Cream Ale all grain 7feb13

All Grain Recipe

Submitted By: shubing (Shared)
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Brewer: Steve Hubing
Batch Size: 5.00 galStyle: Cream Ale ( 6A)
Boil Size: 6.52 galStyle Guide: BJCP 2008
Color: 3.6 SRMEquipment: Brew Pot - Polarware (10 Gallon)
Bitterness: 17.4 IBUsBoil 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

Ingredients
Amount Name Type #
3 lbs 8.00 oz Pale Malt (6 Row) US (2.0 SRM) Grain 1
3 lbs 8.00 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 2
1 lbs Oats, Flaked (1.0 SRM) Grain 3
6.40 oz Amber Dry Extract (12.5 SRM) Dry Extract 4
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 5
0.50 oz Willamette [7.8%] - Boil 60 min Hops 6
0.25 tsp Irish Moss (Boil 10 min) Misc 7
0.50 oz Willamette [7.8%] - Boil 5 min Hops 8
1.00 oz Cascade [4.0%] - Steep 1 min Hops 9
1 pkgs Cry Havoc (White Labs #WLP862) Yeast 10

Notes

7feb13 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). 2-9-13 1300 -- 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).