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18:01 cream ale beer

Cream Ale • All Grain • 18.93 L

Packato

made to meet to friends

September 9, 2012 pm 08:35pm

0.0/5.0 0 ratings

Ingredients (All Grain, 18.93 L)

1.91 kg Pale Ale Malt; Weyermann®

Pale Ale Malt; Weyermann®

German-grown two-row spring barley (2004 harvest). Product Characteristics: Processed specifically for “English” characteristics. Highly modified for use with both single- or multi-step infusion. Perfect foundation grist for all ales, but yields great results in lager-making, too. Low protein and glucan levels for easy lautering and high extract efficiency. Provides excellent body, pale color, and complex maltiness to finished brew. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All ales (including Stout, Porter, Belgian beers)
1.96 kg 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
0.04 kg Biscuit Malt; Castle Malting

Biscuit Malt; Castle Malting

Features: Unique and very special Belgian malt. Lightly kilned, then lightly torrefied up to 160°C. Usage: All special beers and as well for English ales, brown ales and porters. Recommended proportion: up to 15% of the grist. Characteristics: Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit like aroma and flavour. Biscuit Malt promotes a light to medium warm brown colour to the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power.
0.04 kg Candi Sugar Amber

Candi Sugar Amber

Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
8 g Citra® - 12.0 AA% pellets; boiled 60 min

Citra®

Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.
14 g Saaz - 5.0 AA% pellets; boiled 5 min

Saaz

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

Style (BJCP)

Category: 6 - Light Hybrid Beer

Subcategory: A - Cream Ale

		Range for this Style
Original Gravity:	1.044	1.042 - 1.055
Terminal Gravity:	1.008	1.006 - 1.012
Color:	6.0 SRM	2.5 - 5
Alcohol:	4.7% ABV	4.2% - 5.6%
Bitterness:	18.6 IBU	15 - 20

	Apparent	Real
Original Extract:	10.84 P	10.84 P
Terminal Extract:	2.02 P	3.67 P
Attenuation:	81.4%	66.1%
	% by Volume	% by Weight
Alcohol:	4.7%	3.7%

	Weight	Calories
Alcohol:	13.1 g	90.7
Carbs:	12.8 g	48.6
Protein:	0.9 g	3.6
		Total Calories
		142.8

Fermentables

Total: 3.95 kg

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
Pale Ale Malt Pale Ale Malt; Weyermann® German-grown two-row spring barley (2004 harvest). Product Characteristics: Processed specifically for “English” characteristics. Highly modified for use with both single- or multi-step infusion. Perfect foundation grist for all ales, but yields great results in lager-making, too. Low protein and glucan levels for easy lautering and high extract efficiency. Provides excellent body, pale color, and complex maltiness to finished brew. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All ales (including Stout, Porter, Belgian beers)	1.91 kg
Pilsner Malt 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	1.96 kg
Biscuit Malt Biscuit Malt; Castle Malting Features: Unique and very special Belgian malt. Lightly kilned, then lightly torrefied up to 160°C. Usage: All special beers and as well for English ales, brown ales and porters. Recommended proportion: up to 15% of the grist. Characteristics: Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit like aroma and flavour. Biscuit Malt promotes a light to medium warm brown colour to the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power.	0.04 kg
Candi Sugar Amber Candi Sugar Amber Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.	0.04 kg

	Quantity	Boiled	Proportion	Bitterness	Utilization
Citra® (12%) Citra® Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.	8 g	60 min
Saaz (5%) Saaz Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.	14 g	5 min

Discussion

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Recipe Search

Products

18:01 cream ale beer

Ingredients (All Grain, 18.93 L)

Pale Ale Malt; Weyermann®

Pilsner Malt; Weyermann®

Biscuit Malt; Castle Malting

Candi Sugar Amber

Citra®

Saaz

Wyeast 1056 American Ale™

Style (BJCP)

Analysis

Fermentables

Pale Ale Malt; Weyermann®

Pilsner Malt; Weyermann®

Biscuit Malt; Castle Malting

Candi Sugar Amber

Hops

Citra®

Saaz

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

18:01 cream ale beer

Ingredients (All Grain, 18.93 L)

Pale Ale Malt; Weyermann®

Pilsner Malt; Weyermann®

Biscuit Malt; Castle Malting

Candi Sugar Amber

Citra®

Saaz

Wyeast 1056 American Ale™

Style (BJCP)

Analysis

Fermentables

Pale Ale Malt; Weyermann®

Pilsner Malt; Weyermann®

Biscuit Malt; Castle Malting

Candi Sugar Amber

Hops

Citra®

Saaz

Discussion

Post a Comment

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