Crackerjack Cream Ale

Partial Mash Recipe

Submitted By: BleacherBrewing (Shared)
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Brewer: Jason Chalifour
Batch Size: 5.25 galStyle: Cream Ale (6A)
Boil Size: 3.01 galStyle Guide: BJCP 2008
Color: 3.8 SRMEquipment: 5 Gal Partial Mash (8g kettle)
Bitterness: 17.0 IBUsBoil Time: 60 min
Est OG: 1.052 (12.8° P)Mash Profile: BIAB, Light Body
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Single Stage
ABV: 5.5%Taste Rating: 0.0

Ingredients
Amount Name Type #
6.00 gal Salem/Beverly MA Water 1
1.00 g Calcium Chloride (Mash 60 min) Misc 2
3.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
2 lbs Corn, Flaked (1.3 SRM) Grain 4
5 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 5
5.12 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 6
1 lbs Vienna Malt (3.5 SRM) Grain 7
0.30 oz Cluster [7.2%] - Boil 60 min Hops 8
0.55 oz Cluster [7.2%] - Boil 30 min Hops 9
0.25 oz Cluster [7.2%] - Boil 10 min Hops 10
0.25 tsp Irish Moss (Boil 10 min) Misc 11
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 12
8.00 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 13
1 lbs Pilsen Light Dry Malt Extract (2.0 SRM) Dry Extract 14

Notes

Mash and sparge went smoothly. Mashed in 8g kettle, but boiled in 5g kettle. Also had smaller boil volume than recent batches. Had a nice rolling boil throughout. When I combined wort with top-off water, hydrometer was 1.035 at 76F and refractometer 10 brix. I think the work just wasn't mixed thoroughly. Oxygen tubing was dirty and mildewed. Wisked wort before pitching re-hydrated yeast. Placed fermenter in swamp bucket with two frozen water bottles.

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