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)