December 26th, 2014 - Dry Dock Breakwater Pale Ale (NB)

Slightly Confused Brewing Company

Dry Dock Breakwater Pale Ale (Northern Brewer recipe)
Batch 37

Ingredients:
US 2-Row malt
Briess Caramel 60L
Belgian Biscuit
--total grain bill 9.7#

Chinook
Citra (dry hopping)

California Ale Yeast WLP 001
-- Via 1.5 L starter (recycle #1)

Stats:
OG: 1.049 (estimated); 1.042 (measured)
FG: ??? (not provided); 1.008 (measured)
ABV: ??? (not provided); 4.6% (measured)

Brewing Steps:

• Heated 3 gallons of water to a strike temperature of approximately 165 degrees
• Target mash temperature 153; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added to mash tun (water, then grains)
• Mashed 60 minutes
• Final temperature around 150
• After mash lautered into bucket (to measure volume)
• Lautered slowly (seems to help efficiency)
• Sparged with 5 gallons (minus one pitcher)
• Heated to 175
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons (maybe a little more?)
• No water left over - all sparged; final volume about 6.25
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Ferment about 2 weeks then rack to secondary
• Dry hop for 7 days

Notes:
-Second time making this recipe
-Unsure if I put 7# or 9# of 2-row into mash tun. Per brewersfriend.com, at 65% efficiency with 9# estimated OG 1.042; with 7# and 75% efficiency 1.039 (1.049 with 9# and 75% efficiency)

-Put into secondary on 1/19/15
-Took 1 gallon and put into 1 g fermenter with 1/3 - 1/2 of a medium toast oak spiral
---Bottled 7 bombers (about) on 2/7/15; used CO2 tabs for carbonation
---Package says "full extraction in 6 weeks"
-Dry hopped for about 7 days; kegged 1/28/15
---Took 1 g of dry hopped beer and put into 1 g fermenter with 1/3 - 1/2 of a medium toast oak spiral
---Will let sit for 6(?) weeks then bottle. Plan to try original oak-aged version and if not oaky enough will let sit for 6 weeks

December 6th, 2014 - Titletowne IPA (HT)

Slightly Confused Brewing Company

Titletowne IPA (Hoggetowne)
Batch 36

Ingredients:
US 2-Row malt
US 20L Crystal malt
US 40L Crystal malt
CaraPils/CaraFoam malt
--total grain bill 12#
Assumed 70% efficiency

Chinook
Cascade

California Ale Yeast WLP 001
-- Via 1.5 L starter (new yeast)

Stats:
OG: 1.060 (estimated); 1.056 (measured)
FG: 1.014(estimated); 1.008 (measured)
ABV: 6% (estimated); 6.3% (measured)
91 IBU

Brewing Steps:

• Heated 3.8 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 to mash tun (water, then grains)
• Mashed 60 minutes
• Final temperature around 150
• After mash lautered into bucket (to measure volume)
• Lautered slowly (seems to help efficiency)
• Sparged with 4.9 gallons (minus one pitcher)
• Heated to 175
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons (maybe a little more?)
• No water left over - all sparged; final volume about 6.25
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Ferment about 2 weeks then rack to secondary
• Dry hop for 5 days

Notes:
-OG likely a little underestimated due to final post-boil volume above 5.5 gallons; didn't seem like much was lost during boil

November 30th, 2014 - Barley Wine

Slightly Confused Brewing Company

Old Stoner - Pacific Northwest Barley Wine
Batch 35

Recipe from: http://www.tastybrew.com/brews/view/50

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 (2 L on stir plate, 2 L in 1 gallon jug)
Danstar Nottingham dry yeast (for bottling)

Stats:
OG: 1.105 (estimated); 1.180 (measured)
FG: 1.024 (estimated); 1.018 (measured)
ABV: 12% (estimated); 21.2% (measured)

Brewing Steps:

