Brew Day - November 2, 2013

Slightly Confused Brewing Company

Winter Warmer (Norther Brewer recipe)

Ingredients:
English Maris Otter
English Medium Crystal
English Chocolate Malt

Willamette Hops

Liquid yeast (Wyeast #1728 Scottish Ale Yeast) via 2 L starter and stir plate
Note: yeast started at about 11 pm the night prior to brewing

Stats:
OG: 1.069 (estimated); 1.058 (measured)
FG: ?? [not provided];
ABV: ??% [not provided];

Brewing Steps:

• Heated 4 gallons of water to a strike temperature of approximately 167 degrees
• 1.25 quarts/pound 
• Used Sparge Pal app for volume calculations - batch size of 5.5 gallons (maybe go down to 5 gallons so we don't have extra at the end?)
• 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 160 degrees; left lid off for 30 minutes when temperature 154 degrees 
• After 60 minutes tried to lauter but flow out of mash tun was minimal 
• Tried to move braid coil around to improve flow, but didn't help any
• Tipped mash tun and was able to pull up braid to look at it. It was stretched out and crimped so much in a few places that no liquid could get in or flow through
• Poured out mash into bucket; removed braid. Went to Home Depot and bought a new one.
• "Twist and slide down" to get braid off inner line without stretching it. Good call Daniel
• Installed new braid into mash tun and transferred mash back into tun
• Lautered out about 1.5 gallons
• From end of inital 60 minute mash to addition of additional sparge water took about 50 minutes
• Heated 5 gallons of sparge water to approximately 175 degrees and added to mash tun 
• Let sit for 5 minutes, then lautered until we had about 6.5 gallons 
• Added 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 70 degrees in about 10 minutes
• Pitched yeast (whole 2 L bottle) and then aerated wort by transferring between brew pot and bucket 6 times
• Pitched yeast at about 2:30/2:45 pm
• Poured into fermenting bucket (had probably ~5.5 gallons total volume - had to waste about 1/2 gallon or so of excess wort)
• Put bucket into fridge at 62 degrees (took 21 minutes post-boil)

• Ferment about 21 days
• Recommended schedule is to ferment for 2 weeks in primary, then 2-4 weeks in secondary, then condition for 2 weeks in bottle
• Will likely ferment for about 3 weeks, cold crash, then keg around 11/20

Update:

• Racked to secondary on 11/15/13. Sitting in the garage in the glass carboy. Outside temperature ranging from about 60-80, so garage temp probably staying 65-75ish.
• Keg maybe on 11/22?