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