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Something hoppy, almost out of IPA.

Rev anti hero clone?  Worth a try.

Batch 103 Nut Brown

3 gallons

5 lbs 2 oz muntons Maris otter
6 oz MFB caramel120
No salts

SRM 12

Mash 130 df 10 mins, 151 df 70 mins

Boil 75 mins

60 mins 5 gr columbus 15.5%aa, 17 IBUs
15 mins 1/2 tsp Irish moss
5 mins 1 oz Willamette 4.7%aa, 6 IBUs

23 IBUs

OG into fermenter 1.054 at 3.2 gallons, 83% bhe.

Abv est 4.9

Pitch at 66 df with w1469 in 2/3 qt starter, leave at 66 for primary.  Rack to secondary 2/6, leave at 66 df.

Bump to 72 df 2/20/ bottle 2/21 with 57 gr table sugar, yield 348 oz, 2.2 vols co2.

Batch 95 HG centennial stout tasting notes

Cellar temp

Pours big tan head, black with brown edges, foam stays, billows

Aroma sweet/soapy roast malt, spice/earth hop buried deep.

Mouthfeel nice thick body but clean

Flavor sweet roast with bitterness on top, followed by vanilla/caramel candy

Finish hop cleansing notable, sweetness blends with chocolate, last impression is battle between hop bitterness and sweet roast malt.

Overall, interesting, big hops are nice feature, but a bit cloying on the sweetness, grain only works because of big hop presence.  HG Centennial hops are solid.  Brown malt lends smoky flavor to roast, probably a bit much.

Batch 102 Schwarzbier

5 gallons

5 lbs dinge pils
3 lbs best malz dark Munich
5.5 oz Bries roast barley
4.375 oz weyermann choc wheat
4 oz MFB kiln amber
4 oz MFB caramel 120
1/2 tsp soda

SRM 25

Mash 130 df 5 mins, 148 df 20 mins pH 5.0, 156 df 40 mins

Boil 90 mins

60 mins 10 gr Columbus 15.2%aa, 23 IBUs
15 mins 1 tsp Irish moss
15 mins 1/2 oz Cascade 6.9%aa, 7 IBUs

30 IBUs

OG into fermenter 1.059, 90% bhe, add 1 qt water to get to 1.056.

abv est 5.3%. 

Pitch at 55 df with w2278 in 2 Qts 2 step starter, leave at 55 df for primary. 

Rack to secondary 2/4/15, rest at 66 df. Move to 45 df 2/7/15.  No activity by 2/10 pm, raise to 50 df.  2/11 am, some activity, leave at 50 df.  2/11 pm, start dropping 1 df per day or so.  Lager at 40 df. 

Bottle 4/3 with 110 gr table sugar, yield 5 gallons, 2.9 vols co2.

Batch 101 Saison

3 gallons

4 lbs dinge pils
1/2 lb TFS Golden Promise
1/2 lb Best Malz Vienna
1/2 lb Best Malz dark Munich
1/4 lb flaked wheat
1/2 tsp gypsum

SRM 6 w/brown sugar (see below)

Mash 130 df 10 mins, 146 df 50 mins, 156 df 20 mins

Boil 90 mins

60 mins 7 gr Columbus 15.2%aa, 26 IBUs
15 mns 1 oz Mt. Hood 5.5%aa, 9 IBUs
15 mins 1/2 tsp Irish moss
10 mins 8 gr toasted crushed coriander

35 IBUs

OG into fermenter 1.055, 3.2 gals, bhe 83%

Pitch with 1/2 lb brown sugar boiled in 1 cup water to get to 1.062 OG, 1/2 oz cascade 5.9%aa, OYL500 in 1/2 qt starter, 75 df, move to 73 df chamber.

Rack to secondary 1/23, move to 77 df.

Bottle 2/6 with 90 gr table sugar, yield 360 oz, 2.9 vols co2.

Batch 100 Porter

3 gallons

2 lbs muntons Maris otter
2 lbs best malz Vienna
1 lb TFS golden promise
1 lb best malz dark Munich
1/2 lb TFS brown
1/2 lb MFB kiln amber
1/2 lb MFB caramel 120
2 oz weyermanns choc wheat
1/4 tsp soda

SRM 24

Mash 130 df 10 mins, 152 df 70 mins, pH 5.0

Boil 75 mins

60 mins 3.5 gr galena 13.9%aa, 10 IBUs
30 mins 1/2 oz sorachi ace 11.9%aa, 27 IBUs
15 mins 1 oz Willamette 4.8%aa, 13 IBUs
15 mins 1/2 tsp Irish moss

50 IBUs

OG into fermenter 1.066, 3.1 gals, 74% bhe.

Abv est 6.3%

Pitch with w1084 in 1 qt starter, move to 66 df.  Full krausen, run up to 72df in 18 hrs, move to 64 df to bring down to 66 df for primary.

Rack to secondary 1/16/15, leave at 66 df.

Bottle 1/30/15 with 55 gr table sugar, yield 360 oz, 2.2 vols co2.

Batch 99 Wit

3 gallons

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

SRM 4

Mash 10 mins 130 df, 70 mins 148 df.

Boil 75 mins

60 mins 3 gr sorachi ace 11.9%aa, 8 IBUs
15 mins 1/2 tsp Irish moss
10 mins add spice mix: 7 gr coriander toasted cracked with 3 gr dried bitter orange peel
5 mins 5 gr sorachi ace 11.9%aa, 3 IBUs

11 IBUs

OG into fermenter 1.052 @ 2.9 gals, 69% bhe

Abv est 5.1

Pitch with w3942 in 2/3 qt starter at 75 df with 6 gr sorachi ace, move to 73 df chamber.  Foaming over at 16 hours, put on blow-off tube.

Rack to secondary 1/9/15, leave at 73 df for 1 week, move to 70 df.

Bottle 1/23 with 80 gr table sugar, yield 336 oz, 2.9 vols co2.

Batch 93 Saison tasting notes

Cellar temp

Pours clear gold, slight haze, giant white head that stays, carbonation uneven in this batch, back to the bucket. 

Aroma, barnyard with earthy hops on top, sweet malt beneath.  Horsy yeast is dominant, offset nicely with hops.

Mouth feel medium body, coats mouth, then cleans it back up.

Flavor barnyard up front, refreshing bitterness behind, on top of toothy malt sweetness.  Nice balance of flavors.

Finish cleansing bitterness as sweetness dwindles.

Overall, this is delicious.  Stock saison here.  Don't mess with the recipe.

Batch 92 SAB Clone tasting notes

Cold

Pours very dark brown, a tad cloudy, perfect 1 inch tan head, laces and stays.

Aroma pine citrus up front with mild sweet malt behind as it warms.

Mouth feel toothy but clean, moderate to light body, not clingy or cloying.

Flavor pine with a hint of citrus bitterness, crisp sweetness.

Finish big growling bitterness, hop bite, cleansing.

Overall, very good replica here, could maybe build up yeast more, but this is a crowd pleaser.