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.