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2003-05-26 Large Cream Ale

A ProMash Brewing Session Report

Brewing Date: Monday May 26, 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): 8.50 Wort Size (Gal): 8.50
Total Grain (Lbs): 16.50      
Anticipated OG: 1.052 Plato: 12.80
Anticipated SRM: 2.7        
Anticipated IBU: 14.7      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.049 Plato: 12.05   
Actual FG: 1.012 Plato: 3.07   
Alc by Weight: 3.76 by Volume: 4.81 From Measured Gravities.
ADF: 74.5 RDF: 62.0 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 65 %
Anticipated Points From Mash: 46.28
Actual Points From Mash: 43.15


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
24.2 4.00 lbs.  Weissheimer Pilsener Germany 1.038 2
36.4 6.00 lbs.  Lager Malt(2-row) America 1.035 2
30.3 5.00 lbs.  Flaked Corn (Maize) America 1.040 1
6.1 1.00 lbs.  Cane Sugar    1.047 0
3.0 0.50 lbs.  Rice Hulls    1.000 0

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
0.50 oz.  Saaz - Freshops Pellet 3.90 5.0 First WH
0.50 oz.  Cluster Pellet 6.40 8.3 First WH
0.50 oz.  Tettnang, U.S. Pellet 5.60 1.3 5 min


Yeast
Danstar Nottingham


Mash Schedule
Mash Name:    62_70 infuse
Total Grain Lbs: 15.50   
Total Water Qts: 16.00 Before Additional Infusions
Total Water Gal: 4.00 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 3 30 144 144 Infuse 157 16.00 1.03
Alpha 5 30 158 158 Infuse 211 5.05 1.36
mashout 5 30 168 168 Infuse 210 5.75 1.73

Total Water Qts: 26.79 After Additional Infusions
Total Water Gal: 6.70 After Additional Infusions
Total Mash Volume Gal: 7.94 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: Starter
Amount Pitched: 0 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 0
Primary Temperature: 68 degrees F

Original Gravity: 1.049 SG 12.05 Plato
Finishing Gravity: 1.012 SG 3.07 Plato



Bottling/Kegging Specifics
Bottling Date: Sunday June 08, 2003
Desired Carbonation Level: 2.30 Volumes CO2
Fermentation Temperature: 73 F

Amount In Bottles: 3.50 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 2.82 Oz
Amount of Liquid Added: 0.14 Gal



Mash Notes
ignore the OG readings - topped off with water and did not re-measure


Fermentation Notes
Split batch evenly between one packet each Safale and Nottingham Bottled Safale on June 8, Nottingham on June 6


Tasting Notes
The batch fermented with Nottingham has some pleasant estery notes, I find the Safale rather boringly neutral.




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