Slightly Confused Brewing Company
Dead Ringer (Northern Brewer)Batch 34
Ingredients:
Rahr 2-row
Briess Caramel
--total grain bill ~12#
Centennial
California Ale Yeast WLP 001 (5th [last] recycle)
OG: 1.064 (estimated); 1.054 (measured)
FG: ??? (not provided); 1.010 (measured)
ABV: ??? (not provided); 5.8% (measured)
Brewing Steps:
- Heated 3.8 gallons of water to a strike temperature of approximately 166 degrees
- Target mash temperature 152; volume at 1.25 quarts/pound
- Used Sparge Pal app for volume calculations
- Used Publix "Spring Water" for about 5 gallons; tap for 2.6 gallons
- Added to mash tun (water, then grains)
- Mashed 60 minutes
- Initial temperature 153 degrees (middle)
- Stirred at 31'
- Final temperature 152 degrees
- After mash lautered into bucket (to measure volume)
- Lautered slowly
- Heated 4.6 gallons of sparge water to approximately 175 degrees and added to mash tun
- Took 0.3 gallon off Sparge Pal calculation
- Let sit for 10 minutes, then lautered until we had about 6.25 gallons (maybe a little more?)
- Didn't measure remainder, but seemed close
- Boiled for 60 minutes
- Added hops
- Chilled
- Pitched yeast and aerated wort
- Ferment about 2 weeks then rack to secondary
- Recommended for 2-4 weeks secondary then 2 weeks bottle conditioning
Notes:
-Used unmilled grains and crushing with grain mill. Crush was very fine (mill set on smallest width)
-Using brewersfriend.com estimated efficiency:
--60%: 1.051
--65%: 1.055 --> about our efficiency
--70%: 1.059
--75%: 1.064
-Used unmilled grains and crushing with grain mill. Crush was very fine (mill set on smallest width)
-Using brewersfriend.com estimated efficiency:
--60%: 1.051
--65%: 1.055 --> about our efficiency
--70%: 1.059
--75%: 1.064
