Jun 15, 2018

River Bitter: First 811 Brew

River Bitter: First 811 Brew
1.045 - 1.013
4.2% ABV
38 IBU

The Malts:

21 lbs Canadian 2-Row
7 lbs Flaked Wheat
2 lbs 40L Crystal

The Hops:

.75 oz Pilgrim (9.1% AA) -- 60 min
1  oz Magnum (11.5% AA) -- 60 min
2 oz EKG (4.6% AA) -- 45 min
3 oz EKG (4.6% AA) -- 10 min
3 oz Styrian (2.6% AA) -- 0 min

The Water:

10 gallons Strike Water + 4 Ml Lactic Acid in Mash (At least 1.5 more gallons (fear of stuck mash, and to cool down mash)

Per 15 gal:
15g Gypsum
9g CaCl2
7.5g MgSO4

The Yeast
Wyeast 1469 West Yorkshire

Brewday Notes:

Strike Temp: 154
Mash Temp: 155
First Runnings: 8.75 gallons / 1.069
Total Boil: 19 gallons / 1.045
Post Boil: 16.6 gallons / 1.052
New Volume 1: 17.5 gal / 1.049
New Volume 2: 18.5 gallons / 1.045
First brew in the garage went very well.

Glass Fermenter:
4.5 gallons (1.045) + 1 gallon brewday water from HLT = 5.5 gallons / 1.040
B-3 Yeast from Southeast Yeast -- Slurry from 7/17, activated with wort.


Fermentation:
River Bitter: 70 degrees
B3: 74 degrees

River Bitter Cask:
5.4 gallons primed to 2.5 volumes (5.3 oz corn sugar)
Beer foamed up when I opened the fermenter (it was pressurized since i removed the blow-off). Beer was much cloudier than what went into bottling bucket. May require extra attention when moving since there will likely be more sediment.

Bottles:
3.6 gallons primed to 2.5 volumes (3.5 oz corn sugar)