July 17th, 2016 - Hop Zombie Pale Ale

Slightly Confused Brewing Company

Hop Zombie Pale Ale - Hoggetowne Ale Works
Batch 66


Ingredients:
2 Row
US 20L Crystal Malt
CaraPils Malt
Victory Malt

Magnum/Horizon
Cascade

Dry hop: Cascade

Safale S-04 yeast

Stats:
OG: 1.054 (estimated); 1.054 (measured)
FG: 1.012 (estimated); *** (measured)
ABV: 5.4% (estimated); *** (measured)
IBU: 20
Color: 21 SRM

WLP001 via 1 L starter

Brewing Steps:

• Heated 3.4 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 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 4.9 (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
• 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 

Notes:

-Cold crashed 7/24

July 10th, 2016 - Girls Gone Mild

Slightly Confused Brewing Company

Girls Gone Mild (Mild Ale) - Hoggetowne Ale Works
Batch 65

Originally made 8/3/2013
Made in Red Mash Tun

Ingredients:
Mild or Maris Otter Malt
UK 55-65L Crystal Malt
Biscuit Malt
UK Chocolate Malt
Roasted Barley

Willamette Hops x 2 (leaf)

Safale S-04 yeast

Stats:
OG: 1.037 (estimated); 1.046 (measured)
FG: 1.017 (estimated); *** (measured)
ABV: 3.5% (estimated); *** (measured)
IBU: 20
Color: 21 SRM

Brewing Steps:

• Heated 2.3 gallons of water to a strike temperature of approximately 165 degrees
• Target mash temperature 155; 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 4.7 (about) gallons of sparge water to approximately 175 degrees and added to mash tun
• Took 1 gallon off Sparge Pal to account for Red Mash Tun
• 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 

Notes:

-Cold crashed 7/24

May 30th, 2016 (America) - Movin' on Saison

Slightly Confused Brewing Company

Movin' On Saison (HT recipe)

Batch 64

Ingredients:
Rahr US Pilsner Mal
Castle CaraBlonde
Weyermann Wheat Malt
---total grain bill 9.25#


Hop Schedule:
Hallertau (Wakata) Hops

WLP 565

Stats:
OG: 1.048 (estimated); 1.048 (measured)
FG: 1.011 (estimated); *** (measured)
ABV: 4.8% (estimated); 5.5% (measured)


Brewing Steps:

• Heated 2.7 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 5.5 (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
• 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 (on front poor or in garage)

Notes:
-Third time making this recipe. Used WLP 565 to try to get more of a fruity flavor
-Accidentally had in fermenting fridge from 5/30 - 6/3. Took out and left in garage

May 30th, 2016 (America) - Orange 20

Slightly Confused Brewing Company

Orange 20 (SCBC recipe #3)

Batch 63

Made in RedCooler. Stats below account for updated volumes for the red tun.

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'

1 oz of Tangerine zest at day 5 of fermentation

Yeast:

WLP 001 (via 0.5 L starter)

-Second use

Stats:

OG: 1.041 (estimated); 1.050 (measured)

FG: 1.010 (estimated); 1.008 (measured)

ABV: 4.1% (estimated); 5.5% (measured)

Brewing Steps:

• Heated 2.8 gallons of water to a strike temperature of approximately 160 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 4.2 (about) gallons of sparge water to approximately 175 degrees and added to mash tun
• Couldn't quite fit all of the volume into the tun; just left remainder in kettle and then used it for the boil
• 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
• Pitched yeast and aerated wort 
• Pitched yeast from starter
• Poured into fermenting bucket 
• Ferment about 2 weeks 

Notes:

-Added 1.2 oz tangerine zest on 6/3 (every tangerine in a 3# bag); likely included some rine. Sanitized with vodka

Get up and Gose - May 13th, 2016

Slightly Confused Brewing Company

Get up and Gose (Rowdy Reptile Brewing Co)
Batch 62

Third time making this batch (second attempt was 8/24/13)

Ingredients:
Wheat malt
Pils
Acid Malt
Crushed coriander seed
Salt
Total grain bill: 10.25

