Batch 117 Marzen tasting notes

Cold

Pours clear golden orange, very big fine light tan head that stays.

Aroma solid malt with tangy fruity highlights, under-ripe pears.

Mouthfeel light-moderate body, big carb cleans up any cling.

Flavor big melanoidin malt up front, pure hop bitterness (no real hop flavor), not quite enough hops to balance the malt.  Yeast fruitiness/freshness is good but subtle.

Finish nice clean up with carb and hop bitterness, want more.

Overall nice representation, maybe try some chinook for more hop character, add 5 ibus.  Malt bill is good, could reduce mash temperature and drop munich % a bit.

Batch 118 porter tasting notes

Cellar temp

Massive head, many gushers in batch, clear deep brown red, tan head

Aroma malty with sweet chocolate roast, some dirt on top.

Mouthfeel moderate to thick body, plasticy oddness, clingy sweetness

Flavor nice sweet roasty malt, needs more hop punch.

Finish mild astringency and roast bitterness, sweetness cloys some. 

Overall very good Porter, should bump IBUs and late hops, start with fresh yeast.

Batch 124 IPA

4.5 gallons

5 lbs muntons Maris otter
4 lbs best malz pils
10 oz MFB cara120
1/2 tsp gypsum

Mash148 df 20 mins, 156 df 50 mins

Boil 90 mins

60 mins 14 gr Chinook 13%aa, 28 IBUs
30 mins 1 oz homegrown centennial, 23 IBUs
15 mins 1 tsp Irish moss
5 mins 1/2 oz citra 12.7%aa, 5 IBUs
Flameout 1/2 oz Chinook 13%aa and 1/2 oz falconers flight 9.9% aa

60 IBUs

OG 1.060 into fermenter, 79% bhe

Pitch with s-04 in 1/2 qt starter at 75 df, leave at 65 df.

Rack to secondary 11/29, dry hop 1/2 oz citra, 1/2 oz falconers, 10 gr Chinook.  Return to 65 df, basement drops to 62 df.

Bottle 12/9 with 68 gr table sugar, 2.1 vols co2, yield 504 oz.

Batch 119 IPA tasting notes

Cold

Pours milky orange brown, big fine tan head that builds and stays

Bright fruity aroma with hints of pine, malt in background

Mouthfeel low moderate body, cleans up fast, no cling or cloy

Flavor bitter fruit punch, big fruity hop flavor up front, bitterness hits fast, shy on malt interest although some mild sweetness does persist/work off hops.  Alcohol is apparent way at end, very well balanced.

Finishes very clean and refreshing, leaves pleasant hop bitterness, strong but you don't notice on the palate.

Batch 123 Russian Imperial Stout

7 gallons

8 lbs best malz pils
7 lbs muntons Maris otter
24 oz briess roast barley
20 oz weyermanns choc wheat
12 oz flaked wheat
1/4 tsp soda

SRM 40

Mash 1 hr 150 df

Boil 120 mins
90 mins 2 oz galena 13.8%aa, 63 IBUs
70 mins 2.5 oz homegrown Willamette, 15 IBUs
10 mins 2 lbs white table sugar
5 mins 1 oz homegrown centennial 2 IBUs

80 IBUs

OG after boil 1.092, add 1.5 lbs brown sugar to get to 1.102 into fermenter, 81% bhe

Pitch with fresh w1084 in 1.5 qt 2-stage starter, put at 70 df.  Ramps itself up to 78 df in 1-1/2 days, massive foam and heavy krausen, banana aroma.

Rack to secondary 11/14, dry hop with 1 oz falconers flight.  Leave at 70 df.  Bump to 75 df 11/18.

Bottle 11/29 with 100 gr table sugar, yield 756 oz, 2 vols co2.

Re-cap 1/9/16 with two priming tabs per bottle plus champagne yeast.