December 26th, 2014 - Dry Dock Breakwater Pale Ale (NB)

Slightly Confused Brewing Company

Dry Dock Breakwater Pale Ale (Northern Brewer recipe)
Batch 37

Ingredients:
US 2-Row malt
Briess Caramel 60L
Belgian Biscuit
--total grain bill 9.7#

Chinook
Citra (dry hopping)

California Ale Yeast WLP 001
-- Via 1.5 L starter (recycle #1)

Stats:
OG: 1.049 (estimated); 1.042 (measured)
FG: ??? (not provided); 1.008 (measured)
ABV: ??? (not provided); 4.6% (measured)

Brewing Steps:

• Heated 3 gallons of water to a strike temperature of approximately 165 degrees
• Target mash temperature 153; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added to mash tun (water, then grains)
• Mashed 60 minutes
• Final temperature around 150
• After mash lautered into bucket (to measure volume)
• Lautered slowly (seems to help efficiency)
• Sparged with 5 gallons (minus one pitcher)
• Heated to 175
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons (maybe a little more?)
• No water left over - all sparged; final volume about 6.25
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Ferment about 2 weeks then rack to secondary
• Dry hop for 7 days

Notes:
-Second time making this recipe
-Unsure if I put 7# or 9# of 2-row into mash tun. Per brewersfriend.com, at 65% efficiency with 9# estimated OG 1.042; with 7# and 75% efficiency 1.039 (1.049 with 9# and 75% efficiency)

-Put into secondary on 1/19/15
-Took 1 gallon and put into 1 g fermenter with 1/3 - 1/2 of a medium toast oak spiral
---Bottled 7 bombers (about) on 2/7/15; used CO2 tabs for carbonation
---Package says "full extraction in 6 weeks"
-Dry hopped for about 7 days; kegged 1/28/15
---Took 1 g of dry hopped beer and put into 1 g fermenter with 1/3 - 1/2 of a medium toast oak spiral
---Will let sit for 6(?) weeks then bottle. Plan to try original oak-aged version and if not oaky enough will let sit for 6 weeks

December 6th, 2014 - Titletowne IPA (HT)

Slightly Confused Brewing Company

Titletowne IPA (Hoggetowne)
Batch 36

Ingredients:
US 2-Row malt
US 20L Crystal malt
US 40L Crystal malt
CaraPils/CaraFoam malt
--total grain bill 12#
Assumed 70% efficiency

Chinook
Cascade

California Ale Yeast WLP 001
-- Via 1.5 L starter (new yeast)

Stats:
OG: 1.060 (estimated); 1.056 (measured)
FG: 1.014(estimated); 1.008 (measured)
ABV: 6% (estimated); 6.3% (measured)
91 IBU

Brewing Steps:

• Heated 3.8 gallons of water to a strike temperature of approximately 165 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added to mash tun (water, then grains)
• Mashed 60 minutes
• Final temperature around 150
• After mash lautered into bucket (to measure volume)
• Lautered slowly (seems to help efficiency)
• Sparged with 4.9 gallons (minus one pitcher)
• Heated to 175
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons (maybe a little more?)
• No water left over - all sparged; final volume about 6.25
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Ferment about 2 weeks then rack to secondary
• Dry hop for 5 days

Notes:
-OG likely a little underestimated due to final post-boil volume above 5.5 gallons; didn't seem like much was lost during boil

November 30th, 2014 - Barley Wine

Slightly Confused Brewing Company

Old Stoner - Pacific Northwest Barley Wine
Batch 35

Recipe from: http://www.tastybrew.com/brews/view/50

Ingredients:
20# Rahr 2-row (from 50# bag; crushed ourselves)
4.5# Munich Malt (2-row) (the rest from Hoggetowne; came crushed but we re-milled)
1.75# CaraMunich 80
0.75# Crystal 60L
--total grain bill 27#
Assumed 65% efficiency

2 oz Columbus (whole) 18.30% AA
3 oz Chinook (whole) 14.5% AA
1 oz Centennial (whole) 7.8% AA

California Ale Yeast WLP 001
-- Via 4 L starter (2 L on stir plate, 2 L in 1 gallon jug)
Danstar Nottingham dry yeast (for bottling)

Stats:
OG: 1.105 (estimated); 1.180 (measured)
FG: 1.024 (estimated); 1.018 (measured)
ABV: 12% (estimated); 21.2% (measured)

Brewing Steps:

• Heated 8.4 gallons of water to a strike temperature of approximately 165 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added to mash tun (water, then grains)
• Couldn't add all 8.4 gallons because not enough space
• Mashed 90 minutes
• Initial temperature 153 degrees (middle)
• Stirred twice
• Final temperature 149-151 degrees
• After mash lautered into bucket (to measure volume)
• Lautered slowly
• Final volume lautered about 4 gallons
• Heated remaining water from initial mash PLUS one additional gallon to 175 degrees and added to mash tun 
• Given large amount of initial sweet wort lautered (about 4 gallons) thought that adding the remainder of the initial mash volume PLUS the additional 2.4 gallons for the sparge would lead to a lot of remaining water in the mash tun (and a diluted sweet wort)
• Total water volume used about 9.5 gallons
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons (maybe a little more?)
• Didn't measure remainder, but seemed like it was minimal
• Boiled for 70 minutes
• Added Columbus at hot break
• Added Chinook at 60
• Added Centennial at 2
• Chilled
• Pitched yeast and aerated wort 
• Ferment about 2 weeks then rack to secondary
• Plan for secondary of about 2-3 months
• Plan to bottle then let sit for another 6 months at least
• Plan to try Thanksgiving weekend 2015

