Note: The additional applications are found in the root folder under
  • /Dropbox-Uploader
  • /screenshots

Tuesday, December 12, 2017

#160 Patersbier ( Father’s Beer)

“Patersbier” The beer made exclusively for monks by monks. The “father’s beer” is named for the monks who consumed it.  Patersbier is the monk's pale table brew is blonde session ale that clocks in around 6 percent.  

Stan Hieronymus (author of Brew Like a Monk) and Kristen England (BJCP Continuing Education Director) recipe for on of the rarest beers in the world, brewed in the Belgian town Malle solely for consumption by the reverent Cistercian brothers.


7.4 galFairfax County Water
0.25Camdenn Tablet

6.0 lbsPilsen Liquid

0.5 lbsCaraPils
Hop Schedule

0.50 ozSaaz - Boil 60 min5.3
0.50 ozTradition - Boil 60 min8.0
0.50 ozSaaz - Boil 10 min1.9
1.0 pkgWyeast 3787 Trappist High Gravity  (Check this)

The next brew I would consider using the a recipe similar Trillium:
  • Pilsner
  • Flaked Wheat
  • Hallertau Magnum
  • Spalter
  • Hallertau Mittelfruh

linkwithin_site_id 2127225

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