December 30th, 2015 - AJ Maple Porter

Slightly Confused Brewing Company

AJ Maple Porter (SCBC recipe)

Batch 56

Ingredients:

11# 2-row
2# Caramel/Crystal 40L
0.5# Roasted Barley
0.625# Chocolate Malt
0.75# UK Crystal 50L

1.5 oz Northern Brewer x 60'
36 oz Aunt Jemima Maple Syrup x 60'

WLP 007 British Ale Yeast

-- Via 1.5 L starter

Stats:

OG: 1.076 (estimated); 1.084 (measured)

FG: 1.020 (estimated); 1.022 (measured)

ABV: 7.4% (estimated); 8.1% (measured)
-Based on assumed efficiency of 65%

Second batch using filter

Brewing Steps:

• Heated 4.7 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
• ADDED 2 degrees to estimated strike temperature
• Added to mash tun (water, then grains)
• Mashed 60 minutes (stirred at 37' and 17')
• After mash lautered into bucket (to measure volume)
• Lautered slowly (seems to help efficiency)
• Final volume 3 g into bucket
• Sparged with 4.1 gallons (4.4 per SpargePal)
• Heated to 175
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons (maybe a little more?)
• Has 0 volume left over
• Boiled for 60 minutes
• Added hops and syrup
• Chilled
• Pitched yeast and aerated wort 
• in fridge at about 10' post-boil
• Ferment about 2-3 weeks then rack to secondary
• Plan for at least 3-4 weeks in secondary prior to kegging

Notes:

December 12th, 2015 - Yeti Imperial Stout (clone)

Slightly Confused Brewing Company

Yeti Imperial Stout, Great Divide Brewing (clone)

Batch 55

Also batch #38, December 2014

Ingredients:

15.25 lbs (6.9 kg) American 2-row malt

1.0 lb (0.45 kg) crystal malt (120 °L)

12 oz. (0.34 kg) chocolate malt

12 oz. (0.34 kg) black patent malt

10 oz. (0.28 kg) roasted barley

8.0 oz. (0.23 kg) flaked wheat

8.0 oz. (0.23 kg) flaked rye

14.3 AAU Chinook hops (60 min) (1.1 oz./31 g of 13% alpha acids)

7.2 AAU Chinook hops (30 min) (0.55 oz./16 g of 13% alpha acids)

5.3 AAU Centennial hops (15 min) (0.50 oz./14 g of 10.5% alpha acids)

0.5 oz. (14 g) Centennial hops (5 min)

California Ale Yeast WLP 001

-- Via 4 L starter (recycle #2)

Stats:

OG: 1.090 (estimated); 1.084 (measured)

FG: 1.018(estimated); 1.014 (measured)

ABV: 9.3% (estimated); 9.2% (measured)

Brewing Steps:

• Heated 6 gallons of water to a strike temperature of approximately 164 degrees
• Target mash temperature 150; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• ADDED 2 degrees to estimated strike temperature
• Added to mash tun (water, then grains)
• Mashed 75 minutes (stirred at 40')
• Final temperature maybe a little low (148-149)
• After mash lautered into bucket (to measure volume)
• Lautered slowly (seems to help efficiency)
• Final volume 3 g into bucket
• Sparged with 3.5 gallons (3.6 per SpargePal)
• Heated to 175
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons (maybe a little more?)
• Has 0.5 - 0.75 g left over
• Probably should sparge 3 - 3.25 g (instead of 3.5)
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Ferment about 2-3 weeks then rack to secondary
• Plan for at least 3-4 weeks in secondary prior to kegging

Notes:

-Pitched yeast 12/15/15
-Used FastFermenter in garage for fermentation and secondary (worked great)
-Kegged 5/22

Great Divide Yeti Imperial Stout Clone:

from: https://www.blogger.com/blogger.g?blogID=5448131162676357351#editor/target=post;postID=8006816877946009263;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=0;src=link

November 27th, 2015 - Hop Rod Rye (+)

Slightly Confused Brewing Company

Bear Republic Hop Rod Rye - Clone
Batch 54

Ingredients:
13.5# Pale Malt
3# Rye Malt
0.5# Crystal 80
0.375# Crystal Rye
0.19# (3 oz) Carafa I
--total grain bill ~17.5#
May have had 12.5 or 14.5# of 2-row (thought it was 13.5#)

