Batch 211 Galena Pilsner

5 gallons

7 lbs Cargill special pils

1 lb Cargill munich 

1 tsp cacl

SRM 4

Mash 20 mins 148 df, 40 mins 156 df

Boil 90 mins 

60 mins 7 gr Galena at 12.3%aa, 12 IBUs

15 mins 1 tsp Irish moss 

5 mins 1.75 oz Galena at 12.3%aa, 17 IBUs

OG into fermenter 1.050, bhe 86%

Pitch at 68 df with 1 pkg saflager 34/70 in 3/4 qt starter, leave at 55 df. Move to 65 df on 12/23 for rest.  Move to 55 df 12/25.  Drop to 50 df on 12/27.  Drop to 45 df on 12/28 for lagering.

Rack to keg on 1/17 with 1 tsp gelatin, leave at 38 df on 10 psi.

Batch 209 Belgian Single tasting notes

 Cellar temp

Pours clear golden, tall white mixed fine/coarse head that drops back, laces

Aroma dishraggy tropical fruit, over-ripe pears, mild asian spice

Mouthfeel big carb, clear and dry up front with slight cling at end

Flavor subtle green banana, dishrag, malt sweetness before dry hop finish, nice balance (maybe could lower IBUs a bit)

Finishes clean hop bitterness, some sweetness

Overall interesting use of this yeast, tripel is better, could take off a few bittering hops for more 'belgian' character, maybe raise ferment temp a tad.

Batch 208 Marzen tasting notes

Cold from tap

Pours clear orange with slight haze, even fine light tan head that stays, laces

Aroma fresh ripe fruit (pears)

Mouthfeel moderate body, some cling/coating

Flavor malty with fruit highlights, malt bitterness at the end

Finish distinct malt bitterness with some clinging/coating

Overall, clearly an ale, albeit a malt-dominant one, malt and ale yeast are vying for attention, hops and alcohol are buried deep.  Balanced fairly well, but not necessarily a standout.  Stick with lager yeast.  

Batch 210 Saison

6 gallons

9.5 lbs Cargill special pils

1 lb Cargill munich

1 lb rolled oats

1 tsp gypsum 

SRM 5 

Mash at 144 df for 50 mins, 152 df for 20 mins

Boil 90 mins 

60 mins 7 gr Columbus at 15.8% aa 13 IBUs

15 mins 1 oz Centennials at 10% aa 17 IBUs

OG into fermenter 1.056, 78% bhe

Pitch at 78 df with oyl500 in 3/4 qt starter, leave at 78 df.

Bottle 12/14 with 96 gr table sugar, yield 720 oz, 1.9 vols co2. 

Batch 207 Chinook PA tasting notes

 Cold from tap

Pours clear brown/red, tall fine tan head that stays and laces

Aroma pine needles

Mouthfeel moderate body, sharp hop bitterness

Flavor hop bitterness up front, big pine, malt not really apparent

Finishes with big bitterness on back of tongue, yet somehow not very dry

Overall needs considerably more abv to meet the bitterness.  Needs more sweetness to meet the pine.  Certainly not a SAB clone.  Jody would probably like this.

Batch 206 Steam beer tasting notes

 Cold from tap

Pours clear brown slight haze, tall fine light tan head that stays

Aroma sweet malt, asian spice, metal

Mouthfeel sweet but light body, no coating

Flavor heavy bready sweetness balanced with sharp but not overwhelming bitterness, metal at back

Finishes metallic, pretty sweet almost cloying

Overall very different, nice balance, should do this again some time with fresher specialty grains. 

Batch 205 Saison tasting notes

 Cellar temp

pours golden, bright, nice even while head that drops back but lingers, light lacing

aroma fresh ripe fruit, big barnyard/horse blanket, indian spice in the way back

mouthfeel nice dryness, light body, no coating

flavor horseblanket first, fruit next, bread 

finishes dry, some dirt/bile

overall nice example, may be losing touch with sanitation, picking up something that doesn't belong at the back.

Batch 209 Belgian single

6 gallons

7 lbs Cargill special pils

1/2 lb  Cargill munich

1 lb rolled oats 

1/2 tsp cacl

SRM 5

Mash 10 mins 150 df, 60 mins 154 df

Boil 90 mins 

90 mins add 4 gr Columbus at 15.8 %aa, 8 IBUs, 1 lb brown sugar, 1 oz homegrown centennials, 6 IBUs.

30 mins 1 oz saaz at 3.2 %aa, 8 IBUs

15 mins 1 tsp Irish moss

5 mins 1 oz saaz at 3.2 %aa, 2 IBUs

OG into fermenter 1.055, 90%bhe (including sugar) 

Pitch with w1214 in 2/3 qt starter, not very active, at 72 df, leave at 72 df.  Bump up to 75 df 9/10 am.  Drop back to 72 df on 9/15.

Bottle 9/29 with 93 gr table sugar, yield 650 oz, 2.0 vols co2. 