Notes:
-OG likely a little bit higher due to lower water volume (9.5 vs. planned 10.8)?
-Calculated efficiency about 81%

-Max grain/water equipment seems to be able to handle would be about 25# of grain (if not a little bit less)

-Jug worked adequately for yeast starter

-Probably won't be able to recycle this yeast
-Checked gravity on 12/6/15: 1.042

-Racked to secondary on 12/26/14
-Gravity 1.024

-Went to bottle on 5/17/15. FG 1.018 (estimated ABV ~21%). Decided that ABV likely too high to prime in the bottle for carbonation. Will plan on force-carbonating in the keg then bottling (within next 4 weeks).
-Force carbonated for ~7 days then bottled on 8/20/15. Got 42 bottles + 2/3 of a bomber. Gravity prior to force carbonating 1.018.
-Will let sit until Thanksgiving before trying out of the bottle.
-Tasted some when testing the gravity and with the small amount left during bottle. Strong, complex, pretty good.

October 25th, 2014 - Dead Ringer IPA (NB)

Slightly Confused Brewing Company

Dead Ringer (Northern Brewer)
Batch 34

Ingredients:
Rahr 2-row
Briess Caramel
--total grain bill ~12#

Centennial

California Ale Yeast WLP 001 (5th [last] recycle)

Stats:
OG: 1.064 (estimated); 1.054 (measured)
FG: ??? (not provided); 1.010 (measured)
ABV: ??? (not provided); 5.8% (measured)

Brewing Steps:

• Heated 3.8 gallons of water to a strike temperature of approximately 166 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Used Publix "Spring Water" for about 5 gallons; tap for 2.6 gallons
• Added to mash tun (water, then grains)
• Mashed 60 minutes
• Initial temperature 153 degrees (middle)
• Stirred at 31'
• Final temperature 152 degrees
• After mash lautered into bucket (to measure volume)
• Lautered slowly
• Heated 4.6 gallons of sparge water to approximately 175 degrees and added to mash tun
• Took 0.3 gallon off Sparge Pal calculation 
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons (maybe a little more?)
• Didn't measure remainder, but seemed close
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Ferment about 2 weeks then rack to secondary
• Recommended for 2-4 weeks secondary then 2 weeks bottle conditioning 

Notes:
-Used unmilled grains and crushing with grain mill. Crush was very fine (mill set on smallest width)
-Using brewersfriend.com estimated efficiency:
--60%: 1.051
--65%: 1.055 --> about our efficiency
--70%: 1.059
--75%: 1.064

August 23, 2014 - Rye Stout

Slightly Confused Brewing Company

Rye Stout (Northern Brewer)
Batch 33

Ingredients:
Rahr 2-row Pale
Briess Rye Malt
Briess Caramel 40L
Weyermann Chocolate Rye
English Black Malt
English Dark Crystal
--total grain bill ~9.5#

Warrior hops

Wyeast 1450 - Denny's Favorite 50

Stats:
OG: 1.045 (estimated?); 1.043 (measured)
FG: ??? (not provided); 1.015 (measured)
ABV: ??? (not provided); 3.7% (measured)

Brewing Steps:

• Heated 3 gallons of water to a strike temperature of approximately 164 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Used Publix "Spring Water"
• Added to mash tun (water, then grains)
• Mashed 60 minutes
• Initial temperature 153 degrees (middle)
• Stirred at 42'
• Final temperature 149 degrees
• After mash lautered into bucket (to measure volume)
• Lautered over 9 minutes - total volume about 1.75 gallons
• Heated 5.1 gallons of sparge water to approximately 175 degrees and added to mash tun
• Took 0.3 gallon off Sparge Pal calculation 
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons
• Had 1/2-1/3 pitcher remaining
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Pitched yeast from starter
• Harvested some yeast from starter for future batch
• Poured into fermenting bucket 
• Ferment about 2 weeks then rack to secondary

Notes:
-First batch getting unmilled grains and crushing with grain mill; hoped to improve efficiency. Crush was very fine (mill set on smallest width)
-Using brewersfriend.com estimated efficiency:
--60%: 1.037
--65%: 1.040
--70%: 1.043 --> looks like what we hit
--75%: 1.046

August 17th, 2014 - Hop Rod Rye (clone)

Slightly Confused Brewing Company

Bear Republic Hop Rod Rye - Clone
Batch 32

Ingredients:
13.5# Pale Malt
3# Rye Malt
0.5# Crystal 80
0.375# Crystal Rye
0.19# (3 oz) Carafa I
--total grain bill ~17.5#

1 oz Columbus x 60' (15% AA)
1 oz Centennial x 30' (10% AA)
1 oz Cascade x 20' (6% AA)
1 oz Columbus x 10' (15% AA)

White Labs WLP 001 (4th recycle)

Stats:
OG: 1.072* (estimated?); 1.056 (measured)
FG: 1.015 (estimated?); 1.010 (measured)
ABV: 7.2% (estimated); 6% (measured)
*Estimated based on other recipes online. From calculator (brewersfriend.com), using grain bill and assumed efficiency of 65%, estimated OG 1.080

