After grinding over easily-avoidable rocks and missing hooksets due to the effects of 7% American IPAs, fly fishermen in central Minnesota invented the ordinary bitter as a more temperate all-day beer with which to fill their drift boat coolers .
Or maybe this brew session came about because we can’t get Marston’s anymore. Or maybe it’s because Chip Walton needed a beer turned around in 12 days. Maybe somewhere between 60 and 75% of all the above is factual , but in any case, here’s what went down:
Target OG: 1.036
- 98% Floor-malted Maris Otter
- 2% Simpson’s Dark Crystal
- 152F for 75′
- 170F for 10′
nb: My brewing water being quite low in mineral content and desire for that minerally English bitter flavor being high, I added CaSO4 (gypsum) and MgSO4 (Epsom salts) to approximate Burton water.
- First Gold (whole, 8.6% aa) at 60′ to 29 IBU
- First Gold (whole, 8.6% aa) at 15′ to 6 IBU
- First Gold (whole, 8.6% aa) at 0′, at a rate of 2 grams/gallon
- Chill to 68F, O2 and pitch with Wyeast 1026 Cask Ale
The goal is to get this into kegs, drift boats, and Chip Walton within about 8 days, and will use finings and force carbonation to get us there. Tasting notes to follow, brew session documentation via Chop & Brew in the works.