Beer

Here is the Bio on Max's Trpel, it was based off of this recipe: http://www.northernbrewer.com/documentation/allgrain/AG-BelgianTripel.pdf

And here is the promash of my brewing session.

Baby Tripel

A ProMash Recipe Report

BJCP Style and Style Guidelines
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18-C Belgian Strong Ale, Belgian Tripel

Min OG: 1.075 Max OG: 1.085
Min IBU: 25 Max IBU: 38
Min Clr: 45 Max Clr: 6 Color in SRM, Lovibond

Recipe Specifics
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Batch Size (Gal): 10.00 Wort Size (Gal): 10.00

I've started a group beer buy with coworkers and I'm opening it up to people who I don't work with but will pick it up at my house. Close friends, neighbors etc. How it works: you commit to buy one or more six packs. I'll put together a buy that will give you a variety of beers on that style. The more people, the more variety in your six pack. Each month is opt-in, no commitment or long term contracts.

This months style is Witbier, a belgian style wheat ale typically spiced with coriander and orange peel. Options that I can choose from are:

Celis White
Ommegang Witte

I think I got more evaporation than expected, not more efficiency.

04-24-2010 Wheaten Beatdown

A ProMash Brewing Session Report
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Brewing Date: Saturday April 24, 2010
Head Brewer: Jeff Bearer
Asst Brewer:
Recipe: Wheaten Beatdown

Recipe Specifics
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Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 16.50
Anticipated OG: 1.046 Plato: 11.34
Anticipated SRM: 3.8
Anticipated IBU: 48.7
Brewhouse Efficiency: 75 %

I found this story on Go Magazine about how Philly Beer Week and how Pittsburgh is a better city for beer than Philadelphia. While I like the sentiment I have to strongly disagree that Pittsburgh is a better beer city than our arch rivals across the state.