• Heated 8.4 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 to mash tun (water, then grains)
• Couldn't add all 8.4 gallons because not enough space
• Mashed 90 minutes
• Initial temperature 153 degrees (middle)
• Stirred twice
• Final temperature 149-151 degrees
• After mash lautered into bucket (to measure volume)
• Lautered slowly
• Final volume lautered about 4 gallons
• Heated remaining water from initial mash PLUS one additional gallon to 175 degrees and added to mash tun 
• Given large amount of initial sweet wort lautered (about 4 gallons) thought that adding the remainder of the initial mash volume PLUS the additional 2.4 gallons for the sparge would lead to a lot of remaining water in the mash tun (and a diluted sweet wort)
• Total water volume used about 9.5 gallons
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons (maybe a little more?)
• Didn't measure remainder, but seemed like it was minimal
• Boiled for 70 minutes
• Added Columbus at hot break
• Added Chinook at 60
• Added Centennial at 2
• Chilled
• 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 Thanksgiving weekend 2015

Notes:
-OG likely a little bit higher due to lower water volume (9.5 vs. planned 10.8)?
-Calculated efficiency about 81%

-Max grain/water equipment seems to be able to handle would be about 25# of grain (if not a little bit less)

-Jug worked adequately for yeast starter

-Probably won't be able to recycle this yeast
-Checked gravity on 12/6/15: 1.042

-Racked to secondary on 12/26/14
-Gravity 1.024

-Went to bottle on 5/17/15. FG 1.018 (estimated ABV ~21%). Decided that ABV likely too high to prime in the bottle for carbonation. Will plan on force-carbonating in the keg then bottling (within next 4 weeks).
-Force carbonated for ~7 days then bottled on 8/20/15. Got 42 bottles + 2/3 of a bomber. Gravity prior to force carbonating 1.018.
-Will let sit until Thanksgiving before trying out of the bottle.
-Tasted some when testing the gravity and with the small amount left during bottle. Strong, complex, pretty good.

October 25th, 2014 - Dead Ringer IPA (NB)

Slightly Confused Brewing Company

Dead Ringer (Northern Brewer)
Batch 34

Ingredients:
Rahr 2-row
Briess Caramel
--total grain bill ~12#

Centennial

California Ale Yeast WLP 001 (5th [last] recycle)

Stats:
OG: 1.064 (estimated); 1.054 (measured)
FG: ??? (not provided); 1.010 (measured)
ABV: ??? (not provided); 5.8% (measured)

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
• Used Publix "Spring Water" for about 5 gallons; tap for 2.6 gallons
• Added to mash tun (water, then grains)
• Mashed 60 minutes
• Initial temperature 153 degrees (middle)
• Stirred at 31'
• Final temperature 152 degrees
• After mash lautered into bucket (to measure volume)
• Lautered slowly
• Heated 4.6 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 (maybe a little more?)
• Didn't measure remainder, but seemed close
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Ferment about 2 weeks then rack to secondary
• Recommended for 2-4 weeks secondary then 2 weeks bottle conditioning 

Notes:
-Used unmilled grains and crushing with grain mill. Crush was very fine (mill set on smallest width)
-Using brewersfriend.com estimated efficiency:
--60%: 1.051
--65%: 1.055 --> about our efficiency
--70%: 1.059
--75%: 1.064

August 23, 2014 - Rye Stout

Slightly Confused Brewing Company

Rye Stout (Northern Brewer)
Batch 33

Ingredients:
Rahr 2-row Pale
Briess Rye Malt
Briess Caramel 40L
Weyermann Chocolate Rye
English Black Malt
English Dark Crystal
--total grain bill ~9.5#

Warrior hops

Wyeast 1450 - Denny's Favorite 50

Stats:
OG: 1.045 (estimated?); 1.043 (measured)
FG: ??? (not provided); 1.015 (measured)
ABV: ??? (not provided); 3.7% (measured)

Brewing Steps:

• Heated 3 gallons of water to a strike temperature of approximately 164 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Used Publix "Spring Water"
• Added to mash tun (water, then grains)
• Mashed 60 minutes
• Initial temperature 153 degrees (middle)
• Stirred at 42'
• Final temperature 149 degrees
• After mash lautered into bucket (to measure volume)
• Lautered over 9 minutes - total volume about 1.75 gallons
• Heated 5.1 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 1/2-1/3 pitcher 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:
-First batch getting unmilled grains and crushing with grain mill; hoped to improve efficiency. Crush was very fine (mill set on smallest width)
-Using brewersfriend.com estimated efficiency:
--60%: 1.037
--65%: 1.040
--70%: 1.043 --> looks like what we hit
--75%: 1.046

August 17th, 2014 - Hop Rod Rye (clone)

Slightly Confused Brewing Company

Bear Republic Hop Rod Rye - Clone
Batch 32

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#

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

White Labs WLP 001 (4th recycle)

Stats:
OG: 1.072* (estimated?); 1.056 (measured)
FG: 1.015 (estimated?); 1.010 (measured)
ABV: 7.2% (estimated); 6% (measured)
*Estimated based on other recipes online. From calculator (brewersfriend.com), using grain bill and assumed efficiency of 65%, estimated OG 1.080

Brewing Steps:

• Heated 5.5 gallons of water to a strike temperature of approximately 164 degrees
• 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)
• Mashed 75 minutes
• Initial temperature 153 degrees (middle); initial pH 5.4
• 35': pH 5.8, stirred then went down to 5.6; temperature 152 degrees
• 75': pH 5.8, stirred and went down to 5.5; temperature 152 degrees
• Note: front of mash tun in sun - very warm / almost hot to the touch. Helped to keep temperature essentially unchaged?
• After 75 minutes lautered into bucket (to measure volume)
• 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:
-Slower lautering seemed to help with efficiency. Had valve open just above a trickle essentially.
-pH values seem within reason.
-Stirring at mid-point and at time 0' of mash helped? Likely will continue with this.
-Potential for water content of RO water to make a difference?

Yeast Washing

First Attempt - Saison Yeast from "What the Fox Saison" (brewed 7/4/14; harvested 8/3/14)

Yeast harvested:
-WLP560: AHS Classic Saison Blend (Austin Home Brewing)
-WLP565: Belgian Saison Yeast

Steps:
-Boiled about 1 gallon (?) of water (large pot)
-Sanitized four mason jars with StarSan
-Cooled water then transferred into mason jars
-After racking from fermenting bucket into keg, poured the four mason jars of water into the fermentation bucket, shook, then let sit 10-15 minutes
-Poured contents of fermentation bucket into 1 gallon carboy (all of it)
-Let carboy sit about 1 hour at room temperature; covered opening
-Poured off top layer into the four mason jars, getting as little trub as possible
-Put jars into fridge

Next day (8/4/14):
-First two jars from pouring look to have about 1/4" - 1/2" layer of yeast on bottom. Still cloudy above yeast layer (more solid to settle out?)
-Third jar has some yeast and some trub; still cloudy above
-Fourth jar has mostly; cloudy above

Day 2 (8/5/14):
-Cleared up more.
-Two of the four jars (first two poured) looked to have best yeast; about 1/2" layer of yeast on bottom.
-Jar 3 had 1/4 - 1/2" layer of yeast but also had some trub throughout.
-Jar 4 had 1/2" of trub on bottom then 1/4" of yeast on top.

Kept only jars 1 and 2. Will use for next saison via starter.
--> plan on harvesting yeast from starter to keep strain/mix going forward.


Notes:
-Probably best to pour water into fermentation bucket, let sit for 30 minutes, then try to pour off as much liquid and as little trub as possible into carboy
-Maybe use about 3/4 gallon of water to pour into fermentation bucket to help create more distinct layers prior to pouring off liquid into carboy to separate further?
-Only retain first two jars of the 4? Further and better separation in fermentation bucket prior to carboy/mason jars help to increase yield in relation to trub?