October 2nd, 2016 - SCBC Pale Ale

Slightly Confused Brewing Company

SCBC Pale Ale - SCBC Recipe
Batch 68


Ingredients:
9.5# 2 Row
0.75# Victory
0.5# Crystal 60L

0.5 oz Centennial (pellet) 60'
0.2 oz Apollo (pellet) 45'
0.3 oz Chinook (pellet) 30'

WLP 001 via 1 L starter

Stats:
OG: 1.050 (estimated); 1.060 (measured)
FG: 1.012 (estimated); *** (measured)
ABV: 5% (estimated); *** (measured)
IBU: 4.7
Color: 8.4 SRM

WLP001 via 1 L starter

Brewing Steps:

Brewed in Red Mash Tun

• Heated 3.4 gallons of water to a strike temperature of approximately 166 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)
• Both volume and temperature seemed low, so added another 1 qt
• Mashed 60 minutes
• Did not stir
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over about 7 minutes
• Heated 4.9 (about) gallons of sparge water to approximately 175 degrees and added to mash tun
• Let sit for 10 minutes, then lautered until there was nothing left in the mash tun
• Likely a little under on our volume
• 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 

Notes:

-May have messed volumes yet a little bit with not taking out enough water/taking out too much d/t red tun vs. mixing up this recipe with the other one made today
-Final volume in fermenter seemed to be right about 5 gallons, but once trub is accounted for final volume likely going to be 4.25 - 4.5 g
----Low volume like responsible for higher OG than estimated

October 2nd, 2016 - Wallonia Rising

Slightly Confused Brewing Company

Wallonia Rising Belgian Saison - Hoggetowne Ale Works
Batch 67


Ingredients:
BE Pilsner Malt

EKG
Styrian Goldings
Strisselspalt

Lallemand Belle Saison (dry) yeast

Stats:
OG: 1.064 (estimated); 1.062 (measured)
FG: 1.002 (estimated); *** (measured)
ABV: 8.4% (estimated); *** (measured)
IBU: 30
Color: 4 SRM


Brewing Steps:

• Heated 3.8 gallons of water to a strike temperature of approximately 166 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
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over about 7 minutes
• Heated 4.9 (about) gallons of sparge water to approximately 175 degrees and added to mash tun
• (forgot) Took 0.3 gallon off Sparge Pal calculation 
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons
• had about 2 quarts left over at the end
• 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 

Notes:

-Put on front porch for fermentaiton

July 17th, 2016 - Hop Zombie Pale Ale

Slightly Confused Brewing Company

Hop Zombie Pale Ale - Hoggetowne Ale Works
Batch 66


Ingredients:
2 Row
US 20L Crystal Malt
CaraPils Malt
Victory Malt

Magnum/Horizon
Cascade

Dry hop: Cascade

Safale S-04 yeast

Stats:
OG: 1.054 (estimated); 1.054 (measured)
FG: 1.012 (estimated); *** (measured)
ABV: 5.4% (estimated); *** (measured)
IBU: 20
Color: 21 SRM

WLP001 via 1 L starter

Brewing Steps:

• Heated 3.4 gallons of water to a strike temperature of approximately 166 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
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over about 7 minutes
• Heated 4.9 (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
• 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 

Notes:

-Cold crashed 7/24

July 10th, 2016 - Girls Gone Mild

Slightly Confused Brewing Company

Girls Gone Mild (Mild Ale) - Hoggetowne Ale Works
Batch 65

Originally made 8/3/2013
Made in Red Mash Tun

Ingredients:
Mild or Maris Otter Malt
UK 55-65L Crystal Malt
Biscuit Malt
UK Chocolate Malt
Roasted Barley

Willamette Hops x 2 (leaf)

Safale S-04 yeast

Stats:
OG: 1.037 (estimated); 1.046 (measured)
FG: 1.017 (estimated); *** (measured)
ABV: 3.5% (estimated); *** (measured)
IBU: 20
Color: 21 SRM

Brewing Steps:

• Heated 2.3 gallons of water to a strike temperature of approximately 165 degrees
• Target mash temperature 155; 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
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over about 7 minutes
• Heated 4.7 (about) gallons of sparge water to approximately 175 degrees and added to mash tun
• Took 1 gallon off Sparge Pal to account for Red Mash Tun
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons
• 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 

Notes:

-Cold crashed 7/24

May 30th, 2016 (America) - Movin' on Saison

Slightly Confused Brewing Company

Movin' On Saison (HT recipe)

Batch 64

Ingredients:
Rahr US Pilsner Mal
Castle CaraBlonde
Weyermann Wheat Malt
---total grain bill 9.25#


Hop Schedule:
Hallertau (Wakata) Hops

WLP 565

Stats:
OG: 1.048 (estimated); 1.048 (measured)
FG: 1.011 (estimated); *** (measured)
ABV: 4.8% (estimated); 5.5% (measured)


Brewing Steps:

• Heated 2.7 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
• Did not stir
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over about 7 minutes
• Heated 5.5 (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 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 (on front poor or in garage)

Notes:
-Third time making this recipe. Used WLP 565 to try to get more of a fruity flavor
-Accidentally had in fermenting fridge from 5/30 - 6/3. Took out and left in garage

May 30th, 2016 (America) - Orange 20

Slightly Confused Brewing Company

Orange 20 (SCBC recipe #3)

Batch 63

Made in RedCooler. Stats below account for updated volumes for the red tun.

