Batch 148 APA

5.5 Gallons

6.5 lbs tfs maris otter
4 lbs 4 oz best malz pilsner
1 lb 12 oz best malz dark munich (oops)
8 oz tfs kiln amber
1/2 pkg burton water salts, 4.5gr

SRM 8

Mash at 154 df 40 mins, 158 df 30 mins

Boil 90 mins
60 mins 1/2 oz german northern brewer 10.5%aa, 17 IBUs
30 mins 1 oz centennial 10.4%aa, 26 IBUs
15 mins 1 oz centennial 10.4%aa, 17 IBUs
5 mins 1 oz centennial 9.4%aa, 6 IBUs

67 IBUs

OG 1.072 into fermenter, 81%bhe.

Pitch with S-04 in 1 qt starter at 65 df, leave at 68 df.

Rack to secondary 1/1/17, dry hop with 1 oz centennials at 9.4%aa.  Leave at 68 df.

Bottle 1/13/17 with 99 gr table sugar, yield 612 oz, 2.2 vols co2.

Batch 147 Pils

5.5 gallons

7 lbs best malz pils
8 oz best malz dark Munich
8 oz best malz Vienna
1/2 tsp cacl
1/2 tsp gypsum

SRM 3

Mash 20 mins 148 df, 50 mins 156 df

Boil 90 mins
60 mins 1/2 oz German northern brewer 10.5%aa, 21 IBUs
15 mins 1 tsp Irish moss
10 mins 2 oz saaz, 2.2%aa, 6 IBUs

27 IBUs

OG into fermenter 1.050, 90% bhe

ABV est 5.3

Pitch at 60 df on saflager w34/70 cake from marzen secondary started with 2 qt starter, put at 55 df.

Rack to secondary 12/23, leave at 55 df for a day.  Drop 5 df per day to 35 df.

Swirl in 1 tsp gelatin boiled in 2 cups water, 1/20 pm.

Bottle 1/22/17 with 100 gr table sugar, yield 672 oz, 2.3 vols co2 (at 55 df calc).

Batch 141 Baltic Porter tasting notes

Cold

Pours black with orange highlights, fairly clear, fine tan head that stays.

Aroma chocolate, sweet malt with roasty notes

Mouthfeel thin to moderate tooth, no coating or cloying, dry feeling in spite of sweetness

Flavor big chocolate up front, picking up sweetness blended with earthy/dirty hoppiness, some bitterness at back

Finish sweet flavor mixed with dry feel, a touch of hop bitterness.

Overall, pretty good to drink, would look for more spicy hops at the end, overpowering malt blend balances well against alcohol content.  Could add pumpkin spices to this.

Batch 142 APA tasting notes

Cold

Pours hazy orange/ brown, small nearly white head

Aroma crisp fruit, tangy bitter, slight sweet

Mouthfeel fairly light, not coating or cloying

Flavor nice hop-fruit up front, stone fruit in the middle, bitterness at the back.

Finish bitter with some malt sweetness.  

Overall, pretty well balanced, probably past its peak, could try without amarillo.  Maybe try an all-centennial with the cara 120.  

Batch 143 Saison tasting notes

Cellar temp

Pours bright gold with pure white head, bubbles on the larger side that eventually drop back.

Aroma sweet malt, fruity barnyard

Mouthfeel pretty chunky, bright carb cleans well

Flavor sweet malt, stone fruit, horsy, nice bitter at the back.

Finish balanced, sweetness lingers, but moderate hop bitterness.

Overall, very good, I think I prefer the OYL500, but this is a close second.  Could bump bittering hops a tad, 5-10 IBUs, and flavor/aroma hops 1/2 oz as well.

Batch 146 Stout

6 gallons

14 lbs tfs Maris Otter
1 lb choc wheat
22 oz briess roast barley
10 oz flaked wheat
1/2 pkg Burton salts (4.5 gr)

SRM 50+

Mash 150 df 1 hr, pH 5.0

Boil 90 mins

60 mins add 2 oz galena @ 13.3%aa, 68 IBUs

OG into fermenter 1.080, 76%bhe.  Add 1.5 lb sugar, 1 lb brown sugar to get to 1.101(boiled in water).

Pitch at 75 df with 1/2 qt strong starter of w1084.  Move to 70 df.  Primary runs up to 75 df, leave at 72 df after activity drops back (11/29).

Rack to secondary 12/1, add couple tbsp oak shavings soaked in brandy, 1 env dry Nottingham yeast, 1 oz centennial hops, put back at 72 df.

