Batch 224 Pilsner

5 gallons

7 lbs Cargill prairie pils

1 lb Cargill munich

1/2 tsp cacl

SRM 5

Mash at 146 df for 15 mins, 154 df for 50 mins

Boil 90 mins

60 mins 8 gr Columbus @16.2 %aa, 20 IBUs

15 mins 1 tsp Irish moss 

5 mins 1 oz Galena at 12.3 %aa, 10 IBUs

OG into fermenter 1.047, 79% bhe

Pitch at 65 df with saflager 34/70 in 1 qt starter, leave at 55 df. Move to 70 df 12/25 for rest, back to 55 df 12/27.  Drop 5 df per day, lager at 45 df starting 12/29.

Rack to keg 1/8 with 1 tsp gelatin, leave at 38 df on 12 psi. 

Batch 223 Saison

6 gallons

10 lbs Cargill pils

1 lb Cargill munich

1 lb rolled oats

3/4 tsp gypsum

SRM 4

Mash at 144 df for 50 mins, 154 df for 20 mins

Boil 90 mins

60 mins 12 gr Galena at 12.5%aa, 17 IBUs

15 mins 18 gr Galena at 12.5 %aa, 12 IBUs 

OG into fermenter 1.054, bhe 74%

Pitch at 78 df with oyl500 in 1qt starter, leave at 78 df. 

Bottle 12/28 with 106 gr table sugar.  Yield 732 oz, 2.0 Vols CO2.

Batch 222 Marzen

5 gallons

8 lbs Cargill munich

0.5 lbs MFB Cara 120

No salts

SRM 12

Mash at 141 df 10 mins, pull 1/4 for decoction, 155 df for 50 mins, pull 1/4 for decoction mashout.

Boil 75 mins

60 mins 7 gr Columbus at 16.2%aa, 16 IBUs

15 mins 1 tsp Irish moss 

5 mins 0.5 oz Galena at 12.3%aa, 5 IBUs

OG into fermenter 1.053, 85% bhe

Pitch with saflager 34/70 in 3/4 qt starter at 65 df, leave at 55 df. Move to 75 df 10/6 for rest. Move to 55df on 10/8, drop 5 df per day, start lagering at 45 df on 10/10.

Batch 221 Belgian Single

 6 gallons

7 lbs avangard pils
1 lb Cargill munich
1 lb rolled oats

1/2 tsp cacl

SRM 5

Mash at 150 df 10 mins, 154 df 50 mins

Boil 75 mins

60 mins 6 gr columbus at 15.8%aa, 11 IBUs

60 mins 1 lb brown sugar

30 mins 1.5 oz homegrown centennials, 5 IBUs?

15 mins 1 tsp irish moss

5 mins 1/2 oz galena at 12.3%aa, 4 IBUs

OG into fermenter 1.054, 90% bhe

Pitch with W1214 in 3/4 quart starter at 78 df, leave at 72 df for 2 days, raise to 75 df on 9/15.

Bottle 10/6 with 104 gr table sugar, yield 688 oz, 2.1 vols co2.

Tasting note:  too much hop bitterness. 

Batch 220 Galena Pils

5 gallons

7 lbs avangard pils

1 lb Cargill munich 

0.5 tsp cacl

SRM 4

Mash at 146 df for 15 mins, 154 df for 45 mins 

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, 18 IBUs 

OG into fermenter 1.052, 85%bhe

Pitch on 34/70 cake from Marzen, leave at 55 df.  Put at 78 df on 8/7 for rest.  Put at 65 df on 8/9.  Drop 5 df per day, lager at 45 df starting 8/14.

Batch 219 Marzen

5 gallons

8 lbs Cargill munich

0.5 lbs MFB Cara 120

No salts

SRM 13 

Mash at 144 df for 15 mins 

Decoct 1/4, raise temp to 154 df, leave for 50 mins

Decoct 1/4 for mashout

Boil 90 mins 

60 mins 7 gr Columbus at 16.2%aa, 17 IBUs

15 mins 1 tsp Irish moss 

5 mins 1 oz saaz at 3.4%aa, 3 IBUs 

OG into fermenter 1.051, 85% bhe

Pitch at 65 df with saflager 34/70 in 3/4 qt starter, leave at 55 df.  Move to 75 df 7/15 am for rest, move to 60 df on 7/17 am, drop 5 df per day, lager at 45 df starting 7/21.

Keg with 1 tsp gelatin 8/1, leave at 38 df on 12 psi. 

