- Recipe Type
- All Grain
- Yeast
- Safale-05
- Yeast Starter
- 1.0 liter
- Additional Yeast or Yeast Starter
- Extra dry pack
- Batch Size (Gallons)
- 6.00
- Original Gravity
- 1.053
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 27.2
- Color
- 4.1
- Primary Fermentation (# of Days & Temp)
- 6 weeks at 63f
- Secondary Fermentation (# of Days & Temp)
- None
- Tasting Notes
- Strawberry, slight DMS/Corn
This won a silver medal at the IBU open for Specialty Beer Category 23. It is a bit hoppier than a normal Cream Ale, which would usually be under 20 IBUs. Both judges gave it 40/50. They noted a strong flavor of Strawberry's from the Belma Hops. It is very crisp and really is going to be a great summer beer.
Second Best Cream Ale
Cream Ale
Type: All Grain Date: 12/30/2012
Batch Size (fermenter): 6.00 gal Brewer: KJR
Boil Size: 7.83 gal Asst Brewer:
Boil Time: 90 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 7.02 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.86 gal Est Mash Efficiency 81.0 %
Fermentation: My Aging Profile Taste Rating(out of 50): 40.0
Taste Notes: bottled feb 13th PM
Ingredients
Ingredients
Amt Name Type # %/IBU
WATER
5.00 gal Distilled Water Water 1 -
3.00 gal Poland Spring (R) Water 2 -
1.00 gal Des Moines (Fleur) Water 3 -
GRAIN
6 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 4 41.7 %
5 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 5 34.8 %
1 lbs Corn, Flaked (1.3 SRM) Grain 6 7.0 %
1 lbs Rice, Flaked (1.0 SRM) Grain 7 7.0 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 8 3.5 %
8.0 oz Wheat, Torrified (1.7 SRM) Grain 9 3.5 %
6.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 10 2.6 %
HOPS +
0.50 oz Belma [12.10 %] - First Wort 90.0 min Hop 11 17.7 IBUs
0.50 tsp Irish Moss (Boil 10.0 mins) Fining 12 -
1.00 oz Hallertauer Mittelfrueh [4.00 %] - Boil 10.0 min Hop 13 4.0 IBUs
1.00 oz Hallertauer Mittelfrueh [4.00 %] - Boil 5.0 min Hop 14 2.2 IBUs
0.50 oz Belma [12.10 %] - Boil 5.0 min Hop 15 3.3 IBUs
1.00 oz Belma [12.10 %] - Aroma Steep 30.0 min Hop 16 0.0 IBUs
1.00 oz Hallertauer Mittelfrueh [4.00 %] - Aroma Steep 30.0 min Hop 17 0.0 IBUs
YEAST
2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 18 -
0.25 tsp Yeast Nutrient (Primary 3.0 days) Other 19 -
Beer Profile
Est Original Gravity: 1.061 SG Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.0 % Actual Alcohol by Vol: 5.3 %
Bitterness: 27.2 IBUs Calories: 177.9 kcal/12oz
Est Color: 4.1 SRM
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 14 lbs 6.0 oz
Sparge Water: 5.31 gal Grain Temperature: 70.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 17.97 qt of water at 170.1 F 155.7 F 60 min
Sparge Step: Fly sparge with 5.31 gal water at 168.0 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: Bottle Volumes of CO2: 2.7
Pressure/Weight: 5.86 oz Carbonation Used: Bottle with 5.86 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 28.00 days
Fermentation: My Aging Profile Storage Temperature: 65.0 F
Notes
Water: 5 gallons of WalMart Distilled, 3 gallons of WalMart Spring, and 1 gallons of tap water.
Strike Water: 2 gallons of distilled, 2 gallon of Spring, and 1 gallon of tap. Temp: 169-170F. Mashed at 156.7F for 60 minutes (**Tested thermometer later, probably 4 degrees over real temp so ~152.7F). Fly-sparging with PVC Arm. Sparge Water: 5.25 gallons (3 distilled, 1 spring, .5 tap). Fly sparged a couple gallons with 6-7 drops of lactic acid through. Retained last 3 gallons for a batch sparge. Letting rest at 156F for 12 more minutes after stirring batch. Put on stove with FWH.
