Brew Day - Don't remember (sometime in December)

Slightly Confused Brewing Company

Pentasimcoe Imperial IPA (Hoggetowne Ale Works recipe)

Ingredients:
2-Row malt
Amber malt

Shinook
Simcoe

Liquid yeast (California Ale yeast WLP 001) via 2 L starter and stir plate

Stats:
OG: 1.072(estimated); 1.060 (measured)
FG: 1.015 (estimated);
ABV: 7.6% (estimated);

Brewing Steps:

• Heated 3.7 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 155 degrees
• After 60 minutes lautered into brew pot
• Heated 7 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 7 minutes
• 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 gallons total volume - had to waste about 1/4 gallon or so of excess wort)
• Put bucket into fridge at 62 degrees (took 16 minutes post-boil)

• Ferment about 2-3 weeks
• Dry hopped on 12/26

• Put into secondary on 12/31

Brew Day - Don't remember (sometime in late November/early December?)

Slightly Confused Brewing Company

New Belgian Ranger IPA (Austin Home Brew clone recipe)
AKA "Rangah"

Ingredients:
Pale Ale malt
Crystal 120 L malt
Cane sugar

Shinook
Simcoe
Cascade

Liquid yeast (California Ale V051) via 1 L starter and stir plate

Stats:
OG: 1.059 (estimated); 1.054 (measured)
FG: ?? [not provided]; 1.008 (measured)
ABV: ??% [not provided]; 6.1% (calculated)

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 154 degrees
• After 60 minutes lautered into brew pot
• 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 8 minutes
• Pitched yeast (whole 1 L bottle) and then aerated wort by transferring between brew pot and bucket 6 times
• Poured into fermenting bucket (had probably ~5.5 gallons total volume - had to waste about 1/4 gallon or so of excess wort)
• Put bucket into fridge at 62 degrees (took 15 minutes post-boil)

• Ferment about 21 days
• Racked into secondary after about 18 days
• Kegged after about 21-24 days total

Update:

• Hoppy start, not much flavor on the finish
• hopefully will improve as it sits longer in the keg

Brew Day - Don't remember (sometime in November)

Slightly Confused Brewing Company

Lagunitas  Maximus (Austin Home Brew clone recipe)

Ingredients:
Crystal 60 L malt
2-Row malt
CaraPils malt

Centennial hops
Cascade

Liquid yeast (California Ale 001) via 2 L starter and stir plate

Stats:
OG: 1.074 (estimated); 1.062 (measured)
FG: ?? [not provided]; 1.008 (measured)
ABV: 7??% [not provided]; 7.1% (calculated)

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 158
• After 60 minutes tried lautered
• 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 8 minutes
• 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 gallons total volume - had to waste about 1/2 gallon or so of excess wort)
• Put bucket into fridge at 62 degrees (took 17 minutes post-boil)

• Ferment about 14 days

Update:

• Awesome. Top 2 beer we've made