Copy of Steam Cream Ale
Cream Ale

 

Type: All Grain

 Date: 3/1/2009

Batch Size: 10.00 gal

 Brewer: Brad Nixon
Boil Size: 12.75 gal Asst Brewer:
Boil Time: 90 min Equipment: Brad's 10 Gallon System
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
7.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 40.00 %
7.00 lb Pilsner - BC Group Buy 2007 (2.0 SRM) Grain 40.00 %
2.00 lb Corn, Flaked (1.3 SRM) Grain 11.43 %
1.50 lb Cane (Beet) Sugar (0.0 SRM) Sugar 8.57 %
1.55 oz Tettnang [4.00 %] (60 min) Hops 11.2 IBU
1.44 oz Tettnang [4.00 %] (30 min) Hops 8.0 IBU
1.00 tsp Wyeast Nutrient Blend (Boil 10.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
0.95 oz Tettnang [4.00 %] (1 min) (Aroma Hop-Steep) Hops -
1 Pkgs San Francisco Lager (White Labs #WLP810) Yeast-Lager

 

Beer Profile

Est Original Gravity: 1.052 SG

 Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 4.61 % Actual Alcohol by Vol: 5.34 %
Bitterness: 19.2 IBU Calories: 220 cal/pint
Est Color: 3.2 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 16.00 lb
Sparge Water: 7.92 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 28.00 qt of water at 157.0 F 149.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.6
Pressure/Weight: 9.2 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 32.0 F Age for: 14.0 days
Storage Temperature: 40.0 F  
 

Notes
A Cream Ale with Cal Common yeast. Should be interesting and make for a massive pitch of yeast for my Cal Common.

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