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