Brewing Steps:

• Heated 5.5 gallons of water to a strike temperature of approximately 164 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Used 5 gallons of RO water, the rest was tap water
• Added water to mash tun first (water, then grains)
• Mashed 75 minutes
• Initial temperature 153 degrees (middle); initial pH 5.4
• 35': pH 5.8, stirred then went down to 5.6; temperature 152 degrees
• 75': pH 5.8, stirred and went down to 5.5; temperature 152 degrees
• Note: front of mash tun in sun - very warm / almost hot to the touch. Helped to keep temperature essentially unchaged?
• After 75 minutes lautered into bucket (to measure volume)
• Lautered over 15 minutes
• Heated 3.7 gallons of sparge water to approximately 175 degrees and added to mash tun
• Took 0.3 gallon off Sparge Pal calculation 
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons
• Had two pitchers remaining
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Pitched yeast from starter
• Harvested some yeast from starter for future batch
• Poured into fermenting bucket 
• Ferment about 2 weeks then rack to secondary

Notes:
-Slower lautering seemed to help with efficiency. Had valve open just above a trickle essentially.
-pH values seem within reason.
-Stirring at mid-point and at time 0' of mash helped? Likely will continue with this.
-Potential for water content of RO water to make a difference?

Yeast Washing

First Attempt - Saison Yeast from "What the Fox Saison" (brewed 7/4/14; harvested 8/3/14)

Yeast harvested:
-WLP560: AHS Classic Saison Blend (Austin Home Brewing)
-WLP565: Belgian Saison Yeast

Steps:
-Boiled about 1 gallon (?) of water (large pot)
-Sanitized four mason jars with StarSan
-Cooled water then transferred into mason jars
-After racking from fermenting bucket into keg, poured the four mason jars of water into the fermentation bucket, shook, then let sit 10-15 minutes
-Poured contents of fermentation bucket into 1 gallon carboy (all of it)
-Let carboy sit about 1 hour at room temperature; covered opening
-Poured off top layer into the four mason jars, getting as little trub as possible
-Put jars into fridge

Next day (8/4/14):
-First two jars from pouring look to have about 1/4" - 1/2" layer of yeast on bottom. Still cloudy above yeast layer (more solid to settle out?)
-Third jar has some yeast and some trub; still cloudy above
-Fourth jar has mostly; cloudy above

Day 2 (8/5/14):
-Cleared up more.
-Two of the four jars (first two poured) looked to have best yeast; about 1/2" layer of yeast on bottom.
-Jar 3 had 1/4 - 1/2" layer of yeast but also had some trub throughout.
-Jar 4 had 1/2" of trub on bottom then 1/4" of yeast on top.

Kept only jars 1 and 2. Will use for next saison via starter.
--> plan on harvesting yeast from starter to keep strain/mix going forward.


Notes:
-Probably best to pour water into fermentation bucket, let sit for 30 minutes, then try to pour off as much liquid and as little trub as possible into carboy
-Maybe use about 3/4 gallon of water to pour into fermentation bucket to help create more distinct layers prior to pouring off liquid into carboy to separate further?
-Only retain first two jars of the 4? Further and better separation in fermentation bucket prior to carboy/mason jars help to increase yield in relation to trub?

Brew Day August 10th, 2014

Slightly Confused Brewing Company

Will it Blend Black IPA (Hoggetowne Recipe)
Batch 31

Ingredients:
US 2-row
US C-40
Weyermann Chocolate Wheat
Weyermann Carafa Special III
--total grain bill 12.5#

Aussie/Nz Bittering
Falconer's Flight
Falconer's Flight 7C
Zythos
Blend Blend (FF, FF7Cs) for dry hopping

White Labs WLP 001 (3rd recycle)

Stats:
OG: 1.070 (estimated); 1.056 (measured)
FG: 1.015 (estimated); 1.011 (measured)
ABV: 7.2% (estimated); 5.9% (measured)


Brewing Steps:

• Heated 3.9 gallons of water to a strike temperature of approximately 162 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (water, then grains)
• Initial temperature 154 degrees (middle), 152 (sides)
• Mashed 75 minutes; final temperature about 152 (middle)
• After 60 minutes lautered into bucket (to measure volume)
• Heated 4.5 gallons of sparge water to approximately 175 degrees and added to mash tun
• Took 0.3 gallon off Sparge Pal calculation 
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons
• Only 1/2 of pitcher remaining (if that) 
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Pitched yeast from starter
• Harvested some yeast from starter for future batch
• Poured into fermenting bucket 
• Filtered (Hain dropped stir bar into boil kettle and had to filter wort to get bar)
• Ferment about 2 weeks then rack to secondary (8/24)
• Secondary about 1 week; dry hop starting 8/26ish; keg 9/10

Notes:
-Efficiency poor - not sure for the reason. Volume and temperature were correct. Too fast of lauter? Water chemistry off (calcium and pH?) May look into grain mill to help, but more concerned with batch-to-batch consistency vs. actual efficiency numbers. 

Brew Day July 4th, 2014 - America!