Bottle 12/16 with 100 gr table sugar, yield 672 oz, 2.1 vols co2.

Batch 145 Tripel

6 gallons

12 lbs Best Malz pilsner
12 oz Best Malz dark munich
1 lb flaked wheat
1 tsp CaCl

SRM 6

Mash 10 mins 140 df, 60 mins 148 df

Boil 90 mins
60 mins 12 gr German northern brewer 9.6%aa, 11 IBUs
30 mins 1 oz mt hood 5.6% aa, 12 IBUs
15 mins 1 tsp Irish moss
10 mins 1 lb each brown and white sugar

23 IBUs

OG into fermenter 1.080, 75% bhe

Pitch at 68 df with W1214 in 3/4 qt starter, leave at 68 df.  Ramps itself up to 74 df after 36 hours.  Hold at 74 df for primary.

Rack to secondary 11/19, leave at 74 df.  Move to 68 df 11/26.

Bottle 12/1 with 85 gr table sugar, yield 660 oz, 2 vols CO2.  Sample a bit tart, seems underpitched.

Batch 144 Marzen

5.5 gallons

6 lbs best malz dark munich
4 lbs best malz pilsner
1/2 tsp cacl

SRM 8

Mash 70 mins at 150 df

Boil 90 mins

60 mins 16 gr german northern brewer 9.6%aa, 18 IBUs
15 mins 1 tsp irish moss
10 mins 1 oz falconers flight 7Cs 9.1%aa, 11 IBUs

29 IBUs

OG into fermenter 1.054, 80%bhe

Pitch with Saflager W34/70 in 2 qts 2-step starter at 55 df.  Leave at 55 df.
Rack on 11/5, return to 55 df.  Starting 11/7, drop 5 df per day until 35 df.

Bottle 12/8 with 110 gr table sugar, yield 684 oz, 2.5 vols co2 (55 df calc).

Batch 143 Saison

6 gallons

9 lbs best malz pils
2 lbs best malz dark munich
1 lb flaked wheat
3/4 tsp gypsum

SRM 7

mash 50  mins at 146 df, 15 mins at 154 df.

boil 90 mins
60 mins 14 gr citra @ 11.0%aa, 17 IBUs
60 mins 1 oz homegrown centennials with 10 gr willamette, 15 IBUs
15 mins 1 tsp irish mossë
15 mins 1 lb brown sugar
10 mins 10 gr cracked toasted coriander
5 mins 1 oz styrian celia @ 2.6%aa, 2 IBUs

OG into fermenter 1.066, 78% bhe

pitch with w3711 in 2/3 qt starter at 75 df, leave at 75 df.

Bottle 10/29 with 110 gr table sugar.  Yield 774 oz, 2.0 vols co2.

Batch 140 Nut brown tasting notes

Cold

Pours super tall head (uneven batch, some have way less carb) billowy white, translucent brown, orange highlights, hazy

Aroma dishsoap, earthy, sweet malt, mild curry spice

Mouthfeel toothy, moderate to heavy body, cleans up quickly and doesn't really coat.

Flavor sweet syrup, malt bitterness, over-ripe apple, hop bitters at the way back

Finishes clean, leaves with hop bitterness, not clingy or cloying.

Overall could probably use lower pH, is my cara 120 getting old?  And where is the dishrag from - homegrown Willamettes? Perhaps w1469 is not the yeast for this - US-05 would likely do better here.  Could lower IBUs by a chunk.

Batch 139 Doppelbock tasting notes

Cold

Pours brown with translucent orange hues, hazy, nice even light tan head that laces

Aroma tart malt bite, fruit, bright, almost but not quite soapy

Mouthfeel moderate body, odd coating, cleans up with carb, refreshingly

Flavor strong malt bitterness, with tart fruit hop/yeast blend right there, hop bitterness too heavy at end, a tad boozy at the end.

Finishes with hop bitterness and alcohol warmth.  

Overall, just doesn't have that round malt syrup feel I was going for here.  Very drinkable and pleasant, but strong and not to style.  Need way more body, less hop bittering, although the hop flavors are pleasant and work well here.  Maybe start decoct at higher temp, and go with more munich.  Push hops further towards end of boil, lower IBUs at least 5, maybe 10.  Gelatin for clearing at the end?

Batch 138 Abbey tasting notes

Cold

Pours yellow, nice even white head that stays, some starch haze

Aroma sweet malt, tropical fruit, vinegar sour, dishrag, spice

Mouthfeel low to medium body, no cling

Flavor dishrag bitter, spice hops, slight banana, earthy/spicy hops

Overall seems to be a victim of contamination, earlier on the flavor hops stood out more than now, could ferment warmer to bring out yeast more.  Drinkable, but not great.

