Thursday, January 2, 2014

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)

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