Batch 127 Saison

4.5 gallons

6 lbs bm pils
1.5 lbs bm dark Munich
12 oz flaked wheat
1/2 tsp gypsum

Mash 50 mins 146 df, 20 mins 156 df

Boil 120 mins
80 mins 12 oz brown sugar
60 mins 1/2 oz Columbus 13.4%aa, 29 IBUs
15 mins 1 tsp Irish moss
15 mins 1 oz hallertau mittelfruh 3.2%aa, 7 IBUs
10 mins 1 tsp ground coriander

36 IBUs

OG into fermenter 1.058, 74%bhe

Pitch at 75df with OYL500 in 2/3 qt starter, leave at 75df.  Rack 2/26, bump to 78 df.

Bottle 1/9/16 with 98 gr table sugar, yield 552 oz, 2.3 vols co2.

Batch 126 Pilsner

6 gallons

9.5 lbs best malz pils
4 oz best malz dark Munich
4 oz best malz Vienna
1/4 tsp gypsum

Mash 30 mins at 148 df, 40 mins at 156 df

Boil 90 mins
80 mins 1/4 oz galena 13.8% aa 11 IBUs
80 mins 2.5 oz saaz 2.4%aa, 20 IBUs
1 tsp Irish moss
7 mins 1 oz homegrown centennial, 2 ibus
5 mins 0.5 oz saaz 2.4%aa, 1 IBU

34 IBUs

OG 1.058 into fermenter, 91% bhe

Pitch at 60 df with fresh packet of w2124 in 1-1/2 qt 2 stage starter, move to 55 df.  Add 1/2 gallon water to get to 1.053 OG, 5.1% abv.

12/23 move to 68 df for rest.  Rack 12/25, move to 55 df, drop 5 df per day to get to 35 df for lagering.

1/21 add 1 tsp gelatin heated to 170 df in 1 cup water, leave at 35 df.  Drop to 32 df 1/23.

Bottle 1/24 with 55 gr table sugar and a splash of champagne yeast, yield 708 oz, 2.25 vols co2.

Batch 125 Quad

6 gallons

13 lbs best malz pils
1 lb best malz dark Munich
12 oz MFB cara120
8 oz MFB kiln Amber
2 oz weyermanns choc wheat
2 oz briess roast barley
1/2 tsp cacl

SRM 20

Mash 60 mins 146 df, 152 df 20 mins

Boil 90 mins

70 mins 24 oz brown sugar, 8 oz white sugar
60 mins .75 oz galena 13.8%aa 26 ibus
15 mins 1 tsp Irish moss
5 mins 1/2 oz falconers flight 9.9%aa 2 IBUs
Flameout 1/2 oz falconers flight

28 IBUs

OG into fermenter 1.092, 80% bhe

Pitch at 70 df with 1 pckg w1762 in 1 qt starter, put at 65 df.  Holds at 67, bump to 69 at 16 hrs, 71 at 30 hrs.  Bump to 74 df 12/8.  12/19 move to 70 df.

Bottle 12/23 with 102 gr table sugar, 2.1 vols co2, yield 678 oz.

Re-cap 1/9/16 with 2 conditioning tabs per bottle and champagne yeast.

Batch 122 Saison tasting notes

Cellar temp

Pours golden clear, simple fine white head not big but hangs on, big lacing

Aroma nice sweet malt with hints of horse blanket, tropical fruit, earthy

Mouthfeel medium body, slight coating clears up well

Flavor big fruity punch, great balance, malt is met well with fruity yeast and closed out with ideal hop bitterness, almost none of the features are noticeable, its and overall effect.

Finish leaves slight bitter coating, impression of fruit punch cleanliness, nice and dry.

Overall, stay with this, definitely the saison of choice.

Batch 120 Tripel tasting notes

Cellar temp

Massive fine white head that hangs around, nice clear golden color

Aroma soapy, big sweet estery aroma/malt mix, hard to smell line between malt and yeast.  Slight tart fruit.

Mouthfeel, moderate body that cleans up rapidly, no cloy or coating.

Flavor, stone fruit up front followed quickly by earthy/soapy hop bitterness.  Malt flavors largely overpowered.

Finish is somewhat unpleasant, some kind of bitterness that isn't beery, more like dirt.  Otherwise clean.

Overall, yeast seems contaminated with something, otherwise quality beer.  Too much IBUs and not enought malt flavor, probably because yeast is not as dominant as it might be without contamination.