December 26th, 2014 - Dry Dock Breakwater Pale Ale (NB)

Slightly Confused Brewing Company

Dry Dock Breakwater Pale Ale (Northern Brewer recipe)
Batch 37

Ingredients:
US 2-Row malt
Briess Caramel 60L
Belgian Biscuit
--total grain bill 9.7#

Chinook
Citra (dry hopping)

California Ale Yeast WLP 001
-- Via 1.5 L starter (recycle #1)

Stats:
OG: 1.049 (estimated); 1.042 (measured)
FG: ??? (not provided); 1.008 (measured)
ABV: ??? (not provided); 4.6% (measured)

Brewing Steps:

• Heated 3 gallons of water to a strike temperature of approximately 165 degrees
• Target mash temperature 153; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added to mash tun (water, then grains)
• Mashed 60 minutes
• Final temperature around 150
• After mash lautered into bucket (to measure volume)
• Lautered slowly (seems to help efficiency)
• Sparged with 5 gallons (minus one pitcher)
• Heated to 175
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons (maybe a little more?)
• No water left over - all sparged; final volume about 6.25
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Ferment about 2 weeks then rack to secondary
• Dry hop for 7 days

Notes:
-Second time making this recipe
-Unsure if I put 7# or 9# of 2-row into mash tun. Per brewersfriend.com, at 65% efficiency with 9# estimated OG 1.042; with 7# and 75% efficiency 1.039 (1.049 with 9# and 75% efficiency)

-Put into secondary on 1/19/15
-Took 1 gallon and put into 1 g fermenter with 1/3 - 1/2 of a medium toast oak spiral
---Bottled 7 bombers (about) on 2/7/15; used CO2 tabs for carbonation
---Package says "full extraction in 6 weeks"
-Dry hopped for about 7 days; kegged 1/28/15
---Took 1 g of dry hopped beer and put into 1 g fermenter with 1/3 - 1/2 of a medium toast oak spiral
---Will let sit for 6(?) weeks then bottle. Plan to try original oak-aged version and if not oaky enough will let sit for 6 weeks