| Bistro Cream Ale - 8-27-19 |
| Cream Ale |
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Type: All Grain |
Date: 8/24/2019 | ||||||||||||||||||||
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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: | |||||||||||||||||||||
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Ingredients |
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Beer Profile |
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Est Original Gravity: 1.040 SG |
Measured Original Gravity: 1.040 SG | ||||||||||||||||||||
| Est Final Gravity: 1.008 SG | Measured Final Gravity: 1.002 SG | ||||||||||||||||||||
| Estimated Alcohol by Vol: 4.15 % | Actual Alcohol by Vol: 4.94 % | ||||||||||||||||||||
| Bitterness: 9.3 IBU | Calories: 170 cal/pint | ||||||||||||||||||||
| Est Color: 2.8 SRM | Color:
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Mash Profile |
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| 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 | ||||||||||||||||||||
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| Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). | |||||||||||||||||||||
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Carbonation and Storage |
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| 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 | |||||||||||||||||||||
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Notes |
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| 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 Final Gravity 1.002. I think repitch included enzymes that further simplified sugards and contributed to the lower final gravity. |
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Created with BeerSmith |
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