Slightly Confused Brewing Company
Honey Ryder (HT recipe)
Batch 50
Ingredients:
US Pilsen Malt
US White Wheat Malt
1# honey
---total grain bill 9.75#
Hop Schedule:
Magnum
Mt. Hood
-Irish Moss
WLP 565 Saison yeast
Stats:
OG: 1.058 (estimated); 1.045 (measured) - measured prior to adding honey
FG: 1.010 (estimated); 1.006 (measured)
ABV: 6.3% (estimated); 5.1% (measured). If OG was closer to 1.050, then 5.7%
Brewing Steps:
Ingredients:
US Pilsen Malt
US White Wheat Malt
1# honey
---total grain bill 9.75#
Hop Schedule:
Magnum
Mt. Hood
-Irish Moss
WLP 565 Saison yeast
OG: 1.058 (estimated); 1.045 (measured) - measured prior to adding honey
FG: 1.010 (estimated); 1.006 (measured)
ABV: 6.3% (estimated); 5.1% (measured). If OG was closer to 1.050, then 5.7%
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
- Temperature may have been a little low (~146 at end of mash)
- After 60 minutes lautered into bucket (to measure volume)
- Lautered over about 7 minutes
- Heated 5.3 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 1/4 - 1/3 gallon left
- 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 (in garage)
Notes:
-Added honey to fermenting bucket (forgot to add at end of boil). Was not accounted for in OG; likely OG closer to 1.050+.
-Added honey to fermenting bucket (forgot to add at end of boil). Was not accounted for in OG; likely OG closer to 1.050+.
