River Bitter 2

River Bitter: First 811 Brew

1.045 - 1.011

4.5% ABV

40 IBU

Same as River Bitter with slight adjustments
The Malts:

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

The Hops:

1.8 Magnum (11.5%AA0 (25.8 IBU) -- 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:

10.5 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

Brewday Notes:

Strike Temp: 155
Mash Temp: 155

Total Boil: 19 gallons / 1.045
Post Boil: 17 gallons / 1.055
New Volume 1: 19 gal / 1.045

Plastic Bucket: BPA
Remainder of (about 4 gallons) topped up with water (1.031). Ardennes yeast)


Fermentation:
 73-75 approx four weeks

BPA: (1.031-1.005 3.4% ABV)

Chantrelle Saison / XPA

XPA
1.045 - 1.008
4.8% ABV
33 IBU

Chanterelle Saison
1.057 - 1.007
6.5% ABV
33 IBU

Malts

25 lbs pilsner
5 lbs wheat
5ml Lactic acid in mash (no other water treatment needed)

Ten Gallons Strike Water

Hops

1oz galaxy ( 14% AA)  60 min

2oz Saaz (2.8% AA) 45 min

2oz Saaz (2.8% AA ) 30 min

2oz Saaz ( 2.8% AA) 15 min

-----------------------------------------------------------------

Chanterelle Saison

boiled in wort for 5 minutes:

1lb D 45 Candi Syrup

2.25 0z dried Chanterelles

Secondary
14.5 oz frozen vacuum packed Chanterelles

Brewday Notes:

Strike Temp: 154 -- dropped to 151
Mash Temp 151
Mill set to same as big brew (didn't even check -- will I pay for that later?)

Mash stuck, but found pump will suck it through. Hooked hose up to mash tun recycle return rather than drain mash gravitationally.

Total Volume: 19.25 gallons @ 1.035
Post Boil 16.5 gallons @ 1.053
Dilution1: 18 gallons @ 1.045

Big Brew Day: Barleywine / Session IPA / Small Beer

Big Brew Day / Partigyle.

The idea was for each of the three brewers (Matt, Sean, Me) to formulate a grainbill that would be 85% Pale Malt, and 15% medium crystal malt with a gravity (if it were one beer) of 1.060. More complete notes and ramblings here.

The Malts
Pale Two Row -- Varying amounts by brewer
Crystal Malt -- Varying amounts by brewer (One mash, 40L, one 80L, one 20L)

The Water
Ca: 112, Mg: 15, Na: 11, Cl: 98, SO4: 190
Chloride / Sulfate Ratio: .51 (below .77 / enhance bitterness)

Ye Olde Dicke Joke

1.086 - 1.008
10.2% ABV

95 IBU

Hops:

3.5 oz Nugget (13% AA) -- 75 minutes

1 oz Summit (15.2% AA) -- 75 minutes

5 oz Columbus (15% AA) -- 5 minutes
(about 3oz Columbus dry hop (5.23.19)

Yeast: 

Varies by brewer

mine: Two rehydrated packets of S-04 pitched 1.22.19

Brewday notes:

Collected first runnings from each mash

D: 1.074, S: 1.085, M 1.085

Total Preboil: 19 gallons / 1.075

Richard Nixon

1.045 - 1.007

40 IBU
5% ABV

Hops:

1 oz Summit (15.2% AA) -- 60 min

1 oz Columbus (15% AA) -- 15 min

1 oz Moziac (11.5% AA) -- 5 min

1 oz Citra (13.3% AA) -- 5 min

Yeast:

Varies by Brewer

mine: One rehydrated packet of S-04 pitched 1.22.19

Brewday Notes:

Collected second runnings until capacity of boiler (18 gallons)

Pre-boil gravity 1.036

The Noble Wiener

... an unexpected little bastard

(Gravity not exactly known, but suspected to be 1.038-40 IBU not calculated: we were tired)
FG 1.005

• Around 4.5% abv

Hops:

.5 oz Loral (10.2% AA) -- 60 min

1 oz Loral (10.2% AA) -- 30 min

1 oz Loral (10.2% AA) -- 10 min

Yeast:

One rehydrated packet of S-04 pitched 1.22.19