Batch 191 IPA

5 gallons

7 lbs chateau pale
5.75 lbs weyermanns floor malted boh pils
12 oz mfb Cara 120
1 tsp gypsum

SRM 13

Mash 70 mins at 156 df

Boil 90 mins

60 mins 7 gr Columbus at 14.5% aa, 11 IBUs
30 mins 1 oz centennials 10.8% aa, 27 IBUs
15 mins 1 oz centennials 10.8% aa, 17 IBUs
15 mins 1 tsp Irish moss
5 mins 1/2 oz each centennials and motueka 7.2% aa, 6 IBUs

OG into fermenter 1.072, 71% bhe

Pitch with s-04 in 3/4 qt starter at 70 df, leave at 70 df. Dry hop with 1/2 oz each motueka and centennials on 5/16.

Rack to keg 6/2, leave over 10 psi at 38 df.

Batch 190 Saison

5.5 gallons

8 lbs weyermanns flr malted boh pils
1 lb best malz dark munich
1 lb rolled oats
1/2 lb mfb kiln amber

3/4 tsp gypsum

SRM 6

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

Boil 90 mins

60 mins 11 gr Columbus at 14.5%aa, 20 IBUs
15 mins 1 oz mt hood at 5.5%aa, 10 IBUs
15 mins 1 tsp Irish moss

OG into fermenter 1.058, 84% bhe

Pitch at 70 df with 1 pkg OYL500 in 3/4 qt starter. Leave at 75 df.

Bottle 4/14 with 101 gr table sugar, 2.1 vols co2, yield 654 Oz. 

Batch 187 Marzen tasting notes

Cold from tap

Pours bright orange with fine white head

Aroma sweet caramel with tart fruitiness

Mouthfeel light/moderate body, clean, slight coating

Flavor malt bite with tart crispness right behind, bitterness at back of tongue at end

Finish hop bitterness at back of tongue, cleanses nicely, want more

Overall fine example, maybe slight dirt from re-used yeast, otherwise rich malt-balanced refreshing beverage.

Batch 186 IPA tasting notes

Cold from tap

Cloudy rust-water orange, very tall fine tan head that laces

Aroma fruity hop (hawaiian) punch, grapefruit/pineapple, slight malt background

Mouthfeel fairly thin body, clean, crisp, slight coating at end but just barely

Flavor bitter fruit punch, complex tropical fruit/peel, tart not sweet

Finish nice hop bitterness in back, refreshing

Overall a very pleasant beverage, very well balanced, looks cloudy but amazingly clean to drink.

Batch 185 Porter hop dump tasting notes

Cold from tap

Pours cloudy orange-brown, tall fine tan head that stays and laces

Aroma solid malt with roasty edge, bright fruit, grassy

Mouthfeel pretty toothy, but clears with odd grass thing

Flavor big grassy fruit on top of nice roast malt

Finish odd sour/green bitterness

Overall: never squeeze out whole hops, just let them drain, whatever the loss.  Hops have pretty decent bite this year, but this is a bit too hoppy on the bitterness scale to have balance/be pleasant.  Maybe try more of an IPA base without squeezing out the hops?  Or just bury them in other stuff, don't use for aroma/flavor.

Batch 189 Pilsner

5 gallons

7 lbs weyermanns floor malted boh pils
1 lb best malz dark munich
1/2 tsp cacl

SRM 5

Mash at 148 df 20 mins, pH 4.6, 156 df 50 mins

Boil 120 mins

60 mins 10 gr columbus 14.5%aa, 24 IBUs
15 mins 1 tsp irish moss
5 mins 2 oz saaz at 2.8%aa, 5 IBUs

OG into fermenter 1.051, 84% bhe

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

3/4 pm move to 68 df for rest.  Return to 58 df on 3/6 pm.  Drop to 45 df over 2 days (3/9-3/10).

Rack to keg 4/14, leave at 38 df on 11 psi. 

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.