Cream Ale all grain 7feb13
All Grain Recipe
Submitted By: shubing (Shared)
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|Brewer: Steve Hubing|| |
|Batch Size: 5.00 gal||Style: Cream Ale ( 6A)|
|Boil Size: 6.52 gal||Style Guide: BJCP 2008|
|Color: 3.6 SRM||Equipment: Brew Pot - Polarware (10 Gallon)|
|Bitterness: 17.4 IBUs||Boil Time: 60 min|
|Est OG: 1.049 (12.2° P)||Mash Profile: Single Infusion, Medium Body, No Mash Out|
|Est FG: 1.010 SG (2.5° P)||Fermentation: Ale, Single Stage|
|ABV: 5.2%||Taste Rating: 30.0|
|3 lbs 8.00 oz
||Pale Malt (6 Row) US (2.0 SRM)
|3 lbs 8.00 oz
||Pilsner (2 Row) Bel (2.0 SRM)
||Oats, Flaked (1.0 SRM)
||Amber Dry Extract (12.5 SRM)
||Corn Sugar (Dextrose) (0.0 SRM)
||Willamette [7.8%] - Boil 60 min
||Irish Moss (Boil 10 min)
||Willamette [7.8%] - Boil 5 min
||Cascade [4.0%] - Steep 1 min
||Cry Havoc (White Labs #WLP862)
Cream Ale all grain -- my first all grain
7feb13 -- 1600 -- made yeast starter with White Labs Cry Havoc (WLP862) yeast (use before date of 10feb13)
-- brought to boil 1 qt of tap water
-- removed from heat and added 120 grams (4oz) of DME (Briess golden light) ( this makes a SPG 1.040 starter)
-- boiled for 10 min
-- cooled to 68 (room temp)
-- added to 1/2 gal glass jug
-- shook up good to airate
-- added yeast (which I had taken out of frig the night before so it was room temp)
-- covered with sanitized aluminum foil (suppose to better than airlock so there is an oxygen exchange)
-- After 30 hours there was no sign of the yeast working.
-- checked out a sample with microscope and saw lots of yeast cells
-- pitched entire amount at 2200 (52 hours after being made).
-- Mash --
Heated 4.5 gal of tap water in 10 gal pot to 165
Crushed grain (used cordless drill and it worked good)
Added oats and mixed by hand
Put 1/3 grain in mash tun and added 1 gal 165 water and mixed
Put 1/3 grain in mash turn and added 1 gal 165 water and mixed
Put remainder of grain in mash turn and added 1/2 gal 165 water and mixed
temp of mash was 145
Added another 2 gal of hot water some of it boiling water to get the mash to 152
Stired every 20 min
Had to add more boiling water about 1/2 way through mash to get it back to 152. had dropped to 149.3
In mean time I headed another 3 gal of water in 5 gal pot to 170 for sparaging use and to keep mash at 152
After 60 min, recirculated 4 qts then slowly drew off 2 gal (using mark on 4 gal pot) and put in 10 gal pot
Did the same with another 2 gal. Had to add about a qt of 160 water to get this 2 gal.
Added about 2.5 gal of 160 water to mash, stired and let sit for 15 min to dissolve more sugars
Recirculated 1 qt then drew off 2.5 gal of wort for a total of 6.5 gal
measured SPG of this hot wort (~130 or so) and it was 1.030.
Let sample sit and as it cooled the SPG changed to 1.036
Palmer calc = (36 X 6.5gal)/ 8lb grain = 29.25
BeerSmith cal a 59.5% efficiency.
-- Boil -- (boiled in basement with hood and wheeled stand)
Brught wort to boil.
Went through a very small hot break
At 60 min added 1/2oz willimet hops
At 10 min put in cooler and irish moss
At 5 min added 1/2 oz willimet hops
At 1 min added 1 oz cascade hops
Cooled to 72 (wheeled over to sink with burner and pot, worked pretty good)
Swirled and let sit for 15min
drained into 6 gal carboy.
Has to add about 1.75 gallons to bring up to 5 gal
stired and measured SPG at 1.045
aerated with O2 for 60 sec
pitched yeast starter
air locked with blowout tube. (did at 2100)
turned up room to 70 until yeast starts working.
-- 2-10-13 --
0800 -- wort is already bubbling so starter must have worked.
turned down room tema a little (was 70).