Batch 141 Baltic Porter

6 gallons

5.5 lbs tfs Maris otter
4 lbs bm Vienna
4 lbs bm dark munich
8 oz briess roasted barley
6 oz MFB cara120
4 oz MFB kiln Amber
2 oz tfs brown

No salts

SRM 21

Mash 10 mins 140 df, 60 mins 152 df

Boil 90 mins

60 mins add 3 gr Columbus @ 10.5%aa, 3 gr citra @ 14.1%aa, 10 gr Simcoe @ 12.3%aa, 5 gr homegrown centennial, 21 IBUs

35 mins 15.5 gr centennial, 7.6%aa, 9 IBUs

15 mins 1 tsp Irish moss

10 mins 1 oz liberty 4.6%aa, 5 IBUs

35 IBUs

OG into fermenter 1.074, 82% bhe.

Pitch with w2633 in 1.5 Qts 2 step starter @ 70df, move to 55 df.  9/15 move to 72df for rest.  9/17 rack to secondary, return to 55 df.  Drop[ to 35 df over 4-5 days.

Bottle 10/16 with 140 gr table sugar, 2.8 vols co2, yield 672 oz.

Batch 140 Northern English Brown

6 gallons

10 lbs tfs Maris otter
12 oz MFB cara120
No salts

SRM 16

Mash 70 mins @ 151 df

Boil 75 mins
60 mins 14 gr Columbus 10.5%aa, 18 IBUs
15 mins 1 tsp Irish moss
10 mins 1 oz homegrown Willamette, 4 IBUs
5 mins 1 oz northdown 9.4%aa, 6 IBUs

28 IBUs

OG into fermenter 1.053, 82% bhe

Pitch with fresh W1469 in 1 qt starter at 75 df, leave at 66 df.  Bump up to 70 df on 8/10.

Rack to secondary 8/13, leave at 70 df.  Drop to 68 df 8/20.

Bottle 8/27 with 90 gr table sugar, yield 680 oz, 2.0 vols co2.