Brew Day June 22, 2014

Slightly Confused Brewing Company

Orange IPA (Austin Homebrew recipe)

Ingredients:
Pale Malt
Crystal 20L Malt
Carapils Malt
--total grain bill 11.25#
Note: added 16 oz dextrose to boil for some added ABV (and to get rid of excess dextrose)

Apollo
Summer
1/2 oz Sweet Orange Peel

White Labs WLP001 California Ale (2nd degree yeast. Used yeast harvested from Plinian Legacy --> Chipotle Porter)

Stats:
OG: 1.057 (estimated); 1.048 (measured)
FG: 1.014 (estimated); 1.011 (measured)
ABV: 5.6% (estimated); 4.9% (measured)


Brewing Steps:

• Heated 3.5 gallons of water to a strike temperature of approximately 162 degrees
• Target mash temperature 150; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (water, then grains)
• After 60 minutes outside of mash (near cooler walls) was approximately 149-150 degrees; middle of mash tun around 146 degrees
• After 60 minutes lautered into bucket (to measure volume)
• Heated 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 6.25 gallons
• maybe .25 gallons remaining in mash tun - likely not diluted
• Added hops
• 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 15 minutes
• Pitched yeast and then aerated wort by transferring between brew pot and bucket 6 times
• Pitched yeast from starter (yeast from previous starter for Plinian Legacy --> Chipotle Porter)
• Poured into fermenting bucket 
• Did not filter prior to putting into fermentation bucket; wanted to keep Orange Peel with beer for flavoring
• Ferment about 2 weeks then rack to secondary
• Secondary about 2 weeks then keg

Notes:

-Hot: 93-95 degrees outside? Temperature in garage 95+?
-Kegged 8/1
-Unsure why OG was low

Brew Day - June 8, 2014

Slightly Confused Brewing Company

Smoke Bomb (Northern Brewer recipe)
Chipotle Smoke Porter

Ingredients:
Briess 2-row
German Munich Malt
Briess Cherrywood Smoked Malt
English Dark Crystal
Fawcett Pale Chocolate
English Black Malt
Breiss Midnight Wheat
--total grain bill 12.75#
Note: added 16 oz dextrose to boil for some added ABV (and to get rid of excess dextrose)

Nugget
East Kent Goldings
1 oz Chipotle Peppers (to add during secondary)

White Labs WLP001 California Ale (used yeast harvested from Plinian Legacy starter)

Stats:
OG: 1.066 (estimated original; 1.073 after dextrose administration); 1.067 (measured)
FG: 1.020 (estimated? Not provided); 1.022 (measured when put into secondary)
ABV: 6.6% (estimated? Not provided); 5.9% (measured)


Brewing Steps:

• Heated 4 gallons of water to a strike temperature of approximately 166 degrees
• Target mash temperature 154; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (water, then grains)
• After 75 minutes lautered into bucket (to measure volume)
• 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 6.25 gallons
• maybe .75 gallons remaining in mash tun - diluted sweet wort?
• Added hops, but messed up schedule 
• Added '10 EKG addition at '60
• Added double the Nugget addition at '5
• 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 12 minutes
• Pitched yeast and then aerated wort by transferring between brew pot and bucket 6 times
• Pitched yeast from starter (yeast from previous starter for Plinian Legacy)
• Poured into fermenting bucket 
• Ferment about 2 weeks then rack to secondary
• Will do 2+ weeks on secondary
• Will put peppers into muslin bag (2 peppers) and add to secondary for 2 days prior then let sit for 4 days (?) prior to kegging

Notes:

-Harvested small amount of yeast from starter to save for future batch (same yield as Plinian?)
----worked well
-Put into secondary on 6/22/14
-Plan on using chipotle peppers (1 oz) for about 2 days prior to kegging
--Put 1 oz dried smoked chipotle peppers in on 7/4/14 at 1205
--Kegged on 7/6/14 at 1630 (about 50.5 hours)

Brew Day - May 4, 2014

Slightly Confused Brewing Company

The Plinian Legacy (Northern Brewer recipe)

Ingredients:
Malteurop American 2-row
Briess Carapils
Bairds Carastan
Corn sugar
--total grain bill 15.25#

Hopshot x2
Columbus
Simcoe
Centennial

White Labs WLP001 California Ale

Stats:
OG: 1.070 (estimated); 1.072 (measured)
FG: 1.015 (estimated? Not provided); 1.009 (measured)
ABV: 7.2%% (estimated? Not provided); 8.3% (calculated)


Brewing Steps:
Note: recipe states calculations are based on 6 gallons due to expected losses from hops

• Heated 4.8 gallons of water to a strike temperature of approximately 163 degrees
• Target mash temperature 151; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (all water, then grains)
• After 75 minutes lautered into bucket (to measure volume)
• Heated 5.5 gallons of sparge water to approximately 175 degrees and added to mash tun 
• Let sit for 10 minutes, then lautered until we had about 7.25(?) 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 10 minutes
• Pitched yeast and then aerated wort by transferring between brew pot and bucket 6 times
• Pitched yeast from starter
• Poured into fermenting bucket 
• Ferment about 2 weeks in primary
• Will do 2+ weeks on secondary to do dry hopping
• Dry hop (first addition) for 14 days
• Dry hop (second addition) for 5 days)

Notes:

-Harvested small amount of yeast from starter to save for future batch (worked well)
-About 5 days after first dry hop addition moved across town; carboy in passenger seat so everything was very well mixed
-After second dry hop addition complete transferred into another carboy because couldn't cold crash fridge because had just put new brew into it. Will let sit overnight and then keg following day (6/9/14)