2,5kg Pale malt
2,5kg pale wheat malt
Mash for 60 min @ 68°C
50g Hallertauer (2,2% alpha) for 60 min
White Labs WLP300 Hefeweizen ale yeast
OG: 1.043 (10,7°brix)
FG: 1.011 (5,9°brix)
Bottled on July 28 with 80g dextrose
3kg pilsner malt
2kg umalted wheat
150g munich II
Mash for 90 min at 68°C with 3ml lactic acid, pH 5,6
6ml lactic acid in sparge water
100g Hallertauer (2,2% alpha) for 60 min.
10g dried orange peel for 5 min.
11g crushed coriander seed for 5 min.
White Labs Belgian Wit Ale WLP400
OG: 1.036 (9,0 brix)
FG: 1.010 (5,0 brix)
Bottled on July 18 with 84g beet sugar
Portmgr is happy to announce that two new members will join the team.
Martin Wilke has been one of our most active committers since receiving his commit bit today 3 years ago. He has been working in a number of subgroups including python, ports-security and the KDE team.
Ion-Mihai Tetcu has been interested in regression testing and qualitiy assurance, creating QAT automated tinderbox testing of all port commits on a per-commit basis, and adding on-the-fly feedback to the snapshot builds from the pointyhat package cluster.
Unfortunately, we will also be saying goodbye to Kirill Ponomarew, who hasn’t had much time to spend on FreeBSD and will be stepping down from portmgr.
We thank Kirill for all his contributions in the past and wish Martin and Ion-Mihai the best of luck with the new tasks bestowed upon them.
5,5kg pale malt
200g crystal 120°L
200g crystal 40°L
200g roasted barley
pH 5,6, 3ml lactic acid in mash, 6ml in sparge
Mash for 60 min @68°C
80g Williamette (6,6% alpha) for 60 min.
28g Centennial (11% alpha) for 10 min.
28g Simcoe (13,5% alpha) for 5 min.
41g Amarillo for 0 min.
OG: 1.053 (13,0 °brix)
FG: 1.013 (7,2 °brix)
Bottled on June 28 with 80g dextrose