1.5 oz Columbus x 60' (15% AA)
1 oz Centennial x 30' (10% AA)
1 oz Cascade x 20' (6% AA)
1.5 oz Columbus x 10' (15% AA)
See note


White Labs WLP 001 (2nd recycle)

Stats:
OG: 1.077* (estimated?); 1.076 (measured)
FG: 1.015 (estimated?); 1.014 (measured)
ABV: 7.2% (estimated); 8.1% (measured)
*Estimated based on other recipes online. From calculator (brewersfriend.com), using grain bill and assumed efficiency of 65%, estimated OG 1.077

Brewing Steps:

• Heated 5.5 gallons of water to a strike temperature of approximately 166 degrees (added 2 degrees to estimate)
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Used 5 gallons of RO water, the rest was tap water
• Added water to mash tun first (water, then grains)
• Mash 75 minutes
• Initial temperature 155 degrees (middle)
• Stirred at 40'
• Lautered over 15 minutes
• Heated 3.7 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
• Had two pitchers remaining
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Pitched yeast from starter
• Harvested some yeast from starter for future batch
• Poured into fermenting bucket 
• Ferment about 2 weeks then rack to secondary

Notes:
-Added extra 0.5 oz of Columbus at 60' and 10' on top of "normal" recipe

November 22nd, 2015 - 20 Pale Ale (SCBC)

Slightly Confused Brewing Company

20 Pale Ale (SCBC recipe #3)

Batch 53

Second time making this; original batch made on 

Ingredients:

8# 2-Row

0.3125 Biscuit malt

0.5# Crystal 40L

---total grain bill 8.8125#

Hop Schedule:

0.25 oz Columbus @ 60'

0.25 oz Columbus @ 45

0.5 oz Citra @ 30'

0.25 oz Cascade @15'

0.5 oz Citra @ 0'

Yeast:

WLP 001 (via 0.5 L starter)

-First use

Stats:

OG: 1.041 (estimated); 1.048 (measured)

FG: 1.010 (estimated); 1.008(measured)

ABV: 4.1% (estimated); 5.2% (measured)

Brewing Steps:

• Heated 2.8 gallons of water to a strike temperature of approximately 165 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (water, then grains)
• Mashed 60 minutes
• Did not stir
• Temp may have been a little bit on the low side?
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over about 7 minutes
• Heated 5 (about) 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
• Volume may have been slightly above 6.25 gallons
• Had ~1/4 gallon left (maybe slightly more)
• Boiled for 60 minutes
• Kept fairly vigorous boil going
• Added hops
• Chilled and aerated wort 
• Pitched yeast from starter the following day 
• Poured into fermenting bucket 
• Ferment about 2 weeks 

Notes:
-Kegged 12/27/15

November 15th, 2015 - Fat Man Porter (extract)

Slightly Confused Brewing Company

Fat Man Porter (HT recipe)

Batch 52

Ingredients:
Extract version
+ 1# table sugar


Hop Schedule:
Northern Brewer Hops
Willamette Hops
-Irish Moss

Dry powder yeast

Stats:
OG: 1.048 (estimated); 1.068 (measured)
FG: 1.013 (estimated); 1.016 (measured)
ABV: 4.9% (estimated); 6.8% (measured)

-Ingredients were included in purchase of keg/CO2/regulator; unsure how old ingredients were

Note:
-Very sweet. Unsure if hops had much flavor left. I'm sure the 1# of sugar contributed a lot to the sweetness

October 24th, 2015 - Fat Man Porter (51)

Slightly Confused Brewing Company

Fat Man Porter (HT recipe)

Batch 51

Ingredients:
UK Pale Ale Malt
US Dark Chocolate Malt
UK 60L Crystal Malt
---total grain bill 9.75#


Hop Schedule:
Northern Brewer Hops
Willamette Hops
-Irish Moss

WLP 005 British Ale Yeast

Stats:
OG: 1.051 (estimated); 1.058(measured) - measured 1 day later after cooled
FG: 1.013 (estimated); 1.017 (measured)
ABV: 4.9% (estimated); 5.4% (measured)


