Batch 216 Saison

6 gallons

10 lbs Chateau pils

1 lb Cargill munich

1 lb flaked barley

3/4 tsp gypsum

SRM 4

Mash at 146 df for 50 mins, 152 df for 20 mins 

Boil 90 mins

60 mins 12 gr Galena at 12.3%aa, 17 IBUs 

15 mins 1 tsp Irish moss

15 mins 16 gr Galena at 12.3%aa, 12 IBUs 

OG into fermenter 1.058, 80% bhe

Pitch at 75 df with OYL 500 in 3/4 qt starter, leave at 75 df. 

Bottle 6/11 with 102 gr table sugar, yield 664 oz, 2.1 Vols CO2.

Batch 214 Vienna tasting notes

 Cold from tap

Pours bright orange, clear, slight haze, fine white head that stays, laces

Aroma vanilla, indian spice curry, ripe pears

Mouthfeel light body, slight hop cloy

Flavor big vanilla malt crunch, crisp hop bitterness with very subtle spice

Finishes round malt cloy

Overall, perhaps more hoppy than style, but things blend well here and it clearly is vienna.  I prefer a straight pils, but this is better than dunkel/marzen.

Batch 215 APA tasting notes

 Cold from tap

Pours deep orange, slight haze, fine light tan head that stays, laces

Aroma bright fruit with a little pine, zest

Mouthfeel very clean no cling or cloy, light body

Flavor big punch flavor with pith-like bitterness mingling with melanoid bitterness, nice balance here

Finishes clean, mostly some rind/hop bitterness

Overall nice balance here, although there is a firm hop crunch.  Seems like homegrowns may have more aa than I give them credit for.