Batch 220 Galena Pils

5 gallons

7 lbs avangard pils

1 lb Cargill munich 

0.5 tsp cacl

SRM 4

Mash at 146 df for 15 mins, 154 df for 45 mins 

Boil 90 mins

60 mins 7 gr Galena at 12.3 %aa, 12 IBUs

15 mins 1 tsp Irish moss

5 mins 1.75 oz Galena at 12.3 %aa, 18 IBUs 

OG into fermenter 1.052, 85%bhe

Pitch on 34/70 cake from Marzen, leave at 55 df.  Put at 78 df on 8/7 for rest.  Put at 65 df on 8/9.  Drop 5 df per day, lager at 45 df starting 8/14.

Batch 219 Marzen

5 gallons

8 lbs Cargill munich

0.5 lbs MFB Cara 120

No salts

SRM 13 

Mash at 144 df for 15 mins 

Decoct 1/4, raise temp to 154 df, leave for 50 mins

Decoct 1/4 for mashout

Boil 90 mins 

60 mins 7 gr Columbus at 16.2%aa, 17 IBUs

15 mins 1 tsp Irish moss 

5 mins 1 oz saaz at 3.4%aa, 3 IBUs 

OG into fermenter 1.051, 85% bhe

Pitch at 65 df with saflager 34/70 in 3/4 qt starter, leave at 55 df.  Move to 75 df 7/15 am for rest, move to 60 df on 7/17 am, drop 5 df per day, lager at 45 df starting 7/21.

Keg with 1 tsp gelatin 8/1, leave at 38 df on 12 psi. 

Batch 218 Citra PA

5 gallons

10 lbs Briess pale

6 oz mfb Cara 120

6 oz mfb kiln amber

1 tsp gypsum

SRM 11

Mash at 148 df 20 mins, 155 df 50 mins

Boil 70 mins

60 mins 1/4 oz Citra at 12.3%aa, 12 IBUs

45 mins 1 oz homegrown centennials, 5 IBUs 

15 mins 1 tsp Irish moss and 1oz Citra at 12.3%aa, 24 IBUs

5 mins 1 oz Citra at @12.3%aa, 11 IBU

OG into fermenter 1.058 74% bhe

Pitch at 75 df with S-04 in 3/4 qt starter, leave at 70 df. Dry hop with 3/4 oz Citra on 7/8.

Batch 217 Pils

5 gallons

6.25 lbs Avangard pils

1 lb Cargill munich

1/2 tsp cacl

SRM 3

Mash at 146 df for 15 mins, 154 df for 45 mins

Boil 90 mins

60 mins 10 gr Columbus at 16.2%aa, 25 IBUs

15 mins 1 tsp Irish moss 

5 mins 2 oz saaz at 3.4%aa, 6 IBUs

OG into fermenter 1.043, 79% bhe

Pitch at 65 df with saflager 34/70 in 3/4 qt starter, leave at 55 df. Put at 73 df for rest on 6/17 am.  6/19 noon move to 65 df.  Starting 6/20, drop 5 df per day until 45 df.  Start lagering at 45 df on 6/23.

Rack to keg 7/2, put on 12psi at 38 df.  

Batch 216 Saison

6 gallons

10 lbs Chateau pils

1 lb Cargill munich

1 lb flaked barley

3/4 tsp gypsum

SRM 4

Mash at 146 df for 50 mins, 152 df for 20 mins 

Boil 90 mins

60 mins 12 gr Galena at 12.3%aa, 17 IBUs 

15 mins 1 tsp Irish moss

15 mins 16 gr Galena at 12.3%aa, 12 IBUs 

OG into fermenter 1.058, 80% bhe

Pitch at 75 df with OYL 500 in 3/4 qt starter, leave at 75 df. 

Bottle 6/11 with 102 gr table sugar, yield 664 oz, 2.1 Vols CO2.

Batch 214 Vienna tasting notes

 Cold from tap

Pours bright orange, clear, slight haze, fine white head that stays, laces

Aroma vanilla, indian spice curry, ripe pears

Mouthfeel light body, slight hop cloy

Flavor big vanilla malt crunch, crisp hop bitterness with very subtle spice

Finishes round malt cloy

Overall, perhaps more hoppy than style, but things blend well here and it clearly is vienna.  I prefer a straight pils, but this is better than dunkel/marzen.

Batch 215 APA tasting notes

 Cold from tap

Pours deep orange, slight haze, fine light tan head that stays, laces

Aroma bright fruit with a little pine, zest

Mouthfeel very clean no cling or cloy, light body

Flavor big punch flavor with pith-like bitterness mingling with melanoid bitterness, nice balance here

Finishes clean, mostly some rind/hop bitterness

Overall nice balance here, although there is a firm hop crunch.  Seems like homegrowns may have more aa than I give them credit for.