Brewing Steps:

• Heated 3 gallons of water to a strike temperature of approximately 168 degrees
• Sparge Pal suggested 165 degrees for strike temp --> added 3 degrees
• Target mash temperature 153; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (water, then grains)
• Mashed 60 minutes
• Temperature 153 at end; did not stir
• After 60 minutes lautered into bucket (to measure volume)
• Lautered slowly
• Heated 5 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
• Had 1/4 - 1/3 gallon left
• Boiled for 60 minutes
• Kept fairly vigorous boil going
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Pitched yeast from tube 1 day later 
• Note: planned to do starter, but since estimated OG only 1051 just pitched the tube
• Poured into fermenting bucket 
• Ferment about 2 weeks 

Notes:
-Did not make starter

October 3, 2015 - Honey Ryder Saison (50)

Slightly Confused Brewing Company

Honey Ryder (HT recipe)

Batch 50

Ingredients:
US Pilsen Malt
US White Wheat Malt
1# honey
---total grain bill 9.75#


Hop Schedule:
Magnum
Mt. Hood
-Irish Moss

WLP 565 Saison yeast

Stats:
OG: 1.058 (estimated); 1.045 (measured) - measured prior to adding honey
FG: 1.010 (estimated); 1.006 (measured)
ABV: 6.3% (estimated); 5.1% (measured). If OG was closer to 1.050, then 5.7%


Brewing Steps:

• Heated 2.8 gallons of water to a strike temperature of approximately 163 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (water, then grains)
• Mashed 60 minutes
• Temperature may have been a little low (~146 at end of mash)
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over about 7 minutes
• Heated 5.3 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
• Had 1/4 - 1/3 gallon left
• Boiled for 60 minutes
• Kept fairly vigorous boil going
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Pitched yeast from starter
• Poured into fermenting bucket 
• Ferment about 2 weeks (in garage)

Notes:
-Added honey to fermenting bucket (forgot to add at end of boil). Was not accounted for in OG; likely OG closer to 1.050+.

August 9th, 2015 - Movin' On Saison (different yeast)

Slightly Confused Brewing Company

Movin' On Saison (HT recipe)

Batch 49

Ingredients:
Rahr US Pilsner Mal
Castle CaraBlonde
Weyermann Wheat Malt
---total grain bill 9.25#


Hop Schedule:
Hallertau (Wakata) Hops

WLP 565 Saison yeast (no starter)

Stats:
OG: 1.048 (estimated); 1.048 (measured)
FG: 1.011 (estimated); 1.004 (measured)
ABV: 4.8% (estimated); 5.8% (measured)


Brewing Steps:

• Heated 2.9 gallons of water to a strike temperature of approximately 163 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (water, then grains)
• Mashed 60 minutes
• Stirred once at 25'
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over about 7 minutes
• Heated 5 (about) 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
• Had 1/4 - 1/3 gallon left
• Boiled for 60 minutes
• Kept fairly vigorous boil going
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Pitched yeast from starter
• Poured into fermenting bucket 
• Ferment about 2 weeks (on front poor or in garage)

Notes:
-Third time making this recipe; second attempt was batch 45 and used different yeast strain.
-WLP 565 supposed to have "fruity" flavor (previous blend left a dry finish)

July 19th, 2015 - Will It Blend Black IPA

Slightly Confused Brewing Company

Will It Blend Black IPA (HT recipe)

Batch 48

Ingredients:

US 2-Row

US C-40

Weyermann Chocolate Wheat

Weyerman Carafa Special III

---total grain bill 13.75#

Hops:

Aussie/NZ Bittering

Falconer's Flight

Falconer's Flight 7Cs

Zythos

Dry: Blend Blend (FF, FF7Cs)

Yeast:

WLP 001 (via 0.5 L starter)

-Second use

Stats:

OG: 1.070 (estimated); 1.064 (measured)

FG: 1.015 (estimated); *** (measured)

ABV: 7.2% (estimated); ***% (measured)

Brewing Steps:

