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