Batch 170 APA

5 gallons

11 lbs MFB 2-row
1 lb MFB kiln amber
8 oz MFB cara120
1 tsp gypsum

SRM 14

Mash 20 mins at 154 df, 40 mins at 158 df

Boil 60 mins

60 mins 7 gr columbus 14.9%aa, 12 IBUs
30 mins 1 oz centennial 7.8%aa, 20 IBUs
15 mins 1 oz chinook 11.6%aa, 20 IBUs
15 mins 1 tsp irish moss
5 mins 1/2 oz each centennial and chinook, 6 IBUs

58 IBUs

OG into fermenter 1.076, 81% bhe

Pitch with 1 pkg S-04 in 3/4 quart starter at 70 df, leave at 68 df.

Dry hop 1/2 oz each centennial and chinook on 2/4.

Rack to keg 2/11, leave at 45 df with 12 psi.

Batch 166 Hop Dump tasting notes

cold from tap

pours golden, hazy, nice white head that stays around edge, laces

aroma earthy fruit, dirty malt underneath

mouthfeel kind of stringent, bitter puckery, moderate body elsewise

flavor buttery malt base with dirty apple fruit balance, grassy underneath, bitter at the end

finish hops don't quite cleanse the palate, although they are trying, left with odd grass clippings sort of feel under the malt

overall drinkable but not ambrosia.  verifies homegrowns really do have some alpha acids.  this is not a good way to use up the homegrowns, better off using them for bittering dark beers.

Batch 164 Pils tasting notes

Cold from the tap

Pours clear gold, not quite bright, fine white head that stays, laces nicely

Aroma just wonderful, fruity and spicy, tart, yet mild sweetness

Mouthfeel crisp, light body but not thin, very light coating at end

Flavor plain malt with firm spicy bitterness, some corn

Finishes very light coating, correct pleasant bitterness on tongue, still with the corn

Overall, DMS is a problem, otherwise this is as good as you can do.  Try extending the boil another 30 mins?

Batch 169 Porter

5 gallons

3.5 lbs MFB 2-row
3.5 lbs best malz dark munich
1 lb MFB kiln amber
12 oz MFB cara 120
6.5 oz TFS brown
4 oz briess roast barley
2 oz peated malt

SRM 22

Mash 10 mins 148 df, 60 mins 156 df, sparge with 160 df water

Boil 60 mins

55 mins 8 gr columbus 14.9%aa, 17 IBUs
15 mins 1 tsp irish moss
10 mins 1 oz saaz 3.0%aa, 4 IBUs

OG into fermenter 1.051, 75% bhe

Pitch at 65 df with 1 pkg US-05 in 3/4 qt starter, leave at 65 df.

Rack to keg 2/4/18, leave at 45 df and 12 psi.

Batch 168 Doppelbock

5 gallons

8 lbs best malz dark munich
4 lbs best malz pils
12 oz mfb cara 120
1 tsp cacl

SRM 17

Mash infuse to 145 df, pull 1/3 for decoct boil, return in 15 mins, 155 df for 50 mins.

Boil 90 mins

60 mins 7 gr Columbus at 14.9%aa, 13 IBUs
15 mins 1 tsp irish moss
5 mins 1 oz saaz at 3.0%aa, 2 IBUs

OG into fermenter 1.076, 82% bhe

Pitch with 1 pkg saflager 34/70 in 2 qt 2-stage starter at 60 df, move to 55 df.

Move for rest 1/11, leave at 65 df.  Move to 60 df 1/14 pm.  Drop to 45 df over 3-4 days, lager at 45 df.

Rack to keg 2/4/18.  Leave at 45 df, 12 psi.

Batch 167 Tripel

6 gallons

13 lbs best malz pils
1 lb best malz dark Munich
1 lb rolled oats
1/2 tsp cacl

Mash 70 mins 150 df

Boil 90 mins

60 mins 6 gr Columbus 14.9%aa, 9 IBUs
30 mins 6 gr Columbus 14.9%aa, 7 IBUs
15 mins 1 tsp Irish moss
15 mins 1 lb table sugar
5 mins 2 oz Saaz 3.0%aa, 8 IBUs

OG into fermenter 1.077, 76%bhe

Pitch with 2 pks W1214 in 2 Qts starter at 70 df, leave at 65 df.  Bump up to 72 df on 12/19, then 75 df on 12/20.

Bottle 1/6/18 with 125 gr table sugar, yield 752 oz, 2.2 vols CO2.

Batch 166 Hop dump

5 galloms

8 lbs mfb 2-row
1 lb mfb kiln amber
1/2 tsp gypsum

SRM 8

Mash 50 mins 150 df, 20 mins 156 df

Boil 60 mins

55 mins 1/2 oz homegrown willammette, 2 IBUs
55 mins 1 oz homegrown centennial, 18 IBUs
15 mins 1 tsp irish moss
5 mins 3.5 oz homegrown centennial, 12 IBUs

OG into fermenter 1.054, 80% bhe

pitch with 1 pkg safale us-05 in 1/2 qt starter at 68 df, leave at 68 df.

Rack to keg on 11/25, leave at 38 df.