Batch 239 Imperial Stout

7 gallons

14 lbs Muntons Maris Otter

22 oz Briess roast barley

1 lb rolled oats

1 lb Weyermanns chocolate wheat

1/2 pkg Burton Salts

SRM 46

Boil 105 mins

85 mins 1 lb brown sugar, 1.5 lb rock cane sugar

75 mins 2 oz Galena at ~14%aa, ~72 IBUs

OG into fermenter 1.078, 69% bhe

Pitch at 70 df with OYL015 Scottish in 1 qt starter, leave at 65 df.  Add 1 oz centennials, 1 pkg red star premier classic wine yeast on 11/20.

Bottle 12/3 with 115 gr table sugar, yield 804 oz, 2.1 vols co2.

Batch 238 Octoberfest

5 gallons

10 lbs Prairie Munich

6 oz Special B

no salts

SRM 15

Mash 10 mins 142 df, pull 15% decoction, 148 df for 30 mins, pull 15% decoction, 155 df for 45 mins.

Boil 90 mins

60 mins 1 oz Hallertau Mittelfruh 4.1 %aa, 16 IBUs 

15 mins 1 tsp Irish moss 

10 mins 1 oz Hallertau Mittelfruh 4.1 %aa, 6 IBUs 

OG into fermenter 1.055, 80% bhe 

Pitch on 34/70 cake from batch 236 pils at 70 df, leave at 55 df. 

Raise temp to 75 df on 9/25 for rest, back to 55df on 9/27, drop 5df per day, lager at 45df starting 9/29.

Rack to 38 df keg 10/5 with 1 tsp gelatin, carb at 12 psi for 4 days, drop to 8 psi for serving.

Batch 237 APA

5 gallons

10 lbs Paul's pale

8 oz Special B

7 oz Prairie pils

1 tsp gypsum 

SRM 10 

Mash at 148 df 20 mins, 154 df for 50 mins

Boil 65 mins 

60 mins 10 gr Columbus at 16.2%aa, 21 IBUs

15 mins 1 oz Centennial at 10.7%aa, 20 IBUs

15 mins 1 tsp Irish Moss

5 mins 1 oz Galaxy at 13.5%aa, 10 IBUs

OG into fermenter 1.062, 75% bhe

Pitch with S-04 at 75 df, leave at 70 df.  Keg on 9/25, leave on 12 psi for 4 days, drop to 8 psi for serving.

Batch 236 Galena pils

5 gallons

7 lbs prairie pils 

1 lb prairie munich 

1/2 tsp cacl

SRM 4 

Mash at 144 df for 10 mins, 154 df for 60 mins

Boil 90 mins 

60 mins 7 gr Galena at 12.5 %aa, 14 IBUs

15 mins 1 tsp Irish moss 

5 mins 1.75 oz Galena at 12.5 %aa, 19 IBUs

OG into fermenter 1.041 71% bhe

Pitch with 34/70 in 1qt starter at 75df, leave at 55 df.  Add 7 oz Muntons light dme boiled for 15 mins in 1 qt on 9/3 am, OG 1.046ish. 

Move to 75 df for rest on 9/8, back to 55 df on 9/10.  Drop 5 df per day, start lagering at 45 df on 9/12.

Keg on 9/19, leave at 38df on 12 psi for 4 days, drop to 8 psi for serving.

Brew schedule fall 2022

 pils

apa

oktoberfest thrown on pils yeast

batch 146 stout

Batch 235 Dunkel

5 gallons

8 lbs Prairie Munich

4 oz Special B

no salts

SRM 12

Mash at 145 df for 15 mins, 150 df for 30 mins, 154 df for 20 mins

Boil 65 mins 

60 mins 6 gr Columbus @ 16.2 %aa, 15 IBUs 

15 mins 1 tsp Irish moss 

7 mins 1 oz Hallertau Mittelfruh @ 4.1 %aa, 5 IBUs 

OG into fermenter 1.044, 80% bhe

Pitch at 70 df on 34/70 cake from pilsner, leave at 55 df. 

7/17 move for rest to 72 df.  7/19 move back to 55 df.  7/20 drop to 45 df.

Batch 234 Tripel

 6 gallons

12 lbs prairie pils
2.5 lbs prairie munich
1 lb rolled oats

1 tsp cacl

SRM 8

Mash at 150 10 mins, 154 df 60 mins

Boil 75 mins 
60 mins 11 gr Columbus at 16.2 %aa, 18 IBUs
45 mins 1 lb brown sugar 
15 mins 1 tsp Irish moss 
5 mins 2oz saaz at 3.2% aa, 7 IBUs 

OG into fermenter 1.080, 78% bhe

Pitch at 75 df with w1214 in 1 qt starter, leave at 70 df.  Raise to 75 df 7/3, back to 72 df 7/6.  Keg 7/15, leave at 38 df on 12 psi.  Rack to second keg 7/20.  Take on road to RAGBRAI.