Slightly Confused Brewing Company

What the Fox Saison (Austin Homebrew recipe)
Batch 30

Ingredients:
Pale Ale Malt
Crystal 20L Malt
--total grain bill 10.5#

Cane Sugar
Kent Golding Hops
Spalt Hops
Bitter Orange Peel

White Labs WLP 560 Saison Ale Yeast Blend (5 mL) and WLP 565 Saison Ale Yeast
Note: tried to make starter on 7/2 but didn't have DME. Had to buy more yeast and brew store did not have WLP 560 so had to use 565

Stats:
OG: 1.060 (estimated); 1.059 (measured)
FG: 1.012 (estimated); 1.008 (measured)
ABV: 6.3% (estimated); 6.7% (measured)


Brewing Steps:

• Heated 3.1 gallons of water to a strike temperature of approximately 162 degrees
• Target mash temperature 150; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (water, then grains)
• Mashed 70 minutes; final temperature about 152
• After 60 minutes lautered into bucket (to measure volume)
• Heated 5 gallons of sparge water to approximately 175 degrees and added to mash tun
• Took 0.1 gallon off Sparge Pal calculation 
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons
• Only 1/2 of pitcher remaining 
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Pitched yeast from yeast bottles
• Poured into fermenting bucket 
• Did not filter prior to putting into fermentation bucket; wanted to keep Orange Peel with beer for flavoring
• Ferment about 2 weeks then rack to secondary
• Secondary about 2 weeks then keg

Notes:

-Two different yeasts - flavor change?
-Seems like mashing for extra 10 minutes for every 0.010 points above 1.050 helps attain target OG better vs 60 minute mash
-Left in garage to ferment (average temp above 80?)
-Cold crashed on 7/29; kegged on 8/3
-Washed yeast to save for future batch due to "unique" blend

Brew Day June 22, 2014

Slightly Confused Brewing Company

Orange IPA (Austin Homebrew recipe)

Ingredients:
Pale Malt
Crystal 20L Malt
Carapils Malt
--total grain bill 11.25#
Note: added 16 oz dextrose to boil for some added ABV (and to get rid of excess dextrose)

Apollo
Summer
1/2 oz Sweet Orange Peel

White Labs WLP001 California Ale (2nd degree yeast. Used yeast harvested from Plinian Legacy --> Chipotle Porter)

Stats:
OG: 1.057 (estimated); 1.048 (measured)
FG: 1.014 (estimated); 1.011 (measured)
ABV: 5.6% (estimated); 4.9% (measured)


Brewing Steps:

• Heated 3.5 gallons of water to a strike temperature of approximately 162 degrees
• Target mash temperature 150; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (water, then grains)
• After 60 minutes outside of mash (near cooler walls) was approximately 149-150 degrees; middle of mash tun around 146 degrees
• After 60 minutes lautered into bucket (to measure volume)
• Heated 5 gallons of sparge water to approximately 175 degrees and added to mash tun
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons
• maybe .25 gallons remaining in mash tun - likely not diluted
• Added hops
• 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 75 degrees in about 15 minutes
• Pitched yeast and then aerated wort by transferring between brew pot and bucket 6 times
• Pitched yeast from starter (yeast from previous starter for Plinian Legacy --> Chipotle Porter)
• Poured into fermenting bucket 
• Did not filter prior to putting into fermentation bucket; wanted to keep Orange Peel with beer for flavoring
• Ferment about 2 weeks then rack to secondary
• Secondary about 2 weeks then keg

Notes:

-Hot: 93-95 degrees outside? Temperature in garage 95+?
-Kegged 8/1
-Unsure why OG was low

Brew Day - June 8, 2014

Slightly Confused Brewing Company

Smoke Bomb (Northern Brewer recipe)
Chipotle Smoke Porter

Ingredients:
Briess 2-row
German Munich Malt
Briess Cherrywood Smoked Malt
English Dark Crystal
Fawcett Pale Chocolate
English Black Malt
Breiss Midnight Wheat
--total grain bill 12.75#
Note: added 16 oz dextrose to boil for some added ABV (and to get rid of excess dextrose)

Nugget
East Kent Goldings
1 oz Chipotle Peppers (to add during secondary)

White Labs WLP001 California Ale (used yeast harvested from Plinian Legacy starter)

Stats:
OG: 1.066 (estimated original; 1.073 after dextrose administration); 1.067 (measured)
FG: 1.020 (estimated? Not provided); 1.022 (measured when put into secondary)
ABV: 6.6% (estimated? Not provided); 5.9% (measured)


Brewing Steps:

• Heated 4 gallons of water to a strike temperature of approximately 166 degrees
• Target mash temperature 154; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (water, then grains)
• After 75 minutes lautered into bucket (to measure volume)
• Heated 4.8 gallons of sparge water to approximately 175 degrees and added to mash tun
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons
• maybe .75 gallons remaining in mash tun - diluted sweet wort?
• Added hops, but messed up schedule 
• Added '10 EKG addition at '60
• Added double the Nugget addition at '5
• 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 75 degrees in about 12 minutes
• Pitched yeast and then aerated wort by transferring between brew pot and bucket 6 times
• Pitched yeast from starter (yeast from previous starter for Plinian Legacy)
• Poured into fermenting bucket 
• Ferment about 2 weeks then rack to secondary
• Will do 2+ weeks on secondary
• Will put peppers into muslin bag (2 peppers) and add to secondary for 2 days prior then let sit for 4 days (?) prior to kegging