Batch 135 APA tasting notes

Cold

Massive tan head, several gushers in the batch, deep orange color, pretty clear

Aroma bright fruit, like a sweet fruit punch, slight malt sweetness

Mouthfeel moderate body, big carb cleans up coating, some cling on roof of mouth

Flavor bitter citrus peel, that's about it

Finish hop bitterness cloys, not particularly satisfying

Overall, it was better when it was fresher, but just too much bitterness all along.  Malt disappears here: portions of the batch were clearly contaminated so maybe it got too dry?  Hop flavors and aromas are pretty dead at this point.  This is just too bitter, needs less early and more late hops.

Batch 134 Saison tasting notes

Room temp

Pours perfect gold, very big white head that stays and laces, bright

Aroma barnyard malt, slight soap, sweet

Mouthfeel, moderate body, very dry, nothing behind

Flavor nice round malt with pleasant bitterness at perimeter, pleasant slight horse funk.

Finish clean and dry, hop bitterness lingers.

Overall, high quality, next time only fresh OYL500, no more reclaimed yeast.

Batch 136 Pils tasting notes

Cold

Pours light gold, smallish even white head that holds up pretty well, pretty cloudy

Aroma malty, pleasant spice

Mouthfeel thin to moderate body, slight cling but hop cleansing cleans it up quick

Flavor slight hop (bitter) emphasis, pleasant malt presence, crisp and simple balanced flavor

Finish pleasant hop flavor/light bitterness, malt in background.

Overall, need to clarify this somehow, yeast seems fresh enough, nice balance between hops and malt, could bump the munich a little to bring malt more forward, or try w2633.

Batch 137 Irish Red tasting notes

Cold

Pours light brown with orange hue, big fine tan head that hangs on for a while, light haze

Aroma earthy hop bitterness/tartness, subtle roast underneath, dirty yeast?

Mouthfeel medium body, heavy carb cleanup, clean yet roasty

Flavor roast malt up front, stone fruit esters underneath, decent hop crunch at end, some earthy/dirty flavor throughout

Finish roast/bitter/big carb washup

Overall roasty flavored beer without deep color.  Main yeast flavor is light and pleasant, but something got in there a little to dirty it up some.  Hop balance seems good to me, probably too much for style.  Not my favorite style.

Batch 142 APA

5.5 gallons

6.5 lbs tfs Maris Otter
5 lbs bm pilsner
12 oz MFB cara120
3/4 tsp gypsum

SRM 12

Mash 150 df 20 mins, 154 df 50 mins

Boil 90 mins
60 mins 3/4 oz Chinook 11.9%aa, 30 IBUs
15 mins 1/2 oz Amarillo 7.7%aa, 6 IBUs
15 mins 1 tsp Irish moss
5 mins 1/2 oz centennial 8.9%aa, 3 IBUs
5 mins 1/2 oz Chinook 11.9%aa, 4 IBUs
Flameout add 1/4 oz Amarillo, 1/2 oz centennial and 1/2 oz Chinook, 2 IBUs

45 IBUs

OG into fermenter 1.066, 79% bhe

Pitch at 78 df with s04 in 1 qt starter, leave at 68 df.  OK through 9/14, equipment failure crashed to 40df 9/15, although activity way down by 9/12.  Gradual warm up until 9/18, rack to secondary and dry hop with 1/4 oz amarillo, 1/4 oz chinook, 1/2 oz citra.  Move to 70 df.  Drop back to 68 df on 9/25.

Bottle 10/2 with 75 gr table sugar, yield 612 oz, 1.9 vols CO2.

Batch 141 Baltic Porter

6 gallons

5.5 lbs tfs Maris otter
4 lbs bm Vienna
4 lbs bm dark munich
8 oz briess roasted barley
6 oz MFB cara120
4 oz MFB kiln Amber
2 oz tfs brown

No salts

SRM 21

Mash 10 mins 140 df, 60 mins 152 df

Boil 90 mins

60 mins add 3 gr Columbus @ 10.5%aa, 3 gr citra @ 14.1%aa, 10 gr Simcoe @ 12.3%aa, 5 gr homegrown centennial, 21 IBUs

35 mins 15.5 gr centennial, 7.6%aa, 9 IBUs

15 mins 1 tsp Irish moss

10 mins 1 oz liberty 4.6%aa, 5 IBUs

35 IBUs

OG into fermenter 1.074, 82% bhe.

