Batch 200 Tripel

6 gallons

9 lbs weyermanns floor malted boh pils

4 lbs dingemans pils

1 lb best malz dark munich

1 lb rolled oats

3/4 tsp cacl

SRM 7

Mash 150 df 10 mins, 154 df 50 mins

Boil 90 mins

60 mins 6 gr Columbus @ 15.8%aa, 9 IBUs

30 mins 7 gr Columbus @ 15.8%aa, 8 IBUs

30 mins 1 lb brown sugar

15 mins 1 tsp Irish moss

5 mins 2 oz saaz @ 2.8%aa, 3 IBUs

OG into fermenter 1.078, 75% bhe

Pitch with w1214 in 3/4 qt starter at 70 df, leave at 65 df.  Bump to 70 df on 12/9 am. Bump to 75 df on 12/10 pm.  Leave at 75 df.

Bottle 1/1/20 with 103 gr table sugar, yield 736 oz, 2 vols co2. 

Batch 199 Amber Lager

5 gallons

7.5 lbs weyermann's floor malted bohemian pilsner
4 oz carafa I
4 oz mfb cara 120
no salts

SRM 14

Mash 20 mins at 151 df, 50 mins at 158 df

Boil 90 mins
60 mins 7 gr chinook at 12.7%aa, 14 IBUs
15 mins 1 tsp irish moss
5 mins 1 oz sorachi ace at 12.9%aa, 11 IBUs

OG into fermenter 1.050, 83% bhe

Pitch with 1 pkg saflager 34/70 in 1.5 qt 2-step starter at 65 df, move to 55 df.  Move to 70 df on 11/26 am for rest.  Move back to 60 df on 11/29, drop 5 df per day to 45 df.  Lager at 45 df starting 12/3.

Batch 198 Northern English Brown

5 gallons

7.75 lbs Cargill special pale

1/2 lb best malz dark munich

4 oz briess roast barley

4 oz mfb Cara 120

No salts

SRM 14

Mash 150 df 15 mins, 154 df 40 mins

Boil 60 mins

60 mins 4 gr Columbus at 17.3 %aa, 10 IBUs

15 mins 1 oz Mt hood at 5.5 %aa, 11 IBUs

15 mins 1 tsp Irish moss

OG into fermenter 1.052, 81% bhe

Pitch with US-05 in 3/4 qt starter at 70 df, move to 55 df.  Bump up to 60 df on 11/6.

Batch 196 Saison tasting notes

Cellar temp

Pours bright gold, coarse white head that drops back but hangs at edge, light lacing

Aroma soap-perfume with horsey edge

Mouthfeel moderate body, cleans right up, dry

Flavor big horse blanket, fresh fruit, bitter

Finish crisp bitterness in back, dry

Overall this is fine, maybe a bit too much bittering hops.  Higher temp for fermentation brings out horsey flavor/aroma and a curious soapiness (not in a bad way).  'Goes down easy,' per Paul Wilkie

Batch 195 Marzen light tasting notes

Cold from tap

Pours bright orange with fine white head that drops back slowly, lingers, laces nicely

Aroma ripe apples/pears, malt forward mixed with tart yeast, mild india spice in background

Mouthfeel light body, crisp, yet still leaves impression of light coating

Flavor very malt forward, almost crunchy with it at the end, more fruity up front with hints of spice, hop bitterness

Finishes astringently malty, slight coating, bitter in the back

Overall seems like it needs more alcohol to balance the malt, otherwise a solid example here.

Batch 194 Stones Arrogant Bastard Clone tasting notes

Cold from tap

Deep orange brown, cloudy, fine white head that stays, laces

Aroma pine, slight sweet malt

Mouthfeel chunky, some coating

Flavor big crisp pine, nice sweet malt backbone

Finish cleans up pretty good, slight coating, nice crisp bitterness

Overall good example, good beer, should try gelatin next time, maybe mash at lower temp.

Batch 193 Baltic Porter tasting notes

Cold from tap

Pours deep brown, cloudy, fine tan head that hangs around, laces

Aroma chocolate with caramel, some indian spice

Mouthfeel light to moderate body, cleans up well

Flavor heavy roast, coffee, sweet, tang and bitter at the end

Finishes nice and clean, some coffee roastiness.

Overall drinks pretty easy, nice roast flavor here, hops and yeast balance well, would repeat over a stout.

