My humble brewery

Good Friday Wit?

When I started home brewing I wanted to find saints from the country of the beers origin to name the beer. On Good Friday 2011 I got up early to make my first Belgian wit bier. I had enjoyed most of the beers I had made up to that point, this wit bier was different. Others loved this one too!

At the time I was reading about Belgian biers and had just heard a Brewing Network Podcast about Belgian Biers. Because of their unique and sometimes quirky aspects (yeast, fermentation temps, bier names, etc), I decided to give this one a special name. Since it was Good Friday, that name made perfect sense.

I’ve modified the recipe over time, but not the name. To continue some of the quirky aspects of these great styles the rest of my recipes carry the moniker of Abbey Road. Abbey Road Pale Ale, Abbey Road Dubbel, Abbey Road Tripel, etc.

Brewday! Making my Belgian Wit

Good Friday Wit

Witbier

Type: All Grain	Date: 2/15/2013
Batch Size (fermenter): 5.50 gal	Brewer: A.G.
Boil Size: 8.15 gal	Asst Brewer:
Boil Time: 90 min	Equipment: Boilermaker (10 Gal) and Round Cooler (10 Gal)
End of Boil Volume 6.50 gal	Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.50 gal	Est Mash Efficiency 79.5 %
Fermentation: Wit	Taste Rating(out of 50): 35.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 1.00 tsp Calcium Chloride (Mash 90.0 mins) Water Agent 1 - 1.00 tbsp PH 5.2 Stabilizer (Mash 90.0 mins) Water Agent 2 - 1.00 tsp Phosphoric Acid (Mash 90.0 mins) Water Agent 3 - 8.0 oz Rice Hulls (0.0 SRM) Adjunct 4 4.5 % 5 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 5 45.5 % 5 lbs Wheat, Flaked (1.6 SRM) Grain 6 45.5 % 8.0 oz Oats, Flaked (1.0 SRM) Grain 7 4.5 % 1.00 oz Saaz [4.00 %] - First Wort 90.0 min Hop 8 16.1 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 - 2.00 oz Orange Peel, Bitter (Boil 1.0 mins) Spice 10 - 0.50 oz Coriander Seed (Boil 1.0 mins) Spice 11 - 0.03 oz Chamomile, Dry (Boil 1.0 mins) Spice 12 - 1.0 pkg Belgian Witbier (Wyeast Labs #3944) [124.21 ml] Yeast 13 -
Beer Profile
Est Original Gravity: 1.048 SG	Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.012 SG	Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.7 %	Actual Alcohol by Vol: 4.7 %
Bitterness: 16.1 IBUs	Calories: 159.3 kcal/12oz
Est Color: 3.1 SRM
Mash Profile
Mash Name: Wit Mash	Total Grain Weight: 11 lbs
Sparge Water: 4.72 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Protien Rest Add 2.50 gal of water at 134.0 F 122.0 F 15 min Mash Add 2.50 gal of water at 194.6 F 154.0 F 60 min
Sparge Step: Fly sparge with 4.72 gal water at 168.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.5
Pressure/Weight: 11.25 PSI	Carbonation Used: Keg with 11.25 PSI
Keg/Bottling Temperature: 38.0 F	Age for: 14.00 days
Fermentation: Wit	Storage Temperature: 38.0 F
Notes
Starter: Brew Day (): Fermentation (Heater Y/N): Yeast pitched @ Post-Fermentation:
Created with BeerSmith

From an e-mail I sent earlier this week

I know The Holy Spirit will provide, but just for the fun of it, I thought I would make my picks to the successor to St Peter:

1. Angelo Cardinal Scola, Italy (49%)
2. Marc Cardinal Ouellet, Canada (40%)
3. Peter Cardinal Turkson, Ghana (10%)
Dark horse: Timothy Cardinal Dolan (1%)

May God the Father, Son and Holy spirit bless our family, our Church, and mankind.

