Batch 159 Saison

6 Gallons

8 lbs MFB pils
1 lb Best Malz dark Munich
1 lb MFB kiln amber
12 oz rolled oats
3/4 tsp gypsum

SRM 7

Mash 50 mins at 146 df, 20 mins at 154 df

Boil 90 mins

60 mins 11 gr Columbus @ 14.9% aa, 19 IBUs
15 mins 1 tsp irish moss
15 mins 1 oz Mt. Hood @ 5.6% aa, 9 IBUs

OG into fermenter 1.053, 82% bhe.

Pitch at 79 df with 1 pkg OYL-500 in 1 qt starter, leave at 79 df.

Bottle 8/18 with 120 gr table sugar, yield 732 oz @ 2.2 vols co2.

Batch 156 IPA tasting notes

Cold

Pours hazy orange, nice tight tan head that stays, laces

Aroma big bright fruit, sour grapes/apples/grapefruit

Mouthfeel light-moderate body, dry

Flavor bitter, nice bright fresh fruit punch, bread crust

Finish dry, hoppy bitter, pine

Overall very tolerable, quite a kick, could add some cara and citra to pull both sides further out from center, but this is very fine as-is.

Batch 158 Pilsner

5 gallons

6.5 lbs mfb pils
1 lb best malz dark munich
1/2 tsp each cacl, gypsum

SRM 4

Mash 10 mins 148 df, 55 mins 155 df

Boil 90 mins
60 mins 10 gr columbus 14.9%aa, 22 IBUs
15 mins 1 tsp irish moss
5 mins 2 oz mt. hood 5.6%aa, 9 IBUs

OG into fermenter 1.050, 90% bhe

Pitch at 65 df with 1 packet saflager 34/70 in 1 qt starter, move to 55 df.

Move to 68 df on 7/23 for rest.  Move to 55 df on 7/25.  Drop 5 df per day, start 45 df lagering on 7/27.  Drop to 40 df 8/5.

Keg at some point.  Don't recall if added gelatin or not, probably did.

Batch 154 Saison Tasting notes

Cellar temp

Pours crystal golden yellow, healthy coarse white head that lingers

Aroma ripe fruit, curry spice, slight barnyard/horse, a bit soapy

Mouthfeel moderate to thin body, dries off teeth, no cling or cloy here

Flavor malt sweetness up front, barnyard in the middle, hop bitterness at end, ripe pears throughout

Finishes dry, pleasant hop bitterness

Overall, the usual goodness here, do it again.

Batch 157 Summer Ale

6 gallons

9 lbs briess 2 row
1/2 lb MFB kiln amber
1/2 tsp each cacl and gypsum

SRM 5

Mash 146 df 10 mins, 148 df 20 mins, 154 df 45 mins

Boil 60 mins

55 mins 7 gr columbus 15.0%aa, 14 IBUs
15 mins 1 tsp irish moss
5 mins 1 oz centennial 9.4%aa, 7 IBUs

OG into fermenter 1.050, 86% bhe

Pitch with US-05 in 1/2 qt starter, leave at 68 df.

Rack to kegs on 7/20, leave at 14 psi and 38 df.

Batch 153 Pale Lager tasting notes

Cold

Pours dark-pee yellow, slight haze, decent smallish course white head that lingers

Aroma just beer, nice balance of clean hop and malt blended, tangy apple/pear

Mouthfeel pretty thin but still there, very heavy carb cleans up, tart but not sour

Flavor just beer, nice fresh fruit impression, pleasant low-level bitterness balanced well off the simple, muted malt flavor

Finishes clean, slight hop bitterness, refreshing.

Overall, really been sucking these down, this is very good simple beer, yeast tartness is spot on, the 2-row vs pils is noticeable but not a downside, just different.

Batch 156 IPA

6.5 gallons

15 lbs briess 2 row
1 lb mfb kiln amber
1/2 lb mfb cara 120
1 tsp gypsum

SRM 11

Mash 154 df 20 mins, 158 df 40 mins

Boil 60 mins
50 mins 10 gr columbus 14.9%aa, 12 IBUs
30 mins 1 oz centennial 10.4%aa, 20 IBUs
15 mins 1 oz chinook 13.4%aa, 16 IBUs
10 mins 1 tsp irish moss
5 mins 1/2 oz each centennial and chinook, 6 IBUs

54 IBUs

OG into fermenter 1.075, 81% bhe

Pitch at 75 df with 1 pkg S-04 in 3/4 qt starter.  Leave at 68 df.  Dry hop 1/2 oz each centennial and chinook on 6/22.

Bottle 6/29 with 126 gr table sugar, yield 756 oz, 2.3 vols co2.