• Heated 4 gallons of water to a strike temperature of approximately 163 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (water, then grains)
• Mashed 60 minutes
• Did not stir
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over about 7 minutes
• Heated 3.8 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
• Volume may have been slightly above 6.25 gallons
• Had ~1/4 gallon left 
• Boiled for 60 minutes
• Added hops
• Chilled
• took about 9 minutes (hot day?)
• Pitched yeast and aerated wort 
• Pitched yeast from starter
• Poured into fermenting bucket 
• Ferment about 2 weeks 

Notes:

-Second time making this recipe

July 4th, 2014 - 20 'fer 5 Blonde Ale (SCBC)

Slightly Confused Brewing Company

20 'fer 5 Pale Ale (SCBC recipe #3)

Batch 47

Ingredients:
8# 2-Row
0.3125 Biscuit malt
0.5# Crystal 40L
---total grain bill 8.8125#


Hop Schedule:
0.25 oz Columbus @ 60'
0.25 oz Columbus @ 45
0.5 oz Citra @ 30'
0.25 oz Cascade @15'
0.5 oz Citra @ 0'

Yeast:
WLP 001 (via 0.5 L starter)
-Second use

Stats:
OG: 1.041 (estimated); 1.045 (measured)
FG: 1.010 (estimated); 1.010 (measured)
ABV: 4.1% (estimated); 4.6% (measured)


Brewing Steps:

• Heated 2.8 gallons of water to a strike temperature of approximately 163 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (water, then grains)
• Mashed 60 minutes
• Did not stir
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over about 7 minutes
• Heated 5 (about) 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
• Volume may have been slightly above 6.25 gallons
• Had ~1/4 gallon left (maybe slightly more)
• Boiled for 60 minutes
• Kept fairly vigorous boil going
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Pitched yeast from starter
• Poured into fermenting bucket 
• Ferment about 2 weeks 

Notes:
-Trying to make citrusy pale ale that we can drink during tailgating/football games, and drink it all day without dying.
---- Name is $20 for 5 gallons of beer --> cheaper than buying Natty or Coors.
---- Hops + specialty grains cost $6.29.

June 21st, 2015 - Lagunitas Maxiums (clone)

Slightly Confused Brewing Company

Lagunitas Maximus clone (Austin Brewhouse recipe)

Batch 46

Ingredients:
13# 2-Row
0.5# Carapils
---total grain bill 13.5#


Hop Schedule:
3 oz Centennial 60'
1 oz Cascade 30'
3 oz Cascade 0'

Yeast:
WLP 001 (via 1 L starter)
-New vial

Stats:
OG: 1.074 (estimated); 1.072 (measured)
FG: 1.011 (estimated); 1.010 (measured)
ABV: 8.3% (estimated); 8.1% (measured)


Brewing Steps:

• Heated 4.2 gallons of water to a strike temperature of approximately 163 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)
• Mashed 60 minutes
• Did not stir
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over about 7 minutes
• Heated 4.2 (about) 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
• Had ~1/2 gallon left (maybe slightly more)
• Boiled for 60 minutes
• Kept fairly vigorous boil going
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Pitched yeast from starter
• Poured into fermenting bucket 
• Ferment about 2 weeks 
• Fermenting freezer out, using swamp cooler with t-shirt over bucket

Notes:
-Second time making this recipe

May 3, 2015 - Movin' on Saison

Slightly Confused Brewing Company

Movin' On Saison (HT recipe)

Batch 45

Ingredients:
Rahr US Pilsner Mal
Castle CaraBlonde
Weyermann Wheat Malt
---total grain bill 9.25#


Hop Schedule:
Hallertau (Wakata) Hops

Saison Yeast Blend

Stats:
OG: 1.048 (estimated); 1.045 (measured)
FG: 1.011 (estimated); 1.003 (measured)
ABV: 4.8% (estimated); 5.5% (measured)


Brewing Steps:

• Heated 2.7 gallons of water to a strike temperature of approximately 163 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (water, then grains)
• Mashed 60 minutes
• Did not stir
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over about 7 minutes
• Heated 5.5 (about) 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
• Had 1/4 - 1/3 gallon left
• Boiled for 60 minutes
• Kept fairly vigorous boil going
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Pitched yeast from starter
• Poured into fermenting bucket 
• Ferment about 2 weeks (on front poor or in garage)

Notes:
-Second time making this recipe (made as second batch ever as extract)
-Secondary 6/5. Gravity 1.004
-Kegged 6/27

Note - used Saison Yeast Blend that gave it a dry finish (not fruity). Need to use the right Belgian Saison yeast to make it taste more like a true saison.

