Copy of Cream Ale (3)
Cream Ale

 

Type: All Grain

 Date: 3/11/2008

Batch Size: 5.25 gal

 Brewer: Brad Nixon
Boil Size: 7.00 gal Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 63.40
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
4.00 lb Pale Malt (2 Row) US - 2007 BC Group Buy (2.0 SRM) Grain 40.00 %
4.00 lb Pilsen (1.8 SRM) Grain 40.00 %
1.00 lb Corn, Flaked (1.3 SRM) Grain 10.00 %
0.25 lb Carapils - German (4.5 SRM) Grain 2.50 %
0.81 oz Tettnang [4.00 %] (60 min) Hops 11.9 IBU
0.76 oz Tettnang [4.00 %] (30 min) Hops 8.5 IBU
0.50 oz Tettnang [4.00 %] (1 min) (Aroma Hop-Steep) Hops -
0.50 items Whirlfloc Tablet (Boil 5.0 min) Misc
2.20 gm Wyeast Nutrient Blend (Boil 10.0 min) Misc
0.75 lb Cane (Beet) Sugar (0.0 SRM) Sugar 7.50 %
1 Pkgs California Ale (White Labs #WLP001) [Starter 1893 ml] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.048 SG

 Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 4.84 % Actual Alcohol by Vol: 5.08 %
Bitterness: 20.4 IBU Calories: 211 cal/pint
Est Color: 3.4 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 9.25 lb
Sparge Water: 5.24 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 12.00 qt of water at 159.8 F 149.0 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: 13.4 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 40.0 F Age for: 14.0 days
Storage Temperature: 40.0 F  
 

Notes
Boil 8 gallons of brewing water the night before brewing.

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