Batch 209 Belgian single

6 gallons

7 lbs Cargill special pils

1/2 lb  Cargill munich

1 lb rolled oats 

1/2 tsp cacl

SRM 5

Mash 10 mins 150 df, 60 mins 154 df

Boil 90 mins 

90 mins add 4 gr Columbus at 15.8 %aa, 8 IBUs, 1 lb brown sugar, 1 oz homegrown centennials, 6 IBUs.

30 mins 1 oz saaz at 3.2 %aa, 8 IBUs

15 mins 1 tsp Irish moss

5 mins 1 oz saaz at 3.2 %aa, 2 IBUs

OG into fermenter 1.055, 90%bhe (including sugar) 

Pitch with w1214 in 2/3 qt starter, not very active, at 72 df, leave at 72 df.  Bump up to 75 df 9/10 am.  Drop back to 72 df on 9/15.

Bottle 9/29 with 93 gr table sugar, yield 650 oz, 2.0 vols co2. 

Batch 208 Marzen

5 gallons

8 lbs Cargill munich

6 oz mfb Cara 120

1 tsp cacl 

SRM 13

Mash 146 df for 10 mins, pull 1/4 for decoction, return in 10 mins, 152 df for 40 mins, pull 1/4 for decoction, return in 10 mins for mashout to 162 df.

Boil 90 mins 

60 mins 5 gr Columbus at 15.8%aa, 11 IBUs

15 mins 1 tsp Irish moss, 1 oz saaz at 3.2 %aa, 6 IBUs 

OG into fermenter 1.053, 93% bhe 

Pitch with US-05 in 1 qt starter at 70 df, leave at 55 df. Keg 9/14 with 1 tsp gelatin, leave at 38 df on 13 psi.

Batch 207 Chinook PA

5 gallons

12.5 lbs Cargill special 2 row

1 lb MFB Cara 120 

1 tsp gypsum 

SRM 16

Mash at 148 df 20 mins, 152 df 50 mins

Boil 65 mins

60 mins 1 oz Chinook @11.8% aa, 43 IBUs

30 mins 1 oz Chinook @12.0% aa, 34 IBUs

15 mins 2 oz homegrown centennials, 5 IBUs, 1 tsp Irish moss 

Flameout 1 oz Chinook @12.0% aa

OG into fermenter 1.076, 77% bhe

Pitch with US-05 in 1 qt starter at 70 df, leave at 62 df. Dry hop with 1 oz Chinook 8/29.

Rack to keg 9/5.  Leave at 38 df on 13 psi.

Batch 206 Steam Beer

5 gallons

8 lbs Cargill special 2 row

6 oz mfb Cara 120

4 oz mfb kiln amber

1/2 tsp gypsum

SRM 10

Mash at 152 df for 20 mins, 156 df for 50 mins 

Boil 75 mins

60 mins 1/2 oz German Northern Brewer 7.5%aa, 15 IBUs

20 mins 3/4 oz German Northern Brewer 7.5%aa, 14 IBUs

15 mins 1 tsp Irish moss

5 mins 3/4 oz German Northern Brewer 7.5%aa, 4 IBUs

OG into fermenter 1.052, 82% bhe

Pitch at 70 df with 1 pkg W2112 in 1 qt starter, move to 62 df for primary.  Move to 71 df for rest on 8/12 pm.  Move to 62 df 8/14 pm.  Drop to 50 df in 2@5 df steps on 8/15, leave at 50 df to lager.

Rack to keg 8/22, leave on 13 psi at 38 df.

Batch 204 Pilsner tasting notes

cold from tap

Pours yellow gold, clear (not bright) tall white fine head

Aroma even indian spice, slight sweetness

Mouthfeel more toothy than it looks, coats, cleans up ok

Flavor simply beer, nothing off or out of balance

Finishes clean enough, indian spice in back

Overall pretty durn good.  Early samples were more malty, needed a little time to even out/clarify. 

Batch 203 Cream Ale tasting notes

Cold from tap

Pours medium orange cloudy very tall billowy tan head

Aroma bright citrus/tap water 

Mouthfeel moderate body, some malt cloy 

Flavor bitter-sweet fruit with heavy pepper

Finishes on the hop bitter side, fairly clean quench 

Overall kinda hoppy easy drinker.

Batch 205 Saison

6 gallons

9 lbs dingemanns pils

1 lb steel cut oats cooked (a little browned)

1 lb Cargill munich

3/4 tsp gypsum

SRM 4

Mash 145 df 50 mins, 152 df 20 mins

Boil 90 mins

60 mins 10 gr Columbus 15.8%aa, 20 IBUs

15 mins 1 oz Mt hood at 5.7%aa, 10 IBUs

OG into fermenter 1.050, 75% bhe 

Pitch with oyl 500 in 3/4 qt starter at 78 df, leave at 78 df. 

Bottle 8/15 with 115 gr table sugar, 1.9 vols co2, yield 840 oz.