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
