Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Creamed Ugh Q4 2015 [Cream Ale]

Cream Ale – All Grain GONE

Batch Size:

12 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

November 9, 2015

Tap Date:

December 7, 2015

Statistics

Target OG:

1.051 12.6° P

OG:

1.052 12.9° P

Reading 1:

1.012 3.1° P at 19 days

Reading 2:

1.012 3.1° P at 26 days

Target FG:

1.010 2.6° P

FG:

1.012 3.1° P

Real Extract:

4.9° P

Attenuation:

76% Apparent – 62% Real

Color:

3.4 SRM

IBU:

48.3 Daniels

BU/GU:

0.93

ABV:

5.3%

ABW:

4.2%

Calories:

173 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
10.00 pounds	Pale Malt	44.4%
10.00 pounds	German Pilsen Malt (2-Row)	44.4%
2.50 pounds	Flaked Rice	11.1%
22.50 pounds	Total Grain Weight	100%

Non-Fermentables

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

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.50 ounces	Summit	60 min	Bittering	Boil	Pellets	16.0%
2.00 ounces	Cascade	20 min	Bittering and Aroma	Boil	Pellets	5.8%
2.00 ounces	Cascade	5 min	Bittering and Aroma	Aroma	Pellets	5.8%
5.50 ounces	Total Hop Weight

Yeasts

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

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:

7 days @ 67° F

Secondary:

10 days @ 67° F

Tertiary:

7 days @ ° F

Age:

30 days @ 65° F

Creamed Ugh Q4 2015

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	7.5
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:	1.052 / 12.9° P
Mash PH:
Boil PH:

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Log: Creamed Ugh Q4 2015