Cream Ale – All Grain GONE

Statistics

Malts and Grains

Amount Malt/Grain %
8.50 pounds British Maris Otter Pale Malt 45.3%
8.50 pounds German Pilsen Malt (2-Row) 45.3%
1.75 pounds Flaked Rice 9.3%
18.75 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
1.00 pounds Dextrose (Corn Sugar)

Non-Fermentables

Amount Non-Fermentable Time
2 tbsp 5.2 Stabilizer 60 minutes
2 tablets Whirlfloc Tablet 15 minutes

Hops

Amount Hop Time AA
2.00 ounces Willamette 60 min 5.5%
1.00 ounces Willamette 2 min 5.5%
3.00 ounces Total Hop Weight

Yeasts

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

Equipment Profile My Equipment [cegolf]

Mash Profile Single Step Temperature Mash, Light Bodied Beer

Notes:

Mash with a direct heat source to maintain temperature.

Mash Steps

# Name Time Temp. Description
1 Saccharification 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

2 Mash Out 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile Parker, CO

Fermentation and Aging

Primary:
7 days @ 67° F
Secondary:
7 days @ 67° F
Age:
30 days @ 65° F

Creamed

Date Brewed:  
Brewer/Assistant:  



Brew Day Data

  Target Actual Notes
Strike Water Amount: 6.2    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 10.9    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 13.2    
Post-Boil Amount: 12    
Boil Time: 90    
OG: 1.047 / 11.7° P    
Mash PH:      
Boil PH:      
       
       
       
       
       
       
       
       
       
       

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