Batch 177 APA tasting notes

Cold from bottle

Pours deep orange slightly hazy solid fine white tan head that lingers, laces

Aroma bright fruit punch with lemon lime highlights, subtle sweetness

Mouthfeel medium body, cleansing and nice carb pop

Flavor big fruity hop with bitter citrus peel on toast (biscuit), malt sweetness very subtle at the end

Finishes clean and quenching, nice bitterness on tongue without dryness

Overall a very pleasant beverage, no need to change.

Batch 180 Arrogant Bastard clone

5 gallons

5.5 lbs chateau pale
5.5 lbs best malz pils
1 lb mfb cara 120
1 tsp gypsum

SRM 15

Mash 30 mins 150 df, 40 mins 154 df  Note on mash: very thick at end, poor mixing stunted efficiency.

Boil 75 mins

60 mins 3/4 oz chinook 11.6%aa, 30 IBUs
20 mins 3/4 oz chinook 11.6%aa, 18 IBUs
15 mins 1 tsp irish moss
10 mins 3/4 oz chinook 11.6%aa, 11 IBUs
3/4 oz chinook 11.6%aa at flameout, 5 IBUs 

OG into fermenter 1.064, 72% bhe

Pitch with S-04 in 3/4 qt strong starter at 75 df, leave at 60 df.

Rack to keg ~ 9/15, leave on 12 psi at 38 df.

Batch 179 Baltic Porter

5 gallons

6 lbs 12 oz best malz munich
4 lbs chateau pale
1 lb 4 oz best malz dark munich
8 oz mfb kiln amber
6 oz mfb cara 120
4 oz briess roast barley
2 oz briess chocolate
2 oz peated malt

SRM 21

Mash 15 mins 142 df, 55 mins 153 df

Boil 90 mins
60 mins 14 gr columbus @ 14.5%aa, 24 IBUs
30 mins 1 oz mt hood @5.6%aa, 14 IBUs
15 mins 1 tsp irish moss
5 mins 1 oz saaz @2.8%aa, 2 IBUs

OG into fermenter 1.074, 75% bhe

Pitch with 1 pkg saflager 34/70 in 1-1/2 qt 2 stage starter at 68 df, move to 55 df.  8/22 am move to 70 df for d-rest.  Drop 5 df per day starting 8/25 until 45 df reached for lagering on 8/30. 

Batch 178 Blonde Ale

5 gallons

7 lbs best malz pils
1 lb best malz munich
1 tsp cacl

SRM 3

Mash 30 mins 150df, 40 mins 154df

Boil 90 mins
60 mins 7 gr centennial 10.8%aa, 12 IBUs
30 mins 7 gr centennial, 9 IBUs
15 mins 1 tsp irish moss
5 mins 14 gr centennial, 5 IBUs

OG into fermenter 1.049, 82% bhe

Pitch with US-05 in 2/3 qt starter at 70 df, leave at 60 df.  Rack to keg 8/13, leave on 12 psi at 38 df.

Batch 172 Saison tasting notes

Cellar/Room temp

Pours clear golden, deep off-white head with medium bubbles, stays, laces

Aroma fruit, slight horse, some dishrag

Mouthfeel moderate body, carb cleans up, no cling or cloy

Flavor ripe fruit malt, barnyard, bitter at the back

Finish a little too sweet, pleasant hop bitterness

Overall, try mashing at lower temp (or add some sugar) to dry out a bit, reduce amber, watch sanitation

Batch 175 Marzen tasting notes

Cold from tap

Pours clear orange with fine white head that stays, laces nicely

Aroma sweet malt, fruit, slight spice

Mouthfeel medium body, coats some

Flavor pleasant malt, ripe apples/fruit.

Finish slight coating, bitterness in back at the very end.

Overall pleasant but somewhat bland, meets expectations for style but not a rock star.

Batch 177 APA

5 gallons

6 lbs mfb pale
5 lbs chateau pale
1 lb mfb kiln amber
1/2 lb mfb cara120
1 tsp gyp

SRM 14

Mash 20 mins 154 df, 40 mins 158 df

Boil 60 mins
60 mins 7 gr Columbus at 14.5%aa, 12 IBUs
30 mins 1 oz Centennial at 9.9%aa, 26 IBUs
15 mins 1 tsp Irish moss
15 mins 1/2 oz Chinook, 12.8%aa, 11 IBUs
5 mins 1/4 oz Chinook, 1/2 oz each Centennial and Motueka 6.7%aa, 8 IBUs

OG into fermenter 1.064, 69% bhe (may have denatured enzyme during mash, thin mash on second step may be more like 5.5 gallons).

Pitch at 70 df with 1 pkg S-04 in 2/3 qt strong starter, leave at 65 df.  Dry hop with 1/4 oz Chinook, 1/2 oz Centennial and 1/2 oz Motueka on 7/15.

Rack most to keg 7/26, leave at 38 df on 14 psi.  7/31 bottle a case using beer gun with driving pressure of 8 psi, then rack remaining gallon to keg, return to 38 df and 14 psi.