Saturday, March 5, 2016

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)

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