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2008-07-06 Cream Ale

A ProMash Brewing Session Report

Brewing Date: Sunday July 06, 2008
Head Brewer: Roy Roberts
Asst Brewer: Andrea Johnson
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): 8.00 Wort Size (Gal): 8.00
Total Grain (Lbs): 15.38      
Anticipated OG: 1.055 Plato: 13.62
Anticipated SRM: 4.4        
Anticipated IBU: 28.5      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.055 Plato: 13.62   
Actual FG: 1.012 Plato: 3.07   
Alc by Weight: 4.45 by Volume: 5.70 From Measured Gravities.
ADF: 77.5 RDF: 64.5 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 75 %
Anticipated Points From Mash: 55.22
Actual Points From Mash: 55.22


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
65.0 10.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
32.5 5.00 lbs.  Flaked Corn (Maize) America 1.040 1
1.6 0.25 lbs.  Aromatic Malt Belgium 1.036 25
0.8 0.13 lbs.  Rice Hulls    1.000 0

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Cluster Pellet 8.90 24.0 First WH
1.00 oz.  Cluster Pellet 8.90 4.4 5 min


Yeast
DCL Yeast US-56 SafAle American Ale


Mash Schedule
Mash Name:    Twostep_60_70
Total Grain Lbs: 15.38   
Total Water Qts: 18.00 Before Additional Infusions
Total Water Gal: 4.50 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 60 144 141 Infuse 156 18.00 1.17
Alpha Amylase 2 20 156 154 Infuse 211 5.75 1.54

Total Water Qts: 23.75 After Additional Infusions
Total Water Gal: 5.94 After Additional Infusions
Total Mash Volume Gal: 7.17 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: 1.055 SG 13.62 Plato
Finishing Gravity: 1.012 SG 3.07 Plato





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