December 28th, 2017 (78) - 20

Slightly Confused Brewing Company

20 Blonde Ale (SCBC recipe #3)

Batch 78

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); 1.046 (measured)

FG: 1.010 (estimated); 1.009 (measured)

ABV: 4.1% (estimated); 4.8% (measured)

Brewing Steps:

Used Red Tun

• Heated 2.8 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
• Initial temp 147; added about 0.5 g of essentially boiling water. Temperature increased to about 152
• 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 3.8 (about) gallons of sparge water to approximately 175 degrees and added to mash tun
• Let sit for 10 minutes, then lautered 
• 0.5 g short; added it to boil kettle
• 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:
-Kegged 1/19; connected to CO2 1/20

December 28th, 2017 (77) - Drydock Breakwater

Slightly Confused Brewing Company

Dry Dock Breakwater Pale Ale (Northern Brewer recipe)
Batch 77

Ingredients:
US 2-Row malt
Briess Caramel 60L
Belgian Biscuit
--total grain bill 9.7#

Chinook
Citra (dry hopping)

California Ale Yeast WLP 001
-- From Pure Pitch Pack (plan to wash yeast)

Stats:
OG: 1.049 (estimated); 1.046 (measured)
FG: ??? (not provided); 1.010 (measured)
ABV: ??? (not provided); 4.7% (measured)

Brewing Steps:

• Heated 3 gallons of water to a strike temperature of approximately 165 degrees
• Target mash temperature 153; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Initial temp low; had to add about 1/4 g of essentially boiling water; brought it up to 156
• Added to mash tun (water, then grains)
• Mashed 60 minutes
• After mash lautered into bucket (to measure volume)
• Lautered slowly (seems to help efficiency)
• Sparged with 4.8 gallons (minus one pitcher)
• Heated to 175
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons (maybe a little more?)
• No water left over - all sparged; final volume about 5.25
• Added 1 g of water to boil kettle
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Ferment about 2 weeks then rack to secondary
• Dry hop for 7 days

Notes:
-Secondary 1/20
-Dry hop 1/20 (in muslin bag)
-Kegged 1/25

December 22nd, 2017 - Brett Saison

Slightly Confused Brewing Company

Brett Saison (Steve)
Batch 76

Ingredients:
Belgian Pilsner
Flaked Wheat
Carapils
--total grain bill 10#

Czech Saaz

WLP Belgian Saison WLP565
Brett C

Stats:
OG: 1.048 (estimated); 1.056 (measured)
FG: 1.014 (estimated); *** (measured)
ABV: 4.4% (estimated); *** (measured)
IBU 50
SRM 3.34


Brewing Steps:
---Used red mash tun

• Heated 3.1 gallons of water to a strike temperature of approximately 170 degrees
• Target mash temperature 150; volume at 1.25 quarts/pound
• Used Brewers Friend for volume calculations
• Added water to mash tun first
• Initial temp 147 degrees
• Final temp 151 degrees
• After 45 minutes added about 2 g water (heated to 185) to raise temperature to 167
• Got to 166 degrees; used probably 1.75 g
• Sat x 10'
• Lautered
• Heated 1.8 gallons of sparge water to approximately 175 degrees and added to mash tun 
• Let sit for 5 minutes, then lautered 
• Only had 5 gallons
• Added 1 full gallon of water to kettle for boil
• Boiled x 90' and added hops
• post-boil volume 5 g
• Chilled by putting pot into tub with ice and water and wort chiller/pre-chiller to 75 degrees in about 8 minutes
• Pitched yeast and then aerated wort by transferring between brew pot and bucket 3 times
• Primary around 14 days
• Ferment in carboy around 70 degrees x 14 days

Notes:

-Need to up sparge volume by at least 1 g in Brewers Friend calculations

December 22nd, 2017 - Dry Hopped Sour

Slightly Confused Brewing Company

Dry Hopped Sour (Scott)
Batch 75

Ingredients:
2-Row
Flaked Rye
Crystal 40
--total grain bill 11.75#

Citra (dry hop)

Lactobacillus (2x Good Belly shot)
Brett C

Stats:
OG: 1.051 (estimated); 1.049 (measured)
FG: 1.010 (estimated); 1.012 (measured)
ABV: 5.4% (estimated); 4.8% (measured)
IBU 0
SRM 6.9


