Batch 281 Pilsner

5 gallons

7.5 lbs Rahr Pils

0.5 lbs Weyermanns Munich #1

1/2 tsp cacl

SRM 4 

Mash at 146 df for 25 mins, 150 df for 15 mins, 154 df for 20 mins

Boil 90 mins 

60 mins 8 gr Columbus at 15.5%aa, 19 IBUs

15 mins 1 tsp Irish moss 

5 mins 1 oz Galena at 11.8%aa, 12 IBUs

OG into fermenter 1.049, 84% bhe

Pitch with 34/70 in 1qt starter at 75 df, leave at 55 df. 

Batch 280 RAGBRAI Pilsner

5 gallons

7.5 lbs weyermanns floor malted boh pils

1/2 lb Weyermanns munich #1

1/2 tsp cacl

SRM 4 

Mash at 146 df for 40 mins, 152 df for 30 mins

Boil 90 mins 

60 mins 8 gr Columbus at 15.5%aa, 19 IBUs

5 mins 1 oz Galena at 11.8%aa, 12 IBUs

OG into fermenter 1.049, 84% bhe

5.3% ABV, 31 IBUs

Pitch onto 34/70 cake from batch 278 at 70 df, leave at 55 df.  Leave at 70 df on 6/28 for rest, return to 45 df on 6/30 for lagering.

Batch 279 RAGBRAI Pale Ale

5 gallons

5 lbs Simpsons Finest Maris Otter 

5 lbs Weyermanns Floor Malted Bohemian Pilsner

8 oz Special B 

8 oz Weyermanns Munich #1 

1 tsp gypsum 

SRM 10 

Mash at 148 df for 20 mins, 150 df for 20 mins, 154 df for 30 mins 

Boil 65 mins 

60 mins. 2.5 gr Columbus at 16.8% %aa, 4 gr Columbus at 15.5%aa, 14 IBUs 

30 mins 1 oz Citra at 13.4%aa, 40 IBUs 

5 mins 1 oz Nelson Sauvin at 10.6%aa, 8 IBUs 

OG into fermenter 1.058 71% bhe

ABV 6.4%, 62 IBUs 

Pitch with US-05 in 1 qt starter at 72 df, leave at 65 df.  Dry hop 1 oz Centennial at 10.6%aa, on 6/23.  Rack to keg 7/1, leave at 38 df on 8 psi.

Batch 278 Cashmere Pilsner

5 gallons

8 lbs Weyermanns boh pils 

1/2 lb Weyermanns munich #1

1/2 tsp cacl

SRM 4 

Mash at 147 df for 40 mins, 153 df 25 mins

Boil 90 mins 

60 mins 8 gr Columbus @16.8 %aa, 20 IBUs

6 mins 1 oz Cashmere @9.3% aa, 10 IBUs

OG into fermenter 1.052, 84% bhe

Pitch with fresh 34/70 in 1qt starter at 65 df, leave at 55 df.  6/13, put at 68 df for rest, return to 45 df on 6/15 to lager.

Batch 277 Little lager

5 gallons

4 lbs Weyermanns floor malted boh pils 

3 lbs Weyermanns Munich #1 

1.5 lbs Simpsons finest Maris otter 

No salts

SRM 4

Mash at 146 df 20 mins, 150 df 20 mins, 154 df 25 mins

Boil 90 mins 

60 mins 5 gr Columbus at 16.8%aa, 13 IBUs 

5 mins 1 oz Galena at 11.8%aa, 10 IBUs 

OG into fermenter 1.050, 80% bhe 

Pitch on 34/70 cake from batch 276 at 62 df, leave at 55 df.

Batch 276 Big lager

5 gallons

8.5 lbs Simpsons finest Maris otter

0.5 lbs Weyermanns Munich#1

SRM 4 

Mash at 146 df for 10 mins, 150 df for 30 mins, 154 df for 25 mins

Boil 90 mins 

60 mins 5 gr Columbus at 16.8%aa, 13 IBUs

5 mins 1 oz Nelson Sauvin at 11.8%aa, 10 IBUs

OG into fermenter 1.056, 84%bhe

Pitch onto 34/70 cake from batch 275 at 65 df, leave at 55 df. 

Batch 275 Dunkel

5 gallons

5 lbs Weyermanns Munich#1

4 lbs Weyermanns floor malted boh pils

No Salts 

SRM 6

Mash at 145 df for 20 mins, 150 df for 20 mins, 154 df for 20 mins

Boil 90 mins 

60 mins 1/4 oz Galena at 11.8% aa, 13 IBUs

5 mins 3/4 oz Galena at 11.8% aa, 8 IBUs 

OG into fermenter 1.050, 74% bhe 

Pitch with 34/70 in 1.5 qt starter at 60 df, leave at 55 df. 

