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