My withdrawal from consideration for the Papacy

I am a Catholic male who has reached the age of reason, so I am a candidate for the Papacy. I would like to take this opportunity to inform the College of Cardinals that I feel my vocation as a single father necessitate me withdrawing from consideration for the Chair of St Peter.

Respectfully,
A.G. Stockstill, Jr.
Tuesday of the Fifth Week in Ordinary Time

Viva il Papa!

Yesterday’s announcement by the Holy Father that he will be retiring of course caught me by surprise. I know, I’m not the only one.

A little perspective is in order here. My son and I are part of the 2009 Tiber River Swim Team (converted Easter Vigil 2009). There were two people that gave me confidence to take the first step…Father John Corapi’s series on EWTN captivated me. I know Father (now Mister) Corapi has his demons, but that doesn’t make the things he said invalid.

The second and more influential was His Holiness Pope Benedict XVI. In him I saw a man who was one of our great scholars, an Orthodox leader, a righteous man, a man of peace, and a man of love.

The Holy Father’s actions showed great humility. In him I would expect no less. I don’t know what else to say other than that I love him and pray that this decision gives him an opportunity to live out his days in the peace and reflection he deserves.

Viva il Papa!

Monday's brew is fermenting nicely

The Catholic Church, bringing you fermentation sciences since 30 AD…you’re welcome

Jesus said to them, "Fill the jars with water." And they filled them up to the brim. He said to them, "Now draw some out, and take it to the steward of the feast." So they took it. When the steward of the feast tasted the water now become wine, and did not know where it came from (though the servants who had drawn the water knew), the steward of the feast called the bridegroom and said to him, "Every man serves the good wine first; and when men have drunk freely, then the poor wine; but you have kept the good wine until now." ~John 2:7-10 RSV-CE

After Super Bowl Brew Day

Bl John Henry Newman Ale

Northern English Brown Ale

Type: All Grain	Date: 2/4/2013
Batch Size (fermenter): 5.50 gal	Brewer: A.G.
Boil Size: 7.34 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Boilermaker (10 Gal) and Round Cooler (10 Gal)
End of Boil Volume 6.24 gal	Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.50 gal	Est Mash Efficiency 76.9 %
Fermentation: Ale, Kegged	Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 - 1.00 tsp Phosphoric Acid (Mash 60.0 mins) Water Agent 2 - 9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 3 87.8 % 8.0 oz Special B Malt (180.0 SRM) Grain 4 4.9 % 4.0 oz Roasted Barley (400.0 SRM) Grain 5 2.4 % 1.00 oz Northern Brewer [9.60 %] - First Wort 60.0 min Hop 6 36.1 IBUs 1.00 tsp Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 7 - 8.0 oz Turbinado [Boil for 15 min](10.0 SRM) Sugar 8 4.9 % 1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 9 - 1.00 oz Northern Brewer [9.60 %] - Boil 10.0 min Hop 10 11.9 IBUs 1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 11 - 1.00 oz Northern Brewer [9.60 %] - Aroma Steep 0.0 min Hop 12 0.0 IBUs 1.0 pkg Thames Valley Ale (Wyeast Labs #1275) [124.21 ml] Yeast 13 -
Beer Profile
Est Original Gravity: 1.050 SG	Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.009 SG	Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.5 %	Actual Alcohol by Vol: 5.4 %
Bitterness: 48.0 IBUs	Calories: 164.7 kcal/12oz
Est Color: 17.8 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, No Mash Out	Total Grain Weight: 10 lbs 4.0 oz
Sparge Water: 5.71 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 3.05 gal of water at 166.6 F 152.0 F 60 min
Sparge Step: Fly sparge with 5.71 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.4
Pressure/Weight: 10.20 PSI	Carbonation Used: Keg with 10.20 PSI
Keg/Bottling Temperature: 38.0 F	Age for: 14.00 days
Fermentation: Ale, Kegged	Storage Temperature: 38.0 F