January 21st, 2017 - Chimera Pale Ale (69)

Slightly Confused Brewing Company

SCBC Chimera Pale Ale - SCBC Recipe
Batch 69

Was supposed to be the SCBC Pale Ale, but followed the SCBC 20 recipe for 2-row amount (8#) and water amounts; hops were correct (for the SCBC PA), although times were adjusted below as we weren't able to find the correct hops for this batch on time (in a bag with the hops for a total of 4 recipes). Propane was starting to die out at about 20-25'; had to put the lid on 90% to keep a slow boil. Probably flamed out with about 3 minutes left. Forgot to take an OG, so no clue what this will turn out to be (estimated OG based on grain bill).

Ingredients:
8# 2 Row
0.75# Victory
0.5# Crystal 60L

0.5 oz Centennial (pellet) 60' [actual: 45']
0.2 oz Apollo (pellet) 45' [actual 37']
0.3 oz Chinook (pellet) 30' [actual 27']
Irish Moss [actual 15']

WLP 001 via 1 L starter

Stats:
OG: 1.041 (estimated); ??? (measured)
FG: ??? (estimated); 1.016 (measured)
ABV: 3.3% (estimated); *** (measured)

WLP001 via 1 L starter

Brewing Steps:

Brewed in Red Mash Tun

• Heated 2.8 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
• Added water to mash tun first (water, then grains)
• Volume was maybe a little low, but temperature was low at 148, so added another 2-3 "pitchers" worth of boiling water. Temperature increased to about 163
• 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
• Let sit for 10 minutes, then lautered until there was nothing left in the mash tun
• Likely a little under on our volume
• 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:

October 2nd, 2016 - SCBC Pale Ale

Slightly Confused Brewing Company

SCBC Pale Ale - SCBC Recipe
Batch 68


Ingredients:
9.5# 2 Row
0.75# Victory
0.5# Crystal 60L

0.5 oz Centennial (pellet) 60'
0.2 oz Apollo (pellet) 45'
0.3 oz Chinook (pellet) 30'

WLP 001 via 1 L starter

Stats:
OG: 1.050 (estimated); 1.060 (measured)
FG: 1.012 (estimated); *** (measured)
ABV: 5% (estimated); *** (measured)
IBU: 4.7
Color: 8.4 SRM

WLP001 via 1 L starter

Brewing Steps:

Brewed in Red Mash Tun

• 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)
• Both volume and temperature seemed low, so added another 1 qt
• 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
• Let sit for 10 minutes, then lautered until there was nothing left in the mash tun
• Likely a little under on our volume
• 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:

-May have messed volumes yet a little bit with not taking out enough water/taking out too much d/t red tun vs. mixing up this recipe with the other one made today
-Final volume in fermenter seemed to be right about 5 gallons, but once trub is accounted for final volume likely going to be 4.25 - 4.5 g
----Low volume like responsible for higher OG than estimated

October 2nd, 2016 - Wallonia Rising

Slightly Confused Brewing Company

Wallonia Rising Belgian Saison - Hoggetowne Ale Works
Batch 67


Ingredients:
BE Pilsner Malt

EKG
Styrian Goldings
Strisselspalt

Lallemand Belle Saison (dry) yeast

Stats:
OG: 1.064 (estimated); 1.062 (measured)
FG: 1.002 (estimated); *** (measured)
ABV: 8.4% (estimated); *** (measured)
IBU: 30
Color: 4 SRM


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
• 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
• (forgot) Took 0.3 gallon off Sparge Pal calculation 
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons
• had about 2 quarts left over at the end
• 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:

-Put on front porch for fermentaiton

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