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.