September 2nd, 2019 - BG Pale Ale 2 (Rye)(83)

Slightly Confused Brewing Company

BGBC Pale Ale (2) - Rye Pale Ale
Batch 83

Ingredients:
Grains:
***

Hops:
***

Yeast:
001

Stats:
OG: 1.059 (estimated); 1.055 (measured)
FG: 1.014 (estimated); *** (measured)
ABV: 5.9% (estimated); ***% (measured)
IBU: 42.2
Color: 7.73 SRM

Brewing Steps:

• Heated 4.2 gallons of water to a strike temperature of approximately 164 degrees
• Added grains to mash ton
• Was right at 152, maybe a little under
• Mashed for 60 minutes then lautered
• Heated 4.5 gallons of sparge water to approximately 190 degrees and added to mash tun, then lautered
• Had about 7 gallons pre-boil
• Boiled for 60 minutes, adding hops according to schedule
• Chilled with wort chiller and pre-chiller 
• Pitched yeast and transferred wort to bucket
• Primary x8 d; secondary x7 days + dry hop

Notes:
-Final volume right at 6 gallons
-OG a little low due to lautering too quickly?

August 8th, 2019 - BG Pale Ale (1) (82)

Slightly Confused Brewing Company

BGBC Pale Ale (1)
Batch 82

Ingredients:
Grains:
***

Hops:
***

Yeast:
001

Stats:
OG: 1.047 (estimated); 1.043 (measured)
FG: 1.011 (estimated); 1.010 (measured)
ABV: 4.7% (estimated); 4.3% (measured)
IBU: 46.83
Color: 6.74 SRM

Brewing Steps:

• Heated 3.4 gallons of water to a strike temperature of approximately 168 degrees
• Added grains to mash ton
• was a little hot (157-159); left lid off x20 minutes
• Mashed for 60 minutes; temperature maintained very well
• After 60 minutes recycled 3/4 gallons twice and then lautered into brew pot
• Heated 4 gallons of sparge water to approximately 180 degrees and added to mash tun 
• Let sit for 10 minutes then lautered
• Had about 6 gallons; added 1 gallon additional water for pre-boil volume of a little under 7 g
• Boiled for 60 minutes, adding hops according to schedule
• Chilled with wort chiller and pre-chiller 
• Pitched yeast and transferred wort to bucket
• Primary x8 d; secondary x7 days + dry hop

Notes:
-Maybe a little high on final (and pre-boil volume); potentially why slightly under OG
-"Normal" pale ale recipe
---8.4# 2-row. Based on calcs at 1043 OG efficiency was 75%. If efficiency was truly 65% (as originally estimated) OG would have been 1039. Updated recipe to increase 2-row malt bill to hit target OG (>1045 for APA) assuming 65% efficiency

August 4th, 2019 - 20 (81)

Slightly Confused Brewing Company

20 Blonde Ale 

Batch 81

Ingredients:

***

---total grain bill 8.8125#

Orange Tun

Hop Schedule:

***

Yeast:

WLP 001 via starter

Stats:

OG: 1.041 (estimated); 1.048 (measured)

FG: 1.010 (estimated); 1.011 (measured)

ABV: 4.1% (estimated); 5% (measured)

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
• Did not stir
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over about 7 minutes
• Heated 4.8 (about) gallons of sparge water to approximately 175 degrees and added to mash tun
• Let sit for 10 minutes, then lautered 
• All liquid drained out; pre-boil volume just under 6 gallons
• 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; dry hop x5 days prior to kegging

Notes:
-Final volume under 5 gallons (final yield closer to 4 gallons); probably need pre-boil volume to be higher (closer to 6.5 gallons) [being under volume likely why OG higher than anticipated]
-Didn't cold crash prior to kegging so came out hazy; was actually a positive

March 9th, 2018 - Hop Rod (80)

Slightly Confused Brewing Company

Hop Rod Rye, Bear Republic Brewing (clone)

Batch 70

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#

1 oz Columbus x 60' (15% AA)
1 oz Centennial x 30' (10% AA)
1 oz Cascade x 20' (6% AA)
Irish Moss x 15'
1 oz Columbus x 10' (15% AA)

