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?