Pitch with w2633 in 1.5 Qts 2 step starter @ 70df, move to 55 df.  9/15 move to 72df for rest.  9/17 rack to secondary, return to 55 df.  Drop[ to 35 df over 4-5 days.

Bottle 10/16 with 140 gr table sugar, 2.8 vols co2, yield 672 oz.

Batch 140 Northern English Brown

6 gallons

10 lbs tfs Maris otter
12 oz MFB cara120
No salts

SRM 16

Mash 70 mins @ 151 df

Boil 75 mins
60 mins 14 gr Columbus 10.5%aa, 18 IBUs
15 mins 1 tsp Irish moss
10 mins 1 oz homegrown Willamette, 4 IBUs
5 mins 1 oz northdown 9.4%aa, 6 IBUs

28 IBUs

OG into fermenter 1.053, 82% bhe

Pitch with fresh W1469 in 1 qt starter at 75 df, leave at 66 df.  Bump up to 70 df on 8/10.

Rack to secondary 8/13, leave at 70 df.  Drop to 68 df 8/20.

Bottle 8/27 with 90 gr table sugar, yield 680 oz, 2.0 vols co2.

Inventory/what's next

Inventory during Dry July, 2016

About 5 gallons Doppelbock in secondary/lagering
Belgian Abbey - 1-1/4 case, case of bombers, 3 loose
Irish Red - 1-1/2 case
APA - 1-1/4 case
Pils - 1-3/4 case
Saison - 1/2 case
Schwarzbier - 1/2 case
Witbier - 5 loose
1 case empties

Next brew day, (RI) stout or maybe another saison, also could use (baltic) porter, marzen, 103 nut brown.

Hand grenades

Early this summer, had 3 different beers explode in bottles.  First time.

First was Tripel 132, then Hop Marzen 133, then APA 135.

The Tripel was multiple bottles/events, beer wasn't fully fermented before bottling, then a bit too much primer (compensating for slow winter carbonation).  As soon as basement temps reached summer levels (ie, 60s) kablooey.  What a mess.

Shortly after, the marzen had at least one, and maybe more go off.  It's possible it was a chain reaction and just one bottle actually went off on its own.  This batch was unevenly carbed, and heavily primed in winter conditions.  It went off within a day or two of the Tripel.

Finally, a single APA went off, I didn't notice it for a while, because the mess was dry and moldy when I found it.  That one was probably the final bottle filled, with extra sugar and junk from the bottom of the bucket, although I can't verify for sure.

The Tripel and Marzen I quickly refrigerated the remainders of the batch and choked it down cold as fast as I could.  The APA I just left on the shelf, no more problems as of yet, although it was somewhat unevenly carbed.

Lessons learned:  mix in priming sugar more effectively.  Label final bottle or two for early consumption.  Don't over-carb in winter months, just be patient and wait for the beer to carb up.

Also, I'm not very happy with Starsan.  Things don't get clean, and sanitation is iffy.  Need to go back to bleach and/or boiling stuff, although Starsan for final bottle prep may be OK.

Messy and dangerous business.    

Batch 139 Doppelbock

5.75 gallons

9 lbs bm pils
4 lbs bm dark munich

SRM 7 - 10 (depending on decoction color increase)

Mash 140 df 20 mins, pull 1/4-1/3 decoction, raise to simmer, return to mash after 15 mins total, mash 155 df for 45 mins.

Boil 90 mins
75 mins 10 gr Columbus 10.5%aa, 12 IBUs
15 mins 1 tsp Irish moss
15 mins 1 oz mt hood 5.6%aa, 8 IBUs

20 IBUs

OG into fermenter 1.077, 87% bhe

Pitch with lager blend yeast (w2633, 2124 and 2278) in 2 qt 2 stage starter, at about 68 df.  Move to 55 df.

Move to 70 df for rest on 7/3 pm.  Move back to 65 df chamber 7/5 pm, drop 5 df every 12 hrs to 55 df (7/6 pm).  Finally slowing a bit on 7/15, move to 72 df for rest on 7/15 pm, back to 65 df chamber 7/17 pm, drop to 60 df 7/18 am, rack 7/18 pm, drop to 55 df.  Drop 5 df per day until 45 df (7/20).  Let go in secondary at 45 df.  Drop to 40 df 7/30.  Drop to 35 df 7/31.  Lager for 2 weeks.

