Batch 118 Porter

4.5 gallons

4.5 lbs muntons Maris Otter
3 lbs best malz Vienna
1.5 lbs best malz dark Munich
3/4 lb MFB  cara120
3/4 lb MFB kiln Amber
3/4 lb tfs brown
3 oz weyermann choc wheat
1/2 tsp soda

Mash 70 mins 152 df

Boil 75 mins

60 mins 7 gr Columbus 15.9%aa, 16 IBUs
60 mins 14 gr Simcoe 12.3%aa, 24 IBUs
15 mins 1 tsp Irish moss
10 mins 2 oz homegrown Willamette, 8 IBUs

48 IBUs

OG 1.073 into fermenter, add 48 oz water to get to 1.068, 74% bhe

Abv est 6.7%

Pitch with w1084 in 1 qt starter at 70 df, leave at 66 df.

Rack to secondary 9/6/15, leave at 66 df.

Bottle 9/25 with 85 gr table sugar, yield 516 oz, 2.3 vols co2.

Batch 110 Scottish 80 tasting notes

Cellar temp

Pours very hazy orange, almost gusher, giant tan head that stays, laces big.

Aroma, hard to tell with carb, mainly just soap

Mouth feel, dirty, medium body, mild dry-out astringency

Flavor smoke smoke smoke, just heavy smoke.  Some malt sweetness in there, hop bitterness at the end.

Finish, smokey, some malt sweetness.

Overall, way too much peated malt, over the top domination.  Hard to tell if W1469 is OK or not, probably ok, but its so slow to finish, probably should just pitch.  Never made a good beer.

Batch 112 Wit Tasting notes

Cold

Yellow gold, even light haze, big fine white head that stays put.

Aroma pleasant spice hops, slight sweet/soapy malt.

Mouthfeel very light body, big carb cleanup, no cling at all.

Flavor hard to describe, not really beery, light phenolic fruit presence, sits on pleasant light hop flavor, very subtle sweet malt/coriander backbone, refreshing and clean.

Finishes very clean, subtle even-keeled bitterness.

Overall, NO MORE ORANGE PEEL, this is the wit you always dreamed of, delicious well balanced very subtle.  Summer go-to beer.  No suggestions for improvement.

Batch 111 SAB tasting notes

Cold

Pours red, notable haze, big tan head

Aroma effervescent pine

Mouthfeel, medium body, cleans right up

Flavor bitter, pine balanced against malt sweet, pretty close to AB.

Finish hop bitter clean

Overall, same as always, good standard beer for me.

Batch 109 Dunkel Tasting Notes

Cold

Pours deep amber orange, light tan head that's not too big, coarse, but persists to the bottom, minimal lacing.  Fairly clear, but starch haze apparent.

Aroma bright with earthy hops, soapy bitterness, sweet malt way underneath that is nutty.

Mouthfeel bright from carbonation, cloyingly clingy, but still a light-moderate body.

Flavor too much of some sort of bitterness, malt?, yeast seems soapy/off, malt bitterness not pleasant or well balanced, too sweet as it warms.

Overall, this is much more like a nut brown than a lager.  Is W2633 gone bad?  Could be the hops.  Not so different from Sam Smith nut brown, maybe go with english hops in roughly similar amounts, malt bill is close, reduce carbonation, lagering the cara120 is the key.

Batch 117 Marzen

5 gallons

6.5 lbs best malz dark Munich
2.5 lbs avangard pils
1/2 tsp cacl

SRM 9

Mash 70 mins 152 df

Boil 90 mins
60 mins 9 gr German northern brewer 9.6%aa, 12 IBUs
15 mins 1 tsp irish moss

10 mins 26 gr centennial 8.4%aa, 12 IBUs

24 IBUs

OG 1.054, add 48 oz water to get to 1.050, abv est 5.0%.  81% bhe.

Chill overnight after aerating, pitch with w2633 in 1-1/2 qt 2 stage starter at 55 df.

Rack to secondary 9/2/15, drop 1 df per day until 35 df on 9/25.

Bottle 10/9 with 92 gr table sugar, 2.5 vols co2, yield 664 oz.