Batch 204 Pilsner tasting notes

cold from tap

Pours yellow gold, clear (not bright) tall white fine head

Aroma even indian spice, slight sweetness

Mouthfeel more toothy than it looks, coats, cleans up ok

Flavor simply beer, nothing off or out of balance

Finishes clean enough, indian spice in back

Overall pretty durn good.  Early samples were more malty, needed a little time to even out/clarify. 

Batch 203 Cream Ale tasting notes

Cold from tap

Pours medium orange cloudy very tall billowy tan head

Aroma bright citrus/tap water 

Mouthfeel moderate body, some malt cloy 

Flavor bitter-sweet fruit with heavy pepper

Finishes on the hop bitter side, fairly clean quench 

Overall kinda hoppy easy drinker.

Batch 205 Saison

6 gallons

9 lbs dingemanns pils

1 lb steel cut oats cooked (a little browned)

1 lb Cargill munich

3/4 tsp gypsum

SRM 4

Mash 145 df 50 mins, 152 df 20 mins

Boil 90 mins

60 mins 10 gr Columbus 15.8%aa, 20 IBUs

15 mins 1 oz Mt hood at 5.7%aa, 10 IBUs

OG into fermenter 1.050, 75% bhe 

Pitch with oyl 500 in 3/4 qt starter at 78 df, leave at 78 df. 

Bottle 8/15 with 115 gr table sugar, 1.9 vols co2, yield 840 oz. 

Batch 204 Pilsner

5 gallons

7 lbs dingemanns pils

1 lb Cargill munich

1/2 tsp cacl

SRM 4

Mash at 146 df 15 mins, 154 df 50 mins

Boil 90 mins

60 mins 10 gr Columbus 15.8%aa, 24 IBUs

5 mins 2 oz saaz at 3.2% aa, 6 IBUs

OG into fermenter 1.050, 85% bhe 

Pitch at 65 df with saflager 34/70 in 1.5 qt starter, leave at 55 df.  Move to 68 df June 14 pm for rest.  Move to 65 df June 17 am, drop 5 df per day until 45 df.  Rack to keg 7/3 am with 1 tsp gelatin, leave at 38 df on 13 psi.

Batch 202 Marzen tasting notes

Cold from tap

Pours orange brown, slight haze, fine tan head that lingers, laces a bit

aroma fresh fruit.  Slight malt, slight asian spice

mouthfeel moderately light body, clean feel

flavor bland just-ripe fruit, malt bitterness at back

finishes with malt bitterness, quenches well

Overall pedestrian, but drinkable.  Not sure what it needs.  2633 is not 34/70.

Batch 203 Cream Ale

5 gallons

8 lbs Cargill special 2 row

4 oz mfb Cara 120

1/4 tsp gypsum

SRM 8

Mash 30 mins 146 df, 35 mins 156 df

Boil 60 mins

60 mins 7 gr Chinook 12.8%aa, 13 IBUs 

30 mins 1 oz homegrown centennials, 5 IBUs 

5 mins 1/2 oz Mt hood at 5.8%aa, 2 IBUs 

OG into fermenter 1.052, 85% bhe

Pitch at 65 df with s-04 in 2/3 at starter, leave at 65 df, runs up to 68 df.  Dry hop with 1/2 oz Chinook 4/10.  Leave at 65 df.  Rack to keg 4/18, leave at 38 df on 12 psi.

Batch 201 Saison Tasting Notes

Pours bright gold, even generous white head that laces nicely

Aroma dirty ripe pears

Mouthfeel moderate body, dry

Flavor pear nectar with a hint of horseblanket, nice bitterness in back

Finishes dry

Overall durn good.