January 21st, 2017 - Hop Rod Rye (70)

Slightly Confused Brewing Company

Hop Rod Rye, Bear Republic Brewing (clone)

Batch 70

Ingredients:
13.5# Pale Malt
3# Rye Malt
0.5# Crystal 80
0.375# Crystal Rye
0.19# (3 oz) Carafa I
--total grain bill ~17.5#

1 oz Columbus x 60' (15% AA)
1 oz Centennial x 30' (10% AA)
1 oz Cascade x 20' (6% AA)
Irish Moss x 15'
1 oz Columbus x 10' (15% AA)

White Labs WLP 001 (3rd recycle)

Stats:
OG: 1.080 (estimated?); 1.076
FG: 1.015 (estimated?); 1.022 (measured)
ABV: 7.2% (estimated); 7.1% (assuming OG is correct)
*Estimated based on other recipes online. From calculator (brewersfriend.com), using grain bill and assumed efficiency of 65%, estimated OG 1.080

Brewing Steps:

• Heated 5.5 gallons of water to a strike temperature of approximately 166 degrees (added a couple degrees to Sparge Pal)
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Used 5 gallons of RO water, the rest was tap water
• Added water to mash tun first (water, then grains)
• Mashed 70 minutes
• Stirred twice
• After 75 minutes lautered into bucket (to measure volume)
• Lautered over 15 minutes
• Heated 3.7 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
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Ferment about 2 weeks then rack to secondary

Notes:

January 21st, 2017 - Chimera Pale Ale (69)

Slightly Confused Brewing Company

SCBC Chimera Pale Ale - SCBC Recipe
Batch 69

Was supposed to be the SCBC Pale Ale, but followed the SCBC 20 recipe for 2-row amount (8#) and water amounts; hops were correct (for the SCBC PA), although times were adjusted below as we weren't able to find the correct hops for this batch on time (in a bag with the hops for a total of 4 recipes). Propane was starting to die out at about 20-25'; had to put the lid on 90% to keep a slow boil. Probably flamed out with about 3 minutes left. Forgot to take an OG, so no clue what this will turn out to be (estimated OG based on grain bill).

Ingredients:
8# 2 Row
0.75# Victory
0.5# Crystal 60L

0.5 oz Centennial (pellet) 60' [actual: 45']
0.2 oz Apollo (pellet) 45' [actual 37']
0.3 oz Chinook (pellet) 30' [actual 27']
Irish Moss [actual 15']

WLP 001 via 1 L starter

Stats:
OG: 1.041 (estimated); ??? (measured)
FG: ??? (estimated); 1.016 (measured)
ABV: 3.3% (estimated); *** (measured)

WLP001 via 1 L starter

Brewing Steps:

Brewed in Red Mash Tun

• Heated 2.8 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)
• Volume was maybe a little low, but temperature was low at 148, so added another 2-3 "pitchers" worth of boiling water. Temperature increased to about 163
• 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
• Let sit for 10 minutes, then lautered until there was nothing left in the mash tun
• Likely a little under on our volume
• 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: