Batch 151 Dubbel tasting notes

Cellar temp

Pours brown/deep red, fairly clear, nice even tan head that drops back after a minute, leaves an edge.

Aroma big sweet candy, pears, bubblegum, brandy, a little earthy on top

Mouthfeel full body, big carb, not clingy or cloying, dries up well.

Flavor moderate sweet yet dries out nicely, pears and bananas and over-ripe cherries, a little roastiness, even bitterness.

Finishes dry, pleasant.

Overall, don't mess with this.

Batch 155 Marzen

5.75 gallons

6 lbs bm dark munich
4 lbs mfb pils
1/2 tsp cacl

SRM 8

Mash 30 mins at 150 df, 40 mins at 156 df.

Boil 90 mins
60 mins 6 gr Columbus 14.9%aa, 12 IBUs
15 mins 1 tsp Irish moss
5 mins 1 oz Mt. Hood 5.6%aa, 4 IBUs

OG into fermenter 1.053, 85% bhe

Pitch with 2 pkg Saflager 34/70 in 1 qt starter at 60 df, move to 55 df.

5/26 pm move to 70 df for rest.  5/29 noon move to 60 df.  5/30 am drop to 55 df.  Drop to 35 df in 5 df steps, lager at 35 df starting 6/6.

7/8 rack to kegs.  Carb at 38 df on 14 psi Co2.

Batch 154 Saison

6 gallons

8 lbs MFB pilsner
1 lb MFB kiln amber
1 lb best malz dark munich
12 oz rolled oats
3/4 tsp gypsum

Mash 146 df 50 mins, 154 df 20 mins

Boil 90 mins
60 mins 1 oz german northern brewer 4.9%aa, 16 IBUs
30 mins 1 oz homegrown liberties, 5 IBUs
10 mins 1 oz mt hoods 5.6%aa, 7 IBUs
No irish moss

OG into fermenter 1.053, 82%bhe

Pitch at 70 df with OYL500 in 3/4 qt starter, leave at 75 df.

Bottle 4/22 with 107 gr table sugar, yield 738 oz, 2.0 vols co2.

Batch 153 Pale Lager

6 gallons

8 lbs briess 2 row
1 lb best malz dark Munich
1/4 tsp gypsum

SRM 4

Mash 20 mins 148 df, 50 mins 154 df.

Boil 90 mins

60 mins 5 gr Columbus 14.9%aa, 9 IBUs
30 mins 1 oz mt hood 5.6%aa, 15 IBUs
15 mins 1 tsp Irish moss
5 mins 2 oz saaz 2.6%aa, 4 IBUs

OG into fermenter 1.050, 90% bhe

Abv est 5.3

Pitch with saflager 34/70 in 1.75 Qts 2-stage starter at 65 df, move to 55 df (one carboy left at 68 df overnight).

Move to rest at 68 df 3/30 pm.  Move back to 60 df 4/2 am.  Drop 5 df per day to 45 df.  4/17 drop to 40 df.  4/19 drop to 35 df.

Bottle 4/22 with 107 gr table sugar, yield 706 oz, 2.3 vols co2.

Batch 152 Porter

4.5 gallons

4.5 lbs briess 2 row
4.5 lbs best malz dark munich
1 lb mfb kiln amber
12 oz mfb cara 120
8 oz tfs brown
2 oz briess dark choc
1/2 tsp soda

SRM 24

mash 148 df 10 mins, 154 df 50 mins

boil 75 mins
60 mins, 7 gr columbus 14.9%aa, 16 IBUs
60 mins, 5 gr german northern brewer 10.5%aa, 8 IBUs
15 mins 1/2 oz mt hood 5.6%aa, 6 IBUs
15 mins 1 tsp irish moss

OG into fermenter 1.067, 75% bhe

Pitch with w1084 in 3/4 qt starter at 72df, leave at 72 df.

Bottle 3/25 with 103 gr table sugar, yield 624 oz, 2.2 vols co2.

Batch 149 Saison tasting notes

Cellar temp

Pours golden gold, firm tall white head that drops back, very clear

Aroma big barnyard, fresh fruit, sweet malt

Mouthfeel thin-moderate body, dry, big carb doesn't annoy

Flavor barnyard with fresh fruit, malt sweetness, pleasant bitterness

Finish nice hop bite at end, dry

Overall don't mess with this, could go back to coriander, but really not needed.

Batch 147 Pils tasting notes

Cold

Pours light gold, slight haze, thin coarse white head that drops back

Aroma vinous, almost like wine, simple sweetness

Mouthfeel big carb, light body, almost no tooth here

Flavor kind of butterscotch sweetness, bland, dull.

Finish almost nothing, kind of sweet.

Overall needs diacetyl rest badly, possible oxidation issues, very possibly under-pitched, no tartness or crispness, hops nearly undetectable, just not a good beer.  Choke this one down, don't EVER skip a diacetyl rest again, I don't care how cold you pitch.