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Recipe Information edit

Details

Name: Cream Ale Brewer: JTogs Brew Date: 12/8/2013
  IBU Formula: Rager Units: standard Private: Yes

Boil

Boil Volume: 7 gal. Boil Length: 90 min. Target Volume: 6 gal.

Style

Name: Cream Ale Category: Light Hybrid Beer - 6A Type: Ale

Notes

1.060 OG, Also added 1lb of Minute rice to the mash. Boiled vigorously for 90min. This might account for the higher than estimated OG.
Yeast Nutrient added @15min
2x Whirlfloc tabs @5min
cooled to 69F
Pitched S05 yeast starter 

Fermentables add

Variety Amount Color Potential SG Grist%  
2-Row Malt9 lbs.2 °L1.0361.03975%
Flaked Maize (Corn)2 lbs.1 °L1.0371.00917%
Rice Hulls1 lbs.0 °L11.0008%
Total 12 lbs.
3 SRM
  1.048    

Hops add

Hops Amount AA% Use Time Type IBU  
Williamette (Usa)0.5 oz.5Boil60 min.Pellet9
Crystal (Usa)0.7 oz.3.5Boil60 min.Whole7
Williamette (Usa)0.15 oz.5Boil15 min.Pellet1
Total 1.35 oz.         17  

Yeasts add

Yeast Attenuation% Flocculation Min Temperature Max Temperature  
Safale American Ale (US-05)73Low59 °F75 °F

Miscs Add

Misc Type Amount Use Time  

Mash Information edit

Details

Name: Cream Ale Brewer: JTogs Brew Date: 12/8/2013
  Boil Volume: 7 gal. Units: standard Thermal Loss: 2°F
  Mash Efficiency: 72% Mash Method: single infusion Sparge Method: batch
  Grain Temp: 58 °F Initial Grist Ratio: 1.50 qt./lb. Absorption Rate: 0.15 gal./lb.

Notes

Mash Steps add

Step Name Type Length Target Temp Infusion Amount Infusion Temp Grist Ratio  
Saccharificationinfusion60 min.152.0 °F4.50 gal.166.0 °F1.50
Total   1 hour   4.50 gal. (runoff: 2.70 gal.)    

Sparge Steps add

Step Name Length Target Temp Water Amount Water Temp  
1st Infusion10 min.170.0 °F2.15 gal.199.4 °F
2nd Infusion10 min.170.0 °F2.15 gal.172.0 °F
Total 20 min   4.30 gal.    

Type

all-grain

OG

1.048
style
1.042 - 1.055

FG

1.013
style
1.006 - 1.012

Color

3 SRM
style
2.5 - 5

IBU

17
style
15 - 20

ABV

4.6%
style
4.2 - 5.6

Cal.

159
per 12oz.