Batch 79 Nut Brown

3 gallons

3.5 lbs Warminster Maris otter
1 lb TFS golden promise
5 oz mfb cara120
4 oz flaked wheat
4 oz mfb kiln amber
3 oz dingemanns choc
1/2 tsp cacl

SRM 19

Mash 70 mins 150 df, pH 5.0

OG into boil 1.043 at 4.3 gals, 91% eff?

Boil 75 mins
75 mins 7 gr east kent goldings 5.7%aa, 10 IBUs
15 mins 1/2 tsp Irish moss
5 mins 14 gr northdown 7.9%aa, 5 IBUs

15 IBUs

1.052 OG into fermenter, 3 gals 77% bhe

Pitch with w1469 in 3/4 qt starter at 66 df, put at 65 df.

Abv est 4.8%

Full krausen 66 df in 16 hrs.  Primary at 65 df.

Rack to secondary 6/13/14, leave at 65 df.

Bottle 6/29 with 60 gr table sugar, 2.25 vols co2, yield 374 oz.

Batch 72 Witbier tasting notes

Sample cold from fridge

Pours cloudy, golden brown, big white head billows, stays a while

Aroma remote malty, orange peel, other citrus and apple, bitter spice

Mouth feel clean and refreshing

Flavor strong dry orange peel, (used old orange for priming zest), nice malt base and lemon hops, coriander is mostly lost.  Orange zest is bad here.  Need fresher oranges, amount is OK.

Finish slight moldy orange flavor, clean palate from malt/hop balance.

Overall, do this again, use fresh oranges.

Batch 67 Marzen tasting notes

Taste cold from fridge

Pours bright, light orange, moderate tan head that drops back mostly but clings at edge

Aroma fruit apples, rich malt, spice hops very slight

Mouth feel, very clean, brilliant, cleans up right away

Flavor pleasant malt, apples, mildly sweet pleasant, low hop bitterness at end

Finish malt goodness, more hop bitterness, want more.

Overall, refreshing delicious beverage, buttery malt goodness, try again with more abv, but bump base, not Munich.

Batch 68 pious quad tasting notes

Cellar/room temp (65ish)

Pours clear, red, nice tan head that dies right back

Aroma stone fruit, almost model glue, after airing out, get roast malt, earth hops very slight

Mouth feel, moderate thickness, carb cleans up front.

Flavor pears and cherries, alcohol warmth very apparent, pleasant bitterness at end.  Malt and roast balance nicely in the background, providing good support for the yeast. 

Finishes fruit and direct bitterness.

Overall, beer of royalty, better than wine, very strong but tastes almost like a carbonated pear wine. Wouldn't suffer from more up front piny aroma flavor hop, but bitterness level is correct.  Malt profile is very good.  Could reduce ferm temp a tad, but that would be a challenge here, because top end is needed some.  Winner.  How to sustain head in big beers?

Batch 69 nut brown tasting notes

Cellar temp

Pours nice tan head that stays OK, clear brown with red/orange throughout, attractive.

Aroma biscuit malt with slight roast, spice hops with hint of earth.

Mouth feel pretty hefty, but carb level is good balance.

Flavor caramel and very slight roast.  Hop bitterness a bit much, not really nutty at all.

Finish, sweet with hop bitterness.  A bit too clingy.

Way too much caramel here, need to back off a lot.  Bump chocolate instead.  EKG not the right hop, northdown preferred here for proper spicy flavor aroma.  Back off IBUs to about 15.  Also, may need a refresh on the us-05, possibly getting dirty.  Check next batch with house us-05.  Try west Yorkshire yeast.

Batch 78 Stout

3 gallons 

4.5 lbs Warminster Maris otter
1 lb best malz dark Munich
8 oz Briess roast barley
8 oz flaked wheat
6 oz mfb car120
1/4 tsp soda

8 oz Briess roast barley steeped whole room temp 2 hours, added midway through lauter, restart lauter

SRM ~40

Mash 150 df 30 mins, 156 df 40 mins pH 5.2

OG into boil 1.045, 4.8 gals, 80% eff

Boil 2 hrs

120 mins 6.25 gr Columbus 15%aa 24 IBUs
30 mins 14 gr northdown 7.9%aa 20 IBUs
15 mins 7 gr east kent goldings 5.7% aa 5 IBUs
10 mins 50 gr lactose
10 mins 1/2 tsp Irish moss

49 IBUs

OG into fermenter 1.072.

Pitch at 66 df with wyeast 1469 in 1 qt starter, place at 70 df for primary.

Good activity at 8 hrs, 68 df.  At 18 hrs, up to 75 df with full krausen, move to 65 df.  At 32 hrs down to 70 df.  Hold between 70-72 for primary.  Rack to secondary 5/31, leave at 70 df.  

Bottle 6/13/14 with 65 gr table sugar, yield 360 oz, 2.4 vols co2.

FG 1.021, abv 6.7%.

Batch 77 Dubbel

For battle.

3 gallons

5.5 lbs wey boh pils
1 lb best malz dark Munich
6 oz mfb car120
4 oz best malz Vienna
4 oz mfb amber
2 oz ding choc
1/4 tsp cacl

SRM 18

Mash at 148 df 30 mins, 156 df 45 mins pH 5.0

OG into boil 1.059 at 4.2 gals (89% eff?)

Boil 90 mins

90 mins 2 gr Columbus 15%aa, 7 IBUs
30 mins 6 gr Amarillo 8.4%aa, 8 IBUs
5 mins 7 gr Amarillo 8.4%aa, 2 IBUs

17 IBUs

OG 1.079 out of boil, add 24 oz water to get to 1.073.  84% bhe.

Pitch with wlp500 at 65 df, 3/4 qt starter.  Put at 65 df to start primary.  Full krausen at 16 hrs, bump to 67 df.  At 30 hrs, bump to 69 df.  At 54 hrs, bump to 72 df.  At 64 hrs, bump to 74 df.  Gets up to 78 df for a day at day 5, then drop back to 72 df.

Rack to secondary 5/24, put at 70 df.

Bottle 6/7 with 60 gr table sugar, yield 356 oz, 2.2 vols co2.