December 2014 (exact date?) - Dubbel the Pleasure (HT)

Slightly Confused Brewing Company

Dubbel the Pleasure (Hoggetowne recipe)

Batch 40

Made at some point in December after TitleTown IPA

Ingredients:
US 2-row (subbed for Belgian Pilsner Malt)
Belgian Biscuit Malt
CaraMunich II Malt
Special B Malt
UK 120L Crystal Malt
--total grain bill ~11.5#

Clean Candi Sugar/Syrup
Hallertauer hops
Saaz hops

White Labs WLP 500

Stats:
OG: 1.065 (estimated?); 1.060 (measured)
FG: 1.012 (estimated); 1.008 (measured)
ABV: 6.9% (estimated); 6.8% (measured)

Brewing Steps:

• Heated *** gallons of water to a strike temperature of approximately 164 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
• Stirred twice
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over 15 minutes
• Heated *** 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
• Had about 1/4 - 1/2 pitcher left
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Pitched yeast from starter
• Poured into fermenting bucket 
• Ferment about 2 weeks then rack to secondary

Notes:
-Second time making this batch (October 2013)
-Subbed US 2-row for the base malts because had it around
---Definite difference in taste due to substitution of US 2-row (would not do again)

January 1st, 2015 - Hop Rod Rye (clone)

Slightly Confused Brewing Company

Hop Rod Rye, Bear Republic Brewing (clone)

Batch 39


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)
1 oz Columbus x 10' (15% AA)

White Labs WLP 001 (3rd recycle)

Stats:
OG: 1.072* (estimated?); 1.070 (?)(Thought we hit our number, but can't remember and didn't write down the OG apparently)
FG: 1.015 (estimated?); 1.015 (measured)
ABV: 7.2% (estimated); 7.2% (assuming OG is correct)
*Estimated based on other recipes online. From calculator (brewersfriend.com), using grain bill and assumed efficiency of 65%, estimated OG 1.080

Brewing Steps:

• Heated 5.5 gallons of water to a strike temperature of approximately 164 degrees
• 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 75 minutes
• Stirred twice
• After 75 minutes lautered into bucket (to measure volume)
• Lautered over 15 minutes
• Heated 3.5 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:
-Second time making this batch (August 2014)
-Put into secondary on 1/19/15
-Kegged 3/1/15

December 28th, 2014 - Yeti Imperial Stout (clone)

Slightly Confused Brewing Company

Yeti Imperial Stout, Great Divide Brewing (clone)

Batch 38

Ingredients:

15.25 lbs (6.9 kg) American 2-row malt

1.0 lb (0.45 kg) crystal malt (120 °L)

12 oz. (0.34 kg) chocolate malt

12 oz. (0.34 kg) black patent malt

10 oz. (0.28 kg) roasted barley

8.0 oz. (0.23 kg) flaked wheat

8.0 oz. (0.23 kg) flaked rye

14.3 AAU Chinook hops (60 min) (1.1 oz./31 g of 13% alpha acids)

7.2 AAU Chinook hops (30 min) (0.55 oz./16 g of 13% alpha acids)

5.3 AAU Centennial hops (15 min) (0.50 oz./14 g of 10.5% alpha acids)

0.5 oz. (14 g) Centennial hops (5 min)

California Ale Yeast WLP 001

-- Via 4 L starter (recycle #2)

Stats:

OG: 1.090 (estimated); 1.082 (measured)

FG: 1.018(estimated); 1.014 (measured)

ABV: 9.3% (estimated); 8.9%(measured)

Brewing Steps:

• Heated 6 gallons of water to a strike temperature of approximately 162 degrees
• Target mash temperature 150; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added to mash tun (water, then grains)
• Mashed 75 minutes (stirred at 15' and 50')
• After mash lautered into bucket (to measure volume)
• Lautered slowly (seems to help efficiency)
• Sparged with 3.5 gallons (3.6 per SpargePal)
• Heated to 175
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons (maybe a little more?)
• One pitcher left over after
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Ferment about 2-3 weeks then rack to secondary
• Plan for at least 3-4 weeks in secondary prior to kegging