Brewing Steps:
---Used red mash tun

• Heated 3.7 gallons of water to a strike temperature of approximately 168 degrees
• Target mash temperature 154; volume at 1.25 quarts/pound
• Used Brewers Friend for volume calculations
• Added water to mash tun first
• Initial temp 153 degrees
• Final temp 151 degrees
• After 60 minutes lautered
• Heated 3.4 gallons of sparge water to approximately 175 degrees and added to mash tun 
• Let sit for 5 minutes, then lautered 
• only had 5 gallons
• added 1 full gallon of water to kettle for boil
• Boiled x 60
• SHOULD have boiled x 5'
• Chilled by putting pot into tub with ice and water and wort chiller/pre-chiller to 75 degrees in about 8 minutes
• Pitched lactobacillus (Good Belly) and then aerated wort by transferring between brew pot and bucket 3 times
• Will kettle sour 24 - 36 hours
• Re-boil x 10'
• Cool
• Ferment in carboy around 70 degrees x 14 days

Notes:
-Fermented in the garage. Was very cold in Gainesville during that time; suspect temperatures in the garage could have been in the 40s at points and maybe steady in the 50s. Maybe too cold for full yeast capabilities
-Dry hopped 1/20
-Kegged 1/25

December 6th, 2017 - Witbier no-boil Sour

Slightly Confused Brewing Company

Blanche De Beligique Witbier Sour (Hoggetowne Ale recipe converted to no-boil sour)
Batch 74

Ingredients:
Belgian Pilsner Malt
German Pale Wheat Malt
German Carahell Malt
Flaked Oaks
--total grain bill 10#

Lactobacillus (2x Good Belly shot)
WLP400 Belgian Wit Ale Yeast
Corriander Seed (lightly crushed)
Bitter orange peel

Stats:
OG: 1.053 (estimated); 1.047
FG: 1.014 (estimated for witbier); ??? (measured)
ABV: 5.1% (estimated for witbier); 5% (measured)
IBU 12
SRM 4


Brewing Steps:

• Heated 3.4 gallons of water to a strike temperature of approximately 167 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added water to mash tun first
• Initial temp 158 degrees
• Left lid off x35 minutes
• Final temp 150 degrees
• After 60 minutes lautered
• Heated 4.2 gallons of sparge water to approximately 175 degrees and added to mash tun 
• Let sit for 5 minutes, then lautered until we had about 6+ gallons
• Boiled and added hops according to schedule
• Chilled by putting pot into tub with ice and water and wort chiller/pre-chiller to 75 degrees in about 8 minutes
• Pitched yeast and lactobacillus (Good Belly) and then aerated wort by transferring between brew pot and bucket 3 times
• Poured into fermenting bucket 
• Put bucket into fridge 
• Fermenting at 66 degrees
• Ferment about 10 days in primary
• Plan for secondary fermentation for 2 weeks

Notes:

-Put into secondary on 12/22

-Filled a 5 g carboy and a 1 g carboy

-Put 0.2 oz wood chips into the 1 g carboy

December 6th, 2017 - Abomination Sour

Slightly Confused Brewing Company

Abomination Sour
Batch 73

Ingredients:
-Had grain from previous recipe in a bag. Bag was labeled "sour" but unsure exactly what was in it.
-Total weight 10.2# (grain bill seemingly around 10#)
--total grain bill 10#

Good Belly "oat" lactobacillus
US-05
Glacier 3.2 AAU x60'

Stats:
OG: ??? (estimated); 1.058 (measured)
FG: ??? (estimated); ***(measured)
ABV: ??? (estimated); *** (measured)


Brewing Steps:

• Heated 3 gallons of water to a strike temperature of approximately 161 degrees
• Target mash temperature 151; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Mashed in red mash tun
• Added water to mash tun first
• Initial temp 149
• Final temp 142
• After 60 minutes lautered
• Heated 4.5 gallons of sparge water to approximately 175 degrees and added to mash tun 
• Let sit for 5 minutes, then lautered until we had about 6+ gallons
• Boiled x5 minutes
• Chilled by putting pot into tub with ice and water and wort chiller/pre-chiller to 90 degrees 
• Added lactobacillus (x2 Good Belly)
• Let Kettle Sour x*** hours
• Boiled
• Added hops x 60'
• Cooled, added yeast
• Primary fermentation x2 weeks
• Secondary (bottle condition) x2 weeks

Notes:

-Unclear what grain bill or grain components we had

-Used hops from alternate recipe

-Unable to fully calculate water volumes because we did not know grain bill
-Final volume post-boil about 4.1 - 4.25 gallons
-Put into secondary 12/22