White Labs WLP 001 (3rd recycle)

Stats:
OG: 1.077 (estimated); 1.076 (measured)
FG: 1.018 (estimated); 1.014 (measured)
ABV: 7.7% (estimated); 8.1% (measured)

Brewing Steps:

• Heated 5.5 gallons of water to a strike temperature of approximately 166 degrees (added a couple degrees to Sparge Pal)
• 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)
• Mashed 70 minutes
• Stirred twice
• After 75 minutes lautered into bucket (to measure volume)
• 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
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Ferment about 2 weeks then rack to secondary

Notes:

January 25th, 2018 (79) - 20

Slightly Confused Brewing Company

20 Blonde Ale (SCBC recipe #3)

Batch 79

Ingredients:

8# 2-Row

0.3125 Biscuit malt

0.5# Crystal 40L

---total grain bill 8.8125#

RED TUN

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:

US S-05 dry yeast

Stats:

OG: 1.041 (estimated); 1.040 (measured)

FG: 1.010 (estimated); 1.007 (measured)

ABV: 4.1% (estimated); 4.3% (measured)

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
• Did not stir
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over about 7 minutes
• Heated 4.3 (about) gallons of sparge water to approximately 175 degrees and added to mash tun
• Not all would fit in mash tun
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons
• Final pre-boil volume a little low so added two pitcher's worth of water
• Should probably be closer to 5 g of sparge water 
• 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 

Notes:

-Forgot to add final 0.5 Citra at 0'. Dry hopped with 0.5 oz citra, and about 0.5 - 1 oz cascade.

-Final volume maybe 5.25 - 5.5 g; need to add some more pre-boil to ensure post-boil volume is a little higher

-Used new chiller system (pre-chiller T'd into two immersion chillers). Used one 20# bag of ice and was able to get temp to < 80 in about 8 minutes with minimal stirring 

-Will ferment in garage

December 28th, 2017 (78) - 20

Slightly Confused Brewing Company

20 Blonde Ale (SCBC recipe #3)

Batch 78

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)

-Second use

Stats:

OG: 1.041 (estimated); 1.046 (measured)

FG: 1.010 (estimated); 1.009 (measured)

ABV: 4.1% (estimated); 4.8% (measured)

Brewing Steps:

Used Red Tun

• 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
• Initial temp 147; added about 0.5 g of essentially boiling water. Temperature increased to about 152
• 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 (about) gallons of sparge water to approximately 175 degrees and added to mash tun
• Let sit for 10 minutes, then lautered 
• 0.5 g short; added it to boil kettle
• 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 

Notes:
-Kegged 1/19; connected to CO2 1/20

December 28th, 2017 (77) - Drydock Breakwater

Slightly Confused Brewing Company

Dry Dock Breakwater Pale Ale (Northern Brewer recipe)
Batch 77

Ingredients:
US 2-Row malt
Briess Caramel 60L
Belgian Biscuit
--total grain bill 9.7#

Chinook
Citra (dry hopping)

California Ale Yeast WLP 001
-- From Pure Pitch Pack (plan to wash yeast)

Stats:
OG: 1.049 (estimated); 1.046 (measured)
FG: ??? (not provided); 1.010 (measured)
ABV: ??? (not provided); 4.7% (measured)

Brewing Steps:

• Heated 3 gallons of water to a strike temperature of approximately 165 degrees
• Target mash temperature 153; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Initial temp low; had to add about 1/4 g of essentially boiling water; brought it up to 156
• Added to mash tun (water, then grains)
• Mashed 60 minutes
• After mash lautered into bucket (to measure volume)
• Lautered slowly (seems to help efficiency)
• Sparged with 4.8 gallons (minus one pitcher)
• Heated to 175
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons (maybe a little more?)
• No water left over - all sparged; final volume about 5.25
• Added 1 g of water to boil kettle
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Ferment about 2 weeks then rack to secondary
• Dry hop for 7 days

Notes:
-Secondary 1/20
-Dry hop 1/20 (in muslin bag)
-Kegged 1/25