Notes:

-Maybe a little over on final volume. Maybe boil wasn't vigorous enough to lead to an "average" amount of boil off?
-Put into secondary on 1/19/15; gravity 1.019
-Kegged 4/23/15

Great Divide Yeti Imperial Stout Clone:

from: https://www.blogger.com/blogger.g?blogID=5448131162676357351#editor/target=post;postID=8006816877946009263;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=0;src=link

December 26th, 2014 - Dry Dock Breakwater Pale Ale (NB)

Slightly Confused Brewing Company

Dry Dock Breakwater Pale Ale (Northern Brewer recipe)
Batch 37

Ingredients:
US 2-Row malt
Briess Caramel 60L
Belgian Biscuit
--total grain bill 9.7#

Chinook
Citra (dry hopping)

California Ale Yeast WLP 001
-- Via 1.5 L starter (recycle #1)

Stats:
OG: 1.049 (estimated); 1.042 (measured)
FG: ??? (not provided); 1.008 (measured)
ABV: ??? (not provided); 4.6% (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
• Added to mash tun (water, then grains)
• Mashed 60 minutes
• Final temperature around 150
• After mash lautered into bucket (to measure volume)
• Lautered slowly (seems to help efficiency)
• Sparged with 5 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 6.25
• 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:
-Second time making this recipe
-Unsure if I put 7# or 9# of 2-row into mash tun. Per brewersfriend.com, at 65% efficiency with 9# estimated OG 1.042; with 7# and 75% efficiency 1.039 (1.049 with 9# and 75% efficiency)

-Put into secondary on 1/19/15
-Took 1 gallon and put into 1 g fermenter with 1/3 - 1/2 of a medium toast oak spiral
---Bottled 7 bombers (about) on 2/7/15; used CO2 tabs for carbonation
---Package says "full extraction in 6 weeks"
-Dry hopped for about 7 days; kegged 1/28/15
---Took 1 g of dry hopped beer and put into 1 g fermenter with 1/3 - 1/2 of a medium toast oak spiral
---Will let sit for 6(?) weeks then bottle. Plan to try original oak-aged version and if not oaky enough will let sit for 6 weeks

December 6th, 2014 - Titletowne IPA (HT)

Slightly Confused Brewing Company

Titletowne IPA (Hoggetowne)
Batch 36

Ingredients:
US 2-Row malt
US 20L Crystal malt
US 40L Crystal malt
CaraPils/CaraFoam malt
--total grain bill 12#
Assumed 70% efficiency

Chinook
Cascade

California Ale Yeast WLP 001
-- Via 1.5 L starter (new yeast)

Stats:
OG: 1.060 (estimated); 1.056 (measured)
FG: 1.014(estimated); 1.008 (measured)
ABV: 6% (estimated); 6.3% (measured)
91 IBU

Brewing Steps:

• Heated 3.8 gallons of water to a strike temperature of approximately 165 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added to mash tun (water, then grains)
• Mashed 60 minutes
• Final temperature around 150
• After mash lautered into bucket (to measure volume)
• Lautered slowly (seems to help efficiency)
• Sparged with 4.9 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 6.25
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Ferment about 2 weeks then rack to secondary
• Dry hop for 5 days

Notes:
-OG likely a little underestimated due to final post-boil volume above 5.5 gallons; didn't seem like much was lost during boil

November 30th, 2014 - Barley Wine

Slightly Confused Brewing Company

Old Stoner - Pacific Northwest Barley Wine
Batch 35

Recipe from: http://www.tastybrew.com/brews/view/50

Ingredients:
20# Rahr 2-row (from 50# bag; crushed ourselves)
4.5# Munich Malt (2-row) (the rest from Hoggetowne; came crushed but we re-milled)
1.75# CaraMunich 80
0.75# Crystal 60L
--total grain bill 27#
Assumed 65% efficiency

2 oz Columbus (whole) 18.30% AA
3 oz Chinook (whole) 14.5% AA
1 oz Centennial (whole) 7.8% AA

