November 27th, 2015 - Hop Rod Rye (+)

Slightly Confused Brewing Company

Bear Republic Hop Rod Rye - Clone
Batch 54

Ingredients:
13.5# Pale Malt
3# Rye Malt
0.5# Crystal 80
0.375# Crystal Rye
0.19# (3 oz) Carafa I
--total grain bill ~17.5#
May have had 12.5 or 14.5# of 2-row (thought it was 13.5#)

1.5 oz Columbus x 60' (15% AA)
1 oz Centennial x 30' (10% AA)
1 oz Cascade x 20' (6% AA)
1.5 oz Columbus x 10' (15% AA)
See note


White Labs WLP 001 (2nd recycle)

Stats:
OG: 1.077* (estimated?); 1.076 (measured)
FG: 1.015 (estimated?); 1.014 (measured)
ABV: 7.2% (estimated); 8.1% (measured)
*Estimated based on other recipes online. From calculator (brewersfriend.com), using grain bill and assumed efficiency of 65%, estimated OG 1.077

Brewing Steps:

• Heated 5.5 gallons of water to a strike temperature of approximately 166 degrees (added 2 degrees to estimate)
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Used 5 gallons of RO water, the rest was tap water
• Added water to mash tun first (water, then grains)
• Mash 75 minutes
• Initial temperature 155 degrees (middle)
• Stirred at 40'
• Lautered over 15 minutes
• Heated 3.7 gallons of sparge water to approximately 175 degrees and added to mash tun
• Took 0.3 gallon off Sparge Pal calculation 
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons
• Had two pitchers remaining
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Pitched yeast from starter
• Harvested some yeast from starter for future batch
• Poured into fermenting bucket 
• Ferment about 2 weeks then rack to secondary

Notes:
-Added extra 0.5 oz of Columbus at 60' and 10' on top of "normal" recipe

November 22nd, 2015 - 20 Pale Ale (SCBC)

Slightly Confused Brewing Company

20 Pale Ale (SCBC recipe #3)

Batch 53

Second time making this; original batch made on 

Ingredients:

8# 2-Row

0.3125 Biscuit malt

0.5# Crystal 40L

---total grain bill 8.8125#

Hop Schedule:

0.25 oz Columbus @ 60'

0.25 oz Columbus @ 45

0.5 oz Citra @ 30'

0.25 oz Cascade @15'

0.5 oz Citra @ 0'

Yeast:

WLP 001 (via 0.5 L starter)

-First use

Stats:

OG: 1.041 (estimated); 1.048 (measured)

FG: 1.010 (estimated); 1.008(measured)

ABV: 4.1% (estimated); 5.2% (measured)

Brewing Steps:

• Heated 2.8 gallons of water to a strike temperature of approximately 165 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (water, then grains)
• Mashed 60 minutes
• Did not stir
• Temp may have been a little bit on the low side?
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over about 7 minutes
• Heated 5 (about) gallons of sparge water to approximately 175 degrees and added to mash tun
• Took 0.3 gallon off Sparge Pal calculation 
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons
• Volume may have been slightly above 6.25 gallons
• Had ~1/4 gallon left (maybe slightly more)
• Boiled for 60 minutes
• Kept fairly vigorous boil going
• Added hops
• Chilled and aerated wort 
• Pitched yeast from starter the following day 
• Poured into fermenting bucket 
• Ferment about 2 weeks 

Notes:
-Kegged 12/27/15

November 15th, 2015 - Fat Man Porter (extract)

Slightly Confused Brewing Company

Fat Man Porter (HT recipe)

Batch 52

Ingredients:
Extract version
+ 1# table sugar


Hop Schedule:
Northern Brewer Hops
Willamette Hops
-Irish Moss

Dry powder yeast

Stats:
OG: 1.048 (estimated); 1.068 (measured)
FG: 1.013 (estimated); 1.016 (measured)
ABV: 4.9% (estimated); 6.8% (measured)

-Ingredients were included in purchase of keg/CO2/regulator; unsure how old ingredients were

Note:
-Very sweet. Unsure if hops had much flavor left. I'm sure the 1# of sugar contributed a lot to the sweetness

October 24th, 2015 - Fat Man Porter (51)

Slightly Confused Brewing Company

Fat Man Porter (HT recipe)

Batch 51

Ingredients:
UK Pale Ale Malt
US Dark Chocolate Malt
UK 60L Crystal Malt
---total grain bill 9.75#


Hop Schedule:
Northern Brewer Hops
Willamette Hops
-Irish Moss

WLP 005 British Ale Yeast

Stats:
OG: 1.051 (estimated); 1.058(measured) - measured 1 day later after cooled
FG: 1.013 (estimated); 1.017 (measured)
ABV: 4.9% (estimated); 5.4% (measured)


Brewing Steps:

