Cream Ale
Cream Ale

 

Type: All Grain

 Date: 6/7/2010

Batch Size: 11.00 gal

 Brewer: Mike Young
Boil Size: 13.46 gal Asst Brewer:
Boil Time: 60 min Equipment: Mike's 10 Gallon
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 78.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
16.00 lb Pale Malt - Rahr (3.5 SRM) Grain 78.05 %
4.50 lb Rice, Minute (1.0 SRM) Grain 21.95 %
1.00 oz Magnum [10.80 %] (60 min) Hops 18.0 IBU
1.00 oz Hallertauer [3.80 %] (0 min) Hops -
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 750 ml] Yeast-Ale
1 Pkgs American Ale II (Wyeast Labs #1272) [Starter 750 ml] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.052 SG

 Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.10 % Actual Alcohol by Vol: 5.47 %
Bitterness: 18.0 IBU Calories: 229 cal/pint
Est Color: 4.8 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 20.50 lb
Sparge Water: 8.42 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 30.00 qt of water at 159.7 F 150.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes

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