Sunday, November 22, 2015

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

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