Batch 208 Marzen

5 gallons

8 lbs Cargill munich

6 oz mfb Cara 120

1 tsp cacl 

SRM 13

Mash 146 df for 10 mins, pull 1/4 for decoction, return in 10 mins, 152 df for 40 mins, pull 1/4 for decoction, return in 10 mins for mashout to 162 df.

Boil 90 mins 

60 mins 5 gr Columbus at 15.8%aa, 11 IBUs

15 mins 1 tsp Irish moss, 1 oz saaz at 3.2 %aa, 6 IBUs 

OG into fermenter 1.053, 93% bhe 

Pitch with US-05 in 1 qt starter at 70 df, leave at 55 df. Keg 9/14 with 1 tsp gelatin, leave at 38 df on 13 psi.

Batch 207 Chinook PA

5 gallons

12.5 lbs Cargill special 2 row

1 lb MFB Cara 120 

1 tsp gypsum 

SRM 16

Mash at 148 df 20 mins, 152 df 50 mins

Boil 65 mins

60 mins 1 oz Chinook @11.8% aa, 43 IBUs

30 mins 1 oz Chinook @12.0% aa, 34 IBUs

15 mins 2 oz homegrown centennials, 5 IBUs, 1 tsp Irish moss 

Flameout 1 oz Chinook @12.0% aa

OG into fermenter 1.076, 77% bhe

Pitch with US-05 in 1 qt starter at 70 df, leave at 62 df. Dry hop with 1 oz Chinook 8/29.

Rack to keg 9/5.  Leave at 38 df on 13 psi.

Batch 206 Steam Beer

5 gallons

8 lbs Cargill special 2 row

6 oz mfb Cara 120

4 oz mfb kiln amber

1/2 tsp gypsum

SRM 10

Mash at 152 df for 20 mins, 156 df for 50 mins 

Boil 75 mins

60 mins 1/2 oz German Northern Brewer 7.5%aa, 15 IBUs

20 mins 3/4 oz German Northern Brewer 7.5%aa, 14 IBUs

15 mins 1 tsp Irish moss

5 mins 3/4 oz German Northern Brewer 7.5%aa, 4 IBUs

OG into fermenter 1.052, 82% bhe

Pitch at 70 df with 1 pkg W2112 in 1 qt starter, move to 62 df for primary.  Move to 71 df for rest on 8/12 pm.  Move to 62 df 8/14 pm.  Drop to 50 df in 2@5 df steps on 8/15, leave at 50 df to lager.

Rack to keg 8/22, leave on 13 psi at 38 df.

Batch 204 Pilsner tasting notes

cold from tap

Pours yellow gold, clear (not bright) tall white fine head

Aroma even indian spice, slight sweetness

Mouthfeel more toothy than it looks, coats, cleans up ok

Flavor simply beer, nothing off or out of balance

Finishes clean enough, indian spice in back

Overall pretty durn good.  Early samples were more malty, needed a little time to even out/clarify. 

Batch 203 Cream Ale tasting notes

Cold from tap

Pours medium orange cloudy very tall billowy tan head

Aroma bright citrus/tap water 

Mouthfeel moderate body, some malt cloy 

Flavor bitter-sweet fruit with heavy pepper

Finishes on the hop bitter side, fairly clean quench 

Overall kinda hoppy easy drinker.

Batch 205 Saison

6 gallons

9 lbs dingemanns pils

1 lb steel cut oats cooked (a little browned)

1 lb Cargill munich

3/4 tsp gypsum

SRM 4

Mash 145 df 50 mins, 152 df 20 mins

Boil 90 mins

60 mins 10 gr Columbus 15.8%aa, 20 IBUs

15 mins 1 oz Mt hood at 5.7%aa, 10 IBUs

OG into fermenter 1.050, 75% bhe 

Pitch with oyl 500 in 3/4 qt starter at 78 df, leave at 78 df. 

Bottle 8/15 with 115 gr table sugar, 1.9 vols co2, yield 840 oz. 

Batch 204 Pilsner

5 gallons

7 lbs dingemanns pils

1 lb Cargill munich

1/2 tsp cacl

SRM 4

Mash at 146 df 15 mins, 154 df 50 mins

Boil 90 mins

60 mins 10 gr Columbus 15.8%aa, 24 IBUs

5 mins 2 oz saaz at 3.2% aa, 6 IBUs

OG into fermenter 1.050, 85% bhe 

Pitch at 65 df with saflager 34/70 in 1.5 qt starter, leave at 55 df.  Move to 68 df June 14 pm for rest.  Move to 65 df June 17 am, drop 5 df per day until 45 df.  Rack to keg 7/3 am with 1 tsp gelatin, leave at 38 df on 13 psi.

Batch 202 Marzen tasting notes

Cold from tap

Pours orange brown, slight haze, fine tan head that lingers, laces a bit

aroma fresh fruit.  Slight malt, slight asian spice

mouthfeel moderately light body, clean feel

flavor bland just-ripe fruit, malt bitterness at back

finishes with malt bitterness, quenches well

Overall pedestrian, but drinkable.  Not sure what it needs.  2633 is not 34/70.

