Batch 289 Pils

5 gallons

6.5 lbs Rahr North Star pils

1 lb Weyermanns floor malted boh pils

1 lb Weyermanns munich #1

1/2 tsp cacl

SRM 4 

Mash at 146 df for 20 mins, 150 df for 30 mins, 154 df for 20 mins 

Boil 90 mins 

60 mins 10 gr Galena at 13.1%aa, 22 IBUs 

15 mins 1 tsp Irish moss 

5 mins 18 gr Galena at 13.1%aa, 9 IBUs 

OG into fermenter 1.050, bhe 73%

Pitch with 34/70 in 1qt starter at 65df, leave at 55 df. 

Batch 288 American Ale

5 gallons

6.75 lbs Simpsons finest Maris otter

1.25 lbs Weyermanns floor malted boh pils

SRM 4 

Mash at 146 df for 10 mins, 150 df for 20 mins, 154 df for 35 mins

Boil 90 mins 

60 mins 7 gr Chinook at 11.8 %aa, 13 IBUs

15 mins 1 tsp Irish moss

8 mins 14 gr Centennial at 10.6%aa, 7 IBUs

OG into fermenter 1.048, 81% bhe

Pitch onto US-05 cake from batch 286 at 70 df, leave at 65 df. 

Keg on 12/15, leave on 9 psi at 38 df.

Batch 287 Chinook pils

5 gallons

8 lbs Weyermanns boh pils 

1/2 tsp cacl

SRM 3

Mash at 146 df for 20 mins, 150 df for 20 mins, 154 df for 25 mins

Boil 90 mins 

80 mins 13 gr Chinook at 11.8%aa, 28 IBUs

15 mins 1 tsp Irish moss 

5 mins 8 gr Chinook at 11.8%aa, 3 IBUs 

OG into fermenter 1.051, 79% bhe

Pitch at 65 df onto 34/70 cake from batch 285, leave at 55 df. Move to 70 df on 12/2 for rest, on 12/4, move to 45df for lagering.

Keg 12/15, leave on 9 psi at 38 df.

Keg 12/15, 

Batch 286 American Ale

5 gallons

8 lbs Simpsons finest Maris otter 

SRM 4

Mash at 148 df 20 mins, 150 df for 20 mins, 154 df for 25 mins 

Boil 65 mins 

60 mins 7 gr Columbus at 15.5%aa, 16 IBUs

15 mins 1 tsp Irish moss 

5 mins 1/2 oz Centennial at 10.6%aa, 4 IBUs

OG into fermenter 1.048, 81% bhe

Pitch with US-05 in 1 qt starter at 70 df, leave at 70 df.

Bottle 11/29 with 103gr table sugar, 2.4 vols co2, yield 4.4 gallons. 

Batch 285 Citra pils

4.5 gallons

8.5 lbs Weyermanns Floor malted boh pils

1/2 lb Weyermanns munich#1

1/2 tsp cacl

SRM 4 

Mash at 148 df 20 mins, 150 df for 25 mins, 154 df 25 mins

Boil 90 mins 

60 mins 12 gr Citra at 13.4% aa, 27 IBUs

15 mins 1 tsp Irish moss 

5 mins 16 gr Citra at 13.4%aa, 7 IBUs

OG into fermenter 1.050 78%bhe

Pitch with 34/70 in 1qt starter at 65 df, move to 55 df. Put at 70 df on 11/14 for rest, put at  45 df on 11/16 for lagering.