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'

1 oz of Tangerine zest at day 5 of fermentation

Yeast:

WLP 001 (via 0.5 L starter)

-Second use

Stats:

OG: 1.041 (estimated); 1.050 (measured)

FG: 1.010 (estimated); 1.008 (measured)

ABV: 4.1% (estimated); 5.5% (measured)

Brewing Steps:

• Heated 2.8 gallons of water to a strike temperature of approximately 160 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
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over about 7 minutes
• Heated 4.2 (about) gallons of sparge water to approximately 175 degrees and added to mash tun
• Couldn't quite fit all of the volume into the tun; just left remainder in kettle and then used it for the boil
• 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
• Pitched yeast and aerated wort 
• Pitched yeast from starter
• Poured into fermenting bucket 
• Ferment about 2 weeks 

Notes:

-Added 1.2 oz tangerine zest on 6/3 (every tangerine in a 3# bag); likely included some rine. Sanitized with vodka

Get up and Gose - May 13th, 2016

Slightly Confused Brewing Company

Get up and Gose (Rowdy Reptile Brewing Co)
Batch 62

Third time making this batch (second attempt was 8/24/13)

Ingredients:
Wheat malt
Pils
Acid Malt
Crushed coriander seed
Salt
Total grain bill: 10.25

Saaz

Lactobacillus (Olympic pack)
Safale US-05 yeast

Stats:
OG: 1.040 (estimated); ??? (measured)
FG: 1.012 (estimated); *** (measured)
ABV: 6.3% (estimated); *** (measured)
IBU: 77
Color: 7 SRM

Brewing Steps:

• Heated 3.2 gallons of water to a strike temperature of approximately 163 degrees 
• Added grains to mash tun
• Added water to mash tun 
• Mashed for 60 minutes
• Lautered
• Heated about 5 gallons of sparge water to approximately 175 degrees and added to mash tun 
• Let sit for 5 minutes then lautered into bucket
• Got clogged; tried swirling mash tun a few times and it didn't unclog
• Final post-lauter volume only about 4 g, so added 1 additional gallon of water
• unclear how much water was left in mash tun, but seemed to be at least a gallon if not more
• Boiled for about 5 minutes
• Chilled to 100 degrees
• Put into fermenting bucket with lactobacillus to sit for approximately 24 hours
• The next night brought to a boil, added hops, salt, and coriander according to schedule over 60'
• Cooled, added to fermenter; turned temperature to 60 degrees
• Finished at 1040 pm so was tired and forgot to take the OG
• Ferment for 14 days

Notes:

Tried to keg 5/30. Gravity at that time was 1020; floating pieces of grain in the bucket; minimal to no krausen. Not sure what happened, so dumped out.

April 2nd, 2015 - Untamed IPA

Slightly Confused Brewing Company

Untamed IPA (Hoggetowne all-grain)
Batch 61

Third time making this batch (second attempt was 8/24/13)

Ingredients:
Rahr 2-Row Malt
Briess US C-40 Malt
Briess US Victory Malt

Warrior (pellet)
Falconer's Flight (pellet)
Apollo (pellet)
Mosaic (pellet; dry hop)

Safale US-05 yeast

Stats:
OG: 1.060 (estimated); 1.060 (measured)
FG: 1.012 (estimated); 1.008 (measured)
ABV: 6.3% (estimated); 6.8% (measured)
IBU: 77
Color: 7 SRM

Brewing Steps:

• Heated just under 3.5 gallons of water to a strike temperature of approximately 162 degrees 
• Added grains to mash tun
• Added water to mash tun 
• After all water added mash temperature approximately 135 degrees (measured with normal thermometer)
• Mashed for 60 minutes; stirred once
• Heated about 4.6 gallons of sparge water to approximately 175 degrees and added to mash tun 
• Let sit for 5 minutes then lautered into bucket until we had about 6.25 gallons
• used all of volume in mash tun
• Boiled for 60 minutes, adding hops according to schedule
• Rehydrated yeast using 200 mL of approximately 100 degree sanitized water
• Chilled
• Poured off using valve on kettle
• Dry hop for 4 days

• Ferment 14 days

April 2nd, 2015 - Blood Orange 20

Slightly Confused Brewing Company

Blood Orange 20 Blonde Ale (SCBC recipe #3)

Batch 60

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)

-Second use

Stats:

OG: 1.041 (estimated); 1.050 (measured)(prior to blood orange puree) 

FG: 1.010 (estimated); *** (measured)

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

Brewed using small red mash tun

Brewing Steps:

