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Another creamer

Cream Ale • Partial Mash • 5 gal

otter360

A little dark according to the BJ standards but should be a good brew! Can't wait to test the biscuit flavoring against the Cascade aroma.

January 29, 2004 pm 02:27pm

0.0/5.0 0 ratings

Ingredients (Partial Mash, 5 gal)

4 lbs American 2-row

American 2-row

Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
1 lbs Crystal Malt 10°L

Crystal Malt 10°L

Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
0.5 lbs Belgian Biscuit

Belgian Biscuit

Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
3 lbs Dry Extra Light; Muntons

Dry Extra Light; Muntons

Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
0.75 oz Cascade - 5.5 AA% pellets; boiled 60 min

Cascade

Spicy with citrus notes. Slightly grapefruity.
0.5 oz Willamette - 5.0 AA% pellets; boiled 20 min

Willamette

This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
0.25 oz Cascade - 5.5 AA% pellets; boiled 7 min

Cascade

Spicy with citrus notes. Slightly grapefruity.
Danstar Nottingham

Danstar Nottingham

The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!

Notes

This should be a smooth, summer brew. Hopefully the biscuit will add a bit of a twist. One could also add a fruit extract during the secondary ferment for a deeper, more complex flavor... raisens might go well with the buscuit malt.

Style (BJCP)

Category: 6 - Light Hybrid Beer

Subcategory: A - Cream Ale

		Range for this Style
Original Gravity:	1.052	1.042 - 1.055
Terminal Gravity:	1.009	1.006 - 1.012
Color:	7.8 SRM	2.5 - 5
Alcohol:	5.7% ABV	4.2% - 5.6%
Bitterness:	22.2 IBU	15 - 20

	Apparent	Real
Original Extract:	12.89 P	12.89 P
Terminal Extract:	2.22 P	4.23 P
Attenuation:	82.8%	67.2%
	% by Volume	% by Weight
Alcohol:	5.7%	4.5%

	Weight	Calories
Alcohol:	16.1 g	110.8
Carbs:	14.8 g	56.2
Protein:	1.0 g	4.1
		Total Calories
		171.2

	Quantity	Boiled
Cascade (5.50%) Cascade Spicy with citrus notes. Slightly grapefruity.	0.75 oz	60 min
Willamette (5.00%) Willamette This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy	0.5 oz	20 min
Cascade (5.50%) Cascade Spicy with citrus notes. Slightly grapefruity.	0.25 oz	7 min

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Recipe Search

Products

Another creamer

Ingredients (Partial Mash, 5 gal)

American 2-row

Crystal Malt 10°L

Belgian Biscuit

Dry Extra Light; Muntons

Cascade

Willamette

Cascade

Danstar Nottingham

Notes

Style (BJCP)

Analysis

Fermentables

American 2-row

Crystal Malt 10°L

Belgian Biscuit

Dry Extra Light; Muntons

Hops

Cascade

Willamette

Cascade

Discussion

Post a Comment

Recently Added

Recently Reviewed

	Quantity	Proportion	Gravity	Color
American 2-row American 2-row Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt	4 lbs
Crystal Malt 10°L Crystal Malt 10°L Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.	1 lbs
Belgian Biscuit Belgian Biscuit Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.	0.5 lbs
Dry Extra Light Dry Extra Light; Muntons Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.	3 lbs

Recipe Search

Products

Another creamer

Ingredients (Partial Mash, 5 gal)

American 2-row

Crystal Malt 10°L

Belgian Biscuit

Dry Extra Light; Muntons

Cascade

Willamette

Cascade

Danstar Nottingham

Notes

Style (BJCP)

Analysis

Fermentables

American 2-row

Crystal Malt 10°L

Belgian Biscuit

Dry Extra Light; Muntons

Hops

Cascade

Willamette

Cascade

Discussion

Post a Comment

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