Batch 213 Dunkel tasting notes

 Cold from tap

Pours deep orange with fine tan head that stays, laces

Aroma fresh ripe fruit, subtle malt, curry spice

Mouthfeel moderate body, pretty clean

Flavor big fresh apples/pears up front, malt pop in the middle, cleans up a bit spicy

Finishes malty in back, but subtle.  Mostly quenching.

Overall a simple bland malty beer, easy drinker.   

Batch 214 Vienna

5 gallons

7 lbs Avangard Vienna

1/2 lb Cargill Munich

1/2 tsp CaCl

SRM 5 

Mash at 146 df for 20 mins, 156 df 50 mins

Boil 90 mins 

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

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

15 mins 1 tsp Irish Moss 

5 mins 1 oz Saaz at 3.5%aa, 3 IBUs 

OG into fermenter 1.050, 90% bhe 

Pitch at 65 df with Wyeast 2124 in 1.5 qts 2-step starter, leave at 55 df. 

Move to 70 df on 3/30 for 2-day rest.  Move to 60 df on 4/1, drop 5 df per day until 45 df.  Lager at 45 df starting 4/4.

Rack to keg 4/15 with 1 tsp gelatin, leave on 12 psi at 38 df.

Batch 212 Tripel tasting notes

Cellar temp

Pours clear gold, short white fine head that drops back but laces some

Aroma bubblegum/butterscotch, sweet malt

Mouthfeel pretty heavy body, sweet coating

Flavor bubblegum, malt-balanced, with nice hop bitterness balance (but no real hop flavor/aroma).  No heat.

Finish sweet coating.

Overall seems a bit under-attenuated (maybe come back in a couple weeks?), could drop ferm temp a bit, ester-dominant.  Hop balance seems fine.  Very drinkable yet strong.

Batch 211 Galena pils tasting notes

 Cold from tap

Pours yellow, clear, tall fine white head that stays, laces nicely

Aroma tart malt with lemon zest, curry spice

Mouthfeel light body, no cling or cloy, hop cleanse at back

Flavor astringent citrus pith bitterness, simple fruity malt flavor, heavy spice

Finish crisp hop bitterness with spice

Overall a little more hop forward than I was shooting for, but delicious and very drinkable.  Could back off on the bittering hops by 5-10 IBUs for a more subtle pils.  Galena is good in a pilsner.

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.