Bistro Cream Ale - 8-27-19
Cream Ale

 

Type: All Grain

Date: 8/24/2019

Batch Size: 5.50 gal

Brewer: Jomebrew
Boil Size: 9.32 gal Asst Brewer:
Boil Time: 60 min Equipment: Jomebrew 11G Top Tier
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 75.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
6.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 86.67 %
1.00 lb Rice Extract Dry (1.0 SRM) Dry Extract 13.33 %
0.20 oz Magnum [12.00 %] (60 min) Hops 9.7 IBU
1 Pkgs San Diego Super Yeast (White Labs #WLP090) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.040 SG

Measured Original Gravity: 1.040 SG
Est Final Gravity: 1.008 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.15 % Actual Alcohol by Vol: 4.55 %
Bitterness: 9.3 IBU Calories: 172 cal/pint
Est Color: 2.8 SRM Color:
Color
 

Mash Profile

Mash Name: #1 Single Infusion, Light Body, Batch Sparge Total Grain Weight: 6.50 lb
Sparge Water: 7.88 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
 

#1 Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 9.75 qt of water at 156.5 F 148.0 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: 2.5
Pressure/Weight: 14.9 PSI Carbonation Used: Keg
Keg/Bottling Temperature: 45.0 F Age for: 4.0 days
Storage Temperature: 65.0 F  
 

Notes

NOTE: mash tun need 3 G strike water minimum. Recipe had 2.5 G whch was not enough

Added ~3G strike at 148F
Campden.
7:30 AM
Mash started
~20 minutes burner was off around 131F - Protein rest?
Turned auto back on

8:48AM
~9G in kettle
6.9 BRIX preboil
Planned longer boil to reduce appropriately

9:25 AM
.2 oz magnum
~8.5 in kettle

10:20 AM
1/2 lb corn sugar
Whirlfloc
Fermaid K

11:15 12.8 BRIX
Lost 1Gb down driveway due to valbe on carboy being OPEN

8/25 12:00 PM
Added .5 gallon water to dilute

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