Batch 181 Saison

5.5 gallons

6 lbs best malz pilsner
2 lbs weyermann floor boh pils
1 lb best malz dark munich
1 lb rolled oats
1/2 lb mfb kiln amber
3/4 tsp gypsum

SRM 5

Mash 144 df 50 mins, 152 df 20 mins

Boil 90 mins
60 mins 11 gr columbus 14.5%aa, 19 IBUs
15 mins 1 oz mt hood 5.6%aa, 10 IBUs

OG into fermenter 1.058, 84% bhe

Pitch at 75df with oyl500 in 3/4 qt starter, leave at 75df.

Bottle 10/7 with 102 gr table sugar, yield 624 oz, 2.1 vols co2.

Inventory, planned future brews

2 kegs in keezer, one with some blonde ale, one with more doppelbock

5 gallons baltic porter lagering, 2-3 weeks out

5 gallons SAB clone in primary, 1-2 weeks out

2 bombers saison

7 bottles APA

4 bottles tripel

8 bottles RIS

Should bottle some doppelbock for aging

Should make a Saison - maybe add some pumpkin/spice?

Should make a batch of Pilsner

Should make a Belgian Dubbel

Batch 178 Blonde Ale tasting notes

Cold from tap

First pour of the day, gigantic fine white head, light yellow gold, slight haze

Aroma fruit punch, pineapple, sweet curry spice

Mouthfeel light body, dry, cleanses, no cloying or sweetness

Flavor malt edge underneath bitter fruit, slight orange peel, hint of hawaiian punch, bitter at the end

Finishes clean, refreshing with hop bitterness on tongue

Overall very good, drinkable, maybe a bit too much bitterness, maybe try biscuit in place of munich, push hops towards the end.

Batch 176 Doppelbock tasting notes

Cold from tap, first pull of the day

Pours very tall deep tan head, deep brown color, a bit hazy, translucent

Aroma a little booze, rich syrup with licorice/anise

Mouthfeel thick but cleans up ok

Flavor black licorice, malty malt, sweet without cloying, alcohol in back

Finishes surprisingly clean after malt bitterness passes

Overall: this is the shit.  Pretty much there, could add some dark munich, but really no need, hops are spot on.

Batch 177 APA tasting notes

Cold from bottle

Pours deep orange slightly hazy solid fine white tan head that lingers, laces

Aroma bright fruit punch with lemon lime highlights, subtle sweetness

Mouthfeel medium body, cleansing and nice carb pop

Flavor big fruity hop with bitter citrus peel on toast (biscuit), malt sweetness very subtle at the end

Finishes clean and quenching, nice bitterness on tongue without dryness

Overall a very pleasant beverage, no need to change.

Batch 180 Arrogant Bastard clone

5 gallons

5.5 lbs chateau pale
5.5 lbs best malz pils
1 lb mfb cara 120
1 tsp gypsum

SRM 15

Mash 30 mins 150 df, 40 mins 154 df  Note on mash: very thick at end, poor mixing stunted efficiency.

Boil 75 mins

60 mins 3/4 oz chinook 11.6%aa, 30 IBUs
20 mins 3/4 oz chinook 11.6%aa, 18 IBUs
15 mins 1 tsp irish moss
10 mins 3/4 oz chinook 11.6%aa, 11 IBUs
3/4 oz chinook 11.6%aa at flameout, 5 IBUs 

OG into fermenter 1.064, 72% bhe

Pitch with S-04 in 3/4 qt strong starter at 75 df, leave at 60 df.

Rack to keg ~ 9/15, leave on 12 psi at 38 df.

Batch 179 Baltic Porter

5 gallons

6 lbs 12 oz best malz munich
4 lbs chateau pale
1 lb 4 oz best malz dark munich
8 oz mfb kiln amber
6 oz mfb cara 120
4 oz briess roast barley
2 oz briess chocolate
2 oz peated malt

SRM 21

Mash 15 mins 142 df, 55 mins 153 df

Boil 90 mins
60 mins 14 gr columbus @ 14.5%aa, 24 IBUs
30 mins 1 oz mt hood @5.6%aa, 14 IBUs
15 mins 1 tsp irish moss
5 mins 1 oz saaz @2.8%aa, 2 IBUs

OG into fermenter 1.074, 75% bhe

Pitch with 1 pkg saflager 34/70 in 1-1/2 qt 2 stage starter at 68 df, move to 55 df.  8/22 am move to 70 df for d-rest.  Drop 5 df per day starting 8/25 until 45 df reached for lagering on 8/30.