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.