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:
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
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.
-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.
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