#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

Amt	Name
60 min
10 lbs	Belgian Pilsner (2.6 SRM)
1 lb 12.0 oz	Rye Malt (4.7 SRM)
8.0 oz	German Munich (9.0 SRM)
75 min Boil
0.37 oz	Taurus
30 min Boil
0.50 oz	East Kent Goldings
5 min Boil
0.75 oz	Saaz
0.50 oz	East Kent Goldings
0 min - Flameout
0.75 oz	Saaz
0.50 oz	East Kent Goldings
Yeast
1.0 pkg	Rustic - Imperial Organic #B56

#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

Amt	Name
60 min
10 lbs	Pale Ale (Dingemans) (3.3 SRM)
12.0 oz	Caramel Maltarastan 20L (Breiss) (20.0 SRM)
60 min Boil
2.50 oz	Hersbrucker
10 min Boil
0.50 oz	Hersbrucker
Yeast
1.0 pkg	SafBrew Specialty Ale T-58

#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

Amt	Name
60 min
13 lbs 8.0 oz	Pale Malt, Pearl (Thomas Fawcett) (2.6 SRM)
12.0 oz	Carastan Light (Bairds) (15.0 SRM)
12.0 oz	White Wheat Malt (3.0 SRM)
1 lbs	Candi Sugar, Brun Leger Soft Candy Sugar (6.5 SRM)
60 min Boil
10.00 oz	Hop Shot
15 min Boil
1.00 Items	Immersion Chiller/Pump
0.50 tsp	Yeast Nutrient
0 min - Flamout
1.00 oz	Amarillo
1.00 oz	Columbus (Tomahawk)
1.00 oz	Simply Select Hop Blend
0.50 oz	Apollo
0.50 oz	Centennial
15 min Whirlpool
2.00 oz	Simply Select Hop Blend
0.50 oz	Apollo
1.00 oz	Columbus (Tomahawk)
5 Day Dry Hop
1.00 oz	Simply Select Hop Blend
0.50 oz	Amarillo
0.50 oz	Centennial
0.50 oz	Columbus (Tomahawk)
0.25 oz	Apollo
4 Day Dry Hop
1.00 oz	Simply Select Hop Blend
0.50 oz	Amarillo
0.50 oz	Centennial
0.50 oz	Columbus (Tomahawk)
0.25 oz	Apollo
Yeast
1.0 pkg	The Yeast Bay, Vermont Ale Yeast (White Labs, The Yeast Bay #)

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.  

Water
Amt	Name
7.4 gal	Fairfax County Water
0.25	Camdenn Tablet
Fermentables
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
Yeast
1.0 pkg	Belgian Wit Ale (White Labs #WLP400)

#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

Amt	Name
20.00 gal	Washington, DC

Mash Ingredients

Amt	Name
11 lbs	Pale Malt (2 Row) US (2.0 SRM)
9 lbs	Golden Promise (Simpsons) (2.0 SRM)
2 lbs 8.0 oz	Carafoam (2.0 SRM)
1 lbs 8.0 oz	Aromatic Malt (26.0 SRM)
1 lbs 8.0 oz	Brewers Malt 2-Row (Briess) (1.8 SRM)

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 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 F	60 min
Mash Out	Add 0.00 qt of water and heat to 168.0 F over 2 min	168.0 F	35 min
Fly Sparge	7.41 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

Amt	Name	%/IBU
1.00 oz	Warrior [15.00 %] - Boil 60.0 min	24.2 IBUs
1.00 oz	Apollo [17.00 %] - Boil 20.0 min	16.6 IBUs
1.50 oz	Citra [12.00 %] - Boil 15.0 min	14.4 IBUs
1.00 oz	Apollo [17.00 %] - Boil 10.0 min	10.0 IBUs
6.00 oz	Citra [12.00 %] - Boil 1.0 min	5.0 IBUs
3.00 oz	Apollo [17.00 %] - Boil 1.0 min	3.6 IBUs

Fermentation Ingredients

Amt	Name
2.0 pkg	Barbarian (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

Amt	Name
9.00 oz	Citra [12.00 %] - Dry Hop 4.0 Days
3.00 oz	Apollo [17.00 %] - Dry Hop 4.0 Days

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 scort.sh 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/scrot.sh

