Brick House Cream Ale 2015 
All Grain Recipe
Submitted By: jbductile (Shared)
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| Brewer: Jeff Brickey | |
| Batch Size: 6.00 gal | Style: Cream Ale ( 6A) |
| Boil Size: 9.08 gal | Style Guide: BJCP 2008 |
| Color: 5.1 SRM | Equipment: Brickey Brewery |
| Bitterness: 18.2 IBUs | Boil Time: 90 min |
| Est OG: 1.048 (12.0° P) | Mash Profile: Temperature Mash, 1 Step, Medium Body |
| Est FG: 1.010 SG (2.7° P) | Fermentation: Ale, Three Stage |
| ABV: 5.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.00 |
Potassium Metabisulphite (Mash 0 min) |
Misc |
1 |
| 1 lbs |
Rice Hulls (0.0 SRM) |
Adjunct |
2 |
| 3 lbs 12.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
3 |
| 3 lbs 12.00 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
4 |
| 2 lbs |
Corn, Flaked (1.3 SRM) |
Grain |
5 |
| 8.00 oz |
Biscuit Malt (23.0 SRM) |
Grain |
6 |
| 8.00 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
7 |
| 8.00 oz |
Honey Malt (25.0 SRM) |
Grain |
8 |
| 1.25 oz |
Liberty [4.8%] - Boil 60 min |
Hops |
9 |
| 1.00 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
10 |
| 1.00 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
11 |
| 1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
12 |
| 1.00 tsp |
Gelatin (Secondary 3 days) |
Misc |
13 |
Taste Notes
Notes
WLP California Ale WLP001
Cool wort to 65F and aerate well. Ferment at 65F until complete.
Rack to secondary, crash chill to 34F, add 1 tsp of unflavoured
gelatin dissolved in 2/3 cup of distilled water per 5 gallons
of beer, heat to 150 F. Add to carboy and let clear for 3 days before kegging.
pH profile
Mash: 5.4-5.6 pH @ 145-165 F
Sparge: 5.6-5.8 pH @ 145-165 F
End of sparge: < 6.0 pH and gravity > 1.008
Boil: 5.0-5.5 pH @ 145-165 F
Base water used: Marquette City Water
Target water profile: Cream Ale 4/26/15
Ca: 49.0
Mg: 10.0
Na: 16.0
So4: 69.0
Cl: 69.0
This Recipe Has Not Been Rated
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