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)
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)
