2006-02-25 Cream Ale
A ProMash Brewing Session Report
|
Brewing Date:
|
Saturday February 25, 2006
|
|
Head Brewer:
|
Roy Roberts
|
|
Asst Brewer:
|
|
|
Recipe:
|
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
|
|
Batch Size (Gal):
|
5.50
|
Wort Size (Gal):
|
5.50
|
|
Total Grain (Lbs):
|
9.63
|
|
|
|
Anticipated OG:
|
1.050
|
Plato:
|
12.34
|
|
Anticipated SRM:
|
3.0
|
|
|
|
Anticipated IBU:
|
22.2
|
|
|
|
Brewhouse Efficiency:
|
75
|
%
|
|
|
Wort Boil Time:
|
60
|
Minutes
|
|
|
Actual OG:
|
1.058
|
Plato:
|
14.27
|
|
|
Actual FG:
|
1.013
|
Plato:
|
3.32
|
|
|
Alc by Weight:
|
4.64
|
by Volume:
|
5.94
|
From Measured Gravities.
|
|
ADF:
|
76.7
|
RDF:
|
64.0
|
Apparent & Real Degree of Fermentation.
|
|
Actual Mash System Efficiency:
|
88 %
|
|
Anticipated Points From Mash:
|
45.61
|
|
Actual Points From Mash:
|
53.80
|
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 %
|
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
|
62.3
|
6.00 lbs.
|
Lager Malt(2-row)
|
America
|
1.035
|
2
|
|
31.2
|
3.00 lbs.
|
Flaked Corn (Maize)
|
America
|
1.040
|
1
|
|
5.2
|
0.50 lbs.
|
Cane Sugar
|
|
1.047
|
0
|
|
1.3
|
0.13 lbs.
|
Aromatic Malt
|
Belgium
|
1.036
|
25
|
Potential represented as SG per pound per gallon.
|
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
1.00 oz.
|
Cascade
|
Pellet
|
5.50
|
22.2
|
First WH
|
DCL Yeast US-56 SafAle American Ale
|
Mash Name:
|
|
Twostep_60_70
|
|
Total Grain Lbs:
|
9.13
|
|
|
Total Water Qts:
|
12.00
|
Before Additional Infusions
|
|
Total Water Gal:
|
3.00
|
Before Additional Infusions
|
|
Tun Thermal Mass:
|
0.05
|
|
|
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
|
155
|
12.00
|
1.32
|
|
Alpha Amylase
|
2
|
20
|
158
|
156
|
Infuse
|
211
|
4.43
|
1.80
|
|
Mashout
|
15
|
10
|
177
|
177
|
Direct
|
|
|
|
|
Total Water Qts:
|
16.43
|
After Additional Infusions
|
|
Total Water Gal:
|
4.11
|
After Additional Infusions
|
|
Total Mash Volume Gal:
|
4.84
|
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.
|
Pitched From:
|
Starter
|
|
Amount Pitched:
|
0 mL
|
|
Lag Time:
|
0.00 hours
|
|
Primary Fermenter:
|
Glass
|
|
Primary Type:
|
Closed
|
|
Days In Primary:
|
7
|
|
Primary Temperature:
|
68 degrees F
|
|
Original Gravity:
|
1.058 SG
|
14.27
|
Plato
|
|
Finishing Gravity:
|
1.013 SG
|
3.32
|
Plato
|
|
fairly extensive sparge - last runnings mild and sweet, 1.011
topped kettle with treated boiled water with the sugar
|
|
quasi-open ferment initially - broken airlock - inverted cup over carboy
fermentation slow to start. added airlock at three days in when fermentation starts to slow
|
|
bottled at 1.013 - tastes like good cheap beer
after carbonation - very smooth & delicious
|
Back to main brewing recipe page | .