Independence Cream Ale
Cream Ale

 

Type: All Grain

 Date: 7/4/2012

Batch Size: 10.25 gal

 Brewer: Brad Nixon
Boil Size: 13.50 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 41.79 %
7.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 41.79 %
2.00 lb Rice (1.0 SRM) Grain 11.94 %
0.75 lb Cane (Beet) Sugar (0.0 SRM) Sugar 4.48 %
1.05 oz Magnum [10.00 %] (60 min) Hops 19.6 IBU
1.00 oz Tettnang [4.00 %] (10 min) Hops 2.7 IBU
1.00 tsp Wyeast Nutrient Blend (Boil 10.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
1.00 oz Tettnang [4.00 %] (0 min) (Aroma Hop-Steep) Hops -
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.046 SG

 Measured Original Gravity: 1.043 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.65 % Actual Alcohol by Vol: 4.29 %
Bitterness: 22.3 IBU Calories: 189 cal/pint
Est Color: 3.1 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 16.00 lb
Sparge Water: 8.67 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: 16.1 PSI Carbonation Used: Keg
Keg/Bottling Temperature: 45.0 F Age for: 7.0 days
Storage Temperature: 35.0 F  
 

Notes

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