Bottle 8/13 with 90 gr table sugar and a cup of old champagne yeast slurry.  Yield 638 oz, 2.5 vols co2.

Batch 133 Hop Marzen tasting notes

Cold

Pours all foam, semi-cloudy orange.

Aroma soapy malt,

Mouthfeel moderate body, big carb, coats unpleasantly

Flavor dirty, some malty sweetness, unpleasantly tart bitterness

Finish, sour bitterness, not nice

Overall, big mistake, yeast may be contaminated, chinook at end of marzen is not good, overcarbed the lot (some way worse than others).  Choked this down, even had an explosion.  Let's clear out the yeast bank, and confine experiments to 3 gallons. PLEASE.

Batch 138 Trappist abbey

6 gallons

8 lbs bm pils
8 oz bm dark Munich
12 oz flaked wheat
1/2 tsp Irish moss

Mash 75 mins 148 df

Boil 90 mins

60 mins 1/2 oz centennial 7.6%aa
60 mins 12 oz brown sugar
20 mins 1 oz mt hood 5.6%aa
15 mins 1 tsp Irish moss

25 IBUs

OG into fermenter 1.054, 84% bhe

Pitch with w 1762 in 1 qt 2 step starter at 65 df, move to 65 df.  Bump 2 df 6/5 am, 2 df 6/5 pm, release to 70 df 6/6 am, push up to 75 df 6/6 pm.

Bottle 6/28, 1.006 FG, with 120 gr sugar, 2.3 vols co2, yield 670 oz.  Sample tastes like spice hops.

Batch 137 Irish red

4.5 gallons

7 lbs tfs Maris otter
6 oz MFB cara120
2 oz briess roast barley
No salts

Mash 20 mins 146 df, 50 mins 154 df

Boil 60 mins
60 mins 11 gr citra, 14.1%aa, 25 IBUs
15 mins 1 tsp Irish moss

OG into fermenter 1.054, 86% bhe

Pitch at 70 df in w1084 in 2/3 qt starter, move to 68 df.

Bottle 6/6 with 80 gr table sugar, yield 540 oz, 2.15 vols co2.

Batch 132 Tripel tasting notes

Cold

Pours all head, way overcarbed, hazy gold with white head

Aroma dull yeast with slight tang, big sweet malt

Mouthfeel toothy odd coating

Flavor odd/bad yeasty flavor, bitterness with some odd dead yeast thing, malt on top.  Not really warm, but alcohol flavor, and quick buzz.

Finish spoiled yeast at back end, along with yeast bitterness.

Overall, yuck.  Clearly under-pitched and under-attenuated, finished in bottle with stressed yeast, need to spend more time with this yeast getting it started.  How to choke down 2 cases?

Batch 136 Boh Pils

5.75 gallons

9 lbs bm pils
8 oz bm dark munich
1/4 tsp gypsum

SRM 4

Mash 20 mins at 148 df, 50 mins at 155 df, pH 4.6

Boil 90 mins

75 mins 3 gr simcoe 12.3%aa, 5 IBUs
60 mins 2 oz saaz 2.8%aa, 21 IBUs
15 mns 1 tsp irish moss
5 mins 2 oz saaz 2.8%aa, 4 IBUs

30 IBUs

OG into fermenter 1.053, 84%bhe

Pitch with W2124 in 1-1/2 qt 2 step starter at 60 df, move to 55 df for primary.

Move to 68 df 5/12 for rest.  5/14 rack to secondary, move back to 55 df.  Drop 5 df per day until 35 df for lagering.

Bottle 6/16 with 100 gr table sugar, yield 720 oz, 2.5 vols co2?

Batch 131 Witbier tasting notes

Cold

Pale yellow, fine haze, moderate billowy white head

Aroma anise/fennel, sweet fruit

Mouthfeel big carb, thin with slight tooth at end, clingy

Flavor big licorice, bitter at the end.  Funky tartness just not right.

Finish, candy coating, hop bitterness.

Overall not very pleasant, ran primary way too cool, apparently.  Probably under pitched, as well. Big annoying phenolics, no esters.  Spice is lost, as is hop flavor/aroma.

Batch 135 APA

6 gallons

6.25 lbs bm pils
6.25 lbs maris otter, mostly tfs (some muntons)
18oz mfb cara 120
1 tsp gypsum

SRM 15

Mash 20 mins 146 df, 50 mins 152 df.