Batch 203 Cream Ale

5 gallons

8 lbs Cargill special 2 row

4 oz mfb Cara 120

1/4 tsp gypsum

SRM 8

Mash 30 mins 146 df, 35 mins 156 df

Boil 60 mins

60 mins 7 gr Chinook 12.8%aa, 13 IBUs 

30 mins 1 oz homegrown centennials, 5 IBUs 

5 mins 1/2 oz Mt hood at 5.8%aa, 2 IBUs 

OG into fermenter 1.052, 85% bhe

Pitch at 65 df with s-04 in 2/3 at starter, leave at 65 df, runs up to 68 df.  Dry hop with 1/2 oz Chinook 4/10.  Leave at 65 df.  Rack to keg 4/18, leave at 38 df on 12 psi.

Batch 201 Saison Tasting Notes

Pours bright gold, even generous white head that laces nicely

Aroma dirty ripe pears

Mouthfeel moderate body, dry

Flavor pear nectar with a hint of horseblanket, nice bitterness in back

Finishes dry

Overall durn good.

Batch 202 Marzen

5 gallons

8.25 lbs best malz dark munich

0.75 lbs dingemanns special pils

No salts

SRM 10

Mash 144 df 10 mins, pull 1/4 for decoction, 40 mins at 154 df, pull 1/4 for decoction, mash out

Boil 90 mins

60 mins 5 gr Columbus @15.8 %aa, 12 IBUs

15 mins 1 tsp Irish moss 

15 mins 1/2 oz Mt hood at 5.8%aa, 6 IBUs

OG into fermenter 1.054, 83% bhe

Pitch with 1 pkg wyeast 2633 in 3/4 qt starter at 65 df, leave at 55 df. Move to 61 df on 3/3 am for rest.  Back to 55 df on 3/6 pm.  Drop 5 df per day, lager at 45 df starting 3/8.

Batch 200 Tripel Tasting Notes

Cellar temp

Pours clear deep gold white head with big bubbles that holds for a bit, light lacing

Aroma ripe bananas, curry, bubblegum

Mouthfeel moderate body, sweet but not clingy, cleans up well

Flavor bubblegum forward, sweet tropical fruit that leans estery, some nice spice notes

Finishes sweet with slight hop bite at the end, carb cleans up nicely, want more

Overall a little heavy on the esters, but could probably pass for Chimay white.  Fine example.

PS note after having a Chimay red a couple weeks later:  This tripel is more bitter than the Chimay.

Batch 199 Amber lager tasting notes

Cold from tap

Pours brown, hazy, transparent, very light tan fine head that stays at the edge, laces

Aroma malt forward with bright yeast fruit, subtle roast blended with spicy hops beneath

Mouthfeel light body, clean carbonation, a bit of roasty bitterness

Flavor roast forward, dominates otherwise almost dish-raggy (fruity) pils, roasty sweetness at end

Finishes with roasty edge and some malt bitterness, malt sweetness helps here

Overall this is just an odd combination here, the roasty sweetness is interesting, but the dishrag in the middle is hard to identify and off-putting.  Probably just the yeast that doesn't blend well with the roastiness.  Hops match up ok, all else considered.

Note from late March: tastes like whiskey, but a fruity beer with whiskey flavor. 

Batch 198 NEB tasting notes

Cold from tap

Pours clear, brown with orange hues, fine light tan head that drops back to the edge, laces nicely

Aroma dark roast coffee/choc, sweet caramel

Mouthfeel moderate body, coats, fairly clean at end with slight cloy

Flavor complex, roast dominant, ripe fruity underneath, mild bite at finish

Finish slight coating, hops bite but don't quite clean it up, slight astringent roastiness on back of tongue

Overall more roasty than expected, a bit dry, could use more esters (ferment a bit warmer), less roasted malt.  Otherwise bump hops and call it porter. 

Batch 197 Pilsner tasting notes

Cold from tap

Bright golden, tall fine white head that stays, laces

Aroma of fresh ripe tart apples

Mouthfeel moderate body cleans up quickly

Flavor is so melded nothing stands out, seems almost like fruit juice, except for bitterness and spice at the end.  Slight metallic.

Finishes bitter in the back, no cloy or cling.

Overall just a very good beer. 

Batch 201 Saison

5.5 gallons

8 lbs dingemans pils

1 lbs best malz dark munich

1.5 lbs rolled oats 

3/4 tsp gypsum

SRM 5

Mash at 143 df for 50 mins, 152 df for 20 mins

Boil 90 mins 

60 mins 10 gr Columbus at 15.8%aa, 20 IBUs

15 mins 1 oz Mt hood at 5.5%aa, 10 IBUs

OG into fermenter 1.056, 79% bhe

Pitch with oyl500 in 1 qt starter at 78 df, leave at 78 df.

Bottle 2/2 with 100 gr table sugar, yield 636 oz, 2.1 vols co2.