6 Gallons
8 lbs MFB pils
1 lb Best Malz dark Munich
1 lb MFB kiln amber
12 oz rolled oats
3/4 tsp gypsum
SRM 7
Mash 50 mins at 146 df, 20 mins at 154 df
Boil 90 mins
60 mins 11 gr Columbus @ 14.9% aa, 19 IBUs
15 mins 1 tsp irish moss
15 mins 1 oz Mt. Hood @ 5.6% aa, 9 IBUs
OG into fermenter 1.053, 82% bhe.
Pitch at 79 df with 1 pkg OYL-500 in 1 qt starter, leave at 79 df.
Bottle 8/18 with 120 gr table sugar, yield 732 oz @ 2.2 vols co2.
Sunday, July 30, 2017
Sunday, July 23, 2017
Batch 156 IPA tasting notes
Cold
Pours hazy orange, nice tight tan head that stays, laces
Aroma big bright fruit, sour grapes/apples/grapefruit
Mouthfeel light-moderate body, dry
Flavor bitter, nice bright fresh fruit punch, bread crust
Finish dry, hoppy bitter, pine
Overall very tolerable, quite a kick, could add some cara and citra to pull both sides further out from center, but this is very fine as-is.
Pours hazy orange, nice tight tan head that stays, laces
Aroma big bright fruit, sour grapes/apples/grapefruit
Mouthfeel light-moderate body, dry
Flavor bitter, nice bright fresh fruit punch, bread crust
Finish dry, hoppy bitter, pine
Overall very tolerable, quite a kick, could add some cara and citra to pull both sides further out from center, but this is very fine as-is.
Saturday, July 15, 2017
Batch 158 Pilsner
5 gallons
6.5 lbs mfb pils
1 lb best malz dark munich
1/2 tsp each cacl, gypsum
SRM 4
Mash 10 mins 148 df, 55 mins 155 df
Boil 90 mins
60 mins 10 gr columbus 14.9%aa, 22 IBUs
15 mins 1 tsp irish moss
5 mins 2 oz mt. hood 5.6%aa, 9 IBUs
OG into fermenter 1.050, 90% bhe
Pitch at 65 df with 1 packet saflager 34/70 in 1 qt starter, move to 55 df.
Move to 68 df on 7/23 for rest. Move to 55 df on 7/25. Drop 5 df per day, start 45 df lagering on 7/27. Drop to 40 df 8/5.
Keg at some point. Don't recall if added gelatin or not, probably did.
6.5 lbs mfb pils
1 lb best malz dark munich
1/2 tsp each cacl, gypsum
SRM 4
Mash 10 mins 148 df, 55 mins 155 df
Boil 90 mins
60 mins 10 gr columbus 14.9%aa, 22 IBUs
15 mins 1 tsp irish moss
5 mins 2 oz mt. hood 5.6%aa, 9 IBUs
OG into fermenter 1.050, 90% bhe
Pitch at 65 df with 1 packet saflager 34/70 in 1 qt starter, move to 55 df.
Move to 68 df on 7/23 for rest. Move to 55 df on 7/25. Drop 5 df per day, start 45 df lagering on 7/27. Drop to 40 df 8/5.
Keg at some point. Don't recall if added gelatin or not, probably did.
Thursday, July 13, 2017
Batch 154 Saison Tasting notes
Cellar temp
Pours crystal golden yellow, healthy coarse white head that lingers
Aroma ripe fruit, curry spice, slight barnyard/horse, a bit soapy
Mouthfeel moderate to thin body, dries off teeth, no cling or cloy here
Flavor malt sweetness up front, barnyard in the middle, hop bitterness at end, ripe pears throughout
Finishes dry, pleasant hop bitterness
Overall, the usual goodness here, do it again.
Pours crystal golden yellow, healthy coarse white head that lingers
Aroma ripe fruit, curry spice, slight barnyard/horse, a bit soapy
Mouthfeel moderate to thin body, dries off teeth, no cling or cloy here
Flavor malt sweetness up front, barnyard in the middle, hop bitterness at end, ripe pears throughout
Finishes dry, pleasant hop bitterness
Overall, the usual goodness here, do it again.
Saturday, July 1, 2017
Batch 157 Summer Ale
6 gallons
9 lbs briess 2 row
1/2 lb MFB kiln amber
1/2 tsp each cacl and gypsum
SRM 5
Mash 146 df 10 mins, 148 df 20 mins, 154 df 45 mins
Boil 60 mins
55 mins 7 gr columbus 15.0%aa, 14 IBUs
15 mins 1 tsp irish moss
5 mins 1 oz centennial 9.4%aa, 7 IBUs
OG into fermenter 1.050, 86% bhe
Pitch with US-05 in 1/2 qt starter, leave at 68 df.
Rack to kegs on 7/20, leave at 14 psi and 38 df.
9 lbs briess 2 row
1/2 lb MFB kiln amber
1/2 tsp each cacl and gypsum
SRM 5
Mash 146 df 10 mins, 148 df 20 mins, 154 df 45 mins
Boil 60 mins
55 mins 7 gr columbus 15.0%aa, 14 IBUs
15 mins 1 tsp irish moss
5 mins 1 oz centennial 9.4%aa, 7 IBUs
OG into fermenter 1.050, 86% bhe
Pitch with US-05 in 1/2 qt starter, leave at 68 df.
Rack to kegs on 7/20, leave at 14 psi and 38 df.
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