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