AG Orange Door: Clayton Rd. Cream Ale (1 ratings)
All Grain Recipe
Submitted By: BeerdedRooster (Shared)
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Brewer: BeerdedRooster | |
Batch Size: 5.50 gal | Style: Cream Ale ( 1C) |
Boil Size: 7.01 gal | Style Guide: BJCP 2015 |
Color: 3.1 SRM | Equipment: Orange Door Brewery |
Bitterness: 14.9 IBUs | Boil Time: 60 min |
Est OG: 1.054 (13.3° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
Est FG: 1.012 SG (3.0° P) | Fermentation: Ale, Two Stage |
ABV: 5.6% | Taste Rating: 42.0 |
Ingredients
Amount |
Name |
Type |
# |
8.00 gal |
ODBC Yellow, Low SRM |
Water |
1 |
8.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
4.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
4.00 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
8 lbs 8.00 oz |
Brewers Malt 2-Row (Briess) (1.8 SRM) |
Grain |
5 |
1 lbs 8.00 oz |
Corn - Yellow, Flaked (Briess) (1.3 SRM) |
Grain |
6 |
8.00 oz |
Carapils (Briess) (1.5 SRM) |
Grain |
7 |
0.75 oz |
Willamette [5.9%] - Boil 60 min |
Hops |
8 |
1.00 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
9 |
1.00 oz |
Hersbrucker [2.1%] - Boil 5 min |
Hops |
10 |
1.0 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
11 |
1.00 tsp |
Gelatin (Secondary 5 hours) |
Misc |
12 |
Taste Notes
2/10/18 First Taste: (Rack from primary to secondary - no carb) Dry, Tastyes good, light body, hints of citrus. lemony or oragngey, either way tart and thrilling on the tounge
2/16/18 Second Taste: (Rack from secondary to keg - no carb) Not quite as dry, did not have citrusy/sour taste to it, more round flavor profile, still “green”
2/25/18 Drank with the neighbors, was exceptionally clear, tasted amazing. Most, if not all, the greeness is gone. the flaver hes melded into a well rounded, sessioneble, complex, dry, “Lawnmower” style, cream ale.Notes
2/2/18 Used pH test strips for Mash and seemed to be 5.2-5.3 did not add any lactic acid, but was prepared to do so.
This was my first All Grain (AG) Batch. Still learning the capabilities of my equipment and Orange Door Brewing Profile.
2/10/18 Rack to Secondary
2/16/18 Rack to Keg, will cold crash to 38ºF then use geletin finings.
2/18/18 Added Geletin. 1 tsp to 1cup water. Straight to keg after carbed.
2/19/18 After geletin was added, no apparent change to haze. Has chill haze, dissipates quickly once beer warms up to cellar temps. Clearness no better than before geletin was added.
2/25/18 Beer is Exceptionally clear. Not sure if its due to time or the geletin actually working. will experiment with GEL before beer is carbonated.
pretty good, rich, but not too rich
by BeerdedRoosterI really like it, but it still has a "fullness" or "heaviness" to it. Let me know what you think. comments and judgments are always much appreciated.
I liked how it is light and crisp. the water salts additions I feel made a huge impact. you should really consider looking into your own water chemistry when brewing. This was made with Fort Worth, TX water + the additions.