August 8th, 2019 - BG Pale Ale (1) (82)

Slightly Confused Brewing Company

BGBC Pale Ale (1)
Batch 82

Ingredients:
Grains:
***

Hops:
***

Yeast:
001

Stats:
OG: 1.047 (estimated); 1.043 (measured)
FG: 1.011 (estimated); 1.010 (measured)
ABV: 4.7% (estimated); 4.3% (measured)
IBU: 46.83
Color: 6.74 SRM

Brewing Steps:

• Heated 3.4 gallons of water to a strike temperature of approximately 168 degrees
• Added grains to mash ton
• was a little hot (157-159); left lid off x20 minutes
• Mashed for 60 minutes; temperature maintained very well
• After 60 minutes recycled 3/4 gallons twice and then lautered into brew pot
• Heated 4 gallons of sparge water to approximately 180 degrees and added to mash tun 
• Let sit for 10 minutes then lautered
• Had about 6 gallons; added 1 gallon additional water for pre-boil volume of a little under 7 g
• Boiled for 60 minutes, adding hops according to schedule
• Chilled with wort chiller and pre-chiller 
• Pitched yeast and transferred wort to bucket
• Primary x8 d; secondary x7 days + dry hop

Notes:
-Maybe a little high on final (and pre-boil volume); potentially why slightly under OG
-"Normal" pale ale recipe
---8.4# 2-row. Based on calcs at 1043 OG efficiency was 75%. If efficiency was truly 65% (as originally estimated) OG would have been 1039. Updated recipe to increase 2-row malt bill to hit target OG (>1045 for APA) assuming 65% efficiency

August 4th, 2019 - 20 (81)

Slightly Confused Brewing Company

20 Blonde Ale 

Batch 81

Ingredients:

***

---total grain bill 8.8125#

Orange Tun

Hop Schedule:

***

Yeast:

WLP 001 via starter

Stats:

OG: 1.041 (estimated); 1.048 (measured)

FG: 1.010 (estimated); 1.011 (measured)

ABV: 4.1% (estimated); 5% (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 4.8 (about) gallons of sparge water to approximately 175 degrees and added to mash tun
• Let sit for 10 minutes, then lautered 
• All liquid drained out; pre-boil volume just under 6 gallons
• 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; dry hop x5 days prior to kegging

Notes:
-Final volume under 5 gallons (final yield closer to 4 gallons); probably need pre-boil volume to be higher (closer to 6.5 gallons) [being under volume likely why OG higher than anticipated]
-Didn't cold crash prior to kegging so came out hazy; was actually a positive