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+.