Batch 107 Stout

3 gallons

3.5 lbs muntons Maris otter
1 lb TFS golden promise
1 lb meet malz dark Munich
8 oz briess roast barley
8 oz flaked wheat
6 oz MFB caramel120
1/4 tsp soda

SRM 38 with steeped barley

Steep 8 oz briess roast barley in cold water 2 hrs, add to mash at lauter

Mash 20 mins 150 df, 50 mins 156 df

Boil 90 mins

60 mins 3.3 gr Columbus 15.2%aa, 3 gr warrior 16.95%aa, 21 IBUs
30 mins 1/2 oz northdown 7.9%aa, 17 IBUs
15 mins 1/2 oz northdown 7.9%aa, 11 IBUs
15 mins 1/2 tsp Irish moss
10 mins 50 gr lactose

49 IBUs

OG into fermenter 1.062, 3.3 gals, 79% eff (74% with steeped barley included)

Pitch at 68 df with w1084 in 2/3 qt starter, leave at 66 df.  Pushes up to 70 df at 18 hrs.  Leave at 66 df for primary.

Rack to secondary 3/6, leave at 66 df.

Bottle 4/10 with 50 gr table sugar, 2.0 vols co2, yield 360 oz.

Batch 106 Witbier

3 gallons

3.16 lbs dinge pils
2.25 lb flaked wheat
3/4 lb TFS golden promise
6 oz best malz Vienna
1/4 tsp cacl

SRM 4

Mash 10 mins 130df, 70 mins 148 df.

Boil 90 mins
60 mins 3 gr sorachi ace 11.9%aa, 8 IBUs
15 mins 1/2 tsp Irish moss
10 mins spice mix, 8 gr toasted crushed coriander and 3 gr dried bitter orange peel
5 mins 5 gr sorachi ace 11.9%aa, 3 ibus

11 IBUs

Og 1.051 at 3.2 gallons, 70% bhe

Abv est 5.0%

Pitch with 6 gr sorachi ace 11.9%aa dry, w3942 in 1/2 qt starter at 72 df, leave at 72 df.  Up to 78 df in 18 hrs, drop to 70 df.  Still at 78 df at 28 hrs, drop to 68 df.  Tuesday morning back to 72 df, leave at 72 df.

Rack to secondary 2/27, leave at 72 df.

Bottle 3/12/15 with 80 gr table sugar boiled with zest of a tangerine, 2.9 vols co2, yield 366 oz.

Batch 105 Tripel

3 gallons

6.5 lbs dingemann's pilsner
1/2 lb flaked wheat
1/2 lb best malz dark munich
1/4 tsp cacl

SRM 6

Mash at 150 df 70 mins, pH 4.6

Boil 90 mins

60 mins 3 gr columbus 15.2%aa, 9 IBUs
30 mins 3 gr warrior 16.95%aa, 8 IBUs
20 mins 8 oz brown sugar plus 8 oz white table sugar
15 mins 1 oz strisselspalt 2.8%aa, 8 IBUs
15 mins 1/2 tsp Irish moss

25 IBUs

OG into fermenter 1.080 at 3.2 gallons, 76% bhe

Pitch at 65 df with W1214 in 1 qt starter (started cool, not much activity before pitching), leave at 65 df to start.  No activity in 18 hrs, bump to 68 df.  Full krausen at 40 hrs, bump to 70 df. Bump to 72 df at 50 hours.  Bump to 74 df at 58 hours.  Climbs to 78 df for a day or two (big banana smell) before dropping back to 72 df.

Rack to secondary 2/21, leave at 72 df.

Bottle 3/6 with 75 gr table sugar, 360 oz yield, 2.5 vols co2.

Batch 98 IPA Tasting notes

Cold

Pours cloudy orange with big foamy head that billows, stays

Aroma sour fruit hops, green blueberries or apples or pears, some pie crust malt beneath

Mouth feel medium body, bright carbonation, hops cloy a bit

Flavor green/grassy floral hops, sharp hop bitterness, subtle malt sweetness in the middle, hop bittering at end.

Finishes on the hop bitterness, no malt nothing, slight hop flavor.

Overall, not very satisfying, hops are green here and tending towards bitter, 2 weeks ago it was more refreshing, malt bill needs more interest, ie caramel.  Maybe avoid dry hopping, try flameout instead.

Pending beers to make

Next up:  Belgian tripel

After that, where to go?

Yeast use in reverse:

S-04
W1469
W2278lager
OYL500 (may be bad)
W1084
W3942
W1214
W2633lager

So the next up should be a Wit, but I have quite a bit in stock.  After that, stout, saison, english brown, hoppy beer, then back to the top.  Somewhere need to work in a dunkel.

2/14 - Tripel
2/21 - Witbier
2/28 - Stout
3/7 - Saison
3/14-21 Out of town
3/28 - Dunkel
4/4 - Nut Brown or Scottish
4/11 - SAB clone or IPA

Batch 104 Revolution Anti-hero IPA Clone

3 gallons

3.75 lbs muntons Maris otter
3 lbs TFS golden promise
1/2 lb MFB kiln amber
1 tsp gypsum

SRM 8

Mash 130 df 10 mins, 152 df 70 mins, pH <4.6

Boil 75 mins
30 mins 7 gr warrior 16.95%aa, 19 IBUs
15 mins 1/2 tsp Irish moss
10 mins 1/2 oz Chinook 11.4%aa, 12 IBUs
10 mins 1/2 oz Amarillo 8.2%aa, 9 IBUs
10 mins 1/2 oz centennial 9.2%aa, 10 IBUs
Flameout: same Chinook, Amarillo, centennial, for 5 mins, 20 IBUs

70 IBUs

OG into fermenter 1.068, 3.2 gals 78% bhe

Abv est 6.4%

Pitch with s-04 in 1/2 qt starter at 66 df, leave at 66 df for primary.  Runs up to 75 df in 30 hrs, put at 64 df to slow down, finish primary at 66 df.  Rack to secondary 2/13, leave at 66 df.

Bottle 2/27 with 75 gr table sugar, yield 336 oz, 2.75 vols co2.