• Heated 3 gallons of water to a strike temperature of approximately 168 degrees
• Sparge Pal suggested 165 degrees for strike temp --> added 3 degrees
• Target mash temperature 153; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (water, then grains)
• Mashed 60 minutes
• Temperature 153 at end; did not stir
• After 60 minutes lautered into bucket (to measure volume)
• Lautered slowly
• Heated 5 gallons of sparge water to approximately 175 degrees and added to mash tun
• Took 0.3 gallon off Sparge Pal calculation 
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons
• Had 1/4 - 1/3 gallon left
• Boiled for 60 minutes
• Kept fairly vigorous boil going
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Pitched yeast from tube 1 day later 
• Note: planned to do starter, but since estimated OG only 1051 just pitched the tube
• Poured into fermenting bucket 
• Ferment about 2 weeks 

Notes:
-Did not make starter

October 3, 2015 - Honey Ryder Saison (50)

Slightly Confused Brewing Company

Honey Ryder (HT recipe)

Batch 50

Ingredients:
US Pilsen Malt
US White Wheat Malt
1# honey
---total grain bill 9.75#


Hop Schedule:
Magnum
Mt. Hood
-Irish Moss

WLP 565 Saison yeast

Stats:
OG: 1.058 (estimated); 1.045 (measured) - measured prior to adding honey
FG: 1.010 (estimated); 1.006 (measured)
ABV: 6.3% (estimated); 5.1% (measured). If OG was closer to 1.050, then 5.7%


Brewing Steps:

• Heated 2.8 gallons of water to a strike temperature of approximately 163 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (water, then grains)
• Mashed 60 minutes
• Temperature may have been a little low (~146 at end of mash)
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over about 7 minutes
• Heated 5.3 gallons of sparge water to approximately 175 degrees and added to mash tun
• Took 0.3 gallon off Sparge Pal calculation 
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons
• Had 1/4 - 1/3 gallon left
• Boiled for 60 minutes
• Kept fairly vigorous boil going
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Pitched yeast from starter
• Poured into fermenting bucket 
• Ferment about 2 weeks (in garage)

Notes:
-Added honey to fermenting bucket (forgot to add at end of boil). Was not accounted for in OG; likely OG closer to 1.050+.

August 9th, 2015 - Movin' On Saison (different yeast)

Slightly Confused Brewing Company

Movin' On Saison (HT recipe)

Batch 49

Ingredients:
Rahr US Pilsner Mal
Castle CaraBlonde
Weyermann Wheat Malt
---total grain bill 9.25#


Hop Schedule:
Hallertau (Wakata) Hops

WLP 565 Saison yeast (no starter)

Stats:
OG: 1.048 (estimated); 1.048 (measured)
FG: 1.011 (estimated); 1.004 (measured)
ABV: 4.8% (estimated); 5.8% (measured)


Brewing Steps:

• Heated 2.9 gallons of water to a strike temperature of approximately 163 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (water, then grains)
• Mashed 60 minutes
• Stirred once at 25'
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over about 7 minutes
• Heated 5 (about) gallons of sparge water to approximately 175 degrees and added to mash tun
• Took 0.3 gallon off Sparge Pal calculation 
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons
• Had 1/4 - 1/3 gallon left
• Boiled for 60 minutes
• Kept fairly vigorous boil going
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Pitched yeast from starter
• Poured into fermenting bucket 
• Ferment about 2 weeks (on front poor or in garage)

Notes:
-Third time making this recipe; second attempt was batch 45 and used different yeast strain.
-WLP 565 supposed to have "fruity" flavor (previous blend left a dry finish)

July 19th, 2015 - Will It Blend Black IPA

Slightly Confused Brewing Company

Will It Blend Black IPA (HT recipe)

Batch 48

Ingredients:

US 2-Row

US C-40

Weyermann Chocolate Wheat

Weyerman Carafa Special III

---total grain bill 13.75#

Hops:

Aussie/NZ Bittering

Falconer's Flight

Falconer's Flight 7Cs

Zythos

Dry: Blend Blend (FF, FF7Cs)

Yeast:

WLP 001 (via 0.5 L starter)

-Second use

Stats:

OG: 1.070 (estimated); 1.064 (measured)

FG: 1.015 (estimated); *** (measured)

ABV: 7.2% (estimated); ***% (measured)

Brewing Steps:

• Heated 4 gallons of water to a strike temperature of approximately 163 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (water, then grains)
• Mashed 60 minutes
• Did not stir
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over about 7 minutes
• Heated 3.8 gallons of sparge water to approximately 175 degrees and added to mash tun
• Took 0.3 gallon off Sparge Pal calculation 
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons
• Volume may have been slightly above 6.25 gallons
• Had ~1/4 gallon left 
• Boiled for 60 minutes
• Added hops
• Chilled
• took about 9 minutes (hot day?)
• Pitched yeast and aerated wort 
• Pitched yeast from starter
• Poured into fermenting bucket 
• Ferment about 2 weeks 

Notes:

-Second time making this recipe