Batch 274 La Chouffe

5 gallons

11 lbs Simpsons finest Maris otter

1 lb Weyermanns munich #1

1/2 tsp cacl

SRM 4 

Mash at 146 df for 15 mins, 150 df for 30 mins, 154 df for 20 mins 

Boil 65 mins 

60 mins 8gr Columbus at 16.8%aa, 17 IBUs 

30 mins 1 lb table sugar 

15 mins 14 gr Saaz at 2.5 %aa, 2 IBUs 

5 mins 14 gr Saaz at 2.5 %aa, 1 IBU

10 mins 14 gr cracked toasted coriander

OG into fermenter 1.072, 70% bhe

Pitch with wlp550 in 3/4 qt starter. at 60 df, leave at 72 df.

Bottle 2/22 with 85 gr table sugar, yield 4.5 gallons, 2 vols co2. 

Batch 273 Baltic Porter

5 gallons

12 lbs weyermanns munich#1

4 oz Special B

2.5 oz toasted (4 oz caught on fire, rinsed of ashes) munich, maybe 400l

SRM 17

Mash at 148 df 50 mins, 154 df 20 mins

Boil 90 mins 

60 mins 10 gr Columbus at 16.8%aa, 22 IBUs 

10 mins 1/2 oz Nelson Sauvin ar 11.7%aa, 8 IBUs 

OG into fermenter 1.061, 65%bhe (failure to stir properly) 

Pitch with 34/70 in 3/4 qt starter at 65 df, put at 55 df. 

Rest on 12/24 at 65df.  Put at 55 df on 1/1.  Reduce to 45 df on 1/3.  

Keg on 1/7, leave on 12 psi at 38 df.

Batch 272 Saison

5 gallons

5 lbs Simpsons finest Maris otter

4 lbs Weyermanns floor malted boh pils

1/2 lb Weyermanns munich#1

1/2 tsp cacl

SRM 4 

Mash at 145 df for 45 mins, 148 df 25 mins

Boil 90 mins 

60 mins 8 gr Columbus@16.8%aa, 21 IBUs

15 mins 1/2 tsp Irish moss

5 mins 1 oz Saaz at 2.5 %aa, 2 IBUs

OG into fermenter 1.056, bhe 80%

Pitch with oyl 500 in 1 qt starter at 75 df, leave at 70 df. 

Bottle with 95 gr table sugar.

Batch 271 Tripel

5 gallons

10 lbs Simpson's Finest Maris Otter

2.5 lbs Weyermann's Munich #1

1 lb rolled oats 

1/2 tsp cacl

SRM 7

Mash at 148 df for 45 mins, 152 df for 20 mins

Boil 90 mins 

60 mins 13 gr Columbus @16.8%aa, 26 IBUs 

30 mins 1 lb brown sugar 

15 mins 1 tsp Irish moss 

5 mins 1/2 oz Nelson Sauvin @11.7%aa, 4 IBUs 

OG into fermenter 1.079, 70% bhe 

Pitch at 72 df onto WLP500 cake from Batch 270, leave at 65 df. 

Bottle 11/15 with 85 gr sugar, 2.0 vols co2.

Batch 270 Dubbel

5 gallons

8 lbs Weyermanns floor malted boh pils

2 lbs Weyermanns Munich #1

1 lb rolled oats 

6 oz Special B

2 oz Special B roasted/blackened to about 300

SRM 13

Mash at 146 df for 20 mins, 150 df for 20 mins, 154 df for 25 mins

Boil 90 mins 

60 mins 12 gr Centennial at 10.4 %aa, 16 IBUs

30 mins 1 lb brown sugar 

15 mins 1 tsp Irish moss 

13 mins 8.5 gr Centennial at 10.4 %aa, 5 IBUs

OG into fermenter 1.070, 72% bhe

Pitch with Wlp 500 in 1 qt starter at 75 df, leave at 75 df. Starter not very active. Fermenter sluggish on 10/16, pitch with a second pkg wlp500 on 10/16, to good effect.  Fermenter runs up to 79 df on 10/17, back to 75 df on 10/18.

Bottle 10/31 with 90 grams table sugar.  Yield 616 oz, 2.0 vols co2.

Batch 269 Saison

5 gallons

9.5 lbs Weyermanns floor malted boh pils

1 lb Weyermanns munich#1 

1/2 tsp cacl

SRM 4 

Mash at 146 df for 45 mins, 150 df for 25 mins

Boil 90 mins 

80 mins 2 gr Columbus at 16.8%aa, 5 IBUs

80 mins 6 gr Centennial at 10.4% aa, 9 IBUs

30 mins 1 oz Saaz at 2.5% aa, 8 IBUs

OG into fermenter 1.060, 78% bhe

Pitch with WLP 590 at 78 df, leave at 75 df.  Bottled 10/6 with 85 gr table sugar,  2 vols co2.

