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Originally made 8/3/2013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