Brew Day - October 4, 2013

Slightly Confused Brewing Company

Dubbel the Pleasure (Hoggetowne recipe)

Ingredients:
Belgian Pilsner Malt
Belgian Biscuit Malt
CaraMunich II Malt
Special B Malt
UK 120L Crystal Malt

Clear Candi Sugar/Syrup
Hallertauer-type hops
Saaz Hops

Liquid yeast (White Labs Abbey)
2 L yeast starter using stir plate


Stats:
OG: 1.065 (estimated); 1.072 (measured)
FG: 1.012 (estimated); 1.010 (measured)
ABV: 7% (estimated);  8.1% (calculated)
IBU: 29
Color: 15 SRM

Brewing Steps:

• Heated 4.5 gallons of water to a strike temperature of approximately 185 degrees (measured with digital thermometer). Checked water temperature with mercury thermometer and it read 155 degrees. Threw out digital thermometer, heated water to about 170 degrees
• 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 158 degrees (measured with normal thermometer)
• After 60 minutes recycled 3/4 gallons and then lautered into sanitized bucket 
• Heated about 4 (3.75 gallons?) of sparge water to approximately 175 degrees and added to mash tun 
• Let sit for 10 minutes (temperature maintained at about 173 degrees), then lautered into bucket until we had about 6.25/6.5 gallons (basically got out everything we could). Poured bucket into brew pot and brought to boil
• Boiled for 90 minutes, adding Clear Candi Sugar/Syrup and hops according to schedule
• Chilled by putting pot into tub with ice and water (filled about 6-8 inches of tub with water) and wort chiller/pre-chiller to < 80 degrees in about 8 minutes
• Strained twice through large strainer
• Pitched yeast (whole 2 L bottle) and then aerated wort by transferring between brew pot and bucket 6 times
• Poured into fermenting bucket (had probably ~5.5 - 6 gallons total volume (hard to tell because very foamy)
• Put bucket into fridge at 62 degrees

• Ferment 14 days
• During fermentation beer came out through airlock and onto top of bucket lid (noticed on day 3 of fermentation). Changed out airlock, did not have any other problems during fermentation

Update:

• Kegged on 10/19
• Tastes awesome