Notes:

-Harvested small amount of yeast from starter to save for future batch (same yield as Plinian?)
----worked well
-Put into secondary on 6/22/14
-Plan on using chipotle peppers (1 oz) for about 2 days prior to kegging
--Put 1 oz dried smoked chipotle peppers in on 7/4/14 at 1205
--Kegged on 7/6/14 at 1630 (about 50.5 hours)

Brew Day - May 4, 2014

Slightly Confused Brewing Company

The Plinian Legacy (Northern Brewer recipe)

Ingredients:
Malteurop American 2-row
Briess Carapils
Bairds Carastan
Corn sugar
--total grain bill 15.25#

Hopshot x2
Columbus
Simcoe
Centennial

White Labs WLP001 California Ale

Stats:
OG: 1.070 (estimated); 1.072 (measured)
FG: 1.015 (estimated? Not provided); 1.009 (measured)
ABV: 7.2%% (estimated? Not provided); 8.3% (calculated)


Brewing Steps:
Note: recipe states calculations are based on 6 gallons due to expected losses from hops

• Heated 4.8 gallons of water to a strike temperature of approximately 163 degrees
• Target mash temperature 151; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (all water, then grains)
• After 75 minutes lautered into bucket (to measure volume)
• Heated 5.5 gallons of sparge water to approximately 175 degrees and added to mash tun 
• Let sit for 10 minutes, then lautered until we had about 7.25(?) 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 75 degrees in about 10 minutes
• Pitched yeast and then aerated wort by transferring between brew pot and bucket 6 times
• Pitched yeast from starter
• Poured into fermenting bucket 
• Ferment about 2 weeks in primary
• Will do 2+ weeks on secondary to do dry hopping
• Dry hop (first addition) for 14 days
• Dry hop (second addition) for 5 days)

Notes:

-Harvested small amount of yeast from starter to save for future batch (worked well)
-About 5 days after first dry hop addition moved across town; carboy in passenger seat so everything was very well mixed
-After second dry hop addition complete transferred into another carboy because couldn't cold crash fridge because had just put new brew into it. Will let sit overnight and then keg following day (6/9/14)

Brew Day - April 20, 2014

Slightly Confused Brewing Company

Farmhouse Session Saison (Hoggetowne Ale works recipe)

Ingredients:
Belgian Pilsner Malt
Vienna Malt
Pale Wheat Malt
Flaked Wheat
--total grain bill 7.75#

Willamette Hops
Styrian Golding Hops
Strisselspalt Hops
Irish Moss

WLP 568 Belgian Yeast Blend yeast

Stats:
OG: 1.040 (estimated); 1.041 (measured)
FG: 1.009 (estimated); 1.008(measured)
ABV: 4.1% (estimated); 4.2% (measured)


Brewing Steps:

• Heated 2.5 gallons of water to a strike temperature of approximately 165 degrees
• Target mash temperature 150; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (about 2-3 gallons), then added grains and rest of sparge water
• Initial mash temperature about 139-140
• Heated 1 additional gallon to about 180/185 and added to mash tun
• Temperature rose to 152
• After 60 minutes lautered into bucket (to measure volume)
• Final mash temperature 151
• Heated 5 gallons of sparge water to approximately 175 degrees and added to mash tun 
• Original calculation called for 6 gallons of sparge water; only did 5 to account for extra gallon added during initial infusion
• Let sit for 10 minutes, then lautered until we had about 6 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 75 degrees in about 8 minutes
• Pitched yeast and then aerated wort by transferring between brew pot and bucket 6 times
• Pitched yeast straight from bottle; did not do yeast starter (was told that because OG is low don't need starter)
• Poured into fermenting bucket 
• Took 11 minutes post-boil
• Ferment about 2 weeks in primary

Notes:

-Brewed alone; did not aerate wort a lot (maybe transferred 5 times total)

-Little cooler weather today (temperature around 62 degrees); put bucket inside in bathroom for first few days (until weather warms up)

Taste: Not great - not much flavor

Brew Day - April 7, 2014

Slightly Confused Brewing Company

Milk Stout (Steve "bearded" Smith recipe)

Ingredients:
0.3# rice hulls (approximate; only size at brew store was 0.5# so guessed)
9# 2-row Pale Malt
0.89# Caramel/Crystal Malt 60L
0.51# Black Malt
0.45# Roasted Barley
0.4# Chocolate Malt
0.31# Barley, flaked
0.31# Oats, flaked
1.13# Lactose (added during boil, 60')
--total grain bill 12.17#

East Kent Goldings hops (0.25 oz, 5%) - 60'
Magnum hops (0.25 oz, 15.2%) - 60'
Irish Moss - 10'


White Labs California Ale Yeast WLP001 via 1.5 L starter

Stats:
OG: 1.064 (estimated); 1.062 (measured)
FG: 1.022 (estimated); 1.024 (measured)
ABV: 5.3% (estimated); 5% (measured)


Brewing Steps:

• Heated 3.8 gallons of water to a strike temperature of approximately 165 degrees
• Target mash temperature 153; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (about 2-3 gallons), then added grains and rest of sparge water
• After 60 minutes lautered into bucket (to measure volume)
• Heated 4.8 gallons of sparge water to approximately 175 degrees and added to mash tun 
• Let sit for 10 minutes, then lautered until we had about 6 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 75 degrees in about 8 minutes
• Pitched yeast and then aerated wort by transferring between brew pot and bucket 6 times
• Poured into fermenting bucket 
• Put bucket into fridge at 62 degrees (took 13 minutes post-boil)
• Ferment about 2 weeks in primary
• Plan for secondary fermentation for 2 weeks
• Put into secondary on 4/20/14
• Kegged 5/21/14

Brew Day - March 15, 2014

Slightly Confused Brewing Company

Hop Zombie Pale Ale (Hoggetown Ale Works recipe)

Ingredients:
US 2-Row malt
US 20L Crystal malt
CaraPils malt
Victory malt
--total grain bill 11#

Magnum/Horizon hops
Cascade hops

White Labs California Ale Yeast WLP001 via 1.5 L starter

Stats:
OG: 1.054 (estimated); 1.050 (measured)
FG: 1.012 (estimated); *** (measured)
ABV: 5.4% (estimated); *** (measured)
78 IBU


Brewing Steps:

• Heated 3.5 gallons of water to a strike temperature of approximately 164 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (about 2-3 gallons), then added grains and rest of sparge water
• After all water added mash temperature approximately 147.5 degrees 
• Heated 0.5 gallons to boil; added to mash tun and temperature increased to 149
• Final mash temperature 149 degrees
• After 60 minutes lautered into bucket (to measure volume)
• Heated 4.5 gallons of sparge water to approximately 175 degrees and added to mash tun 
• Let sit for 10 minutes, then lautered until we had about 6 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 75 degrees in about 6 minutes
• Pitched yeast and then aerated wort by transferring between brew pot and bucket 6 times
• Poured into fermenting bucket 
• Put bucket into fridge at 62 degrees (took 9 minutes post-boil)
• Ferment about 3 weeks in primary
• Dry hop '6 days (start on 3/30/14)

Notes:

-Only about 1/2 pitcher of sweet wort left in mash tun after lautering
-Low OG due to volume? Post-boil volume about 5.5ish gallons (maybe a little more?), so potentially a little bit of dilutional decrease in OG?

Brew Day - March 09, 2014

Slightly Confused Brewing Company

Black IPA (Hoggetown Ale Works recipe)

Ingredients:
US 2-Row malt
US C-40
Weyermann Chocolate Wheat
Weyermann Carafa Special III
--total grain bill 12.5#

Aussie/NZ Bittering Hop
Falconer's Flight
Falconer's Flight 7Cs
Zythos
Dry Hop with "Blend Blend"

White Labs California Ale Yeast WLP001 via 1.5 L starter

Stats:
OG: 1.070 (estimated); 1.060 (measured)
FG: 1.015 (estimated);
ABV: 7.2% (estimated);


Brewing Steps:

• Heated 4 gallons of water to a strike temperature of approximately 164 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (about 2-3 gallons), then added grains and rest of sparge water
• After all water added mash temperature approximately 150 degrees 
• Final mash temperature 148 degrees
• After 60 minutes lautered into bucket (to measure volume)
• Heated 4.5 gallons of sparge water to approximately 175 degrees and added to mash tun 
• Let sit for 10 minutes, then lautered until we had about 6 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 75 degrees in about 7 minutes
• Pitched yeast and then aerated wort by transferring between brew pot and bucket 6 times
• Poured into fermenting bucket 
• Put bucket into fridge at 62 degrees (took 12 minutes post-boil)
• Ferment about 2 weeks in primary
• Dry hop '6 days (start on 3/25/14)

Notes:

-Only about 1/2 pitcher of sweet wort left (low OG not due to dilution)

Brew Day - March 4, 2014

Slightly Confused Brewing Company

Denny's Rye IPA (NB recipe)

Ingredients:
Rahr 2-row malt
Weyermann Rye malt
Briess Crystal 60
Briess Carapils
Rarh White Wheat malt
--total grain bill 16#

Mt. Hood
Columbus
Wyeast #1450 Denny's Favorite 50 via 1.5 L starter

Stats:
OG: 1.078 (estimated); 1.062 (measured)
FG: 1.015 (estimated); 1.014 (measured)
ABV: ?% (estimated); 6.3% (measured)


Brewing Steps:

• Heated 5.1 gallons of water to a strike temperature of approximately 168 degrees
• 1.25 quarts/pound 
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (about 2-3 pitchers), then added grains and then rest of sparge water
• Hole in grain bag so had to pour entire bag out into mash tun before adding more water
• Poor mixing? Disturbed braid location/positioning? 
• After all water added mash temperature approximately 159 degrees 
• Left lid off for about 12 minutes; decreased to 155
• Final mash temperature 154 degrees
• After 60 minutes lautered (slowly) into bucket (to measure volume)
• Heated 4 gallons of sparge water to approximately 175 degrees and added to mash tun 
• Let sit for 10 minutes, then lautered until we had about 6 gallons
• Did not drain extra water left in mash tun to determine if sweet wort was "diluted" 
• Added hops according to schedule
• Added '30 addition at about '14
• 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 75 degrees in about 7 minutes
• Pitched yeast and then aerated wort by transferring between brew pot and bucket 6 times
• Poured into fermenting bucket 
• Put bucket into fridge at 62 degrees (took 12 minutes post-boil)
• Ferment 1-2 weeks in primary
• Will put into secondary for 4 weeks (recommended

• Put into secondary on 3/12/14
• Will dry hop for about 7 days (starting on 3/19/14)
• Kegged 3/25/14

Notes:

-Unclear why OG was so low. Maybe adding all the grains and then the water led to suboptimal mixing (some pockets of grain not in contact with water)? Or mixed too much and messed up the position/location of the braids? Volume was too high? Did not drain out remaining volume in mash tun so unsure how much was left; not likely enough to drop OG 16 points. Also double checked hydrometer and it seemed to be working fine.