Batch 192 Tripel tasting notes

Cellar temp

Pours very clear deep golden, tall white head with coarse bubbles, slowly drops back

Aroma big tropical fruit/banana, sweet maltiness, mild indian spice

Mouthfeel moderate body, filling, some cling/coating

Flavor pleasant ester-forward malt, nice bitterness as off-set, slight indian spice underneath, no noticeable heat

Finishes with a little coating, balanced bitterness, want more

Overall this is the current go-to beer in the stable, really a winner, superb example here.  Nothing to improve here.  Sneaky kick.

Batch 197 Pilsner

5 gallons

7 lbs weyermanns floor malted boh pils
1 lb best malz dark munich
1/2 tsp cacl

SRM 5

Mash at 145 df 20 mins, 156 df 50 mins

Boil 90 mins

60 mins 10 gr Columbus at 17.3 %aa, 26 IBUs
15 mins 1 tsp Irish moss
5 mins 2oz saaz at 2.8 %aa, 5 IBUs

OG into fermenter 1.052, 85% bhe

Pitch with saflager 34/70 in 1.5 qt 2-step starter at 65 df, move to 55 df.

Move to 65 df for rest 10/18 pm, move back to 60 df 10/21 am, drop 5 df twice per day until 45 df, start lagering 10/23 at 45 df. 

Transfer to keg 11/7 with 1 tsp gelatin, leave at 38 df on 10 psi.

Batch 196 Saison

5.5 gallons

8 lbs weyermanns floor malted bohemian pilsner

1.5 lbs rolled oats

1 lb best malz dark munich

3/4 tsp gypsum

SRM 4

Mash 143 df for 50 mins, 152 df for 20 mins

Boil 90 mins

60 mins 9 gr columbus 17.3%aa, 20 IBUs

15 mins 1 tsp irish moss

15 mins 1 oz mt. hood 5.5%aa, 10 IBUs

OG into fermenter 1.056, 79% bhe

Pitch with 1 pkg OYL500 in 1.5 qt 2-step starter at 78 df, leave at 78 df.

Bottle 10/9 with 102 gr table sugar, yield 712 oz, 2.0 vols co2. 

Batch 195 Marzen light

5.5 gallons

5 lbs best malz dark munich
2.5 lbs weyermanns floor malted boh pils
No Salts

Mash 10 mins at 144 df, decoct 1/3, Mash 40 mins at 154 df, decoct 1/3 for mashout.

SRM 10

Boil 90 mins
60 mins 5 gr Columbus at 17.3 %aa, 12 IBUs
15 mins 1 tsp Irish moss
5 mins 2oz saaz at 2.8%aa, 4 IBUs

OG into fermenter 1.044, 87% bhe

Pitch with saflager 34/70 in 1.5 quarts 2 step starter (2nd step brew day morning, pitch while kreusening), at 68 df, move to 55 df.  Move to 70 df for rest on 9/2.  Move to 65 df on 9/4 pm, drop 5 df per day until 45 df.  Lager at 45 df starting 9/8.

Rack to keg 9/25 with 1 tsp gelatin, leave at 38 df on 10 psi.

Batch 190 Saison tasting notes

Room temp from cellar

Pours clear yellow gold, titanic white head that eventually drops back (must be contaminated, or a total bust in the primer calcs, or possibly not completely done when bottled)

Aroma big barnyard horseblanket, some malt sweetness, dishrag at back

Mouthfeel a little chunky and sweet

Flavor hop bitterness, big barnyard, some malt bitterness, then hop bitters again

Finishes a little sweet, plenty of hop bitterness

Overall seems not fully fermented out in the carboy, maybe some contamination here.  Watch out for junk in the final transfer (chunks in the bottom).  Hop bitterness is too heavy here.  Needs to be drier and less IBUs.

Batch 194 Stones arrogant bastard clone

5 gallons

12.5 lbs weyermanns floor malted boh pils
1 lb MFB Cara 120
1 tsp gypsum

SRM 15

Mash at 148 df 20 mins
154 df 50 mins

Boil 90 mins

60 mins 8 gr Columbus @ 17.3%aa, 17 IBUs
30 mins 1 oz Chinook @ 12.8%aa, 35 IBUs
15 mins 1 tsp Irish moss
10 mins 1 oz Chinook @ 12.8%aa, 16 IBUs
1 oz Chinook @12.8%aa at flame out

OG into fermenter 1.072, 71% bhe

Pitch with 1 pkg s-04 in 3/4 qt strong starter at 70 df, move to 65 df.

Rack to keg 8/17, leave at 38 df on 12 psi.

Batch 191 IPA tasting notes

Cold from tap

Pours dark orange, cloudy, tight tan head that stays, laces big-time

Aroma tart-fruity maple

Mouthfeel light to moderate body, light tang on roof of mouth, cleans up pretty quickly

Flavor bitter citrus, heavy orange/lemon peel, overpowers malt sweetness way in background

Finish clean, hop-bitter, slight cling

Overall more bitter than hop-flavored, either not strong enough or too much bittering hops (going with the latter). 

