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
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