Saaz

Lactobacillus (Olympic pack)
Safale US-05 yeast

Stats:
OG: 1.040 (estimated); ??? (measured)
FG: 1.012 (estimated); *** (measured)
ABV: 6.3% (estimated); *** (measured)
IBU: 77
Color: 7 SRM

Brewing Steps:

• Heated 3.2 gallons of water to a strike temperature of approximately 163 degrees 
• Added grains to mash tun
• Added water to mash tun 
• Mashed for 60 minutes
• Lautered
• Heated about 5 gallons of sparge water to approximately 175 degrees and added to mash tun 
• Let sit for 5 minutes then lautered into bucket
• Got clogged; tried swirling mash tun a few times and it didn't unclog
• Final post-lauter volume only about 4 g, so added 1 additional gallon of water
• unclear how much water was left in mash tun, but seemed to be at least a gallon if not more
• Boiled for about 5 minutes
• Chilled to 100 degrees
• Put into fermenting bucket with lactobacillus to sit for approximately 24 hours
• The next night brought to a boil, added hops, salt, and coriander according to schedule over 60'
• Cooled, added to fermenter; turned temperature to 60 degrees
• Finished at 1040 pm so was tired and forgot to take the OG
• Ferment for 14 days

Notes:

Tried to keg 5/30. Gravity at that time was 1020; floating pieces of grain in the bucket; minimal to no krausen. Not sure what happened, so dumped out.

April 2nd, 2015 - Untamed IPA

Slightly Confused Brewing Company

Untamed IPA (Hoggetowne all-grain)
Batch 61

Third time making this batch (second attempt was 8/24/13)

Ingredients:
Rahr 2-Row Malt
Briess US C-40 Malt
Briess US Victory Malt

Warrior (pellet)
Falconer's Flight (pellet)
Apollo (pellet)
Mosaic (pellet; dry hop)

Safale US-05 yeast

Stats:
OG: 1.060 (estimated); 1.060 (measured)
FG: 1.012 (estimated); 1.008 (measured)
ABV: 6.3% (estimated); 6.8% (measured)
IBU: 77
Color: 7 SRM

Brewing Steps:

• Heated just under 3.5 gallons of water to a strike temperature of approximately 162 degrees 
• Added grains to mash tun
• Added water to mash tun 
• After all water added mash temperature approximately 135 degrees (measured with normal thermometer)
• Mashed for 60 minutes; stirred once
• Heated about 4.6 gallons of sparge water to approximately 175 degrees and added to mash tun 
• Let sit for 5 minutes then lautered into bucket until we had about 6.25 gallons
• used all of volume in mash tun
• Boiled for 60 minutes, adding hops according to schedule
• Rehydrated yeast using 200 mL of approximately 100 degree sanitized water
• Chilled
• Poured off using valve on kettle
• Dry hop for 4 days

• Ferment 14 days

April 2nd, 2015 - Blood Orange 20

Slightly Confused Brewing Company

Blood Orange 20 Blonde Ale (SCBC recipe #3)

Batch 60

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)

-Second use

Stats:

OG: 1.041 (estimated); 1.050 (measured)(prior to blood orange puree) 

FG: 1.010 (estimated); *** (measured)

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

Brewed using small red mash tun

Brewing Steps:

• Heated 2.8 gallons of water to a strike temperature of approximately 166 degrees
• Target mash temperature 151; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Initial temp about 159
• Seems that only about 7-8 degrees lost from strike temp, so will likely do lower strike temp next time
• 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 4.2 (about) gallons of sparge water to approximately 175 degrees and added to mash tun
• Took 1 gallon off Sparge Pal calculation 
• Only about 3.8 g would fit into tun
• remaining volume added to boil kettle
• Let sit for 10 minutes, then lautered until all liquid was out of mash tun
• Volume may have been slightly below 5.5 gallons
• Next time only take about 0.5-0.7 g off Sparge Pal
• 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 
• about 3-4 days into fermentation will add blood orange purree. Will contribute some fermentables so ABV will likely be higher than estimated

Notes:

-Red cooler: take 0.5 - 0.7 g off sparge pal volume estimation. Take a few degrees off Sparge Pal strike temp estimation
-Pitched yeast 4/5.
-Added blood orange puree 4/10