Batch 188 Imperial Stout tasting notes

Room temp from basement

Pours opaque black with tall tan head that lingers, some course bubbles

Aroma tart roast with indian spice

Mouthfeel thick and dry, cleans right up at end

Flavor big crunchy roast, burnt, some prunes or stone fruit, light tropical esters at end, a little heat/gasoline

Finishes pretty clean, a little plastic, dry roast balanced (not nearly enough hops)

Overall a pretty dry and strong example here, too much dark roast, not enough hops, probably should cool down fermentation a bit, as well.  Go back a couple versions to get a less intense version.  Drunk already!

Batch 189 Pilsner tasting notes

Cold from tap

Pours golden yellow, tall fine white head, slight haze

Aroma sweet fresh fruit, herbal, grain/malt in back

Mouthfeel moderate body, malt present but not coating

Flavor slightly sweet bitter beer, maybe a bit grainy

Finish slightly on the hop bite side, refreshing, slight metal.

Overall, could fine with gelatin to drop out haze, otherwise this is fine beer.  Burps like malted milk.

Batch 193 Baltic Porter

5 Gallons

8 lbs best malz dark munich
4 lbs weyermanns floor malted boh pils
8 oz mfb kiln amber
6 oz mfb cara 120
4 oz briess roast barley
2 oz briess chocolate
2 oz pauls brown

SRM 25

Mash 15 mins at 142 df, 50 mins at 153 df

Boil 90 mins
60 mins 12 gr columbus 17.3%aa, 26 IBUs
30 mins 1 oz mt. hood 5.5%aa, 15 IBUs
15 mins 1 tsp irish moss
5 mins 1 oz saaz 2.8%aa, 2 IBUs

OG into fermenter 1.074, 75% bhe

Pitch with 34/70 in 3/4 qt strong starter at 70 df, move to 55 df.  Move to 72 df on 7/12 for rest.  Move to 65 df on 7/14, drop by 5 df/day until 45 df, lager at 45 df starting 7/18.

Rack to keg 8/10, leave at 38 df on 12 psi.

Batch 192 Tripel

6 gallons

13 lbs weyermanns floor malted bohemian pilsner
1 lb best malz dark munich
8 oz rolled oats
8 oz cheerios
1/2 tsp cacl

SRM 7

Mash 10 mins at 152 df
Mash 60 mins at 156 df

Boil 75 mins
60 mins 4 gr Columbus at 14.5% aa, 2 oz Columbus at 17.3% aa, 9 IBUs
30 mins 6 gr Columbus at 17.3% aa, 7 IBUs
20 mins 1 lb brown sugar
15 mins 1 tsp Irish moss
5 mins 2 oz saaz at 2.8% aa, 4 IBUs

OG into fermenter 1.076, 73% bhe

Pitch at 65 df with W1214 in 2/3 qt starter, leave at 65 df.  Ramps itself up to 78 df over 2 days, drops back to 70 on day 3, raise temp to 75 df end of day 3, leave at 75 df.  Turn back down to 65 df on 6/16.  Comes out at 72 df on 7/2.

Bottle 7/2 with 125 gr table sugar, 2.3 vols co2, yield 720 oz. 

Batch 191 IPA

5 gallons

7 lbs chateau pale
5.75 lbs weyermanns floor malted boh pils
12 oz mfb Cara 120
1 tsp gypsum

SRM 13

Mash 70 mins at 156 df

Boil 90 mins

60 mins 7 gr Columbus at 14.5% aa, 11 IBUs
30 mins 1 oz centennials 10.8% aa, 27 IBUs
15 mins 1 oz centennials 10.8% aa, 17 IBUs
15 mins 1 tsp Irish moss
5 mins 1/2 oz each centennials and motueka 7.2% aa, 6 IBUs

OG into fermenter 1.072, 71% bhe

Pitch with s-04 in 3/4 qt starter at 70 df, leave at 70 df. Dry hop with 1/2 oz each motueka and centennials on 5/16.

Rack to keg 6/2, leave over 10 psi at 38 df.

Batch 190 Saison

5.5 gallons

8 lbs weyermanns flr malted boh pils
1 lb best malz dark munich
1 lb rolled oats
1/2 lb mfb kiln amber

3/4 tsp gypsum

SRM 6

Mash at 146 df for 50 mins, 154 df for 20 mins

Boil 90 mins

60 mins 11 gr Columbus at 14.5%aa, 20 IBUs
15 mins 1 oz mt hood at 5.5%aa, 10 IBUs
15 mins 1 tsp Irish moss

OG into fermenter 1.058, 84% bhe

Pitch at 70 df with 1 pkg OYL500 in 3/4 qt starter. Leave at 75 df.

