October 25th, 2014 - Dead Ringer IPA (NB)

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)

Stats:
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