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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