Cream Ale
BJCP 2008 – 06A

Statistics

Fermentables

Amount Fermentable %
9.50 pounds American Pale Malt (2-Row) 44.7%
9.50 pounds German Pilsen Malt (2-Row) 44.7%
2.25 pounds Flaked Maize 10.6%
21.25 pounds Total Fermentable Weight 100%

Hops

Amount Hop Time Use Form AA
0.25 ouncesEl Dorado60 minutesBoilPellets14.4%
0.50 ouncesEl Dorado15 minutesBoilPellets14.4%
0.50 ouncesEl Dorado0 minutesAromaPellets14.4%
1.25 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Form
DieterImperial YeastG03Liquid

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out

Mash Steps

# Name Time Temp.
1Mash InInfusion75 minutes150° F

Fermentation and Aging

Primary:
14 days @ 60° F
Secondary:
14 days @ 66° F

General Info

2018 Buddy Brew with Chelsea LaMont and Brad Gay.

Brewing this one to top-out the system; the goal is to yield a 16.5 gallon pre-fermentation volume at 1.054. To do that, need to brew a higher gravity wort that will be diluted the fermenters with water; targeting a 1.074 OG (which necessitates an adjustment to the malt/hop/water amounts). Dilute with 4.5 gallons of boiled and cooled water (run thru heat exchanger and add 1.5 gallons into fermenters), add chilled wort to each fermenter to 5.5 gallon mark. Split yeast starter among each fermenter as usual.

Recipe here is for a 11 gallon batch with no dilution.

 

Special Procedures

4 gallons in secondary on 2 lbs of raspberries and purred flesh of a 10 lb watermelon.