Bottle 4/14 with 101 gr table sugar, 2.1 vols co2, yield 654 Oz. 

Batch 187 Marzen tasting notes

Cold from tap

Pours bright orange with fine white head

Aroma sweet caramel with tart fruitiness

Mouthfeel light/moderate body, clean, slight coating

Flavor malt bite with tart crispness right behind, bitterness at back of tongue at end

Finish hop bitterness at back of tongue, cleanses nicely, want more

Overall fine example, maybe slight dirt from re-used yeast, otherwise rich malt-balanced refreshing beverage.

Batch 186 IPA tasting notes

Cold from tap

Cloudy rust-water orange, very tall fine tan head that laces

Aroma fruity hop (hawaiian) punch, grapefruit/pineapple, slight malt background

Mouthfeel fairly thin body, clean, crisp, slight coating at end but just barely

Flavor bitter fruit punch, complex tropical fruit/peel, tart not sweet

Finish nice hop bitterness in back, refreshing

Overall a very pleasant beverage, very well balanced, looks cloudy but amazingly clean to drink.

Batch 185 Porter hop dump tasting notes

Cold from tap

Pours cloudy orange-brown, tall fine tan head that stays and laces

Aroma solid malt with roasty edge, bright fruit, grassy

Mouthfeel pretty toothy, but clears with odd grass thing

Flavor big grassy fruit on top of nice roast malt

Finish odd sour/green bitterness

Overall: never squeeze out whole hops, just let them drain, whatever the loss.  Hops have pretty decent bite this year, but this is a bit too hoppy on the bitterness scale to have balance/be pleasant.  Maybe try more of an IPA base without squeezing out the hops?  Or just bury them in other stuff, don't use for aroma/flavor.

Batch 189 Pilsner

5 gallons

7 lbs weyermanns floor malted boh pils
1 lb best malz dark munich
1/2 tsp cacl

SRM 5

Mash at 148 df 20 mins, pH 4.6, 156 df 50 mins

Boil 120 mins

60 mins 10 gr columbus 14.5%aa, 24 IBUs
15 mins 1 tsp irish moss
5 mins 2 oz saaz at 2.8%aa, 5 IBUs

OG into fermenter 1.051, 84% bhe

Pitch with 1 pkg saflager 34/70 in 2 qts 2-step starter at 60 df, move to 55 df.

3/4 pm move to 68 df for rest.  Return to 58 df on 3/6 pm.  Drop to 45 df over 2 days (3/9-3/10).

Rack to keg 4/14, leave at 38 df on 11 psi. 

Batch 188 Imperial Stout

6 gallons

15 lbs chateau pale
1.5 lb muntons roasted barley
1 lb weyermanns choc wheat
1 lb mfb kiln amber
1 lb flaked oats
3 oz peated malt
15 whole coffee beans

SRM 50+

Mash at 150 df 20 mins thick, thin out and drop to 140 df, step back up to 150 df over 30 mins, 70 mins total.

Boil 90 mins

90 mins 1 lb cane sugar
75 mins 2 oz galena 13.5%aa, 69 IBUs
75 mins 1/3 tsp baking soda
35 mins 1/2 oz centennials 10.8%aa, 11 IBUs
25 mins 1 tsp dry irish moss
15 mins 1/2 oz centennials 10.8%aa, 7 IBUs

OG 1.084 into fermenter, 64% bhe, add 1 lb sugar to get to 1.092

Pitch with W1084 in 2/3 qt starter at 75 df, leave at 75 df.  Add 6 fresh cut oak cubes soaked in Hennessy.

2/3 rack to secondary, add 1 lb cane sugar to get to OG 1.100, dry packet of Nottingham yeast, 1 oz centennial hop pellets 10.8%aa, leave at 75 df.

Bottle 2/16 with 110 gr table sugar, yield 724 oz, 2.0 vols co2.

Batch 184 Pilsner tasting notes

Cold from tap

Pours light gold, clear, tall fine white head that stays, laces

Aroma malt front, fresh fruit (apples pears), south asian spice

Mouthfeel light body, slight cling at end, mostly cleansing

Flavor sweet malt front, asian spice, nice bitter at end

Finish slight cling, round bitterness

Overall very good, not quite tart enough, could use a bit more bitterness.  Somehow got aerated?