Batch 217 Pils

5 gallons

6.25 lbs Avangard pils

1 lb Cargill munich

1/2 tsp cacl

SRM 3

Mash at 146 df for 15 mins, 154 df for 45 mins

Boil 90 mins

60 mins 10 gr Columbus at 16.2%aa, 25 IBUs

15 mins 1 tsp Irish moss 

5 mins 2 oz saaz at 3.4%aa, 6 IBUs

OG into fermenter 1.043, 79% bhe

Pitch at 65 df with saflager 34/70 in 3/4 qt starter, leave at 55 df. Put at 73 df for rest on 6/17 am.  6/19 noon move to 65 df.  Starting 6/20, drop 5 df per day until 45 df.  Start lagering at 45 df on 6/23.

Rack to keg 7/2, put on 12psi at 38 df.  

Batch 216 Saison

6 gallons

10 lbs Chateau pils

1 lb Cargill munich

1 lb flaked barley

3/4 tsp gypsum

SRM 4

Mash at 146 df for 50 mins, 152 df for 20 mins 

Boil 90 mins

60 mins 12 gr Galena at 12.3%aa, 17 IBUs 

15 mins 1 tsp Irish moss

15 mins 16 gr Galena at 12.3%aa, 12 IBUs 

OG into fermenter 1.058, 80% bhe

Pitch at 75 df with OYL 500 in 3/4 qt starter, leave at 75 df. 

Bottle 6/11 with 102 gr table sugar, yield 664 oz, 2.1 Vols CO2.

Batch 214 Vienna tasting notes

 Cold from tap

Pours bright orange, clear, slight haze, fine white head that stays, laces

Aroma vanilla, indian spice curry, ripe pears

Mouthfeel light body, slight hop cloy

Flavor big vanilla malt crunch, crisp hop bitterness with very subtle spice

Finishes round malt cloy

Overall, perhaps more hoppy than style, but things blend well here and it clearly is vienna.  I prefer a straight pils, but this is better than dunkel/marzen.

Batch 215 APA tasting notes

 Cold from tap

Pours deep orange, slight haze, fine light tan head that stays, laces

Aroma bright fruit with a little pine, zest

Mouthfeel very clean no cling or cloy, light body

Flavor big punch flavor with pith-like bitterness mingling with melanoid bitterness, nice balance here

Finishes clean, mostly some rind/hop bitterness

Overall nice balance here, although there is a firm hop crunch.  Seems like homegrowns may have more aa than I give them credit for.  

Batch 215 APA

5 gallons

10 lbs 6 oz Cargill pale

12 oz mfb Cara 120

1 tsp gypsum 

SRM 14

Mash at 148 df 20 mins, 156 df 50 mins 

Boil 65 mins 

60 mins 1/2 oz Centennial 9.9%aa, 19 IBUs

45 mins 1 oz homegrown Centennial, 6 IBUs

30 mins 1 oz Centennial 9.9%aa, 29 IBUs

15 mins 1 tsp Irish moss 

5 mins 1 oz Centennial 9.9%aa, 8 IBUs

OG into fermenter 1.060, 74%bhe

Pitch at 70 df, leave at 65 df. Dry hop 1/2 oz Centennials on 4/17.

Rack to keg 4/30 with 1 tsp gelatin, leave at 38 df on 12 psi.

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.