Boil 75 mins

60 mins add 7gr northern brewer at 9.6aa%, 7 IBUs
60 mins 0.75 oz chinook 11.1aa%, 30 IBUs
15 mins 1/2 oz amarillo 8.4aa% 7 IBUs
15 mins 1 tsp irish moss
5 mins 1/2 oz centennial 10.5aa% 3 IBUs
5 mins 1/4 oz chinook 11.1aa% 2 IBUs
flameout 1/4 oz each amarillo and simcoe 12.3%aa

50 IBUs

OG into fermenter 1.067, 78% bhe

Pitch at 70 df with s-04 in 2/3 qt starter, leave at 68 df.  Rack 4/24 with 1/4oz each simcoe and amarillo, 1/2 oz each centennial and citra 14.1%aa.  Leave at 68 df.

Bottle 5/7 with 125 gr table sugar, yield 664 oz, 2.5 vols co2.

Batch 130 Schwarzbier tasting notes

Cold

Pours very dark red brown clear, slight foam at edges, clearly undercarbed

Aroma bright stone fruit, subtle malt sweetness, clean

Mouthfeel light body, no cling or cloy, rinses nicely

Flavor ripe fresh red apples, roast edge near end, tiny bitterness at end, subtle roast plays off hops, very bright yeast

Finishes very clean, roast closely followed by subtle hop bitterness.

Overall, needs more carbonation, but otherwise this is very well balanced and tasty.

Batch 129 IPA tasting notes

Cold

Cloudy orange with big uneven tan head

Bright citrus aroma, kind of tart fruity, slight sweet malt beneath

Mouthfeel big carb, light to moderate body, no cling

Flavor big wall of hops, grapefruit, pine, a little earthy, bitter.  Malt could be a little sweeter, but is interesting enough, doesn't interfere.

Finish, hop bitterness but not too biting, IBUs about right here.

Overall, citra may be a bit much, could sub some out with centennial, basically very good.

Batch 126 Pilsner tasting notes

Cold

Pours semi-cloudy yellow, white head that is not very tall.

Aroma nice crisp slightly sweet malt, nice crisp fruity hops, bright

Mouth feel thin, no coating, clears immediately, almost watery, undercarbed

Flavor simple malt, nice balance of hop bitterness, yeast brings nice freshness, very mild sweetness, pleasant.

Finish clean, not bitter, just want more.

Overall, very good beer, simple, maybe need another technique for gelatin, try longer boil?  Also, undercarbed, need to evaluate priming calcs.

Batch 128 Porter tasting notes

Cellar temp

Pours black, very deep red, clear, big tan head that billows, stays.

Aroma roasted fruit, sweet malt, slight tang/earthy hops

Mouthfeel moderate body, big carb, slight coating, hop bitterness at end

Flavor bitter chocolate, hops on top, malt sweetness is lost here, as is yeast fruit

Overall, too many IBUs here, could drop 5-10 IBUs easily, and could raise ferm temp a bit.  Malt bill is too roasty, not as sweet as I expect here.

Batch 134 Saison

4 gallons

6 lbs bm pils
1.5 lbs bm dark munich
12 oz flaked wheat
1/2 tsp gyp

SRM 7

Mash 146 df 55 mins, 156 15 mins

Boil 90 mins

70 mins 12 gr sorachi ace 10.4%aa, 20 ibus
30 mins 11 gr german northern brewer 9.6%aa, 13 ibus
10 mins 1 tsp irish moss
10 mins 12 oz brown sugar
5 mins 1 oz german hallertau mittelfruh 2.7%aa, 2 ibus

OG 1.065 into fermenter, 74% bhe

Boil 12 gr toasted cracked coriander in 1 cup water 5 mins, add to funnel at end.

Pitch at 70 df with OYL500 in 3/4 qt starter, leave at 75df.  Rack to secondary 4/3, move to 77 df.

Bottle 4/17 with 102 gr table sugar, yield 504 oz, 2.5 vols co2.

Batch 127 Saison tasting notes

Cellar temp

Deep gold bright with big tan head that stays for a while, big bubbles

Sweet barnyard malt aroma with light fruitiness

More toothy than it looks, moderate-full body that cleans up rapidly with pleasant carbonation, slight earthy cloy

Flavor strong bitter malt with horse blanket accent (not overwhelming), very slight tart fruitiness mostly hidden.

Finish coats some, hop bitterness at back doesn't quite clean it up.

Overall, solid effort, batch went fast.  Yeast may be getting old(?), could use more bright hops at the end.

