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Baggy Green (Cricket CAP)
Cream Ale • All Grain • 25 L
This is a modification of Jeff Renner's recipe called Your Fathers' Mustache. I recomend you make a CAP it is a very tasty beer.
April 1, 2001 pm 05:31pm
0.0/5.0 0 ratings
Ingredients (All Grain, 25 L)
- 4.58 kg
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
- 1.2 kg
Corn Grits
Corn Grits
Imparts a corn/grain taste. Use in American lagers.
- 30 g
Saaz - 3.5 AA% pellets; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 27 g
Northern Brewer - 7.3 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 10 g
Saaz - 3.5 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Wyeast 1742 Swedish Porter
Wyeast 1742 Swedish Porter
Floral nose, malty finish. Stark beer Nordic style of unknown origin.
Notes
Cereal Mash with all of the Polenta and 680g of the pale malt, to 67C with 2.5 L/kg of liquor. Hold for 20min then heat to boiling stiring constantly. Boil cereal mash 15min then strike main mash at 63C, rest of the pale malt with 2.5 L/kg of water. Continue boiling cereal mash and hold main mash for 30 minutes. Combine the two mashes for a rest at around 69C, have some cold and some boiling water ready to make adjustments. Hold for a fruther 20min and then mashout. Add the first lot of Saaz to the kettle before collecting the runoff and keep the kettle around 70C during sparging. Bring to the boil add the Northern Brewer and boil 45 mins then add the last lot of Saaz and boil a further 15 min. Ferment at 9-10C for a week and a half then transfer to secondary and slowly reduce the temp down to 0C. Lager at 0C for atleast 6 weeks, I lagered for 8 weeks.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: A - Cream Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.042 - 1.055 |  |
| Terminal Gravity: | 1.011 | 1.006 - 1.012 | |
| Color: | 3.0 SRM | 2.5 - 5 | |
| Alcohol: | 5.2% ABV | 4.2% - 5.6% | |
| Bitterness: | 42.7 IBU | 15 - 20 | |
Discussion
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