December 30th, 2015 - AJ Maple Porter

Slightly Confused Brewing Company

AJ Maple Porter (SCBC recipe)

Batch 56

Ingredients:

11# 2-row
2# Caramel/Crystal 40L
0.5# Roasted Barley
0.625# Chocolate Malt
0.75# UK Crystal 50L

1.5 oz Northern Brewer x 60'
36 oz Aunt Jemima Maple Syrup x 60'

WLP 007 British Ale Yeast

-- Via 1.5 L starter

Stats:

OG: 1.076 (estimated); 1.084 (measured)

FG: 1.020 (estimated); 1.022 (measured)

ABV: 7.4% (estimated); 8.1% (measured)
-Based on assumed efficiency of 65%

Second batch using filter

Brewing Steps:

• Heated 4.7 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
• ADDED 2 degrees to estimated strike temperature
• Added to mash tun (water, then grains)
• Mashed 60 minutes (stirred at 37' and 17')
• After mash lautered into bucket (to measure volume)
• Lautered slowly (seems to help efficiency)
• Final volume 3 g into bucket
• Sparged with 4.1 gallons (4.4 per SpargePal)
• Heated to 175
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons (maybe a little more?)
• Has 0 volume left over
• Boiled for 60 minutes
• Added hops and syrup
• Chilled
• Pitched yeast and aerated wort 
• in fridge at about 10' post-boil
• Ferment about 2-3 weeks then rack to secondary
• Plan for at least 3-4 weeks in secondary prior to kegging

Notes:

December 12th, 2015 - Yeti Imperial Stout (clone)

Slightly Confused Brewing Company

Yeti Imperial Stout, Great Divide Brewing (clone)

Batch 55

Also batch #38, December 2014

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); 1.084 (measured)

FG: 1.018(estimated); 1.014 (measured)

ABV: 9.3% (estimated); 9.2% (measured)

Brewing Steps:

• Heated 6 gallons of water to a strike temperature of approximately 164 degrees
• Target mash temperature 150; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• ADDED 2 degrees to estimated strike temperature
• Added to mash tun (water, then grains)
• Mashed 75 minutes (stirred at 40')
• Final temperature maybe a little low (148-149)
• After mash lautered into bucket (to measure volume)
• Lautered slowly (seems to help efficiency)
• Final volume 3 g into bucket
• 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?)
• Has 0.5 - 0.75 g left over
• Probably should sparge 3 - 3.25 g (instead of 3.5)
• 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:

-Pitched yeast 12/15/15
-Used FastFermenter in garage for fermentation and secondary (worked great)
-Kegged 5/22

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

November 27th, 2015 - Hop Rod Rye (+)

Slightly Confused Brewing Company

Bear Republic Hop Rod Rye - Clone
Batch 54

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#
May have had 12.5 or 14.5# of 2-row (thought it was 13.5#)

1.5 oz Columbus x 60' (15% AA)
1 oz Centennial x 30' (10% AA)
1 oz Cascade x 20' (6% AA)
1.5 oz Columbus x 10' (15% AA)
See note


White Labs WLP 001 (2nd recycle)

Stats:
OG: 1.077* (estimated?); 1.076 (measured)
FG: 1.015 (estimated?); 1.014 (measured)
ABV: 7.2% (estimated); 8.1% (measured)
*Estimated based on other recipes online. From calculator (brewersfriend.com), using grain bill and assumed efficiency of 65%, estimated OG 1.077

Brewing Steps:

• Heated 5.5 gallons of water to a strike temperature of approximately 166 degrees (added 2 degrees to estimate)
• 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)
• Mash 75 minutes
• Initial temperature 155 degrees (middle)
• Stirred at 40'
• 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
• Had two pitchers remaining
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Pitched yeast from starter
• Harvested some yeast from starter for future batch
• Poured into fermenting bucket 
• Ferment about 2 weeks then rack to secondary

Notes:
-Added extra 0.5 oz of Columbus at 60' and 10' on top of "normal" recipe

November 22nd, 2015 - 20 Pale Ale (SCBC)

Slightly Confused Brewing Company

20 Pale Ale (SCBC recipe #3)

Batch 53

Second time making this; original batch made on 

Ingredients:

8# 2-Row

0.3125 Biscuit malt

0.5# Crystal 40L

---total grain bill 8.8125#

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:

WLP 001 (via 0.5 L starter)

-First use

Stats:

OG: 1.041 (estimated); 1.048 (measured)

FG: 1.010 (estimated); 1.008(measured)

ABV: 4.1% (estimated); 5.2% (measured)

Brewing Steps:

• Heated 2.8 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 water to mash tun first (water, then grains)
• Mashed 60 minutes
• Did not stir
• Temp may have been a little bit on the low side?
• After 60 minutes lautered into bucket (to measure volume)
• Lautered over about 7 minutes
• Heated 5 (about) 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
• Volume may have been slightly above 6.25 gallons
• Had ~1/4 gallon left (maybe slightly more)
• Boiled for 60 minutes
• Kept fairly vigorous boil going
• Added hops
• Chilled and aerated wort 
• Pitched yeast from starter the following day 
• Poured into fermenting bucket 
• Ferment about 2 weeks 

Notes:
-Kegged 12/27/15

November 15th, 2015 - Fat Man Porter (extract)

Slightly Confused Brewing Company

Fat Man Porter (HT recipe)

Batch 52

Ingredients:
Extract version
+ 1# table sugar


Hop Schedule:
Northern Brewer Hops
Willamette Hops
-Irish Moss

Dry powder yeast

Stats:
OG: 1.048 (estimated); 1.068 (measured)
FG: 1.013 (estimated); 1.016 (measured)
ABV: 4.9% (estimated); 6.8% (measured)

-Ingredients were included in purchase of keg/CO2/regulator; unsure how old ingredients were

Note:
-Very sweet. Unsure if hops had much flavor left. I'm sure the 1# of sugar contributed a lot to the sweetness

October 24th, 2015 - Fat Man Porter (51)

Slightly Confused Brewing Company

Fat Man Porter (HT recipe)

Batch 51

Ingredients:
UK Pale Ale Malt
US Dark Chocolate Malt
UK 60L Crystal Malt
---total grain bill 9.75#


Hop Schedule:
Northern Brewer Hops
Willamette Hops
-Irish Moss

WLP 005 British Ale Yeast

Stats:
OG: 1.051 (estimated); 1.058(measured) - measured 1 day later after cooled
FG: 1.013 (estimated); 1.017 (measured)
ABV: 4.9% (estimated); 5.4% (measured)


Brewing Steps:

• Heated 3 gallons of water to a strike temperature of approximately 168 degrees
• Sparge Pal suggested 165 degrees for strike temp --> added 3 degrees
• Target mash temperature 153; 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 153 at end; did not stir
• After 60 minutes lautered into bucket (to measure volume)
• Lautered slowly
• Heated 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
• 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 tube 1 day later 
• Note: planned to do starter, but since estimated OG only 1051 just pitched the tube
• Poured into fermenting bucket 
• Ferment about 2 weeks 

Notes:
-Did not make starter

October 3, 2015 - Honey Ryder Saison (50)

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:

• 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+.