Batch 198 Northern English Brown

5 gallons

7.75 lbs Cargill special pale

1/2 lb best malz dark munich

4 oz briess roast barley

4 oz mfb Cara 120

No salts

SRM 14

Mash 150 df 15 mins, 154 df 40 mins

Boil 60 mins

60 mins 4 gr Columbus at 17.3 %aa, 10 IBUs

15 mins 1 oz Mt hood at 5.5 %aa, 11 IBUs

15 mins 1 tsp Irish moss

OG into fermenter 1.052, 81% bhe

Pitch with US-05 in 3/4 qt starter at 70 df, move to 55 df.  Bump up to 60 df on 11/6.

Batch 196 Saison tasting notes

Cellar temp

Pours bright gold, coarse white head that drops back but hangs at edge, light lacing

Aroma soap-perfume with horsey edge

Mouthfeel moderate body, cleans right up, dry

Flavor big horse blanket, fresh fruit, bitter

Finish crisp bitterness in back, dry

Overall this is fine, maybe a bit too much bittering hops.  Higher temp for fermentation brings out horsey flavor/aroma and a curious soapiness (not in a bad way).  'Goes down easy,' per Paul Wilkie

Batch 195 Marzen light tasting notes

Cold from tap

Pours bright orange with fine white head that drops back slowly, lingers, laces nicely

Aroma ripe apples/pears, malt forward mixed with tart yeast, mild india spice in background

Mouthfeel light body, crisp, yet still leaves impression of light coating

Flavor very malt forward, almost crunchy with it at the end, more fruity up front with hints of spice, hop bitterness

Finishes astringently malty, slight coating, bitter in the back

Overall seems like it needs more alcohol to balance the malt, otherwise a solid example here.

Batch 194 Stones Arrogant Bastard Clone tasting notes

Cold from tap

Deep orange brown, cloudy, fine white head that stays, laces

Aroma pine, slight sweet malt

Mouthfeel chunky, some coating

Flavor big crisp pine, nice sweet malt backbone

Finish cleans up pretty good, slight coating, nice crisp bitterness

Overall good example, good beer, should try gelatin next time, maybe mash at lower temp.

Batch 193 Baltic Porter tasting notes

Cold from tap

Pours deep brown, cloudy, fine tan head that hangs around, laces

Aroma chocolate with caramel, some indian spice

Mouthfeel light to moderate body, cleans up well

Flavor heavy roast, coffee, sweet, tang and bitter at the end

Finishes nice and clean, some coffee roastiness.

Overall drinks pretty easy, nice roast flavor here, hops and yeast balance well, would repeat over a stout.

Batch 192 Tripel tasting notes

Cellar temp

Pours very clear deep golden, tall white head with coarse bubbles, slowly drops back

Aroma big tropical fruit/banana, sweet maltiness, mild indian spice

Mouthfeel moderate body, filling, some cling/coating

Flavor pleasant ester-forward malt, nice bitterness as off-set, slight indian spice underneath, no noticeable heat

Finishes with a little coating, balanced bitterness, want more

Overall this is the current go-to beer in the stable, really a winner, superb example here.  Nothing to improve here.  Sneaky kick.

Batch 197 Pilsner

5 gallons

7 lbs weyermanns floor malted boh pils
1 lb best malz dark munich
1/2 tsp cacl

SRM 5

Mash at 145 df 20 mins, 156 df 50 mins

Boil 90 mins

60 mins 10 gr Columbus at 17.3 %aa, 26 IBUs
15 mins 1 tsp Irish moss
5 mins 2oz saaz at 2.8 %aa, 5 IBUs

OG into fermenter 1.052, 85% bhe

Pitch with saflager 34/70 in 1.5 qt 2-step starter at 65 df, move to 55 df.

Move to 65 df for rest 10/18 pm, move back to 60 df 10/21 am, drop 5 df twice per day until 45 df, start lagering 10/23 at 45 df. 

Transfer to keg 11/7 with 1 tsp gelatin, leave at 38 df on 10 psi.