• Heated 2.8 gallons of water to a strike temperature of approximately 166 degrees
• Target mash temperature 151; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Initial temp about 159
• Seems that only about 7-8 degrees lost from strike temp, so will likely do lower strike temp next time
• Added water to mash tun first (water, then grains)
• Mashed 60 minutes
• Did not stir
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over about 7 minutes
• Heated 4.2 (about) gallons of sparge water to approximately 175 degrees and added to mash tun
• Took 1 gallon off Sparge Pal calculation 
• Only about 3.8 g would fit into tun
• remaining volume added to boil kettle
• Let sit for 10 minutes, then lautered until all liquid was out of mash tun
• Volume may have been slightly below 5.5 gallons
• Next time only take about 0.5-0.7 g off Sparge Pal
• 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 
• about 3-4 days into fermentation will add blood orange purree. Will contribute some fermentables so ABV will likely be higher than estimated

Notes:

-Red cooler: take 0.5 - 0.7 g off sparge pal volume estimation. Take a few degrees off Sparge Pal strike temp estimation
-Pitched yeast 4/5.
-Added blood orange puree 4/10

February 27th, 2016 - Dry Dock Breakwater

Slightly Confused Brewing Company

Dry Dock Breakwater Pale Ale (Northern Brewer recipe)
Batch 59

Ingredients:
US 2-Row malt
Briess Caramel 60L
Belgian Biscuit
--total grain bill 9.7#

Chinook
Citra (dry hopping)

California Ale Yeast WLP 001
-- Via 1.5 L starter (recycle #1)

Stats:
OG: 1.049 (estimated); 1.049 (measured)
FG: ??? (not provided); 1.008(measured)
ABV: ??? (not provided); 5.4% (measured)

Brewing Steps:

• Heated 3 gallons of water to a strike temperature of approximately 165 degrees
• Target mash temperature 153; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added to mash tun (water, then grains)
• Mashed 60 minutes
• Final temperature around 150
• After mash lautered into bucket (to measure volume)
• Lautered slowly (seems to help efficiency)
• Sparged with 5 gallons (minus one pitcher)
• Heated to 175
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons (maybe a little more?)
• No water left over - all sparged; final volume about 6.25
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Ferment about 2 weeks then rack to secondary
• Dry hop for 7 days

Notes:
-Third time making this recipe (2nd time was batch #37)

January 30th, 2016 - Barley Wine (2016 Edition)

Slightly Confused Brewing Company

Old Stoner - Pacific Northwest Barley Wine
Batch 58

Recipe from: http://www.tastybrew.com/brews/view/50
Originally made November 2014 (batch 35)

Ingredients:
20# Rahr 2-row (from 50# bag; crushed ourselves)
4.5# Munich Malt (2-row) (the rest from Hoggetowne; came crushed but we re-milled)
1.75# CaraMunich 80
0.75# Crystal 60L
--total grain bill 27#
Assumed 65% efficiency

2 oz Columbus (whole) 18.30% AA
3 oz Chinook (whole) 14.5% AA
1 oz Centennial (whole) 7.8% AA

California Ale Yeast WLP 001
-- Via 4 L starter (all in 1 gallon jug)
Danstar Nottingham dry yeast (for bottling)

Stats:
OG: 1.105 (estimated); 1.104 (measured)
FG: 1.024 (estimated);  1.018 (measured)
ABV: 12% (estimated); 11.3% (measured)

Brewing Steps:

• Heated 8.4 gallons of water to a strike temperature of approximately 166 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added to mash tun (water, then grains)
• Couldn't add all 8.4 gallons because not enough space
• fit 7.4 gallons + grain
• Mashed 90 minutes
• Final temperature 149-151 degrees
• After mash lautered into bucket
• Lautered slowly
• Final volume lautered about 4 gallons
• Sparged with 2.5 g @ 175
• Total water volume used about 10 gallons
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons (maybe a little more?)
• Only 1/2 pitcher left over
• Boiled for 70 minutes
• Added Columbus at hot break
• Added Chinook at 60
• Added Centennial at 2
• Chilled
• used Mega Pot + valve. Drained chilled wort into bucket. Goal was to leave behind a lot of the trash in the pot vs. pouring into bucket
• Final volume in fermenter around 5 g
• Pitched yeast and aerated wort 
• Ferment about 2 weeks then rack to secondary
• Plan for secondary of about 2-3 months
• Plan to bottle then let sit for another 6 months at least
• Plan to try New Years 2017

Notes:-

-Bottled 10/8/2017 (21 months after brewing. Yikes)

January 3rd, 2016 - Overachiever IPA

Slightly Confused Brewing Company

Mosaic IPA (SCBC original recipe)

Batch 57

Second time making this recipe (first in April 2015)

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)(second use)
-Via 1.5 L starter

Stats:
OG: 1.067 (estimated); 1.065 (measured) [estimated 70% efficiency]
FG: 1.016 (estimated); 1.012 (measured)
ABV: 6.7% (estimated); 6.9% (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 1/2-2/3 g 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
• Miscalculated somehow - should have been 5 g (per SpargePal) so really around 4.7 g added about 1 to 1.5 g of water to the sweet wort prior to boil
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons
• 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 (2/3 - 2/9)

Notes:
-Good, but not as good as the original. Wonder if fermentation was not full and fast d/t old yeast? When racking to secondary there was not a think krausen layer on the bucket and only a few clumps of yeast floating on the top