January 30th, 2016 - Barley Wine (2016 Edition)

Slightly Confused Brewing Company

Old Stoner - Pacific Northwest Barley Wine
Batch 58

Recipe from: http://www.tastybrew.com/brews/view/50
Originally made November 2014 (batch 35)

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 (all in 1 gallon jug)
Danstar Nottingham dry yeast (for bottling)

Stats:
OG: 1.105 (estimated); 1.104 (measured)
FG: 1.024 (estimated);  1.018 (measured)
ABV: 12% (estimated); 11.3% (measured)

Brewing Steps:

• Heated 8.4 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 to mash tun (water, then grains)
• Couldn't add all 8.4 gallons because not enough space
• fit 7.4 gallons + grain
• Mashed 90 minutes
• Final temperature 149-151 degrees
• After mash lautered into bucket
• Lautered slowly
• Final volume lautered about 4 gallons
• Sparged with 2.5 g @ 175
• Total water volume used about 10 gallons
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons (maybe a little more?)
• Only 1/2 pitcher left over
• Boiled for 70 minutes
• Added Columbus at hot break
• Added Chinook at 60
• Added Centennial at 2
• Chilled
• used Mega Pot + valve. Drained chilled wort into bucket. Goal was to leave behind a lot of the trash in the pot vs. pouring into bucket
• Final volume in fermenter around 5 g
• 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 New Years 2017

Notes:-

-Bottled 10/8/2017 (21 months after brewing. Yikes)

January 3rd, 2016 - Overachiever IPA

Slightly Confused Brewing Company

Mosaic IPA (SCBC original recipe)

Batch 57

Second time making this recipe (first in April 2015)

Ingredients:
11# 2-row
1.5# German Vienna
0.5# Caramel 40L
0.5# Caramel 80L
---total grain bill 13.5#


Hop Schedule:
1 oz mosaic @ 60'
0.5 oz mosaic @ 30'
1 oz cascade @ 20'
0.5 oz cascade @ 5'
1 oz mosaic @ 0'
Dry: 1.5 oz mosaic

Omega Yeast Labs New Jersey Ale (OYL-045)(second use)
-Via 1.5 L starter

Stats:
OG: 1.067 (estimated); 1.065 (measured) [estimated 70% efficiency]
FG: 1.016 (estimated); 1.012 (measured)
ABV: 6.7% (estimated); 6.9% (measured)

Estimated IBU 79.75, SRM 10.21
Brewersfriend.com for calculations

Brewing Steps:

• Heated 3.9 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
• Original temperature about 148; added 1/2-2/3 g of boiling water and raised temperature to 152/153 degrees
• Added water to mash tun first (water, then grains)
• Mashed 75 minutes
• Stirred twice (50' and 25')
• After 75 minutes lautered into bucket (to measure volume)
• Lautered over about 7 minutes
• Heated 3.5 (about) gallons of sparge water to approximately 175 degrees and added to mash tun
• Miscalculated somehow - should have been 5 g (per SpargePal) so really around 4.7 g added about 1 to 1.5 g of water to the sweet wort prior to boil
• Let sit for 10 minutes, then lautered until we had about 6.25 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 then rack to secondary x 2-4 weeks
• Plan for dry hop x 7 days once in secondary (2/3 - 2/9)

Notes:
-Good, but not as good as the original. Wonder if fermentation was not full and fast d/t old yeast? When racking to secondary there was not a think krausen layer on the bucket and only a few clumps of yeast floating on the top

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