Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Creamed Ugh

Cream Ale – All Grain GONE

Batch Size:

12 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

August 1, 2015

Tap Date:

August 26, 2015

Statistics

Target OG:

1.051 12.6° P

OG:

1.049 12.1° P

Reading 1:

1.010 2.6° P at 14 days

Reading 2:

1.010 2.6° P at 18 days

Target FG:

1.008 2.1° P

FG:

1.010 2.6° P

Real Extract:

4.3° P

Attenuation:

78.5% Apparent – 64.5% Real

Color:

3.3 SRM

IBU:

20.1 Daniels

BU/GU:

0.41

ABV:

5.2%

ABW:

4.1%

Calories:

162 12 oz

General Info

This is the second attempt at this recipe. I had previously brewed it on 7/03/2015, but using the SS Brewtech 14 Gal Chronical for the first time. That batch became infected and I eventually dumped it.

Replaced hoses along with new cam & grove quick connects. Swapped out ball valves on the fermenter for TC butterfly valves as well. Suspect the ball valve for trapping something nasty. Also built low pressure TC fitting for top of fermenter so I can use low pressure CO2 (1-1.5 psi) when dumping trub/yeast and taking samples so that air doesn't fill the vacuum. This also lets me use CO2 to transfer to kegs when done.

As a result of these changes and possibly just being overly paranoid about sanitation (never a bad thing), this batch fermented just fine without any drama. Beer is clean.

Malts and Grains

Amount	Malt/Grain	% of Grist
10.00 pounds	American Pale Malt (2-Row)	44.9%
10.00 pounds	German Pilsen Malt (2-Row)	44.9%
2.25 pounds	Flaked Rice	10.1%
22.25 pounds	Total Grain Weight	100%

Non-Fermentables

Amount	Non-Fermentable	Time
0.03	5.2 Stabilizer	60 minutes
2	Whirlfloc	15 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.50 ounces	Saaz	60 min	Bittering	Boil	Pellets	3.6%
1.50 ounces	Willamette	60 min	Bittering	Boil	Pellets	3.3%
1.00 ounces	Saaz	10 min	Aroma	Boil	Pellets	3.6%
1.00 ounces	Willamette	10 min	Aroma	Boil	Pellets	3.3%
5.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Safale	Fermentis	US-05	35 gr

Equipment Profile My Equipment [cegolf]

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

10.0% per hour

Typical Efficiency:

70%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.8 gallons

Loss:

1.5 gallons

Mash Profile Single Step Temperature Mash, Light Bodied Beer

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash with a direct heat source to maintain temperature.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Saccharification	Infusion	75 min.	150°F	Add 100% of mash water at 162° F / 72° C
2	Mash Out	Temperature	10 min.	168°F	Heat to 168° F / 75° C for at least 10 minutes

Water Profile Parker, CO

Calcium:

66.4 ppm

Bicarbonate:

205 ppm

Sulfate:

69.8 ppm

Chloride:

43.5 ppm

Sodium:

54.1 ppm

Magnesium:

9.5 ppm

PH:

5.4

Fermentation and Aging

Primary:

4 days @ 67° F

Secondary:

10 days @ 67° F

Tertiary:

7 days @ ° F

Age:

30 days @ 65° F

Creamed Ugh - Take 2

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	7.4
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	10.5
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	13.2
Post-Boil Amount:	12
Boil Time:	90
OG:	1.049 / 12.1° P
Mash PH:
Boil PH:

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Log: Creamed Ugh - Take 2