Cream Ale with oats (1 ratings)

Partial Mash Recipe

Submitted By: shubing (Shared)
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Brewer: Steve Hubing
Batch Size: 5.00 galStyle: Cream Ale ( 6A)
Boil Size: 6.50 galStyle Guide: BJCP 2008
Color: 3.3 SRMEquipment: Brew Pot - Polarware (10 Gallon)
Bitterness: 14.7 IBUsBoil Time: 60 min
Est OG: 1.052 (12.9° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.007 SG (1.9° P)Fermentation: Ale, Two Stage
ABV: 5.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Oats, Flaked (1.0 SRM) Grain 1
1 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 2
1 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 3
3 lbs 4.80 oz Pilsner Liquid Extract (3.5 SRM) Extract 4
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 5
0.50 oz Willamette [6.4%] - Boil 60 min Hops 6
0.25 tsp Irish Moss (Boil 10 min) Misc 7
0.50 oz Willamette [6.4%] - Boil 5 min Hops 8
1.00 oz Cascade [5.0%] - Boil 1 min Hops 9
1 pkgs Cream Ale Yeast Blend (White Labs #WLP080) Yeast 10

Taste Notes

This is an excellent beer. Don, Jim, Johnny all agree.

Notes

This is a partial mash brew using 6 row barley and flake oats. Brew was designed by Karl at Bull Falls Brewing Supplies in Wausau ** 4-1-12** -- Chrushed barley with grain -- Took yeast out of frig to warm it to room temp -- Heated 1 gal of tap water to 160, also heated another 1 gal of tap water to 160 for adding if needed -- Put crushed grain and oats into sock and then into water -- Maintained temp at ~ 155 using heat on stove and towels wraped around pot. -- After 1 hour took grain out of water and let drip. Transfered wort into 3 gal pot with measured 2 gal mark -- Put grain sock into the other 1 gal of water which was at 165. Soaked for 5 min then removed sock -- Added this wort to 3 gal pot and added enough water to bring to a total of 2 gal. -- Added this 2 gal of wort to 4.5 gal of water in 10 gal brew pot and heated to ~160 or so -- Added LME and DME with stirring -- Heated to boiling and let go through hot break -- Added 1/2 oz Willimet hops for 60 min boil -- Hydraed irish moss with 100ml water -- At 10 min mark added irish moss and put in cooler -- At 5 min added 1/2 oz Willimet hops for 5 min boil -- At 1 min added 1 oz of my Cascade hops -- At 0 min cooled wort to 70 with wort cooler -- Set pot on table and whirlpooled -- Set a 6 gal carboy below pot and transfered wort into it -- Added ~ 1 qt water to bring to 5 gal mark -- Took sample -- SPG = 1.042 (SPG low because will add 1 lb sugar after primary ferment done) -- Moved to basement -- Used oxygen and stone to oxygenate by bubbling O2 into wort for 50 sec -- Sanitized outside of yeast vial and a funnel -- Opened yeast vial over funnel and poured in. There was preasure in vial so it foamed out a little, next time be more careful -- Put on air lock -- Temp of wort ~ 65, temp of room ~62 ** 4-2 ** -- It took about 30 hours to start fermenting. I had raised temp of room to about 67 which may have helped it to start. After it started I turned down the room temp ** 4-3 ** -- Fermenting pretty good and not foaming up too much -- room temp 62 ** 4-4 ** -- Checked in the morning and air lock was full of foam and not bubbling -- Took out cork and built up preasure caused foam to shoot out. -- No harm done, cleaned and sanitized outside of carboy -- put on a blow out tube. Tube was only 1/4 ID which was really to small but seemed to work. -- room temp 62 ** 4-5 2000 ** -- Changed blow off tube to a 1 inch ID tube -- Brought 1.5 cups of tap water to boil, turned off heat, then added 1 lb of corn sugar and dissolved. -- Boiled for 5 min and let cool over night. ** 4-6 0700 ** -- Added cooled corn sugar solution to wort -- 1200 has started bubbling faster again. ** 5/20/12 ** -- Transfered to Korney -- Put 10 psi on it. -- SPG = 1.006 -- nice color and pretty clear -- Tasted good. Will be a nice light summer beer, but with a punch.

Ratings

by shubing

Great easy drinking beer. Perfect with pizza.