Batch 94 Oktoberfest

6 gallons

10 lbs best malz dark Munich
1/2 tsp cacl

SRM 10

Mash 10 mins 132 df, 70 mins 152 df, pH 5.0

Boil 75 mins
60 mins 1/2 oz magnum 12.6%aa, 24 IBUs
15 mins 1 tsp Irish moss
15 mins 1/2 oz mt hood 5.5%aa, 5 IBUs

29 IBUs

Og 1.056, 5.8 gallons add 1 qt for OG 1.053 into fermenter, 87% bhe

abv est 5.1%

Pitch at 62 df with w2633 in 2 Qts starter, leave at 55 df.  Full krausen at 15 hours, 55 df.

Rack to secondary 12/8, rest at 68 df 2 days.  Move to 55 df 12/10, drop 1 df per day until 12/29, lager at 35 df from there.

Bottle 1/16/15 with 70 gr table sugar, yield 668 oz, 2.5 vols co2.

Batch 93 Saison

3 gallons

4 lbs dings pils
0.5 lbs best malz dark Munich
0.5 lbs best malz Vienna
0.5 lbs TFS golden promise
0.25 lbs flaked wheat

SRM 6

Mash 130 df 10 mins, 146 df 50 mins pH 5.8, add 1/2 tsp gypsum, pH 5.4, 156 df 20 mins

Boil 90 mins

85 mins 8 oz brown sugar
60 mins 8 gr Columbus 15.6%aa, 27 IBUs
15 mins 1 oz homegrown Willamette 8 IBUs
15 mins 1/2 tsp Irish moss
10 mins 8 gr crushed toasted coriander

35 IBUs

OG into fermenter 1.062

Abv est 5.9%

Pitch with OYL500 in 1 qt starter at 75 df, leave at 75 df.

Rack to secondary 11/28, dry hop 1/2 oz sorachi ace 11.9% aa, leave at 75 df. Move to 65 df 12/9.

Bottle 12/11 with 80 gr table sugar, yield 348 oz, 2.8 vols co2.

Batch 88 Nut Brown tasting notes

Pours very dark brown, even small tan head that pulls to edge slowly, laces some

Smells pleasant malt with roast notes, nice match mild spice hops, slight dishrag, mostly just pleasant

Mouth feel, surprisingly thin, very light body, slightly annoying sweetness

Flavor disappointing roast dominant without hop balance, nut flavor apparent, sweet but not malty,

Finish roast without astringency, cleans quickly, almost dead, light hop bitterness at very end.

Overall, hard to say where to go with this.  Dumped the yeast.  Try with less chocolate, no amber, raise hops to 20 IBUs with real Willamette, mash higher temp, run ferm warmer, more OG.

Batch 92 Stones Arrogant Bastard Clone

3 gallons

4 lbs Dingemann's pils
2 lbs Munton's Maris otter
1.5 lbs TFS golden promise
11 oz MFB caramel 120
3/4 tsp gypsum

SRM 16

Mash 130 df 10 mins, 150 df 70 mins

Boil 90 mins

60 mins 1/2 oz Chinook 13.3%aa 36 IBUs
20 mins 1/2 oz Chinook 13.3%aa 22 IBUs
15 mins 1/2 tsp Irish moss
10 mins 1/2 oz Chinook 13.3%aa 13 IBUs
At flameout add 1/2 oz Chinook 13.3%aa

70 IBUs

OG into fermenter 1.077, 3.2 gals, 80% bhe

Abv est 7.2%

Pitch at 68 df with packet of S-04, move to 66 df chamber.  Full krausen 11/17 am.

Rack to secondary 11/23(?), leave at 68 df.

Bottle 12/5 with 80 gr table sugar, 3.0 vol co2.

Batch 82 Barrel Saison tasting notes

Room temp

Pours clear gold with big white head that billows a little, stays, laces

Aroma chalky yeast, oak, sweet malt, earthy like dirt, Indian spice

Mouth feel, moderate to heavy, not clingy, carb cleansing good.

Flavor pleasant wood up front, horsy haybarn yeast but not a blanket, delicious malt backbone, a bit too much bitterness at the end.

Finish pleasant cleansing, well balanced finish, too much IBUs at the way back end.

Overall, delicious beverage, interesting and flavorful.  Could shift hops more towards the end of the boil, and perhaps take it off the oak a bit sooner.  Higher temps with the yeast?

Batch 91 Wit

3 gallons

3.5 lbs dingemann's pils
2.25 lbs flaked wheat
6 oz best malz Vienna
1/4 tsp cacl

SRM 4 

Mash 130 df 10 mins, 148 df 70 mins pH 5.4

Boil 90 mins

80 mins 3 gr sorachi ace 11.9%aa 8 IBUs
15 mins 1/2 tsp Irish moss
10 mins 7 gr toasted crushed coriander and 2 gr dried bitter orange peel
5 mins 5 gr sorachi ace 11.9%aa 3 IBUs

11 IBUs

OG into fermenter 1.051, 3.2 gallons, 74% bhe

Abv est 5.0%

Pitch at 70 df with w3942 in 1 qt starter and 6 gr sorachi ace 11.9%aa, put in 70 df chamber.

Rack to secondary 11/16, put in 66 df chamber.

Bottle 11/28 with 90 gr table sugar boiled with zest of one tangerine, yield 360 oz, 3 vols co2.

Batch 86 Home Grown Pale Ale tasting notes

Cold

Pours hazy dark gold, small white head fine bubbles persists at edge

Aroma piney slightly green hops, spicy apples, mild sweet malt beneath

Mouth feel light, more carb than meets the eye, hop cleansing

Flavor fresh cut grass up front, slides into hop bitterness, oddly refreshing, little malt character here

Overall, need to dry hops better.  Centennials not ideal, maybe try the Willamette's at the end.  Hard to identify which hop is the culprit: centennials were green, but liberties had almost no lupulin and had leaves poking out of hops.  Next time try 3 side by side smashes, 1 gallon apiece.

Batch 90 Pious Quad

3 gallons

6.5 lbs dingemanns pils
8 oz best malz dark Munich
6 oz MFB caramel 120
4 oz MFB kiln amber
1.5 oz dingemanns chocolate
1/2 tsp cacl

SRM 17

Mash 130 df 10 mins, 150 df 50 mins (pH 5.0), 154 df 20 mins

Boil 90 mins
80 mins 12 oz brown sugar, 4 oz table sugar
70 mins 4 gr Columbus 15%aa, 11 IBUs
30 mins 5 gr nugget 13.5%aa, 9 IBUs
15 mins 1/2 tsp Irish moss
15 mins 1 oz hallertau mittelfruh 2.7%aa, 6 IBUs

26 IBUs

1.082 into fermenter, 3.3 gals, 80%bhe with sugar

abv est 8.2%

Pitch at 66 df with w3787 in 3/4 qt starter, move to 64 df.  11/3 am, little activity, bump chamber to 66 df.  11/3 pm full krausen.  11/4 am bump to 68 df.  11/4 pm runs up to 72 df.  11/5 am back down to 70 df, bump chamber to 70 df.  11/5 pm bump to 72 df.  11/6 am bump to 74 df.  11/7 am bump to 75df.  11/8 runs up to 78, take down to 70 df.  

Rack to secondary 11/9, leave at 70 df.  Move to 56 df 11/16, ease up to 66 df 11/19-20.

Bottle 11/21 with 90 gr sugar, yield 372 oz, 3 vols co2.