Batch 193 Baltic Porter

5 Gallons

8 lbs best malz dark munich
4 lbs weyermanns floor malted boh pils
8 oz mfb kiln amber
6 oz mfb cara 120
4 oz briess roast barley
2 oz briess chocolate
2 oz pauls brown

SRM 25

Mash 15 mins at 142 df, 50 mins at 153 df

Boil 90 mins
60 mins 12 gr columbus 17.3%aa, 26 IBUs
30 mins 1 oz mt. hood 5.5%aa, 15 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 34/70 in 3/4 qt strong starter at 70 df, move to 55 df.  Move to 72 df on 7/12 for rest.  Move to 65 df on 7/14, drop by 5 df/day until 45 df, lager at 45 df starting 7/18.

Rack to keg 8/10, leave at 38 df on 12 psi.

Batch 192 Tripel

6 gallons

13 lbs weyermanns floor malted bohemian pilsner
1 lb best malz dark munich
8 oz rolled oats
8 oz cheerios
1/2 tsp cacl

SRM 7

Mash 10 mins at 152 df
Mash 60 mins at 156 df

Boil 75 mins
60 mins 4 gr Columbus at 14.5% aa, 2 oz Columbus at 17.3% aa, 9 IBUs
30 mins 6 gr Columbus at 17.3% aa, 7 IBUs
20 mins 1 lb brown sugar
15 mins 1 tsp Irish moss
5 mins 2 oz saaz at 2.8% aa, 4 IBUs

OG into fermenter 1.076, 73% bhe

Pitch at 65 df with W1214 in 2/3 qt starter, leave at 65 df.  Ramps itself up to 78 df over 2 days, drops back to 70 on day 3, raise temp to 75 df end of day 3, leave at 75 df.  Turn back down to 65 df on 6/16.  Comes out at 72 df on 7/2.

Bottle 7/2 with 125 gr table sugar, 2.3 vols co2, yield 720 oz. 

Batch 191 IPA

5 gallons

7 lbs chateau pale
5.75 lbs weyermanns floor malted boh pils
12 oz mfb Cara 120
1 tsp gypsum

SRM 13

Mash 70 mins at 156 df

Boil 90 mins

60 mins 7 gr Columbus at 14.5% aa, 11 IBUs
30 mins 1 oz centennials 10.8% aa, 27 IBUs
15 mins 1 oz centennials 10.8% aa, 17 IBUs
15 mins 1 tsp Irish moss
5 mins 1/2 oz each centennials and motueka 7.2% aa, 6 IBUs

OG into fermenter 1.072, 71% bhe

Pitch with s-04 in 3/4 qt starter at 70 df, leave at 70 df. Dry hop with 1/2 oz each motueka and centennials on 5/16.

Rack to keg 6/2, leave over 10 psi at 38 df.

Batch 190 Saison

5.5 gallons

8 lbs weyermanns flr malted boh pils
1 lb best malz dark munich
1 lb rolled oats
1/2 lb mfb kiln amber

3/4 tsp gypsum

SRM 6

Mash at 146 df for 50 mins, 154 df for 20 mins

Boil 90 mins

60 mins 11 gr Columbus at 14.5%aa, 20 IBUs
15 mins 1 oz mt hood at 5.5%aa, 10 IBUs
15 mins 1 tsp Irish moss

OG into fermenter 1.058, 84% bhe

Pitch at 70 df with 1 pkg OYL500 in 3/4 qt starter. Leave at 75 df.

Bottle 4/14 with 101 gr table sugar, 2.1 vols co2, yield 654 Oz. 

Batch 187 Marzen tasting notes

Cold from tap

Pours bright orange with fine white head

Aroma sweet caramel with tart fruitiness

Mouthfeel light/moderate body, clean, slight coating

Flavor malt bite with tart crispness right behind, bitterness at back of tongue at end

Finish hop bitterness at back of tongue, cleanses nicely, want more

Overall fine example, maybe slight dirt from re-used yeast, otherwise rich malt-balanced refreshing beverage.

Batch 186 IPA tasting notes

Cold from tap

Cloudy rust-water orange, very tall fine tan head that laces

Aroma fruity hop (hawaiian) punch, grapefruit/pineapple, slight malt background

Mouthfeel fairly thin body, clean, crisp, slight coating at end but just barely

Flavor bitter fruit punch, complex tropical fruit/peel, tart not sweet

Finish nice hop bitterness in back, refreshing

Overall a very pleasant beverage, very well balanced, looks cloudy but amazingly clean to drink.

Batch 185 Porter hop dump tasting notes

Cold from tap

Pours cloudy orange-brown, tall fine tan head that stays and laces

Aroma solid malt with roasty edge, bright fruit, grassy

Mouthfeel pretty toothy, but clears with odd grass thing

Flavor big grassy fruit on top of nice roast malt

Finish odd sour/green bitterness

Overall: never squeeze out whole hops, just let them drain, whatever the loss.  Hops have pretty decent bite this year, but this is a bit too hoppy on the bitterness scale to have balance/be pleasant.  Maybe try more of an IPA base without squeezing out the hops?  Or just bury them in other stuff, don't use for aroma/flavor.