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2003-02-28 Large Cream Ale

A ProMash Brewing Session Report

Brewing Date: Friday February 28, 2003
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Large Cream Ale


BJCP Style and Style Guidelines
03-C Light Ale, Cream Ale

Min OG: 1.044 Max OG: 1.055   
Min IBU: 10 Max IBU: 22   
Min Clr: 2 Max Clr: 4  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 7.50 Wort Size (Gal): 7.50
Total Grain (Lbs): 15.50      
Anticipated OG: 1.055 Plato: 13.58
Anticipated SRM: 3.4        
Anticipated IBU: 18.1      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.057 Plato: 14.04   
Actual FG: 1.014 Plato: 3.57   
Alc by Weight: 4.42 by Volume: 5.67 From Measured Gravities.
ADF: 74.5 RDF: 62.2 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 73 %
Anticipated Points From Mash: 48.91
Actual Points From Mash: 50.84


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
58.1 9.00 lbs.  Lager Malt(2-row) America 1.035 2
32.3 5.00 lbs.  Flaked Corn (Maize) America 1.040 1
6.5 1.00 lbs.  Cane Sugar    1.047 0
1.6 0.25 lbs.  Rice Hulls    1.000 0
1.6 0.25 lbs.  Aromatic Malt Belgium 1.036 25

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Saaz - Freshops Whole 2.80 7.3 First WH
0.50 oz.  Cluster Pellet 6.40 9.2 First WH
0.50 oz.  Tettnang, U.S. Pellet 5.60 1.5 5 min


Yeast
Danstar Nottingham


Mash Schedule
Mash Name:    Twostep_60_70
Total Grain Lbs: 14.50   
Total Water Qts: 10.00 Before Additional Infusions
Total Water Gal: 2.50 Before Additional Infusions
Tun Thermal Mass: 0.00   
Grain Temp: 75.00 F   


Step Name
Step
Time
Rest
Time
Start
Temp
Stop
Temp
Heat
Type
Infuse
Temp
Infuse
Amount
Infuse
Ratio
Beta Amylase 2 40 144 141 Infuse 164 10.00 0.69
Alpha Amylase 2 20 158 156 Infuse 211 4.14 0.98
Mashout 15 10 177 177 Direct         

Total Water Qts: 14.14 After Additional Infusions
Total Water Gal: 3.53 After Additional Infusions
Total Mash Volume Gal: 4.69 After Additional Infusions

Runnings Stopped At: 1.010 SG 2.56 Plato

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.




Mash Schedule


Fermentation Specifics
Pitched From: Dry Pack
Amount Pitched: 0 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 11
Primary Temperature: 69 degrees F

Original Gravity: 1.057 SG 14.04 Plato
Finishing Gravity: 1.014 SG 3.57 Plato



Bottling/Kegging Specifics
Bottling Date: Tuesday March 11, 2003
Desired Carbonation Level: 2.30 Volumes CO2
Fermentation Temperature: 69 F

Amount In Bottles: 6.20 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 4.83 Oz
Amount of Liquid Added: 0.14 Gal



Mash Notes
my second batch sparge. the second/final runnings were ~1.032 post-boil, pre-dilution: 1.072 with ~6 gallons split into two carboys and diluted with cold tap water


Fermentation Notes
used 2x11g Danstar Nottingham took off nicely, finished in about 5 days fermenting in kitchen at 70 degrees moved to bedroom for 6 days to chill a bit at 68 degrees


Tasting Notes
nice and dry, good hop character




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