April 4th, 2015 - Overachiever IPA (SCBC)

Slightly Confused Brewing Company

Mosaic IPA (SCBC original recipe)

Batch 44

Ingredients:
11# 2-row
1.5# German Vienna
0.5# Caramel 40L
0.5# Caramel 80L
---total grain bill 13.5#


Hop Schedule:
1 oz mosaic @ 60'
0.5 oz mosaic @ 30'
1 oz cascade @ 20'
0.5 oz cascade @ 5'
1 oz mosaic @ 0'
Dry: 1.5 oz mosaic

Omega Yeast Labs New Jersey Ale (OYL-045)

Stats:
OG: 1.067 (estimated); 1.066 (measured) [estimated 70% efficiency]
FG: 1.016 (estimated); 1.007 (measured)
ABV: 6.7% (estimated); 7.7% (measured)
Estimated IBU 79.75, SRM 10.21
Brewersfriend.com for calculations

Brewing Steps:

• Heated 3.9 gallons of water to a strike temperature of approximately 165 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Original temperature about 148; added 1/2-2/3g of boiling water and raised temperature to 152/153 degrees
• Added water to mash tun first (water, then grains)
• Mashed 75 minutes
• Stirred twice (50' and 25')
• After 75 minutes lautered into bucket (to measure volume)
• Lautered over about 7 minutes
• Heated 3.5 (about) 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
• Had 0 volume left
• Boiled for 60 minutes
• Kept fairly vigorous boil going
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Pitched yeast from starter
• Poured into fermenting bucket 
• Ferment about 2 weeks then rack to secondary x 2-4 weeks
• Plan for dry hop x 7 days once in secondary

Notes:
-Second SCBC recipe
-Modeled after a Northern Brewer recipe online and another one randomly on the internet; both used a British Ale Yeast
-Put into secondary 5/3/15
-Kegged 6/13/15
-Tasted 6/21/15 - awesome. Named it "overachiever" because we definitely overachieved on this recipe for it being the 2nd SCBC original recipe

February 2015 - Chest Freezer Upgrade

Slightly Confused Brewing Company

 Upgrading fermentation chest freezer

Wanted to upgrade the look of the fermentation chest freezer.

Used reclaimed palette wood for the outside, and 2x4 for the base and frame.

Had to put posts to mount the palette wood; chest freezer fit into frame with 1.5" of extra space on each side to allow for ventilation.

Front is done, but still have to do the sides. Plan on leaving space open on the side for the compressor vents. Sitting on wheels, so open below to allow for more ventilation (overhang of palette wood covers most of the wheels).

Haven't decided plans for the lid, but thinking tin/metal.

February 14th, 2014 - Cthulhu IPA (SCBC)

Slightly Confused Brewing Company

 Cthulhu IPA (SCBC original recipe)

Batch 43

Ingredients:
2-Row Pale Malt - 12#
Crystal 60L - 1#
American Carapils - 1#
Crystal 120L - 0.5#
--total grain bill ~14.5#

2 oz Centennial - 60'
1 oz Centennial - 45'
1 oz Cascade - 30'
1 oz Cascade - 15'
2 oz Cascade - 2

White Labs WLP 001 California Ale

Stats:
OG: 1.069 (estimated); 1.070 (measured) [estimated 65% efficiency]
FG: 1.016 (estimated); 1.012 (measured)
ABV: 6.9% (estimated); 7.6% (measured)
Estimated IBU 142.69, SRM 14.91
Brewersfriend.com for caclulations

Brewing Steps:

• Heated 4.5 gallons of water to a strike temperature of approximately 165 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (water, then grains)
• Mashed 60 minutes
• Stirred twice
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over 15 minutes
• Heated 4 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
• Had about 1/4 - 1/2 pitcher left
• Preboil gravity 1040 @ 142 degrees  --> 1054
• Calculator estimated had to boil off 1.36 gallons to reach desired OG of 1069
• Boiled for 60 minutes
• Kept fairly vigorous boil going
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Pitched yeast from starter
• Poured into fermenting bucket 
• Ferment about 2 weeks then rack to secondary vs. keg

