Batch 241 Baltic Porter

5 gallons

8 lbs Weyermanns boh pils 

4 lbs Prairie Munich

6 oz Special B

4 oz briess roast barley

2 oz briess chocolate

2 oz Paul's Brown

no salts

Mash at 146 df for 20 mins, 153 df for 45 mins

SRM 25

Boil 90 mins 

60 mins 12 grams Columbus at 16.2 %aa, 24 IBUs

30 mins 1 oz Mt hood at 6.0 %aa, 16 IBUs

15 mins 1 tsp Irish moss 

5 mins 1 oz Saaz at 3.4 %aa, 2 IBUs

OG into fermenter 1.072, 77% bhe

Pitch with 34/70 cake from batch 240 pils at 65 df, leave at 55 df. 

Batch 240 Pils

5 gallons

8 lbs Weyermanns boh pils 

1 lb Prairie munich

1/2 tsp cacl

SRM 4

Mash at 146df 15 mins, 154 df for 2 hrs

Boil 90 mins 

60 mins 7 gr Galena at ~14 % aa, ~15 IBUs

15 mins 1 tsp Irish moss 

5 mins 1.75 oz Galena at ~14 %aa,  ~20 IBUs

OG into fermenter 1.050, 74% bhe 

Pitch with 34/70 in 1/2 qt starter at 65 df, leave at 55 df. Move to 70 df 11/14 pm for rest.  Move to 45 df 11/16 for layering.  Rack to keg 11/20 with 1 tsp gelatin, put on 12 psi at 38 df. 

Batch 239 Imperial Stout

7 gallons

14 lbs Muntons Maris Otter

22 oz Briess roast barley

1 lb rolled oats

1 lb Weyermanns chocolate wheat

1/2 pkg Burton Salts

SRM 46

Boil 105 mins

85 mins 1 lb brown sugar, 1.5 lb rock cane sugar

75 mins 2 oz Galena at ~14%aa, ~72 IBUs

OG into fermenter 1.078, 69% bhe

Pitch at 70 df with OYL015 Scottish in 1 qt starter, leave at 65 df.  Add 1 oz centennials, 1 pkg red star premier classic wine yeast on 11/20.

Bottle 12/3 with 115 gr table sugar, yield 804 oz, 2.1 vols co2.