Brew Day - February 2, 2014

Slightly Confused Brewing Company

Peat Smoked Porter (NB recipe)

Ingredients:
British Golden Promise
German Munich Malt
English Black Malt
Briess Caramel 80
British Peated Malt
Added: 15 oz of priming sugar

Cluster
Willamette

Wyeast 1056 American Ale via 1.5 L starter

Stats:
OG: 1.062 (estimated from recipe; calculated to be 1.069 after dextrose addition); 1.068 (measured)
FG: 1.008-1.013 (estimated);
ABV: ~6.7% (estimated);


Brewing Steps:

• Heated 4.1 gallons of water to a strike temperature of approximately 165 degrees
• 1.25 quarts/pound 
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (about 2-3 gallons), then added grains and rest of sparge water
• After all water added mash temperature approximately 153 degrees 
• Final mash temperature 152 degrees
• After 60 minutes lautered into bucket (to measure volume)
• Lautered slowly - seems to help the efficiency
• Heated 4.8 gallons of sparge water to approximately 175 degrees and added to mash tun 
• Let sit for 10 minutes, then lautered until we had about 6 gallons
• Added hops according to schedule
• Added priming sugar at 60'
• 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 75 degrees in about 6 minutes
• Pitched yeast and then aerated wort by transferring between brew pot and bucket 6 times
• Poured into fermenting bucket 
• Put bucket into fridge at 62 degrees (took 11 minutes post-boil)
• Ferment about 2 weeks in primary
• Will put into secondary for another 2 weeks

Notes:
-Priming sugar added to boost ABV only. Hopeful to be up around 6.7%

Brew Day - January 25th, 2014

Slightly Confused Brewing Company

Batch #20
Belgian Quad (courtesy of Chris at H.T.)
Adapted from 10 gallon recipe with an estimated efficiency of about 70%

Ingredients:
13# Castle Pils
0.75# Special B
0.5# Weyermann Dark Wheat
0.125# Weyerman Chocolate Wheat
0.125# Crisp Pale Chocolate
1.25# Dextrose
0.5# Brewers Crystals
1# D-180 Candi Syrup (added at 60')

0.6 oz 16.5% Magnum (whole leaf) (30')
Irish Moss (15')
1 oz 3.9% Tettnang Pellet (10')
1 oz 3% Saaz Pellet (5')

WLP500 Trappist via 1.5 L starter

Stats:
OG: 1.093 (estimated); 1.088 (measured)
FG: 1.015 (estimated);
ABV: 6.2% (estimated);

Mash: 150 degrees for 75 minutes
Boil: 120 minutes

Brewing Steps:

• Heated 4.7 gallons of water to a strike temperature of approximately 168 degrees
• 1.25 quarts/pound 
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (about 2-3 gallons), then added grains and rest of sparge water
• After all water added mash temperature approximately 150 degrees 
• Final mash temperature 149 degrees
• After 75 minutes lautered into bucket (to measure volume)
• Lautered slowly (8 minutes?) 
• Heated 4.8 gallons of sparge water to approximately 175 degrees and added to mash tun 
• Let sit for 10 minutes, then lautered until we had about 6 gallons
• had about 1.5 "pitchers" of water left over, so likely didn't dilute out the sweet wort
• 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 75 degrees in about 6 minutes
• Pitched yeast and then aerated wort by transferring between brew pot and bucket 6 times
• Poured into fermenting bucket 
• Put bucket into fridge at 62 degrees (took 10 minutes post-boil)
• Ferment about 3-4 weeks
• Will put into secondary for another 4 weeks
• Then will bottle; won't drink until we get into the new house (sometime in May)

Notes:

-Forgot to add the dextrose and Brewers Crystals. Also not sure if they should have been added during the boil (and when during the boil) or to the mash (but probably not). At 37 points/pound of fermentables provided by dextrose, in a 5 gallon batch the 1.25# would have contributed about 9 more points

-Didn't know when to put the D-180 in so put it in at 60'

Update:
-Put into secondary on 2/13/14

Brew Day - January 20th, 2014

Slightly Confused Brewing Company

Son of a Roo IPA (Hoggetowne Ale Works recipe)

Ingredients:
US 2-row
US C-40
Weyermann Melanoidin

Aussie/NZ
Helga
Pacylvica blend
Calypso

Coopers Dry Ale Yeast (rehydrated prior to pitching)

Stats:
OG: 1.062 (estimated); 1.056 (measured)
FG: 1.013 (estimated); 1.010 (measured)
ABV: 6.2% (estimated); 6%

Brewing Steps:

• Heated 3.8 gallons of water to a strike temperature of approximately 165 degrees
• 1.25 quarts/pound 
• Used Sparge Pal app for volume calculations
• 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 151-152 degrees 
• Final temperature 150 degrees
• After 60 minutes lautered into bucket (to measure volume)
• Need to lauter slower next time to improve efficiency? 
• Heated 5.8 gallons of sparge water to approximately 170 degrees and added to mash tun 
• Let sit for 10 minutes, then lautered until we had about 6 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 75 degrees in about 5 minutes
• Pitched yeast and then aerated wort by transferring between brew pot and bucket 6 times
• Poured into fermenting bucket 
• Put bucket into fridge at 62 degrees (took 9:25 minutes post-boil)
• Ferment about 14 days
• Will dry hop in about 7 days (about January 27th, 2014)

DIY Manifold

Built this manifold from the recommendation from one of the guys at the home brewing store. Trying to increase our ability to to get fermentables out of the mash to hit the higher OGs.

Equipment:
5 feet 12" PEX tubing
brass 1/2" T
1" to spigot
silicone rubber stopper
1/2" to 1" brass connector

We cut the PEX tubing to size and then drilled small holes into the tubing - more in the back and less in the front.

We had to open the hole in the mash tun to fit the 1" spigot. Luckily the 1" bit that we had to drill the tap holes into the keezer collar was the perfect size.

Then we had to connect the PEX tubing to the brass T. In order to make the tubing malleable enough we had to put the PEX tubing into the oven at 270 degrees. Had to use a grill lighter to heat the small connector in order to connect the brass T to the 1/2" to 1" brass connector.

Update:

Worked decently-ish for the first batch (Dry Dock Breakwater).

Didn't work for the second batch (Milk Stout).

Upgraded to a double braid 

Brew Day - January 1st, 2014

Slightly Confused Brewing Company

How Now Brown Cow Milk Stout (Hoggetowne Ale Works recipe)

Ingredients:
UK Pale Ale Malt
Black Patent Malt
US 80L Crystal Malt
Chocolate Malt 350L
Lactose

Willamette hops

Liquid yeast (White Labs Burton Ale Yeast WLP 023) via 1.5 L starter and stir plate
Note: yeast started at about 2 pm the day prior to brewing

Stats:
OG: 1.068 (estimated); 1.065 (measured)
FG: 1.022 (estimated); 1.022 (measured)
ABV: 6% (estimated); 5.6% (calculated)

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
• 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 152 degrees 
• Final temperature 151 degrees
• After 60 minutes tried to lauter but flow out of mash tun was minimal (used manifold with protective braid)
• Poured mash out, manifold was clogged and we couldn't unclog it
• Went to Home Depot and bought 2 braids
• Removed PEX tubing and connected both braids to the T

• Very good flow afterwards
• Manifold was "thrown into the river"
• Delay was about 1 hour
• Heated 5.3 gallons of sparge water to approximately 180 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 75 degrees in about 6 minutes
• Pitched yeast (whole 1.5 L bottle) and then aerated wort by transferring between brew pot and bucket 6 times
• Poured into fermenting bucket 
• Put bucket into fridge at 62 degrees (took 11 minutes post-boil)

• Ferment about 21 days
• Recommended schedule is to ferment for 3 weeks in primary

Update:

• Opened fermentation fridge on 1/14/14 to dry hop the dry dock and saw that lid for fermentation bucket had burst off
• Unclear if lid had been off for a few days or nearly two weeks. Gravity at that time was 1.022
• Transferred into secondary at that time. Cold crashed on 1/18/14 (PM) to prep for kegging on 1/20/14
• Should probably check the fridge more than once every 2 weeks to ensure the air lock does not get plugged up

Brew Day - December 31st, 2013

Slightly Confused Brewing Company

Dry Dock Breakwater Pale Ale (Norther Brewer recipe)
Christmas present from Scotty

Ingredients:
Rahr 2-row malt
Briess Caramel 60L
Belgian Biscuit

Chinook hops

Liquid yeast (White Labs California Ale Yeast WLP 001) via 1 L starter and stir plate
Note: yeast started at about 11 pm the night prior to brewing

Stats:
OG: 1.049 (estimated); 1.048 (measured)
FG: ?? [not provided]; 1.010 (measured)
ABV: ??% [not provided]; 5% (calculated)

Brewing Steps:

• Heated 3.3 gallons of water to a strike temperature of approximately 167 degrees
• 1.25 quarts/pound 
• Used Sparge Pal app for volume calculations
• 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 tried to lauter but flow out of mash tun was minimal 
• First batch using the newly constructed manifold
• Poured mash out, manifold was clogged
• Unclogged manifold and then cut old metal braid in half and put around manifold; secured with twist ties
• Flow was greatly improved
• Heated 5.5 gallons of sparge water to approximately 180 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 6 minutes
• Pitched yeast (whole 1 L bottle) and then aerated wort by transferring between brew pot and bucket 6 times
• Poured into fermenting bucket 
• Put bucket into fridge at 62 degrees (took 10 minutes post-boil)

• Ferment about 21 days
• Recommended schedule is to ferment for 1-2 weeks in primary, then 2 weeks in secondary, then condition for 2 weeks in bottle
• Will likely ferment for about 2 1/2 weeks, cold crash (started on PM of 1/18/14), then keg (done on 1/20/14)
• Dry hopped for the last 6 days (on 1/14/14)