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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


Recipe Specifics
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


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
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.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Cascade Pellet 5.50 22.2 First WH


Yeast
DCL Yeast US-56 SafAle American Ale


Mash Schedule
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.




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: 7
Primary Temperature: 68 degrees F

Original Gravity: 1.058 SG 14.27 Plato
Finishing Gravity: 1.013 SG 3.32 Plato



Mash Notes
fairly extensive sparge - last runnings mild and sweet, 1.011 topped kettle with treated boiled water with the sugar


Fermentation Notes
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


Tasting Notes
bottled at 1.013 - tastes like good cheap beer after carbonation - very smooth & delicious




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