Brewing - Ordinary Bitter

Yeast prep - March 1, 2020

Prepared a 2L starter with yeast saved from 1st overbuilt starter (Brown Porter, Jan 26).  Mild blow off the following morning.  Will reserve 500ml for future starter and pitch remaining volume to Ordinary Bitter.

Wyeast 1318 - London Ale III (Starter v2)

Brew day - March 2, 2020

Part 1 - Setup

Collected 56L City of Ottawa water, Ca 10 | Mg 2.5 | Na 19 | S04 30 | Cl 7 | CaC03 35,
treated the entire volume of brewing liquor with 1 campden tab and raised temperature to prepare for dough-in

  - Grist - 
90% | 6.5kg Canada Malting Superior Pale Ale Malt (3.1L)
7% | 500g Weyermann CaraMunich III Malt (57L)
3% | 200g Fawcett Brown Malt (71L)

- Hops -
15g Nugget (13% AA) @ 60 minutes
50g East Kent Golding (4.5% AA) @ 20 minutes
75g East Kent Golding (4.5% AA) @ Flame-out (steep 10 minutes)

- Salts - 
Mash - 3g Calcium Chloride + 5g Calcium Sulfate
Kettle - 1 tsp Calcium Sulfate

Final water profile - Ca 70, Mg 2, Na 18, S04 127, Cl 41, C03 40

Strange Brew & Brun Water Software

Part 2 - Mash

Added 3g Calcium Chloride and 5g Calcium Sulfate to grist in advance of the mash
Mashed in @ 73C/164F* with half the brewing liquor (28L)
Target mash pH 5.4-5.5 (room temp-calculated)
Target mash temperature 67C/152F.  Actual mash temp ~68C/155F*
After 40 minutes, recirculated about 1L of wort before collecting first running
Batch sparged with remaining 28L of brewing liquor
Recirculated about 1L before collecting second running
With full volume in the kettle, brought to a boil for 60 minutes

*Note - Strange Brew actually called for a strike temperature of 72C/161F, definitely the reason I overshot the target mash temp

Part 3 - Boil

Added 1 tsp Calcium Sulfate directly to the kettle before collecting the runnings
At the start of the boil, added 1st hop addition
With 20 minutes remaining, added 2nd hop addition
With 5 minutes remaining, added whirlfloc, (new) hop filter and immersion chiller 
At Flame-out, added remaining hops and steeped for 10 minutes
Chilled wort to 17C before transferring to two 23L carboys
Gravity measured 1.038, 1 point over target

Hop Filter Testing 


OG - 1.038

Part 4 - Fermentation & Packaging

Day 0 - 16:30 - Decanted 500ml of starter to a mason jar for future use. Remaining starter split between carboys.  Pitch temperature, 17C.  Temperature continued to drop throughout the evening so I placed the heatwrap between the two carboys and set the STC controller to 18C

Day 1 - 11:00 - Both carboys have a thin krausen and airlock activity (one more than the other). Temperature holding at 18C.

Day 2 - 08:00 - High krausen in both carboys.  Appears that the krausen has started to fall in one of the fermenters.  Temperature holding at 18C

High Krausen - Day 2

Day 3 - 08:00 - Fermentation winding down.  Increased temperature to 20C

Day 4 - 09:00 - Temperature sitting at 20C

Day 5 - 11:00 - Very light airlock activity (1/60 seconds).   Increased temperature to 21C

Day 8 - 21:00 - FG 1.020.  Looks like a 155F mash may be too hot for Wyeast 1318

Day 8 - FG 1.020

Day 9 - 09:30 - Moved carboys into fermentation freezer along with heat source (wrap).  Set temperature to 23C (currently sitting at 20C)

Day 12 - 14:30 - FG 1.013, 65% atten for 3.2% ABV (exactly the same as Brown Porter)

Day 12 - FG 1.013 (1.014?)

Day 12 - 16:00 - Racked beer to keg(s) for conditioning and carbonation

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