Batch 187 Marzen

5 gallons

5 lbs best malz dark munich
2.5 lbs weyermanns floor malted bohemian pilsner

SRM 10

Mash 146 df 10 mins, decoct 1/3 to full simmer, 158 df 50 mins, decoct 1/4 to full simmer, mash out.

Boil 100 mins

95 mins 5 gr columbus @14.5% aa, 12 IBUs
15 mins 14 gr mt hood @5.5% aa, 6 IBUs
15 mins 1 tsp irish moss

OG into fermenter 1.050, 89% bhe

Pitch at 60 df onto 'Batch 184 Pilsner' cake, add 1 pkg saflager 34/70 in 2/3 qt starter, leave at 55 df.  Move to 70 df for rest midday 1/6.  Move to 60 df on 1/9 am.  Drop 5 df every other day until 45 df.  Lager at 45 df starting 1/14.

2/3 rack to keg with 1 tsp gelatin, leave at 38 df on 13 psi.

Batch 186 IPA

5.5 gallons

13 lbs chateau pale
8 oz mfb cara120
1 tsp gypsum

SRM 12

Mash 154 df 40 mins, 158 df 20 mins

Boil 60 mins

55 mins 7 gr columbus 14.5%aa,  12 IBUs
30 mins 1 oz centennial 10.8%aa, 29 IBUs
15 mins 1 oz centennial 10.8%aa, 19 IBUs
5 mins 1 oz centennial 10.8%aa, 8 IBUs

OG into fermenter 1.070, 75% bhe

Pitch with S-04 in 3/4 qt starter at 70 df, leave at 70 df.  Move to 65 df on 12/23.

Rack to keg 1/6, put on 14 psi at 38df.

Batch 183 Dubbel tasting notes

cellar temp

pours deep brown, coarse thin tan head that lingers

aroma slight roast under big sweet fruit esters

mouthfeel moderate body, slight coating

flavor big sweet tropical fruit (not quite banana), dates or raisins, slight roast behind balanced with hop bitterness, ends with slight hop bitterness

finish some heat at the back, slight coating that clears, left with hop bitterness

overall very nice example, not quite enough head, could dry out a bit more with more sugar, but otherwise very good.  quite a kick.

Batch 181 Saison tasting notes

Cellar temp

Pours bright deep gold, tall coarse white head hangs around, laces

Aroma sweet malt, soap suds, mild spice

Mouthfeel moderate body, slight coating, a bit cloying

Flavor banana forward, hop bitterness with alcohol at back, needs to be drier

Finishes bitter at back of tongue

Overall not very horsey, almost closer to a belgian blonde, maybe should just toss the kiln amber?

Batch 185 Porter hop dump

5 gallons

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

SRM 19

Mash 15 mins at 148 df, 50 mins at 156 df

Boil 60 mins
60 mins 1.5 oz homegrown centennials 16 IBUs
30 mins 1.5 oz homegrown centennials 12 IBUs
15 mins 2 oz homegrown centennials and1 oz homegrown willammette 16 IBUs

OG into fermenter 1.052, 71% bhe

Pitch at 70 df with 1 pkg S-04 in 3/4 qt starter, leave at 70 df.  Move to 65 df on 12/15.

Rack to keg 12/23, leave on 14 psi at 38 df.

Batch 182 Pilsner tasting notes

Cold from tap

Yellow gold clear, tall white fine head that stays, laces

Smells like slightly sweet grain, curry spice/dishrag

Mouthfeel moderate to light body, carb pops, cleanses

Flavor grainy malt, dishraggy bitterness, hop bitterness with little flavor

Finishes with hint of soapy rag, clean bitterness at the back

Overall something seems a bit soapy, hard to say what it is.  Bad saaz?  Must be some sort of contamination?  Maybe gelatin technique?

Batch 180 Arrogant Bastard Clone tasting notes

Cold from tap

Pours hazy deep orange with large fine/varied light tan head the laces a lot

Aroma fresh fruit with pine edge, some tropical fruit

Mouthfeel light body clears quickly

Flavor bitter pine up front, odd uneven sweetness underneath, metallic?

Finish pretty clean, some alcohol at end.

Overall something not right here, chinooks not very good this year, cara getting old?  Not enough alcohol balance?  Mash too thick?  Hard to put a finger on it.