Batch 280 RAGBRAI Pilsner

5 gallons

7.5 lbs weyermanns floor malted boh pils

1/2 lb Weyermanns munich #1

1/2 tsp cacl

SRM 4 

Mash at 146 df for 40 mins, 152 df for 30 mins

Boil 90 mins 

60 mins 8 gr Columbus at 15.5%aa, 19 IBUs

5 mins 1 oz Galena at 11.8%aa, 12 IBUs

OG into fermenter 1.049, 84% bhe

5.3% ABV, 31 IBUs

Pitch onto 34/70 cake from batch 278 at 70 df, leave at 55 df.  Leave at 70 df on 6/28 for rest, return to 45 df on 6/30 for lagering.

Batch 279 RAGBRAI Pale Ale

5 gallons

5 lbs Simpsons Finest Maris Otter 

5 lbs Weyermanns Floor Malted Bohemian Pilsner

8 oz Special B 

8 oz Weyermanns Munich #1 

1 tsp gypsum 

SRM 10 

Mash at 148 df for 20 mins, 150 df for 20 mins, 154 df for 30 mins 

Boil 65 mins 

60 mins. 2.5 gr Columbus at 16.8% %aa, 4 gr Columbus at 15.5%aa, 14 IBUs 

30 mins 1 oz Citra at 13.4%aa, 40 IBUs 

5 mins 1 oz Nelson Sauvin at 10.6%aa, 8 IBUs 

OG into fermenter 1.058 71% bhe

ABV 6.4%, 62 IBUs 

Pitch with US-05 in 1 qt starter at 72 df, leave at 65 df.  Dry hop 1 oz Centennial at 10.6%aa, on 6/23.  Rack to keg 7/1, leave at 38 df on 8 psi.

Batch 278 Cashmere Pilsner

5 gallons

8 lbs Weyermanns boh pils 

1/2 lb Weyermanns munich #1

1/2 tsp cacl

SRM 4 

Mash at 147 df for 40 mins, 153 df 25 mins

Boil 90 mins 

60 mins 8 gr Columbus @16.8 %aa, 20 IBUs

6 mins 1 oz Cashmere @9.3% aa, 10 IBUs

OG into fermenter 1.052, 84% bhe

Pitch with fresh 34/70 in 1qt starter at 65 df, leave at 55 df.  6/13, put at 68 df for rest, return to 45 df on 6/15 to lager.