Batch 218 Citra PA

5 gallons

10 lbs Briess pale

6 oz mfb Cara 120

6 oz mfb kiln amber

1 tsp gypsum

SRM 11

Mash at 148 df 20 mins, 155 df 50 mins

Boil 70 mins

60 mins 1/4 oz Citra at 12.3%aa, 12 IBUs

45 mins 1 oz homegrown centennials, 5 IBUs 

15 mins 1 tsp Irish moss and 1oz Citra at 12.3%aa, 24 IBUs

5 mins 1 oz Citra at @12.3%aa, 11 IBU

OG into fermenter 1.058 74% bhe

Pitch at 75 df with S-04 in 3/4 qt starter, leave at 70 df. Dry hop with 3/4 oz Citra on 7/8.

Batch 217 Pils

5 gallons

6.25 lbs Avangard pils

1 lb Cargill munich

1/2 tsp cacl

SRM 3

Mash at 146 df for 15 mins, 154 df for 45 mins

Boil 90 mins

60 mins 10 gr Columbus at 16.2%aa, 25 IBUs

15 mins 1 tsp Irish moss 

5 mins 2 oz saaz at 3.4%aa, 6 IBUs

OG into fermenter 1.043, 79% bhe

Pitch at 65 df with saflager 34/70 in 3/4 qt starter, leave at 55 df. Put at 73 df for rest on 6/17 am.  6/19 noon move to 65 df.  Starting 6/20, drop 5 df per day until 45 df.  Start lagering at 45 df on 6/23.

Rack to keg 7/2, put on 12psi at 38 df.  

Batch 216 Saison

6 gallons

10 lbs Chateau pils

1 lb Cargill munich

1 lb flaked barley

3/4 tsp gypsum

SRM 4

Mash at 146 df for 50 mins, 152 df for 20 mins 

Boil 90 mins

60 mins 12 gr Galena at 12.3%aa, 17 IBUs 

15 mins 1 tsp Irish moss

15 mins 16 gr Galena at 12.3%aa, 12 IBUs 

OG into fermenter 1.058, 80% bhe

Pitch at 75 df with OYL 500 in 3/4 qt starter, leave at 75 df. 

Bottle 6/11 with 102 gr table sugar, yield 664 oz, 2.1 Vols CO2.

Batch 214 Vienna tasting notes

 Cold from tap

Pours bright orange, clear, slight haze, fine white head that stays, laces

Aroma vanilla, indian spice curry, ripe pears

Mouthfeel light body, slight hop cloy

Flavor big vanilla malt crunch, crisp hop bitterness with very subtle spice

Finishes round malt cloy

Overall, perhaps more hoppy than style, but things blend well here and it clearly is vienna.  I prefer a straight pils, but this is better than dunkel/marzen.

Batch 215 APA tasting notes

 Cold from tap

Pours deep orange, slight haze, fine light tan head that stays, laces

Aroma bright fruit with a little pine, zest

Mouthfeel very clean no cling or cloy, light body

Flavor big punch flavor with pith-like bitterness mingling with melanoid bitterness, nice balance here

Finishes clean, mostly some rind/hop bitterness

Overall nice balance here, although there is a firm hop crunch.  Seems like homegrowns may have more aa than I give them credit for.  

Batch 215 APA

5 gallons

10 lbs 6 oz Cargill pale

12 oz mfb Cara 120

1 tsp gypsum 

SRM 14

Mash at 148 df 20 mins, 156 df 50 mins 

Boil 65 mins 

60 mins 1/2 oz Centennial 9.9%aa, 19 IBUs

45 mins 1 oz homegrown Centennial, 6 IBUs

30 mins 1 oz Centennial 9.9%aa, 29 IBUs

15 mins 1 tsp Irish moss 

5 mins 1 oz Centennial 9.9%aa, 8 IBUs

OG into fermenter 1.060, 74%bhe

Pitch at 70 df, leave at 65 df. Dry hop 1/2 oz Centennials on 4/17.

Rack to keg 4/30 with 1 tsp gelatin, leave at 38 df on 12 psi.

Batch 213 Dunkel tasting notes

 Cold from tap

Pours deep orange with fine tan head that stays, laces

Aroma fresh ripe fruit, subtle malt, curry spice

Mouthfeel moderate body, pretty clean

Flavor big fresh apples/pears up front, malt pop in the middle, cleans up a bit spicy

Finishes malty in back, but subtle.  Mostly quenching.

