Brew Day 8/24/13

Slightly Confused Brewing Company

Untamed IPA (Hoggetowne all-grain)

Re-making our first batch ever. First time around was via extract, this time we are doing all grain.

Ingredients:
Rahr 2-Row Malt
Briess US C-40 Malt
Briess US Victory Malt

Warrior (pellet)
Falconer's Flight (pellet)
Apollo (pellet)
Mosaic (pellet; dry hop)

Safale US-05 yeast

Stats:
OG: 1.060 (estimated); 1.040 (measured)
FG: 1.012 (estimated)
ABV: 6.3%%
IBU: 77
Color: 7 SRM

Brewing Steps:

• Heated just under 3.5 gallons of water to a strike temperature of approximately 162 degrees (measured with digital thermometer - inaccurate?)
• Added grains to mash tun
• Added water to mash tun by about 1/2 - 3/4 gallon at a time; poured last 1.5 gallons from brewpot straight into mash tun
• After all water added mash temperature approximately 135 degrees (measured with normal thermometer)
• Heated additional 2 gallons of water (1 gallon to 175, 1 gallon to boil); temperature raised about 5-10 degrees
• Mashed for 60 minutes; temperature maintained very well (although maintained low)
• After 60 minutes recycled 3/4 gallons twice and then lautered into sanitized bucket (note: used bucket so that we knew what volume we had)
• Heated about 3 gallons of sparge water to approximately 180 degrees and added to mash tun 
• Let sit for 5 minutes (temperature maintained at about 160/165, lid kept off), then lautered into bucket until we had about 6.5 gallons. Pour bucket into brew pot and brought to boil
• Boiled for 60 minutes, adding hops according to schedule
• Rehydrated yeast using 200 mL of approximately 100 degree sanitized water
• Chilled by adding pot to tub with ice and water (filled about 6-8 inches of tub with water) and wort chiller/pre-chiller to < 80 degrees in about 13 minutes
• Strained once through large strainer; didn't need to strain again because pretty clear
• Pitched yeast and then aerated wort by transferring between brew pot and bucket 6 times
• Poured into fermentation bucket, maybe slightly over 5 gallons (did not seem to lose much during the boil - potentially due to high [high] humidity?)
• Put bucket into fermentation fridge set at 62 +/-2 degrees
• Dry hop for 4 days

• Ferment 14 days

This batch will be transferred into a keg at the conclusion of fermentation. We'll see how it turns out after the OG was ridiculously low.

Red Rocket - Reloaded (Hoggetowne recipe)

Second batch for the day.

Maybe the first batch that from start to finish we felt like we kinda knew what we were doing, maybe?

Ingredients:
UK Pale Ale Malt
Victory Malt
CaraRed Malt
Roasted Barley
UK 120L Crystal Malt

Dextrose

Norther Brewer Hops
Willamette Hops
Irish Moss

Safale S-04 yeast

Stats:
OG: 1.056 (estimated); 1.059 (measured)
FG: 1.011 (estimated)
ABV: 5.9%
IBU: 33
Color: 16 SRM

Brewing Steps:

• Heated 3.5 gallons of water to a strike temperature of approximately 185 degrees (measured with digital thermometer - accurate?)
• Added grains to mash tun
• Added water to mash tun by about 1/2 - 3/4 gallon at a time; poured last 1.5 gallons from brewpot straight into mash tun
• After all water added mash temperature approximately 155 degrees
• Desired mash temperature 149-151, so left lid off for about 5-8 minutes; temperature dropped to about 152, lid closed
• Mashed for 60 minutes; temperature maintained very well (final 150/151 degrees)
• After 60 minutes recycled 3/4 gallons twice and then lautered into brew pot
• Heated about 3.5 gallons of sparge water to approximately 180 degrees and added to mash tun 
• Let sit for 5 minute, then lautered into brew pot (all of sparge water per instructions)
• Boiled for 60 minutes, adding hops according to schedule
• Rehydrated yeast using 200 mL of approximately 100 degree sanitized water
• Chilled with tub + ice and pre-chiller/wort chiller to about 80 degrees in 10 minutes.
• Strained wort through large strainer then medium strainer; too fine to go through funnel strainer
• Pitched yeast and then aerated wort by transferring between brew pot and bucket 6 times
• Poured into fermenting bucket (slightly over 5 gallons. Maybe due to high humidity that we didn't lose much during our boil?) and then placed into fermentation fridge set at 62 +/- 2 degrees

• Ferment for 2-3 weeks

This batch will be kegged at the end of fermentation. 

Nicole drew the logo on the fridge below.