Batch 73 American IPA

3 gallons

4 lbs wey boh pils

2.75 lbs munt mo

4 oz mfb car120

1/2 tsp gyp

SRM 10

Mash 130 df 10 mins, 148 df 20 mins pH 4.6, 154 df 40 mins

OG into boil 1.059 (4.2 gals)

Boil 90 mins

60 mins add 8 gr brewers gold 9%aa, 17 IBUs

Continuous from 60 to 30 mins, 18 gr northdown 7%aa, 26 IBUs

Continuous from 30 to 0 mins, 7 gr simcoe 11.7% aa and 7 gr Amarillo 8.4% aa, 16 IBUs

59 IBUs 

1.078 after boil, add 38 oz water to get to 1.070 at 3 gals, 79% BH eff

Pitch with S-04(h) in 1/2 qt starter, 78 df

Dry hop 14 gr Simcoe and 7 gr Amarillo

Move to 63 df.  Full krausen at 8 hrs, 70 df.  At 18 hrs, down to 65 df, going strong.  Primary at 65 df.

Rack to secondary 4/24/14, dry hop 7 gr simcoe, 1 gr Amarillo.  Move to 66 df. Toss out S-04 yeast cake.  Move to 63 df for 2 days before bottling.

Bottle 5/8/14 with 75 gr table sugar, yield 359 oz, 2.8 gals, 2.6 vols co2.

Up next

IPA, simcoe and amarillo.

Batch 72 Witbier

3 gallons

2 lbs weyermanns pils
1.25 lbs weyermanns boh pils
2.25 lbs flaked wheat
6 oz gwm Vienna
1/4 tsp cacl

SRM 4

Mash 130 df 10 mins, 148 df 60 mins, pH 4.8

4.25 gallon boil, Og into boil 1.043

Boil 90 mins
60 mins 3 gr sorachi ace 11.9%aa, 9 IBUs
15 mins 1/2 tsp Irish moss
10 mins spice mix:  2 gr dried bitter orange peel, 7 gr cracked toasted coriander, zest of 2 oranges
5 mins 5 gr sorachi ace 11.9% aa, 3 IBUs

12 IBUs

OG at end of boil 1.055, add 10 oz water to get 1.053 into fermenter

Pitch: Dry hop 6 gr sorachi ace 11.9%, w3942 in 1/2 qt starter @ 73 df, move to 72 df.  Runs up to 79 df in 8 hours (going like crazy), move to 68 df, back at 73 df at 16 hrs.  72 df at 28 hrs, move up to 72 df.

Rack to secondary 4/18/14, move to 66 df.

75% brewhouse efficiency

Bottle 5/2/14 with 90 gr table sugar boiled 5 mins with zest of 2 oranges, yield 30@12oz, 360 oz, 3.0 vols co2.

Abv 5.2%

Weekend ideas

Back to witbier, pile on the orange zest.  Summers a comin.

Stout yeast possibilities

Wyeast 1272 American II (slight tartness)

Wyeast 1469 West Yorkshire (slight tartness, would also work nicely for nut brown)

Wyeast 1084 Irish Ale (Guinness, would work for porter, as well)

Batch 63 Stout Tasting Notes

Cellar Temp

Hefty dark tan/brown head, black opaque with red hues around edges.  Pours fairly clear, not cloudy.  Head stays, laces ok.

Aroma - Roast malt with malt backbone beneath.  Slight earth/spice hop freshness.  Hint of sour fruit.  Dirty dishrag hidden in there.

Mouth feel - Thick and sweet.  Clings to cheeks.  Carbonation about right, helps clean up cloying qualities.

Flavor - Roast malt without astringency, sweet in the middle, dishrag quality somehow (late glacier hops?), maybe soapy hop bitterness at end.

Overall, could add a little roast barley in mash to press on roast quality, halve the caramel, NO MORE GLACIER HOPS, no more hop additions after 30 mins, S-04 may not be your yeast, should shop for something more sour, use fresher grains, reduce flaked wheat considerably.  Could back off of carb level, but not much.

Batch 64 MOV smash tasting notes

Taste cold

Moderate size white head, even bubbles, clings, stays, laces nicely, nice golden amber color, pretty cloudy.

Aroma - cumin, spice, slightly sweet but earthy hops, bubblegum, corn.

Mouthfeel - Toothy but carb cleans it up nicely, almost too much carb.

Flavor - up front, nice blend of hops and malt, middle has a pleasant hop bitterness, a little soapy, malt sweetness rescues towards the end, along with carb cleanse.  Hops are understated, mild spice with earth notes, slight soapy bitterness that is odd.

Finish - Soapy, refreshing, cleansing, very mild hop bitterness that is the opposite of harsh.

Overall, vanguard not a keeper.  Very mild hop without character, a little soapy, not a great flavor (kind of spice and earth, but neither is great) or bitterness (soap).  Future MO smashes need to go 90 mins on boil.