Overall a simple bland malty beer, easy drinker.   

Batch 214 Vienna

5 gallons

7 lbs Avangard Vienna

1/2 lb Cargill Munich

1/2 tsp CaCl

SRM 5 

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

Boil 90 mins 

60 mins 5 gr Columbus at 15.8%aa, 12 IBUs

20 mins 1/2 oz Mt Hood at 5.0%aa, 6 IBUs 

15 mins 1 tsp Irish Moss 

5 mins 1 oz Saaz at 3.5%aa, 3 IBUs 

OG into fermenter 1.050, 90% bhe 

Pitch at 65 df with Wyeast 2124 in 1.5 qts 2-step starter, leave at 55 df. 

Move to 70 df on 3/30 for 2-day rest.  Move to 60 df on 4/1, drop 5 df per day until 45 df.  Lager at 45 df starting 4/4.

Rack to keg 4/15 with 1 tsp gelatin, leave on 12 psi at 38 df.

Batch 212 Tripel tasting notes

Cellar temp

Pours clear gold, short white fine head that drops back but laces some

Aroma bubblegum/butterscotch, sweet malt

Mouthfeel pretty heavy body, sweet coating

Flavor bubblegum, malt-balanced, with nice hop bitterness balance (but no real hop flavor/aroma).  No heat.

Finish sweet coating.

Overall seems a bit under-attenuated (maybe come back in a couple weeks?), could drop ferm temp a bit, ester-dominant.  Hop balance seems fine.  Very drinkable yet strong.

Batch 211 Galena pils tasting notes

 Cold from tap

Pours yellow, clear, tall fine white head that stays, laces nicely

Aroma tart malt with lemon zest, curry spice

Mouthfeel light body, no cling or cloy, hop cleanse at back

Flavor astringent citrus pith bitterness, simple fruity malt flavor, heavy spice

Finish crisp hop bitterness with spice

Overall a little more hop forward than I was shooting for, but delicious and very drinkable.  Could back off on the bittering hops by 5-10 IBUs for a more subtle pils.  Galena is good in a pilsner.

Batch 210 Saison tasting notes

 Cellar temp

Pours bright yellow gold, healthy coarse white head that slowly dwindles

Aroma horse blanket out of the box, ripe pears, dishrag

Mouthfeel moderate to light body, dry finish

Flavor horsey/fruity, meaningful dishrag (not enough to ruin it, but still), no discernable hops here

Finishes pretty dry but not parching, slight hop bitterness left on tongue

Overall, the usual goodness, very drinkable, should probably go back to continental hops at end, centennials just don't pop here.  Maybe try some Dupont next time?  Or be more careful with your starter?

Batch 213 Dunkel

5 gallons

8 lbs Cargill munich

1/2 lb mfb cara 120

No salts

SRM 15 

Mash at 146 df 10 mins, decoct 1/3, rest at 156 df 50 mins, decoct 1/4 for mashout.

Boil 90 mins 

60 mins 5 gr Columbus @15.8%aa, 12 IBUs

20 mins 1/2 oz Mt hood at 5.0%aa, 6 IBUs

15 mins 1 tsp Irish moss

OG into fermenter 1.051, 91% bhe

Pitch with 1 pkg saflager 34/70 in 1.25 qts starter at 65 df, move to 55 df for primary.  Move to 68 df for rest on 2/8, move back to 55 df on 2/10.  Drop to 50 df on 2/12, 45 df on 2/13 for lagering.

Rack to keg 2/28 with 1 tsp gelatin, leave on 12psi at 38 df.

Batch 212 Tripel

6 gallons

11 lbs Cargill special pale

2 lbs Cargill pilsner

1.5 lbs Cargill Munich

1 lb rolled oats

1/2 tsp cacl

SRM 8

Mash at 148 df 10 mins, 152 df 50 mins 

Boil 90 mins

60 mins 7 gr Columbus at 15.8%aa, 11 IBUs 

60 mins 1 lb brown sugar 

15 mins 1 tsp Irish moss 

10 mins 1 oz Galena at 12.3 %aa, 12 IBUs 

OG into fermenter 1.080, 77%bhe 

Pitch with w1214 in 1 qt starter at 65 df, move to 65 df.  Raise to 70 df in 12 hours, 75 df after 24 hours, leave at 75 df.

Bottle 1/23 with 110 gr table sugar, yield 760 oz, 2.0 vols co2.