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