November 22nd, 2015 - 20 Pale Ale (SCBC)

Slightly Confused Brewing Company

20 Pale Ale (SCBC recipe #3)

Batch 53

Second time making this; original batch made on 

Ingredients:

8# 2-Row

0.3125 Biscuit malt

0.5# Crystal 40L

---total grain bill 8.8125#

Hop Schedule:

0.25 oz Columbus @ 60'

0.25 oz Columbus @ 45

0.5 oz Citra @ 30'

0.25 oz Cascade @15'

0.5 oz Citra @ 0'

Yeast:

WLP 001 (via 0.5 L starter)

-First use

Stats:

OG: 1.041 (estimated); 1.048 (measured)

FG: 1.010 (estimated); 1.008(measured)

ABV: 4.1% (estimated); 5.2% (measured)

Brewing Steps:

• Heated 2.8 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
• Did not stir
• Temp may have been a little bit on the low side?
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over about 7 minutes
• Heated 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
• Volume may have been slightly above 6.25 gallons
• Had ~1/4 gallon left (maybe slightly more)
• Boiled for 60 minutes
• Kept fairly vigorous boil going
• Added hops
• Chilled and aerated wort 
• Pitched yeast from starter the following day 
• Poured into fermenting bucket 
• Ferment about 2 weeks 

Notes:
-Kegged 12/27/15