Batch 268 Pilsner

5 gallons

8 lbs Weyermanns floor malted boh pils

8 oz Weyermanns Munich #1

1 tsp cacl

SRM 4 

Mash at 148 df 45 mins, 152 df 20 mins (thinnish) 

Boil 90 mins 

60 mins 11 gr Columbus at 16.8%aa, 28 IBUs

15 mins 1 tsp Irish moss 

5 mins 1 oz Saaz at 2.5%aa, 2 IBUs

OG into fermenter 1.051, 82% bhe

Pitch on 34/70 cake from Batch 267 at 72 df, leave at 55 df. 

Batch 267 Oktoberfest

5 gallons

10 lbs Weyermanns Munich#1

SRM 8

Mash at 146 df for 20 mins, 150 df for 20 mins, 154 df for 30 mins

Boil 120 mins

70 mins 8 gr Columbus at 16.8%aa, 20 IBUs

15 mins 1 tsp Irish moss 

10 mins 1 oz Hallertau Mittelfruh at 2.3%aa, 3 IBUs

OG into fermenter 1.057, 75% bhe

Pitch on 34/70 cake from batch 266 at 70 df, leave at 55 df. Starting Sept 6, 2 days rest at 70 df, then 45 df for lagering starting 9/8.  Rack to keg 9/20, leave at 38 df on 8 psi. 

Batch 266 Marzen

5 gallons

9 lbs Weyermanns Munich #1

Mash at 146 df for 20 mins, 150 df for 20 mins, 154 df for 30 mins

SRM 8

Boil 90 mins 

60 mins 8 gr Columbus at 16.8%aa, 20 IBUs

15 mins 1 tsp Irish moss 

5 mins 1 oz Hallertau Mittelfruh 2.3%aa, 4 IBUs

OG into fermenter 1.048, 70% bhe

Pitch with 34/70 in 1 qt starter at 70 df, leave at 55 df.  Move to 70 df for rest on 8/19, then to 45 df on 8/21 for lagering.  Rack to keg 8/30, leave on 12 psi at 38 df. 

Batch 265 Chris PA

5 gallons

10 lbs Weyermanns floor malted boh pils

12 oz Special B

1 tsp gypsum 

SRM 12

Boil 120 mins

60 mins 9 gr Columbus at 13.6%aa, 17 IBUs

30 mins 1 oz Galena at 12.5 %aa, 38 IBUs

15 mins 1 tsp Irish moss 

5 mins 1 oz Centennial at 10.4 %aa, 8 IBUs

OG into fermenter 1.063, 78% bhe

Pitch with S-04 in 1 qt starter at 70 df, leave at 65 df.

Dry hop 1 oz Centennials at 10.4%aa on 8/8.

Batch 264 Galena Pilsner

5 gallons

8 lbs Weyermanns floor boh pils

1 lb Weyermanns munich #1

1/2 tsp cacl

SRM 4 

Mash at 148 df 20 mins, 153 df for 45 mins

Boil 90 mins 

60 mins 9.5 gr Columbus at 13.6%aa, 19 IBUs 

15 mins 1 tsp Irish moss 

5 mins 1 oz Galena at 12.5 %aa, 11 IBUs

OG into fermenter 1.052, 79% bhe

Pitch on 34/70 cake from Batch 262 at 70 df, leave at 55 df. 

Batch 263 RAGBRAI Steam

5 gallons

5 lbs Briess 2-row

4 lbs 13 oz Rahr pils

5 oz Special B 

SRM 8 

Mash at 148 df for 20 mins, 150 df for 20 mins, 154 df for 25 mins

Boil 90 mins 

60 mins 1 oz Northern Brewer at 5.9%aa, 25 IBUs

15 mins 1 tsp Irish moss

5 mins 1 oz Northern Brewer at 5.9%aa, 5 IBUs

OG into fermenter 1.052, 70% bhe

Pitch on wlp810 cake from batch 261 at 68 df, leave at 60 df.

Rest 2 days at 70 df, leave at 60 df on 6/19. 

Keg on 7/10 with scant tsp gelatin, leave on 12 psi at 38 df. 

Batch 262 RAGBRAI Pils

5 gallons

8 lbs Rahr Pilsner 

1lb Vienna

1/2 tsp cacl

SRM 4 

Mash at 146 df 20 mins, 150 df 20 mins, 154 df 25 mins

Boil 90 mins 

60 mins 10 gr Galena at 14.2%aa, 22 IBUs 

15 mins 1 tsp Irish moss 

5 mins 18 gr Galena at 14.2%aa, 8 IBUs 

OG into fermenter 1.050, 74% bhe 

Pitch at 65 df with 34/70 in 1qt starter, leave at 55 df. Dry hop 1 oz Galena 6/17.

Rest at 70 df 2 days, drop to 45 df on 6/19, leave at 45 df. 

Keg 7/10 with scant tsp gelatin, leave on 12 psi at 38 df.