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2009-03-08 Cream Ale

A ProMash Brewing Session Report

Brewing Date: Sunday March 08, 2009
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): 8.00 Wort Size (Gal): 8.00
Total Grain (Lbs): 15.13      
Anticipated OG: 1.054 Plato: 13.42
Anticipated SRM: 3.9        
Anticipated IBU: 24.1      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.054 Plato: 13.42   
Actual FG: 1.012 Plato: 3.07   
Alc by Weight: 4.36 by Volume: 5.58 From Measured Gravities.
ADF: 77.1 RDF: 64.2 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 75 %
Anticipated Points From Mash: 54.37
Actual Points From Mash: 54.37


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
66.1 10.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
33.1 5.00 lbs.  Flaked Corn (Maize) America 1.040 1
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 7.50 20.3 First WH
1.00 oz.  Cluster Pellet 7.50 3.8 5 min


Yeast
DCL Yeast US-56 SafAle American Ale


Mash Schedule
Mash Name:    Twostep_60_70
Total Grain Lbs: 15.13   
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
lower rest 2 12 138 138 Infuse 149 18.00 1.19
higher rest 2 90 143 140 Infuse 211 1.55 1.29
mashout 5 30 158 158 Infuse 210 7.81 1.81

Total Water Qts: 27.36 After Additional Infusions
Total Water Gal: 6.84 After Additional Infusions
Total Mash Volume Gal: 8.05 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: 1.054 SG 13.42 Plato
Finishing Gravity: 1.012 SG 3.07 Plato



Mash Notes
had to go to Pierre & Sara's for brunch


Fermentation Notes
no gravity measurements




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