Batch 87 Pilsner

5 gallons

8 lbs wey boh pils
1/2 lb best malz Vienna
1/4 lb best malz dark Munich
1 tsp gyp

SRM 4

Mash 150 df 75 mins, pH 4.8

Boil 90 mins
65 mins 14 gr nugget 13.5%aa, 27 IBUs
60 mins 32 gr homegrown liberty ~2%aa, 7 IBUs
15 mins 1 tsp Irish moss
5 mins 1 oz saaz 2.4%aa, 3 IBUs

37 IBUs

OG into fermenter 1.052, 79% bhe

Abv est 5.0%

Pitch with W2278 in 2 Qts starter at 50 df 9/28.  No activity, bump to 54 df 9/29.  9/30 full krausen, bump to 53 df.  Bump to 50 df 10/2.

Rack to secondary 10/15, leave at 50 df.  Drop to 49 df 10/16.  Drop 1 df per day until 40.  11/7 drop to 35 df.

Bottle 11/26 with 75 gr table sugar, yield 660 oz, 2.5 vols co2.

Batch 86 Home Grown Pale Ale

3 gallons

5 lbs Munton's Maris otter
4 oz mfb car 120
4 oz best malz dark Munich
1/4 tsp each cacl, gyp
SRM 10

Mash 55 mins 147 df pH 4.6
20 mins 155 df

1.053 into boil

Boil 75 mins

1 oz centennials (with a couple liberties) at 60 mins 31 IBUs
1 oz Willamette @ 30 mins, 14 IBUs
1/2 tsp Irish moss 20 mins
2 oz liberty @ 5 mins 5 IBUs

50 IBUs

Og into fermenter 1.054, 78% bhe

Abv est 5.1%

Pitch @ 72 df with fresh packet s-04, 1 oz whole centennials.  Bounces up to 78 df.  Move to 63 df.  At 12 hours, going at 5 seconds, 72 df.  Primary runs at 72 df, temp drops to 64 df after 3 days, activity slows, raise temp to 68 df.

Remove hop sack 9/11.  Rack to secondary 9/12, add 1 oz whole centennials.  Leave at 68 df.

Remove hop sack 9/25.  Bottle 9/26 with 42 gr table sugar, yield 312 oz, 2.0 vols co2.