Cream Ale
BJCP 2008 – 06A
Batch #:
2008-10
Brew Date:
April 13, 2008
Tap Date:
July 10, 2008
Cost:
25.00
Statistics
OG:
1.040 10° P
FG:
1.010 2.6° P
Real Extract:
3.9° P
Attenuation:
74% Apparent – 61% Real
Color:
5.2SRM
IBU:
18.5
BU/GU:
0.46
ABV:
4.5%
ABW:
3.1%
Calories:
131 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 4.50 pounds | American Pale Malt (2-Row) | 43.9% |
| 4.50 pounds | Belgian Plisen Malt | 43.9% |
| 0.25 pounds | Crystal Malt 40L | 2.4% |
| 1.00 pounds | Grits | 9.8% |
| 10.25 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.00 ounces | Mount Hood | 60 minutes | Boil | Pellets | 4.2% | |
| 1.00 ounces | Mount Hood | 3 minutes | Boil | Pellets | 4.2% | |
| 2.00 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| California Ale | White Labs | WLP001 | Liquid |
Mash Profile Infusion
Ideal Grain Temp:
70°F
Ideal Tun Temp:
70°F
Ideal Sparge Temp:
170°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Cereal Mash | 20 minutes | 153° F | |
| 2 | Infusion | 60 minutes | 150° F | |
| 3 | Sparge | 40 minutes | 167° F |
Fermentation and Aging
Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Age:
42 days @ 55° F
Procedure
- Single infusion mash at 150° for 60 minutes (3.6 gallons of water).
- Sparge with 3.5 gallons of 170° water.
- 70 minute boil
