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200dogfarts · 05-30-2012, 04:18 PM

Calling it Memorial American Bitter

9# Rahr
1# crystal 60
.5 Magnum (bitter )
.5 Willamette (flavor)
WL California ale yeast

3 gal strike ended up at 151 *F held in MLT for 60 min
Fly sparged with just under 4gal at 175*F to get 5.5 pre-boil volume
Boiled 50 min with Magnum then final 10 with Willamette
Cooled down to 60*F
OG 1.050
Racked into primary and pitched yeast.
Have not seen any activity after 12 hours but not worried due to the wort being very cool.

Have I missed anything or should this be a decent first attempt?

**tre9er** · 05-30-2012, 05:09 PM

sounds good. let it ferment and clean-up for 3 weeks minimum, then cold-crash it in the fridge for another 24+hours before racking to keg or bottling bucket.

Also, harvest that yeast. It's versatile.

200dogfarts · 05-30-2012, 05:39 PM

Thanks for the advise. What kind of priming sugar would you use for this? I will be bottle conditioning.

**tre9er** · 05-30-2012, 05:44 PM

I use table sugar because it's easy to get. Never had any appreciable flavor differences. There are online calculators to tell you how much to use. Boil water, add sugar, stir, cool to same temp as your beer, then add sugar-water to bottling bucket FIRST, then rack beer on top of it. Don't stir (or much if you feel you must) to avoid oxygenation.

200dogfarts · 05-30-2012, 06:05 PM

Great! Thanks again