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Cream Ale 2015-3

Cream Ale 2015-3

Cream Ale • All Grain • 5.5 gal

mikfir

Third batch this year. Favorite with friends.

August 9, 2015  02:42pm

5.0/5.0 1 rating

Ingredients (All Grain5.5 gal)

  • 7.7 lbs Maris Otter Pale Ale Malt;Thomas Fawcett

    Maris Otter Pale Ale Malt;Thomas Fawcett

    A principal ingredient of cask ales using heritage barleys.

  • .2 lbs 2-Row Caramel Malt 10L;Briess

    2-Row Caramel Malt 10L;Briess

    Golden color and a candy like sweetness. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .64 lbs German Wheat Malt Light

    German Wheat Malt Light

    Typical top fermented aroma, produces superb wheat beers.

  • .375 lbs Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • 1.2 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.

  • .25 lbs Oats (Pregelatinized Flakes);Briess

    Oats (Pregelatinized Flakes);Briess

    Characteristics & Applications: • Pregelatinized Oat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Oat Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Oat Flakes have been dehulled before being cooked and flaked. Although the flakes are readily attacked by the malt enzymes, yield will be slightly lower than with other Pregelatinized Flakes. • Oat Flakes have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts. • Use 5-25% of the total grist for an Oatmeal Stout. • Use a small percentage in Belgian Wit Beers.

  • .25 oz Chinook -13.0 AA% whole; boiled 60 min

    Chinook

    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • .5 oz East Kent Goldings -5.0 AA% whole; boiled 15 min

    East Kent Goldings

    Mild, slightly flowery.

  • .5 oz East Kent Goldings -5.0 AA% whole; boiled 1 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1tsp Irish Moss -(omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • .5tsp Wyeast Nutrient -(omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • 1tsp 5.2 pH Stabilizer -(omitted from calculations)

    5.2 pH Stabilizer

    Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.

  • 1tsp Amylase enzyme -(omitted from calculations)

    Amylase enzyme

    Aids in converting starches into sugar

  • Wyeast1056American Ale™

    Wyeast1056American Ale™

    Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Notes

mash at 149. Ferment at 60F.

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: 5.8 SRM 2.5 -5
Alcohol: 5.2% ABV 4.2% -5.6%
Bitterness: 16.2 IBU 15 -20

Discussion

mikfir

A constant favorite

2016-08-11 2:32pm

I have been brewing about 15 gallons per year

mikfir

Superb

2016-10-16 2:13pm

A real prize winner

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