First 3 days of fermentation: 61F +/- 2
Next 7 days: 59 =/- 2
1/10/12: set to 67F, but only rose to 63F =/- 2
Created with BeerSmith
Second Best Cream Ale
Cream Ale
Type: All Grain Date: 12/30/2012
Batch Size (fermenter): 6.00 gal Brewer: KJR
Boil Size: 7.83 gal Asst Brewer:
Boil Time: 90 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 7.02 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.86 gal Est Mash Efficiency 81.0 %
Fermentation: My Aging Profile Taste Rating(out of 50): 40.0
Taste Notes: bottled feb 13th PM
Ingredients
Ingredients
Amt Name Type # %/IBU
WATER
5.00 gal Distilled Water Water 1 -
3.00 gal Poland Spring (R) Water 2 -
1.00 gal Des Moines (Fleur) Water 3 -
GRAIN
6 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 4 41.7 %
5 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 5 34.8 %
1 lbs Corn, Flaked (1.3 SRM) Grain 6 7.0 %
1 lbs Rice, Flaked (1.0 SRM) Grain 7 7.0 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 8 3.5 %
8.0 oz Wheat, Torrified (1.7 SRM) Grain 9 3.5 %
6.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 10 2.6 %
HOPS +
0.50 oz Belma [12.10 %] - First Wort 90.0 min Hop 11 17.7 IBUs
0.50 tsp Irish Moss (Boil 10.0 mins) Fining 12 -
1.00 oz Hallertauer Mittelfrueh [4.00 %] - Boil 10.0 min Hop 13 4.0 IBUs
1.00 oz Hallertauer Mittelfrueh [4.00 %] - Boil 5.0 min Hop 14 2.2 IBUs
0.50 oz Belma [12.10 %] - Boil 5.0 min Hop 15 3.3 IBUs
1.00 oz Belma [12.10 %] - Aroma Steep 30.0 min Hop 16 0.0 IBUs
1.00 oz Hallertauer Mittelfrueh [4.00 %] - Aroma Steep 30.0 min Hop 17 0.0 IBUs
YEAST
2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 18 -
0.25 tsp Yeast Nutrient (Primary 3.0 days) Other 19 -
Beer Profile
Est Original Gravity: 1.061 SG Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.0 % Actual Alcohol by Vol: 5.3 %
Bitterness: 27.2 IBUs Calories: 177.9 kcal/12oz
Est Color: 4.1 SRM
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 14 lbs 6.0 oz
Sparge Water: 5.31 gal Grain Temperature: 70.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 17.97 qt of water at 170.1 F 155.7 F 60 min
Sparge Step: Fly sparge with 5.31 gal water at 168.0 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: Bottle Volumes of CO2: 2.7
Pressure/Weight: 5.86 oz Carbonation Used: Bottle with 5.86 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 28.00 days
Fermentation: My Aging Profile Storage Temperature: 65.0 F
Notes
Water: 5 gallons of WalMart Distilled, 3 gallons of WalMart Spring, and 1 gallons of tap water.
Strike Water: 2 gallons of distilled, 2 gallon of Spring, and 1 gallon of tap. Temp: 169-170F. Mashed at 156.7F for 60 minutes (**Tested thermometer later, probably 4 degrees over real temp so ~152.7F). Fly-sparging with PVC Arm. Sparge Water: 5.25 gallons (3 distilled, 1 spring, .5 tap). Fly sparged a couple gallons with 6-7 drops of lactic acid through. Retained last 3 gallons for a batch sparge. Letting rest at 156F for 12 more minutes after stirring batch. Put on stove with FWH.
First 3 days of fermentation: 61F +/- 2
Next 7 days: 59 =/- 2
1/10/12: set to 67F, but only rose to 63F =/- 2
Created with BeerSmith