California Ale Yeast WLP 001
-- Via 4 L starter (2 L on stir plate, 2 L in 1 gallon jug)
Danstar Nottingham dry yeast (for bottling)

Stats:
OG: 1.105 (estimated); 1.180 (measured)
FG: 1.024 (estimated); 1.018 (measured)
ABV: 12% (estimated); 21.2% (measured)

Brewing Steps:

• Heated 8.4 gallons of water to a strike temperature of approximately 165 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added to mash tun (water, then grains)
• Couldn't add all 8.4 gallons because not enough space
• Mashed 90 minutes
• Initial temperature 153 degrees (middle)
• Stirred twice
• Final temperature 149-151 degrees
• After mash lautered into bucket (to measure volume)
• Lautered slowly
• Final volume lautered about 4 gallons
• Heated remaining water from initial mash PLUS one additional gallon to 175 degrees and added to mash tun 
• Given large amount of initial sweet wort lautered (about 4 gallons) thought that adding the remainder of the initial mash volume PLUS the additional 2.4 gallons for the sparge would lead to a lot of remaining water in the mash tun (and a diluted sweet wort)
• Total water volume used about 9.5 gallons
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons (maybe a little more?)
• Didn't measure remainder, but seemed like it was minimal
• Boiled for 70 minutes
• Added Columbus at hot break
• Added Chinook at 60
• Added Centennial at 2
• Chilled
• Pitched yeast and aerated wort 
• Ferment about 2 weeks then rack to secondary
• Plan for secondary of about 2-3 months
• Plan to bottle then let sit for another 6 months at least
• Plan to try Thanksgiving weekend 2015

Notes:
-OG likely a little bit higher due to lower water volume (9.5 vs. planned 10.8)?
-Calculated efficiency about 81%

-Max grain/water equipment seems to be able to handle would be about 25# of grain (if not a little bit less)

-Jug worked adequately for yeast starter

-Probably won't be able to recycle this yeast
-Checked gravity on 12/6/15: 1.042

-Racked to secondary on 12/26/14
-Gravity 1.024

-Went to bottle on 5/17/15. FG 1.018 (estimated ABV ~21%). Decided that ABV likely too high to prime in the bottle for carbonation. Will plan on force-carbonating in the keg then bottling (within next 4 weeks).
-Force carbonated for ~7 days then bottled on 8/20/15. Got 42 bottles + 2/3 of a bomber. Gravity prior to force carbonating 1.018.
-Will let sit until Thanksgiving before trying out of the bottle.
-Tasted some when testing the gravity and with the small amount left during bottle. Strong, complex, pretty good.

October 25th, 2014 - Dead Ringer IPA (NB)

Slightly Confused Brewing Company

Dead Ringer (Northern Brewer)
Batch 34

Ingredients:
Rahr 2-row
Briess Caramel
--total grain bill ~12#

Centennial

California Ale Yeast WLP 001 (5th [last] recycle)

Stats:
OG: 1.064 (estimated); 1.054 (measured)
FG: ??? (not provided); 1.010 (measured)
ABV: ??? (not provided); 5.8% (measured)

Brewing Steps:

• Heated 3.8 gallons of water to a strike temperature of approximately 166 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Used Publix "Spring Water" for about 5 gallons; tap for 2.6 gallons
• Added to mash tun (water, then grains)
• Mashed 60 minutes
• Initial temperature 153 degrees (middle)
• Stirred at 31'
• Final temperature 152 degrees
• After mash lautered into bucket (to measure volume)
• Lautered slowly
• Heated 4.6 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 (maybe a little more?)
• Didn't measure remainder, but seemed close
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Ferment about 2 weeks then rack to secondary
• Recommended for 2-4 weeks secondary then 2 weeks bottle conditioning 

Notes:
-Used unmilled grains and crushing with grain mill. Crush was very fine (mill set on smallest width)
-Using brewersfriend.com estimated efficiency:
--60%: 1.051
--65%: 1.055 --> about our efficiency
--70%: 1.059
--75%: 1.064