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