• Favorite
  • Discuss
  • Subscribe
Connect
Cream Ale 2013

Cream Ale 2013

Cream Ale : All Grain : 10 gal

mikfir

Light and refreshing. Great on a fishing trip.

August 28, 2013 at 01:22pm

0.0/5.0 0 ratings

Ingredients (All Grain10 gal)

  • 8 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 8 lbs Pilsner Malt; Weyermann

    Pilsner Malt; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers

  • .5 lbs Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • 1.5 lbs Corn Flaked (Maize)

    Corn Flaked (Maize)

    Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.

  • 1 lbs Rice Flaked

    Rice Flaked

    Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers, Pilsners

  • 1.5 oz Liberty - 4.0 AA% whole; boiled 60 min

    Liberty

    Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.

  • .5 oz Liberty - 4.0 AA% whole; boiled 40 min

    Liberty

    Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.

  • 1 oz Saaz - 5.0 AA% whole; added dry to secondary fermenter

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • .5 tsp Wyeast Nutrient - (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • Wyeast 1056 American Ale™

    Wyeast 1056 American Ale™

    Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Notes

Mash at 148F.

Style (BJCP)

Category: 6 - Light Hybrid Beer

Subcategory: A - Cream Ale

Range for this Style
Original Gravity: 1.048 1.042 - 1.055
Terminal Gravity: 1.009 1.006 - 1.012
Color: 4.4 SRM 2.5 - 5
Alcohol: 5.1% ABV 4.20% - 5.60%
Bitterness: 16.8 IBU 15.00 - 20.00

Discussion

mikfir

Light golden, creamy and delicious

2013-09-30 12:28pm

Made ten gallons this time. It goes too fast.

eaglehop

I plan to brew this next.

2013-10-16 8:59pm

Can you give me some advice on Hop Technique in the Secondary ? Leaf, Pellet, Sanitation.......

mikfir

Cream Ale

2013-10-19 10:35am

I used pellet hops in a spice ball--they're cheap and available at any store that sells kitchen supplies. The ball was dipped in StarSan, the hops are not known to harbor bacteria and I've used them in dry hops for years.

Post a Comment

Subscribe to this discussion.