Batch 211 Galena Pilsner

5 gallons

7 lbs Cargill special pils

1 lb Cargill munich 

1 tsp cacl

SRM 4

Mash 20 mins 148 df, 40 mins 156 df

Boil 90 mins 

60 mins 7 gr Galena at 12.3%aa, 12 IBUs

15 mins 1 tsp Irish moss 

5 mins 1.75 oz Galena at 12.3%aa, 17 IBUs

OG into fermenter 1.050, bhe 86%

Pitch at 68 df with 1 pkg saflager 34/70 in 3/4 qt starter, leave at 55 df. Move to 65 df on 12/23 for rest.  Move to 55 df 12/25.  Drop to 50 df on 12/27.  Drop to 45 df on 12/28 for lagering.

Rack to keg on 1/17 with 1 tsp gelatin, leave at 38 df on 10 psi.

Batch 209 Belgian Single tasting notes

 Cellar temp

Pours clear golden, tall white mixed fine/coarse head that drops back, laces

Aroma dishraggy tropical fruit, over-ripe pears, mild asian spice

Mouthfeel big carb, clear and dry up front with slight cling at end

Flavor subtle green banana, dishrag, malt sweetness before dry hop finish, nice balance (maybe could lower IBUs a bit)

Finishes clean hop bitterness, some sweetness

Overall interesting use of this yeast, tripel is better, could take off a few bittering hops for more 'belgian' character, maybe raise ferment temp a tad.

Batch 208 Marzen tasting notes

Cold from tap

Pours clear orange with slight haze, even fine light tan head that stays, laces

Aroma fresh ripe fruit (pears)

Mouthfeel moderate body, some cling/coating

Flavor malty with fruit highlights, malt bitterness at the end

Finish distinct malt bitterness with some clinging/coating

Overall, clearly an ale, albeit a malt-dominant one, malt and ale yeast are vying for attention, hops and alcohol are buried deep.  Balanced fairly well, but not necessarily a standout.  Stick with lager yeast.