Batch 207 Chinook PA

5 gallons

12.5 lbs Cargill special 2 row

1 lb MFB Cara 120 

1 tsp gypsum 

SRM 16

Mash at 148 df 20 mins, 152 df 50 mins

Boil 65 mins

60 mins 1 oz Chinook @11.8% aa, 43 IBUs

30 mins 1 oz Chinook @12.0% aa, 34 IBUs

15 mins 2 oz homegrown centennials, 5 IBUs, 1 tsp Irish moss 

Flameout 1 oz Chinook @12.0% aa

OG into fermenter 1.076, 77% bhe

Pitch with US-05 in 1 qt starter at 70 df, leave at 62 df. Dry hop with 1 oz Chinook 8/29.

Rack to keg 9/5.  Leave at 38 df on 13 psi.

Batch 206 Steam Beer

5 gallons

8 lbs Cargill special 2 row

6 oz mfb Cara 120

4 oz mfb kiln amber

1/2 tsp gypsum

SRM 10

Mash at 152 df for 20 mins, 156 df for 50 mins 

Boil 75 mins

60 mins 1/2 oz German Northern Brewer 7.5%aa, 15 IBUs

20 mins 3/4 oz German Northern Brewer 7.5%aa, 14 IBUs

15 mins 1 tsp Irish moss

5 mins 3/4 oz German Northern Brewer 7.5%aa, 4 IBUs

OG into fermenter 1.052, 82% bhe

Pitch at 70 df with 1 pkg W2112 in 1 qt starter, move to 62 df for primary.  Move to 71 df for rest on 8/12 pm.  Move to 62 df 8/14 pm.  Drop to 50 df in 2@5 df steps on 8/15, leave at 50 df to lager.

Rack to keg 8/22, leave on 13 psi at 38 df.

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.