Batch 188 Imperial Stout

6 gallons

15 lbs chateau pale
1.5 lb muntons roasted barley
1 lb weyermanns choc wheat
1 lb mfb kiln amber
1 lb flaked oats
3 oz peated malt
15 whole coffee beans

SRM 50+

Mash at 150 df 20 mins thick, thin out and drop to 140 df, step back up to 150 df over 30 mins, 70 mins total.

Boil 90 mins

90 mins 1 lb cane sugar
75 mins 2 oz galena 13.5%aa, 69 IBUs
75 mins 1/3 tsp baking soda
35 mins 1/2 oz centennials 10.8%aa, 11 IBUs
25 mins 1 tsp dry irish moss
15 mins 1/2 oz centennials 10.8%aa, 7 IBUs

OG 1.084 into fermenter, 64% bhe, add 1 lb sugar to get to 1.092

Pitch with W1084 in 2/3 qt starter at 75 df, leave at 75 df.  Add 6 fresh cut oak cubes soaked in Hennessy.

2/3 rack to secondary, add 1 lb cane sugar to get to OG 1.100, dry packet of Nottingham yeast, 1 oz centennial hop pellets 10.8%aa, leave at 75 df.

Bottle 2/16 with 110 gr table sugar, yield 724 oz, 2.0 vols co2.

Batch 184 Pilsner tasting notes

Cold from tap

Pours light gold, clear, tall fine white head that stays, laces

Aroma malt front, fresh fruit (apples pears), south asian spice

Mouthfeel light body, slight cling at end, mostly cleansing

Flavor sweet malt front, asian spice, nice bitter at end

Finish slight cling, round bitterness

Overall very good, not quite tart enough, could use a bit more bitterness.  Somehow got aerated? 

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.