Notes:
-First SCBC recipe
-Original name was "Beer that shall not be named"
-Mash next time for 75 minutes?
-Upgraded the chest freezer that we use as fermentor. Put fermenting bucket back in (2/22/15), plugged in temperature controller, and set it at 63. Forgot to put probe back in, so freezer ran for about 48 hours and got down to -4; bucket was frozen (2/23/15). Took out and put in garage to thaw; fermentation should be done at this point. Will plan on kegging it once a space is open.

February 7th, 2015 - SMASH Test Dummy

Slightly Confused Brewing Company

 SMASH Test Dummy (SCBC recipe)

Batch 42

Main reason is to test out the Wee Baby mash tun (5 g) for smaller batches
First SCBC recipe - 2.5 g size

Ingredients:
US 2-row
--total grain bill ~4.5#
Added 4.5 oz (.28125#) dextrose

Cascade Hops:
0.5 oz at 60'
0.25 oz at 30'
0.25 oz at 2'

White Labs WLP 001 California Ale

Stats:
OG: 1.043 (estimated; 1048 with dextrose); 1.065 (measured)
FG: 1.010 (estimated); *** (measured)
ABV: 4.4% (estimated; 4.87% with dextrose); *** (measured)
Recipe built on BrewersFriend.com

Brewing Steps:

• Heated 1.4 gallons of water to a strike temperature of approximately 165 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (water, then grains)
• Mashed 60 minutes
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over 5 minutes
• Heated 3.1 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 3.1 gallons
• Had about 1/4 - 1/2 pitcher left
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Pitched yeast from starter
• Poured into fermenting bucket

• Ferment about 2 weeks then bottle

Notes:
-1 gallon left over after lautering; remove 1+ gallon off sparge pal?
-Final volume about 2.25 g. Lost about 0.85 g during boil (lost 27% of preboil volume).
-Not sure why OG was so high. Lower volume likely contributed, but with 1 g left over after lautering.
-Need to measure gravity after initial mash prior to sparging.



The Wee Baby Mash Tun

January 19th, 2015 - Robust Porter

Slightly Confused Brewing Company

 Puma Man Robust Porter (Hoggetowne recipe)

Batch 41

Made on Hain's birthday

Ingredients:
UK Pale Malt
Biscuit Malt
Dark Chocolate Malt
UK 120L Crystal Malt
Black Patent Malt
--total grain bill ~11.375#
NOTE: did not re-crush grains after getting from brew store

Northern Brewer Hops
Hallertauer-type Hops

White Labs WLP 001 California Ale

Stats:
OG: 1.059 (estimated); 1.054 (measured)
FG: 1.013 (estimated); 1.008 (measured)
ABV: 6.1% (estimated); 6% (measured)

Brewing Steps:

• Heated 3.6 gallons of water to a strike temperature of approximately 165 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first (water, then grains)
• Mashed 60 minutes
• Stirred twice
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over 15 minutes
• Heated 4.8 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
• Had about 1/4 - 1/2 pitcher left
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Pitched yeast from starter
• Poured into fermenting bucket 
• Ferment about 2 weeks then rack to secondary

Notes:
-Put into secondary on 2/14/15, gravity 1.016
-Kegged 6/5/15
-Really good

December 2014 (exact date?) - Dubbel the Pleasure (HT)

Slightly Confused Brewing Company

Dubbel the Pleasure (Hoggetowne recipe)

Batch 40

Made at some point in December after TitleTown IPA

Ingredients:
US 2-row (subbed for Belgian Pilsner Malt)
Belgian Biscuit Malt
CaraMunich II Malt
Special B Malt
UK 120L Crystal Malt
--total grain bill ~11.5#

Clean Candi Sugar/Syrup
Hallertauer hops
Saaz hops

White Labs WLP 500

Stats:
OG: 1.065 (estimated?); 1.060 (measured)
FG: 1.012 (estimated); 1.008 (measured)
ABV: 6.9% (estimated); 6.8% (measured)

