Batch 104 ipa tasting notes

Cold

Pours bright orange, cloudy, big white head that stays put, billows.

Aroma heavy spice like cumin, with mild sweetener.

Mouth feel, light to medium body, clean, cleansing.

Flavor bitter spice, almost cumin, a bit bitter, pleasant dry malt backbone, hop bitter finish but not too intense.

Overall, too much Chinook and Amarillo, not enough centennial, malt is good, could try gelatin to get a true clone, maybe a pinch of light caramel.

Batch 96 Oak Barrel RIS tasting notes

Cellar temp

Pours opaque black, big brown head that dies back, clings to edge, laces well

Aroma big bright hop aroma from 1 ft away, close up roasted red wine, stone fruit, malt and a little booze in the background.

Mouth feel, chunky but cleans up very fast, pleasant.

Flavor, big roast without cloying astringency, bitter fruit, woody undertones, booze smothered in hops.

Finish, hop cleansing clears out palate, want more.

Overall, elegant very strong beer, hop balance against alcohol is good, roast/wood flavor goes along for the ride.

Batch 111 SAB clone

Brewing assistance by George Burgi

4.5 gallons

5 lbs muntons Maris otter
5 lbs Avangard German pils
14 oz MFB Cara 120
1 tsp gypsum

SRM 15

Mash 130 df 10 mins, 80 mins 152 df

Boil 75 mins
60 mins 3/4 oz Chinook 13.0%aa, 35 IBUs
20 mins 3/4 oz Chinook 13.0%aa, 22 IBUs
15 mins 1 tsp Irish moss
10 mins 3/4 oz Chinook 13.0%aa, 13 IBUs
Flameout, 1 mins, 3/4 oz Chinook, 3 IBUs

73 IBUs

Og into fermenter 1.072, 79% bhe

Abv est 7.2%

Pitch with s-04 in 3/4 qt starter at 60 df, leave at 60 df.  Decent activity at 20 hours, full krausen at 36 hours.

Bottle 5/14 with 110 gr table sugar, 2.8 vols co2, yield 550 oz.

Batch 110 Scottish 80

3 gallons

4.5 lbs TFS golden promise
1/2 lb MFB kiln amber
1/4 lb TFS peated malt
1/4 lb MFB Cara 120
No salts

SRM 11

Mash 10 mins 122 df, 70 mins 156 df

Boil 60 mins

45 mins 1/2 oz sterling 9% aa, 24 IBUs
15 mins 1/2 tsp Irish moss

24 IBUs

OG into fermenter 1.055, 88% bhe

Pitch with w1469, 65 df, move to 65 df chamber.  Full krausen at 24 hours.

Rack to secondary 4/18, return to 65 df.  On 4/24, start reducing temp by 3-4 df per day until get to 55 df.

Bottle 5/8 with 40 gr table sugar, 2.0 vols co2, yield 360 oz

Batch 101 Saison Tasting Notes

Cellar temp

Pours very clear, generous off white head, deep golden, head billowy, stays put, laces

Aroma light floral fragrance, touch of citrus, earthy hay, touch of malt

Mouthfeel more toothy than it looks, moderate body, but cleans up well with hop/carb combo

Flavor gentle floral hops up front, substantial horsy punch, malt bitterness follows and closes with hop cleansing

Finish slightly heavy hop bitterness, but cleanses nicely and malt balance is somewhat there.

Overall, OYL500 delivers again, nice overall beer, good hop selection, could reduce bittering a tad, not more than 5 ibus.

Batch 99 wit tasting notes

Cellar temp

Pours clear, light gold, perfect white head that billows and stays

Aroma soapy, firm malt, savory spice

Mouth feel very light, clear, cleans up quick, almost watery

Flavor light malt, soapy orange, bitterness that's not hoppy, nominal yeast character.

Finish, orange peel bitter.

Overall, not pleasant, needs more body, more yeast character, less orange.

Batch 109 Dunkel

5.5 gallons

4.75 lbs avangard German pils
3 lbs best malz dark Munich
1 lb best malz Vienna
3/4 lb MFB caramel120
No salts

SRM 13

Mash 10 mins 122 df, 30 mins 146 df, 40 mins 156 df

Boil 90 mins

60 mins 5 gr warrior 16.95%aa, 11 IBUs
15 mins 14 gr sterling 8%aa, 7 IBUs
No Irish moss

18 IBUs

OG into fermenter 1.055, 87% bhe.

Pitch with w2633 in 1.75 qt 2 step starter at 59 df, put at 55 df.

Rack 4/18, rest at 68 df 2 days.  Return to 55 df 4/20, start turning down 2 df per day on 4/22. lager at 45 df.

Bottle 6/12 with 95 gr table sugar, 2.5 vols co2, yield 700 oz.