Batch 133 Hop Marzen

5.5 gallons

6 lbs bm dark Munich
3 lbs bm pils
1/2 tsp gypsum

Srm 8

Mash 70 mins 150 df

Boil 90 mins
60 mins 9 gr northern Brewer 9.6%aa, 10 IBUs
10 mins 1 oz falconers flight 9.6%aa, 12 IBUs
10 mins 1 tsp Irish moss
Flameout 1 oz Chinook 11.1%aa, 3 IBUs

25 IBUs

OG into fermenter 1.055, 92% bhe

Pitch with w2633 in 1.5 qt 2 stage starter at 60 df, move to 55 df.  Move to 68 df for diacetyl rest 3/24 pm.  Rack to secondary 3/27, move to 55 df.  Drop 5 df per day until 35 df.

Bottle 4/27 with 116 gr table sugar and splash of w2124 starter in heavy krausen, yield 640 oz, 2.6 vols co2 at 55 df.

Batch 132 Tripel

6 gallons

13 lbs best malz pils
1 lb best malz dark Munich
1 lb flaked wheat
1/2 tsp cacl

SRM 6

Mash 70 mins 154 df, pH 4.6

Boil 90 mins
60 mins 10 gr sorachi ace 10.4%aa, 10 IBUs
30 mins 13 gr centennial 10.5%aa, 10 IBUs
20 mins 1 lb table sugar, 1 lb brown sugar
15 mins 1 tsp Irish moss
10 mins 1 oz mt hood 5.4%aa, 5 IBUs
5 mins 1/4 oz hallertau mittelfruh 3.2%aa

25 IBUs

OG into fermenter 1.087, 76% bhe

Pitch with w1762 in 2/3 qt starter at 65 df, leave at 72 df.  Takes 36 hours to get started, throw in another 1/2 qt fresh starter at 36 hrs.  By 3/3, cooled down to 66 df and slowing, move to 75 df chamber.  Rack to secondary 3/5, leave at 75 df.  Drop to 70 df on 3/12.

Bottle 3/21 with 146 gr table sugar and a splash of champagne yeast.  Yield 732 oz, 2.5 vols co2.

Batch 125 Quad tasting notes

Cellar temp

Pours clear deep red brown, small fine tan head that fizzes down after a couple minutes, hangs at edge

Aroma sweet stone fruit, slight tartness, light roast behind

Mouthfeel moderate body, some malt cloying at first, but does cleanse itself, a bit warming

Flavor big yeasty goodness, heavy ester not quite banana more like ripe pears, sweet malt with slight roast at the end, hops at front are tart, at very end deep bittering/cleansing.

Finish roast malt melts away and leaves a boozy warmth mixed with hop bitterness cleanup.

Overall, Nick's Grand Reserve.  Put a dark blue label on it, this is world class, don't mess with it, Except maybe drop fermentation temps a hair to ease up on the esters a bit.  But I like it.

Batch 123 Russian Imperial Stout Tasting Notes

Cellar temp

Pours black clear with reddish hues, big fine dark tan head that lingers

Aroma tangy roast, deep chocolaty base with toffee/coffee notes, topped with fruity/pine tartness

Mouthfeel full bodied, big carb cleans it up, somewhat warm, pleasant coating

Flavor: hops on roast, big piney sharpness battling with heavy roast malt, hop-balanced, roast has some malt sweetness under subtle chocolate/coffee roast flavor, not at all astringent, alcohol warmth very slight at end.

Finish roast cleans up fast, left mostly with hop bitterness and wanting more, alcohol is present but not overwhelming (until it hits your stomach: buzzed already here).

Overall, probably 10 or so too much IBUs here, nice piney hop flavor, but should stand behind roast flavors, not dominate.  Malt bill seems solid, pleasant, could bump roast barley to add a little edge.  Good winter warmer, but would be more effective with less hops.

Batch 131 Witbier

4.5 gallons

5.25 lbs best malz pils
3 lb 6 oz flaked wheat
9 oz best malz Vienna
3/4 tsp cacl

SRM 4

Mash 50 mins at 146 df, 20 mins at 156 df

Boil 75 mins

60 mins 5 gr sorachi ace 10.4%aa, 8 IBUs
10 mins 0.75 oz hallertau mittelfruh 3.2%aa, 4 IBUs
10 mins 12 gr cracked toasted coriander
No Irish moss

12 IBUs

OG into fermenter 1.055, 74% bhe

Pitch at 65 df with w3944 in 3/4 qt starter, leave at 65 df for primary.

Rack to secondary 2/21, move to 75 df.  Still plugging away steadily on 2/27.  3/3 activity done, move to 66 df.  

