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Spotted Tongue Willsner
Cream Ale • All Grain • 5.5 gal
Used the ingredients Marcus brought back from Texas
September 26, 2009 pm 05:33pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 7.5 lbs
German 2-row Pils
German 2-row Pils
- 1 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 1 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1.3 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
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 1 oz
Cascade - 5.0 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Cascade - 5.0 AA% whole; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
SS infusion mash at 150. Pils malt and flaked maize from Will in Texas.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: A - Cream Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.042 - 1.055 |  |
| Terminal Gravity: | 1.009 | 1.006 - 1.012 | |
| Color: | 8.0 SRM | 2.5 - 5 | |
| Alcohol: | 5.3% ABV | 4.2% - 5.6% | |
| Bitterness: | 31.7 IBU | 15 - 20 | |
Discussion
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