March 9th, 2018 - Hop Rod (80)

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: 1.077 (estimated); 1.076 (measured)
FG: 1.018 (estimated); 1.014 (measured)
ABV: 7.7% (estimated); 8.1% (measured)

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 25th, 2018 (79) - 20

Slightly Confused Brewing Company

20 Blonde Ale (SCBC recipe #3)

Batch 79

Ingredients:

8# 2-Row

0.3125 Biscuit malt

0.5# Crystal 40L

---total grain bill 8.8125#

RED TUN

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:

US S-05 dry yeast

Stats:

OG: 1.041 (estimated); 1.040 (measured)

FG: 1.010 (estimated); 1.007 (measured)

ABV: 4.1% (estimated); 4.3% (measured)

Brewing Steps:

• 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
• 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 4.3 (about) gallons of sparge water to approximately 175 degrees and added to mash tun
• Not all would fit in mash tun
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons
• Final pre-boil volume a little low so added two pitcher's worth of water
• Should probably be closer to 5 g of sparge water 
• 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:

-Forgot to add final 0.5 Citra at 0'. Dry hopped with 0.5 oz citra, and about 0.5 - 1 oz cascade.

-Final volume maybe 5.25 - 5.5 g; need to add some more pre-boil to ensure post-boil volume is a little higher

-Used new chiller system (pre-chiller T'd into two immersion chillers). Used one 20# bag of ice and was able to get temp to < 80 in about 8 minutes with minimal stirring 

-Will ferment in garage