Brewing Steps:

• Heated *** 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 (water, then grains)
• Mashed 60 minutes
• Stirred twice
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over 15 minutes
• Heated *** 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
• Had about 1/4 - 1/2 pitcher left
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Pitched yeast from starter
• Poured into fermenting bucket 
• Ferment about 2 weeks then rack to secondary

Notes:
-Second time making this batch (October 2013)
-Subbed US 2-row for the base malts because had it around
---Definite difference in taste due to substitution of US 2-row (would not do again)

January 1st, 2015 - Hop Rod Rye (clone)

Slightly Confused Brewing Company

Hop Rod Rye, Bear Republic Brewing (clone)

Batch 39


Ingredients:
13.5# Pale Malt
3# Rye Malt
0.5# Crystal 80
0.375# Crystal Rye
0.19# (3 oz) Carafa I
--total grain bill ~17.5#

1 oz Columbus x 60' (15% AA)
1 oz Centennial x 30' (10% AA)
1 oz Cascade x 20' (6% AA)
1 oz Columbus x 10' (15% AA)

White Labs WLP 001 (3rd recycle)

Stats:
OG: 1.072* (estimated?); 1.070 (?)(Thought we hit our number, but can't remember and didn't write down the OG apparently)
FG: 1.015 (estimated?); 1.015 (measured)
ABV: 7.2% (estimated); 7.2% (assuming OG is correct)
*Estimated based on other recipes online. From calculator (brewersfriend.com), using grain bill and assumed efficiency of 65%, estimated OG 1.080

Brewing Steps:

• Heated 5.5 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
• Used 5 gallons of RO water, the rest was tap water
• Added water to mash tun first (water, then grains)
• Mashed 75 minutes
• Stirred twice
• After 75 minutes lautered into bucket (to measure volume)
• Lautered over 15 minutes
• Heated 3.5 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
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Ferment about 2 weeks then rack to secondary

Notes:
-Second time making this batch (August 2014)
-Put into secondary on 1/19/15
-Kegged 3/1/15

December 28th, 2014 - Yeti Imperial Stout (clone)

Slightly Confused Brewing Company

Yeti Imperial Stout, Great Divide Brewing (clone)

Batch 38

Ingredients:

15.25 lbs (6.9 kg) American 2-row malt

1.0 lb (0.45 kg) crystal malt (120 °L)

12 oz. (0.34 kg) chocolate malt

12 oz. (0.34 kg) black patent malt

10 oz. (0.28 kg) roasted barley

8.0 oz. (0.23 kg) flaked wheat

8.0 oz. (0.23 kg) flaked rye

14.3 AAU Chinook hops (60 min) (1.1 oz./31 g of 13% alpha acids)

7.2 AAU Chinook hops (30 min) (0.55 oz./16 g of 13% alpha acids)

5.3 AAU Centennial hops (15 min) (0.50 oz./14 g of 10.5% alpha acids)

0.5 oz. (14 g) Centennial hops (5 min)

California Ale Yeast WLP 001

-- Via 4 L starter (recycle #2)

Stats:

OG: 1.090 (estimated); 1.082 (measured)

FG: 1.018(estimated); 1.014 (measured)

ABV: 9.3% (estimated); 8.9%(measured)

Brewing Steps:

• Heated 6 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 to mash tun (water, then grains)
• Mashed 75 minutes (stirred at 15' and 50')
• After mash lautered into bucket (to measure volume)
• Lautered slowly (seems to help efficiency)
• Sparged with 3.5 gallons (3.6 per SpargePal)
• Heated to 175
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons (maybe a little more?)
• One pitcher left over after
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Ferment about 2-3 weeks then rack to secondary
• Plan for at least 3-4 weeks in secondary prior to kegging

Notes:

-Maybe a little over on final volume. Maybe boil wasn't vigorous enough to lead to an "average" amount of boil off?
-Put into secondary on 1/19/15; gravity 1.019
-Kegged 4/23/15

Great Divide Yeti Imperial Stout Clone:

from: https://www.blogger.com/blogger.g?blogID=5448131162676357351#editor/target=post;postID=8006816877946009263;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=0;src=link