Brew Day - September 22, 2013

Slightly Confused Brewing Company

Plinius Secundus Imperial IPA ("Pliny" - Hoggetowne recipe)

One of the first all grain recipes we bought. We wanted to make sure we knew what we were doing before we brewed it so we didn't screw it up.

Ingredients:
Rahr 2-Row Malt
US 40L Crystal Malt
CaraPils Malt

Dextrose

Hops (all leaf hops)
CTZ Hops (x2)
Simcoe Hops (x2)
Centennial Hops

Simcoe, Centennial, and CTZ (dry hop)

Liquid yeast (don't remember the strain) via 2 L starter

Stats:
OG: 1.070 (estimated); 1.064 (measured)
FG: 1.012 (estimated); 1.014 (measured)
ABV: 7.6% (estimated);  6.6% (calculated)
IBU: 300
Color: 7 SRM

Brewing Steps:

• Heated 4 gallons of water to a strike temperature of approximately 190 degrees (measured with digital thermometer)
• 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 162 degrees (measured with normal thermometer); left lid off. Measured at 30 minutes and it decreased to 156 degrees
• After 60 minutes recycled 3/4 gallons and then lautered into sanitized bucket (note: to measure volume)
• Heated about 4.5 gallons of sparge water to approximately 185 degrees and added to mash tun 
• Let sit for 10 minutes (temperature maintained at about 170 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 60 minutes, adding dextrose 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 9 minutes
• Strained twice through large strainer; didn't need to strain again because pretty clear

• 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. Later turned up to 67 degrees (after 3 days) due to lack of visible bubbling through airlock
• Dry hopped at 6'

• Ferment 14 days; to keg on 10/6

Final product - turned out great!