Batch 150 Doppelbock

5.5 gallons

6.5 lbs bm pils
6.5 lbs bm dark munich
1 tsp cacl

double docoction
infuse to 136 df, pull 1/4 to boil. return in 10 mins, 150 df.  pull 1/4 to boil, return in 10 mins, 157 df.  40 mins at 157 df.

boil 90 mins

60 mins 10 gr german northern brewer 10.5%aa, 11.5 IBUs
15 mins 1 tsp irish moss
10 mins 2 oz saaz 2.2% aa, 5 IBUs

OG into fermenter 1.078, 89% bhe

pitch at 55 df with saflager 34/70 in 1 qt 2 step starter.  leave at 55 df.

move to 68 df for rest on 2/8pm.  rack to secondary 2/11am, return to 60 df.  drop 5 df per day until 35 df for lagering.

Bottle 3/12 with 108 gr table sugar, yield 624 oz, 2.5 vols co2.

Batch 146 Stout tasting notes

Cellar temp

Pours black with minimal fine tan head that hugs edge to the bottom

Aroma cocoa/coffee, subtle woody fruit, some alcohol tang

Mouthfeel pretty robust tooth, yet sweet and clean, not astringent or cloying

Flavor coffee, chocolate, stone fruit with malt sweetness, slight burn met with bitterness

Finish coats well, even balance, sweet, slight astringency after a few breaths

Overall oak is about the right amount here, outstanding example of imperial stout, can't think of anything to improve, except maybe bump the carb a little.  Impossibly drinkable.

Batch 144 Marzen tasting notes

Cold

Pours orange, some haze, dramatic off white head.

Aroma sweet malt forward, fresh apple/pear,

Mouthfeel light body, heavy carb clears it off quick, some coating.

Flavor bitter up front not right for the malt, significant hop spice/earthy.  Malt sweetness is clean, even and not cloying, but overpowered.

Finish some malty coating at the back, not particularly refreshing, more just bitter.

Overall way too much hops, could easily halve the IBUs, push a more continental hop to the end of the boil.  Yeast seems bright and works with the malt.

Batch 145 Tripel tasting notes

Cellar temp

Pours deep gold, clear with slight haze, small white head that drops back.

Aroma big banana ester, slight tang, alcohol.

Mouth feel moderate body, sweet, clean, nothing clingy or cloying.

Flavor sweet almost plastic-y stone fruit/banana ester, crisp hop edge without real hop flavor, simple malt way in the background.

Finish is about perfect, cleans up very well, leaves pleasant sweetness, want more.

Overall, maybe too heavy on the esters, could drop fermentation temp a bit, early samples seemed underpitched, but time in the bottle cleaned it up some.  Pick up some booze in the aroma, but flavor is well balanced.

Batch 149 Saison

5.5 gallons

9 lbs bm pils
2 lbs bm dark munich
1 lb flaked wheat
3/4 tsp gyp

SRM 5

mash 50 mins @ 146df, 20 mins @ 154df

boil 90 mins

60 mins 1 oz german northern brewer 9.6%aa, 33 IBUs
15 mins 1 tsp irish moss
5 mins 1 oz mt hood 5.6%aa, 4 IBUs

OG into fermenter 1.062, 76% bhe

pitch at 75 df with oyl500 in 3/4 qt starter, leave at 75 df.  Bump to 77 df at 7 days.

bottle 1/28 with 100 gr table sugar, yield 660 oz, 2.0 vols co2.

Batch 148 APA

5.5 Gallons

6.5 lbs tfs maris otter
4 lbs 4 oz best malz pilsner
1 lb 12 oz best malz dark munich (oops)
8 oz tfs kiln amber
1/2 pkg burton water salts, 4.5gr

SRM 8

Mash at 154 df 40 mins, 158 df 30 mins

Boil 90 mins
60 mins 1/2 oz german northern brewer 10.5%aa, 17 IBUs
30 mins 1 oz centennial 10.4%aa, 26 IBUs
15 mins 1 oz centennial 10.4%aa, 17 IBUs
5 mins 1 oz centennial 9.4%aa, 6 IBUs

67 IBUs

OG 1.072 into fermenter, 81%bhe.

Pitch with S-04 in 1 qt starter at 65 df, leave at 68 df.

Rack to secondary 1/1/17, dry hop with 1 oz centennials at 9.4%aa.  Leave at 68 df.

Bottle 1/13/17 with 99 gr table sugar, yield 612 oz, 2.2 vols co2.

Batch 147 Pils

5.5 gallons

7 lbs best malz pils
8 oz best malz dark Munich
8 oz best malz Vienna
1/2 tsp cacl
1/2 tsp gypsum

SRM 3

Mash 20 mins 148 df, 50 mins 156 df

Boil 90 mins
60 mins 1/2 oz German northern brewer 10.5%aa, 21 IBUs
15 mins 1 tsp Irish moss
10 mins 2 oz saaz, 2.2%aa, 6 IBUs

27 IBUs

OG into fermenter 1.050, 90% bhe

ABV est 5.3

Pitch at 60 df on saflager w34/70 cake from marzen secondary started with 2 qt starter, put at 55 df.

Rack to secondary 12/23, leave at 55 df for a day.  Drop 5 df per day to 35 df.

Swirl in 1 tsp gelatin boiled in 2 cups water, 1/20 pm.

Bottle 1/22/17 with 100 gr table sugar, yield 672 oz, 2.3 vols co2 (at 55 df calc).