Bottle 3/5 with 125 gr table sugar, splash of champagne yeast, yield 576 oz, 2.7 vols co2

Batch 121 Vienna tasting notes

Cold

Pours huge fine white head, yellow, slight haze

Aroma big vanilla punch, tart fruit, spicy hops in the background

Mouthfeel moderate body, definite tooth, a little clingy

Flavor all sweet vanilla, even at the end.  Slight pears maybe.

Finish vanilla again, not really quenching.

Overall, about what I expected unfortunately, very sweet malty without the melanoidin crunch, hop balance is way off (although probably to style), lagering just doesn't cut the vienna flavor as much as I had hoped.  Abandoning the style, as of today.  Kind of had to choke down the batch, although there may be takers out there, just not me.

Batch 130 Schwarzbier

5.5 gallons

4.75 lbs best malz pilsner
4.75 lbs best malz dark munich
8 oz MFB cara120
6 oz briess roast barley
2 oz weyermanns choc wheat
1/4 tsp soda

SRM 22

Mash 148 df 30 mins, 156 df 35 mins

Boil 90 mins

60 mins 1/2 oz centennial 10.5 %aa, 18 IBUs
30 mins 1/2 oz centennial 10.5%aa, 14 IBUs
15 mins 1 tsp Irish moss
5 mins 1 oz german hallertau 2.7%aa, 2 IBU

34 IBUs

OG into fermenter 1.058, 83% bhe

Abv 5.5%

Pitch with w2124 in 1.5 qt 2 stage starter, at 63 df, move to 55 df.

Move to 68 df 2/8 for a rest.  Rack to secondary and return to 55 df on 2/10.  Drop 5 df per day until 35 df for lagering.

Bottle 3/12 with 90 gr table sugar, yield 690 oz, 2.5 vols co2.

Batch 129 IPA

5.25 gallons

5 lbs Muntons Maris Otter
4 lbs Best Malz pils
12 oz MFB cara120

1/2 tsp gypsum

SRM 12

Mash 20 mins 150df, 50 mins 156 df

Over-lautered, 7 gallons into boil (planned for 6)

Boil 90 mins
60 mins 18 gr Chinook 13%aa, 29 IBUs
15 mins 1/2 oz Amarillo 8.4%aa, 7 IBUs
15 mins 1 tsp Irish moss
5 mins 1/2 oz each centennial 10.5%aa, Chinook 13%aa, 8 IBUs total
Flameout 1/4 oz Amarillo, 1/2 oz Chinook, 1/2 oz citra 11%aa

47 IBUs

OG 1.055, add 10 oz table sugar to get to 1.060.  77% bhe.

Pitch with S-04 in 2/3 qt starter at 75 df, move to 57df.  Move to 68 df 1/18.

Rack to secondary 1/24, dry hop 1/4 oz Amarillo, 1/2 oz citra, 10 gr Chinook.  Leave at 68 df, drink 12 oz sample.  Move to 60 df 2/2 to try to settle last hops.

Bottle 2/5/16 with 110 gr table sugar, yield 638 oz, 2.5 vols co2.

Batch 124 IPA Tasting Notes

Cold

Pours cloudy orange brown, massive fine white head that stays, laces

Aroma tart piney fruit, cat pee/soap, earthy sweet malt beneath

Mouthfeel moderate body, clean

Flavor bitter edge grapefruit, piney satisfying hops, malt sweetness very subtle

Finish hop acid at back, clean

Overall, very good, like fruit punch.  Keep citra out of boil, bump up mash temperature and caramel, Cat pee must be from falconers?

Batch 128 Porter

4.5 gallons

4.5 lbs muntons Maris otter
3 lbs bm Vienna
1.5 lbs bm dark Munich
12 oz MFB cara120
12 oz MFB kiln Amber
12 oz TFS brown
3 oz weyermanns choc wheat
1/2 tsp soda

SRM 25

Mash 70 mins 153 df

Boil 75 mins
60 mins 1/2 oz Columbus 13.4%aa, 28 IBUs
30 mins 1 oz Willamette 5.1%aa, 16 IBUs
15 mins 1 tsp Irish moss
5 mins 1 oz Willamette 5.1%aa, 4 IBUs

48 IBUs

OG into fermenter 1.066, 73 % bhe

Pitch with w1084 in 1 qt starter at 75 df, leave at 68 df.

Rack to secondary 1/9/16, leave at 68 df.  Move to 57 df 1/16.

Bottle 1/24 with 60 gr table sugar splash of champagne yeast, yield 614 oz, 2 vols co2.