Batch 210 Saison tasting notes

 Cellar temp

Pours bright yellow gold, healthy coarse white head that slowly dwindles

Aroma horse blanket out of the box, ripe pears, dishrag

Mouthfeel moderate to light body, dry finish

Flavor horsey/fruity, meaningful dishrag (not enough to ruin it, but still), no discernable hops here

Finishes pretty dry but not parching, slight hop bitterness left on tongue

Overall, the usual goodness, very drinkable, should probably go back to continental hops at end, centennials just don't pop here.  Maybe try some Dupont next time?  Or be more careful with your starter?

Batch 213 Dunkel

5 gallons

8 lbs Cargill munich

1/2 lb mfb cara 120

No salts

SRM 15 

Mash at 146 df 10 mins, decoct 1/3, rest at 156 df 50 mins, decoct 1/4 for mashout.

Boil 90 mins 

60 mins 5 gr Columbus @15.8%aa, 12 IBUs

20 mins 1/2 oz Mt hood at 5.0%aa, 6 IBUs

15 mins 1 tsp Irish moss

OG into fermenter 1.051, 91% bhe

Pitch with 1 pkg saflager 34/70 in 1.25 qts starter at 65 df, move to 55 df for primary.  Move to 68 df for rest on 2/8, move back to 55 df on 2/10.  Drop to 50 df on 2/12, 45 df on 2/13 for lagering.

Rack to keg 2/28 with 1 tsp gelatin, leave on 12psi at 38 df.

Batch 212 Tripel

6 gallons

11 lbs Cargill special pale

2 lbs Cargill pilsner

1.5 lbs Cargill Munich

1 lb rolled oats

1/2 tsp cacl

SRM 8

Mash at 148 df 10 mins, 152 df 50 mins 

Boil 90 mins

60 mins 7 gr Columbus at 15.8%aa, 11 IBUs 

60 mins 1 lb brown sugar 

15 mins 1 tsp Irish moss 

10 mins 1 oz Galena at 12.3 %aa, 12 IBUs 

OG into fermenter 1.080, 77%bhe 

Pitch with w1214 in 1 qt starter at 65 df, move to 65 df.  Raise to 70 df in 12 hours, 75 df after 24 hours, leave at 75 df.

Bottle 1/23 with 110 gr table sugar, yield 760 oz, 2.0 vols co2. 

Batch 211 Galena Pilsner

5 gallons

7 lbs Cargill special pils

1 lb Cargill munich 

1 tsp cacl

SRM 4

Mash 20 mins 148 df, 40 mins 156 df

Boil 90 mins 

60 mins 7 gr Galena at 12.3%aa, 12 IBUs

15 mins 1 tsp Irish moss 

5 mins 1.75 oz Galena at 12.3%aa, 17 IBUs

OG into fermenter 1.050, bhe 86%

Pitch at 68 df with 1 pkg saflager 34/70 in 3/4 qt starter, leave at 55 df. Move to 65 df on 12/23 for rest.  Move to 55 df 12/25.  Drop to 50 df on 12/27.  Drop to 45 df on 12/28 for lagering.

Rack to keg on 1/17 with 1 tsp gelatin, leave at 38 df on 10 psi.

Batch 209 Belgian Single tasting notes

 Cellar temp

Pours clear golden, tall white mixed fine/coarse head that drops back, laces

Aroma dishraggy tropical fruit, over-ripe pears, mild asian spice

Mouthfeel big carb, clear and dry up front with slight cling at end

Flavor subtle green banana, dishrag, malt sweetness before dry hop finish, nice balance (maybe could lower IBUs a bit)

Finishes clean hop bitterness, some sweetness

Overall interesting use of this yeast, tripel is better, could take off a few bittering hops for more 'belgian' character, maybe raise ferment temp a tad.

Batch 208 Marzen tasting notes

Cold from tap

Pours clear orange with slight haze, even fine light tan head that stays, laces

Aroma fresh ripe fruit (pears)

Mouthfeel moderate body, some cling/coating

Flavor malty with fruit highlights, malt bitterness at the end

Finish distinct malt bitterness with some clinging/coating

Overall, clearly an ale, albeit a malt-dominant one, malt and ale yeast are vying for attention, hops and alcohol are buried deep.  Balanced fairly well, but not necessarily a standout.  Stick with lager yeast.  

Batch 210 Saison

6 gallons

9.5 lbs Cargill special pils

1 lb Cargill munich

1 lb rolled oats

1 tsp gypsum 

SRM 5 

Mash at 144 df for 50 mins, 152 df for 20 mins

Boil 90 mins 

60 mins 7 gr Columbus at 15.8% aa 13 IBUs

15 mins 1 oz Centennials at 10% aa 17 IBUs

OG into fermenter 1.056, 78% bhe

Pitch at 78 df with oyl500 in 3/4 qt starter, leave at 78 df.

Bottle 12/14 with 96 gr table sugar, yield 720 oz, 1.9 vols co2.