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

to

DISPLAY=:0 scrot 'raspberryPints.jpg' -q 20

Modify file permission

sudo chmod u+x /screenshots/scrot.sh

Create the Cron Job for every 60 minutes

crontab -e

0 * * * * /path/to/home/scrot.sh

Ctrl+X to exit and save

sudo /etc/init.d/cron start

Create a DropBox Account

Generate Access Token

Created Drop Box Account

<!*** goodloe.jason@gmail.com ***>

Head to https://www.dropbox.com/developers/apps to create a new Dropbox App

Generate Access Token

Uploading screenshot to DropBox using DropBox Uploader

http://raspberrypituts.com/dropbox-uploader-in-python/

git clone https://github.com/andreafabrizi/Dropbox-Uploader.git

cd Dropbox-Uploader

chmod +x dropbox_uploader.sh

./dropbox_uploader.sh

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/scrot.sh | logger




0 * * * * /Dropbox-Uploader/dropbox_uploader.sh 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

https://www.dropbox.com/s/bucohgzq1adquu2/raspberrypintsscreen.jpg?dl=0

modify the www.dropbox to dl.dropbox

https://dl.dropbox.com/s/bucohgzq1adquu2/raspberrypintsscreen.jpg

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/scrotsamename.sh
• 0 * * * * /screenshots/scrotsamename.sh | logger
• 0 * * * * /Dropbox-Uploader/dropbox_uploader.sh upload /home/pi/raspberrypintsscreen.jpg raspberrypintsscreen.jpg | logger

Note: The additional applications are found in the root folder under

• /Dropbox-Uploader
• /screenshots

#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.

Water
Amt	Name
7.4 gal	Fairfax County Water
0.25	Camdenn Tablet
Fermentables
6.0 lbs	Pilsen Liquid
0.5 lbs	CaraPils
Hop Schedule
0.50 oz	Saaz - Boil 60 min	5.3
0.50 oz	Tradition - Boil 60 min	8.0
0.50 oz	Saaz - Boil 10 min	1.9
Yeast
1.0 pkg	Wyeast 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

#159 Olga Milk Stout

CIA member Ryan DeLaRosa’s “The Olga Milk Stout” won first place in the National Homebrew Competition category 14, Sweet Stout

Price $38.39
OG: 1.074 SG
FG: 1.017 SG
Color: 49.7 SRM
IBU: 26.5 IBUs
ABV: 4.7 %
Boil Time: 60 Minutes

Amt	Name
7 lbs 7.2 oz	Brewers Malt 2-Row
3 lbs	Caramunich II
3 lbs	Crystal Malt - 60L
12.0 oz	Chocolate Malt
11.0 oz	Oats, Flaked
8.0 oz	Roasted Barley
5.0 oz	Barley, Flaked
1 lb	Lactose
Yeast
1.0 pkg	Safale American #US-05

Mash Schedule: Single Infusion, Full Body, Batch Sparge

Name	Description	Step Temperature	Step Time
Mash In	Add 22.82 qt of water at 171.7 F	156.0 F	60 min
Mash Out	Add 4.82 gal of water at 170 F	168.0 F	60 min

40ml phosphoric acid to sparge water CIA member Ryan DeLaRosa’s “The Olga Milk Stout” won first place in the National Homebrew Competition category 14, Sweet Stout,

#157 Tank 7

This version was based on the version shared on the Homebrews Association site.  The assumption is that this recipe has changed many times over the years, so don't assume that this is the current recipe used by Boulevard.

I used a different yeast than suggested.  I used Wyeast 3787 instead of White Labs WLP670 American Farmhouse Blend ale yeast or Wyeast 3724 Belgian Saison.
50 IBUs
8.8 ABV

Water
Amt	Name
7.4 gal	Fairfax County Water
0.25	Camdenn Tablet
Fermentables
6.0 lbs	Maillard Malts® Organic Light Malt Syrup
3.0 lbs	Rahr 6-Row Malt
3.0 lbs	Flaked Maize
1.0 lbs	Rahr White Wheat Malt
Hop Schedule
0.24 oz	Magnum - Boil 60 min	8.5
0.20 oz	Simcoe - Boil 55 min	8.6
3.00 oz	Amarillo - Boil 5 min	20.0
2.25 oz	Amarillo - Whirlpool	13.5
0.50 oz	Amarillo - Dry Hop 3 Days	0.0
Yeast
1.0 pkg	Wyeast 3787 Trappist High Gravity  (Check this)