Batch 243 parti gyle Saison and pilsner

2@5gallons

10 lbs Weyermanns floor malted boh pils

4 lbs Muntons Maris Otter 

1lb Prairie Munich

1lb Avangard Dark Munich

1/2 tsp CaCl

SRM 6

Mash at 144 df 15 mins, 152 df 50 mins

Lauter 2 gals for pils, 6.5 gals for Saison, 4.5 gals for pils

Boil 90 mins

Saison boil:  

60 mins 14 gr Northern Brewer @ 11.4@aa, 27 IBUs 

15 mins 1 tsp Irish moss 

5 mins 1 oz saaz @3.4%aa, 3 IBUs 

Pils boil:

60 mins 7 gr gr Galena at 13%aa, 15 IBUs 

15 mins 1 tsp Irish moss 

5 mins 1.75 oz Galena at 13%aa, 15 IBUs 

OG into fermenter 1.055 Saison, 1.045 Pils.  Bhe 84%.

Pitch Saison on OYL 500 in 2/3 qt starter at 75 df, leave at 75 df. 

Pitch Pils on Saflager 34/70 in 2/3 qt starter at 63 df, leave at 55 df.  Move to 70 df 2/27 am for rest. 

Package 3/10, Bottle saison with 100 gr table sugar, 2.0 volume co2, keg pils to 12 psi.

Batch 242 IPA

5 gallons

3 lbs Paul's pale

8 lbs Muntons Maris Otter 

6 oz Simpsons light crystal

4 oz mfb kiln amber 

1 tsp gypsum

SRM 8 

Mash at 148 df 20 mins, 154 df for 50 mins 

Boil 65 mins 

60 mins 10 gr Columbus at 16.2 %aa, 22 IBUs 

30 mins 1 oz homegrown Centennial, 5 IBUs 

15 mins 1 oz centennials 10.7 %aa, 20 IBUs 

15 mins 1 tsp Irish moss 

5 mins 1 oz centennials 10.7 %aa, 8 IBUs 

OG into fermenter 1.062, 71% bhe 

Pitch with safale s-04 at 70 df, leave at 70 df.  Dry hop 1 oz Citra 12/16. 

Batch 241 Baltic Porter

5 gallons

8 lbs Weyermanns boh pils 

4 lbs Prairie Munich

6 oz Special B

4 oz briess roast barley

2 oz briess chocolate

2 oz Paul's Brown

no salts

Mash at 146 df for 20 mins, 153 df for 45 mins

SRM 25

Boil 90 mins 

60 mins 12 grams Columbus at 16.2 %aa, 24 IBUs

30 mins 1 oz Mt hood at 6.0 %aa, 16 IBUs

15 mins 1 tsp Irish moss 

5 mins 1 oz Saaz at 3.4 %aa, 2 IBUs

OG into fermenter 1.072, 77% bhe

Pitch with 34/70 cake from batch 240 pils at 65 df, leave at 55 df. 

Batch 240 Pils

5 gallons

8 lbs Weyermanns boh pils 

1 lb Prairie munich

1/2 tsp cacl

SRM 4

Mash at 146df 15 mins, 154 df for 2 hrs

Boil 90 mins 

60 mins 7 gr Galena at ~14 % aa, ~15 IBUs

15 mins 1 tsp Irish moss 

5 mins 1.75 oz Galena at ~14 %aa,  ~20 IBUs

OG into fermenter 1.050, 74% bhe 

Pitch with 34/70 in 1/2 qt starter at 65 df, leave at 55 df. Move to 70 df 11/14 pm for rest.  Move to 45 df 11/16 for layering.  Rack to keg 11/20 with 1 tsp gelatin, put on 12 psi at 38 df. 

Batch 239 Imperial Stout

7 gallons

14 lbs Muntons Maris Otter

22 oz Briess roast barley

1 lb rolled oats

1 lb Weyermanns chocolate wheat

1/2 pkg Burton Salts

SRM 46

Boil 105 mins

85 mins 1 lb brown sugar, 1.5 lb rock cane sugar

75 mins 2 oz Galena at ~14%aa, ~72 IBUs

OG into fermenter 1.078, 69% bhe

Pitch at 70 df with OYL015 Scottish in 1 qt starter, leave at 65 df.  Add 1 oz centennials, 1 pkg red star premier classic wine yeast on 11/20.

Bottle 12/3 with 115 gr table sugar, yield 804 oz, 2.1 vols co2.

Batch 238 Octoberfest

5 gallons

10 lbs Prairie Munich

6 oz Special B

no salts

SRM 15

Mash 10 mins 142 df, pull 15% decoction, 148 df for 30 mins, pull 15% decoction, 155 df for 45 mins.

Boil 90 mins

60 mins 1 oz Hallertau Mittelfruh 4.1 %aa, 16 IBUs 

15 mins 1 tsp Irish moss 

10 mins 1 oz Hallertau Mittelfruh 4.1 %aa, 6 IBUs 

OG into fermenter 1.055, 80% bhe 

Pitch on 34/70 cake from batch 236 pils at 70 df, leave at 55 df. 

Raise temp to 75 df on 9/25 for rest, back to 55df on 9/27, drop 5df per day, lager at 45df starting 9/29.

Rack to 38 df keg 10/5 with 1 tsp gelatin, carb at 12 psi for 4 days, drop to 8 psi for serving.

Batch 237 APA

5 gallons

10 lbs Paul's pale

8 oz Special B

7 oz Prairie pils

1 tsp gypsum 

SRM 10 

Mash at 148 df 20 mins, 154 df for 50 mins

Boil 65 mins 

60 mins 10 gr Columbus at 16.2%aa, 21 IBUs

15 mins 1 oz Centennial at 10.7%aa, 20 IBUs

15 mins 1 tsp Irish Moss

5 mins 1 oz Galaxy at 13.5%aa, 10 IBUs

OG into fermenter 1.062, 75% bhe

Pitch with S-04 at 75 df, leave at 70 df.  Keg on 9/25, leave on 12 psi for 4 days, drop to 8 psi for serving.