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)