.

2010-05-02 Cream Ale

A ProMash Brewing Session Report

Brewing Date: Sunday May 02, 2010
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): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 21.50      
Anticipated OG: 1.055 Plato: 13.49
Anticipated SRM: 3.4        
Anticipated IBU: 23.3      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.053 Plato: 13.20   
Actual FG: 1.012 Plato: 3.07   
Alc by Weight: 4.27 by Volume: 5.46 From Measured Gravities.
ADF: 76.8 RDF: 63.9 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 73 %
Anticipated Points From Mash: 54.68
Actual Points From Mash: 53.42


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
44.2 9.50 lbs.  Lager Malt(2-row) America 1.035 1
32.6 7.00 lbs.  Flaked Corn (Maize) America 1.040 1
20.9 4.50 lbs.  Pale Malt(2-row) Great Britain 1.038 3
2.3 0.50 lbs.  Carahell Weyerman (from NB) Germany 1.037 11

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz.  Cluster Pellet 7.50 22.1 First WH
1.00 oz.  Czech Saaz Whole 3.50 1.2 5 min


Yeast
DCL Yeast US-56 SafAle American Ale


Mash Schedule
Mash Name:    Twostep_60_70
Total Grain Lbs: 21.50   
Total Water Qts: 24.16 Before Additional Infusions
Total Water Gal: 6.04 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 157 24.16 1.12
Alpha Amylase 2 20 160 160 Infuse 211 10.60 1.62

Total Water Qts: 34.76 After Additional Infusions
Total Water Gal: 8.69 After Additional Infusions
Total Mash Volume Gal: 10.41 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: 1.053 SG 13.20 Plato
Finishing Gravity: 1.012 SG 3.07 Plato



Mash Notes
Last runnings about 1.035


Fermentation Notes
Volume estimated - topped kettle contents with about 1.7 gallons tap water Did not measure OG




Back to main brewing recipe page