Manual Transmission

Manual Transmission
1.045 - 1.0??
??%  ABV
37 IBU

Fermentables:

27 lb 2 row

4 lb Flaked Oats

Hops:

1oz Magnum (13.5% AA) - 60 Minutes

1oz Crystal (3.8% AA) - 30 Minutes

2oz Crystal (3.8%AA) - 15 Minutes

3oz Mosaic (12%AA) - 15 Minutes

3oz Mosaic (12% AA) - 0 Minutes

1oz Crystal (3.8% AA) - 0 Minutes

Water: 

Same as River Bitter:

Ca - 115, Mg 14, Na 11, Cl 87, SO4 211, 

Chloride / Sulfate Ratio - .41

+4ml Lactic Acid in Mash

Yeasts:

S-04
West Yorkshire
Windsor
US-05

Brew day Notes:

Strike 156 (11 gallons, but I got scared and thinned it out: 150-52 (about 12 gallons 1.55qt/lb - use this ratio next time for better estimation of temp loss))

Mash 150-152

Pre-boil 1.046 / 18.5 gallons
Post-boil 1.060 / 16.5 gallons
Dilution 1.045 / 20 gallons

River Bitter #3

River Bitter 3
1.045 - 1.010
4.6 ABV
40 IBU

The Covid-19 shut-in brewday. Recipe the same as the last two with additions for different AA% of hops:

Same as River Bitter with slight adjustments
The Malts:

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

The Hops:

1.75oz Magnum (12.1 %AA0 (26 IBU) -- 60 min
2 oz EKG (6.1% AA) -- 45 min
3 oz EKG (4.5% AA) -- 10 min
3 oz Styrian (2.7% AA) -- 0 min

The Water:

10.5 gallons Strike Water + 4 Ml Lactic Acid in Mash 

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

The Yeast
Wyeast 1469 West Yorkshire

Bucket: Belgian Pale Ale (Aredennes)
1.045 -1.008
4.9% ABV

DOOMIE

DOOMIE

4% ABV

1.040 - 1.010 (Yorkshire)
1.040-1.011 (Windsor)
28 IBU

July 2019, at the Dog and Duck Pub
London England.
I'm drinking a hand-pulled pint of Sharp's Doom Bar.
Two other patrons enter shortly thereafter, and consider the choices.
One says to the other, "It's too fucking hot today for a Doomie".
-the end.

Malts:

21 lbs Canadian 2-row

4lbs 60L Crystal

1lb Roasted Barley

Hops:

.5oz (12.1%AA) Magnum -- 60min

2.5oz (7%AA) Northern Brewer -- 10 min

2oz Perle (5.9%AA) -- 10 min

3oz Northern Brewer (7%AA) -- 0min

30z Perle (5.9%AA) -- 0min

Yeast

2 fermenters: Wyeast West Yorkshire

1 Fermenter: SO4

1 Fermenter: Windsor

Water Chemistry

BrewDay Notes:

Mash 149
Pre: 1.040  - 18.75 gal
Post 1.046 - 17 gal
Dil 1.040 - 18.75 gal

Overflowed Ingrid, syphoned by mouth some to Smiley. Hope there is not mouth contamination.

Bucket: 1.025

Barrel Beer 5

Barrel Beer 5 (much of which will be Blackberry Beer)

1.050 - 1.0??

17 IBU 

?? ABV

 

Malts:
25lb Canadian 2-row
9lb Flaked Wheat

Hops:
1 oz Nelson Sauvin (14%AA) -- 90 min
.5oz Mandarina Bavaria (5.5%AA) -- 90 min

Brewday Notes:
"Easiest Brewday in a Long Time"

Mill checked: .40ish

Strike Temp: 154
Mash Temp: 154

First Runnings: 1.081
Preboil: 19gal / 1.050
Postboil: 16.75gal / 1.057
Dilution: 20.25gal / 1.050

12.29.19: Brewday
Fermented for 1.5 weeks (70 degrees / S-04)
1.8.20: Transferred to Barrel

1.12.21: Five gallons racked onto six pounds of Blackberries from down the street, Five gallons in a carboy for blending with berry beer, the rest in a keg.