Honey Cream 1.9 (1 ratings)

All Grain Recipe

Submitted By: OldGoat (Shared)
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Brewer: Kolin McIntire
Batch Size: 6.00 galStyle: Cream Ale ( 1C)
Boil Size: 7.50 galStyle Guide: BJCP 2015
Color: 7.3 SRMEquipment: OldGoat BIAB
Bitterness: 16.6 IBUsBoil Time: 60 min
Est OG: 1.048 (12.0° P)Mash Profile: BIAB, Full Body
Est FG: 1.013 SG (3.2° P)Fermentation: Ale, Single Stage
ABV: 4.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs Honey Malt (25.0 SRM) Grain 2
10.00 oz Biscuit Malt (23.0 SRM) Grain 3
10.00 oz Corn, Flaked (1.3 SRM) Grain 4
0.46 oz Cascade [6.9%] - Boil 60 min Hops 5
0.46 oz Cascade [6.9%] - Boil 20 min Hops 6
1.00 Whirlfloc Tablet (Boil 15 min) Misc 7
7.00 g Fermax (Boil 15 min) Misc 8
1.0 pkgs Harvested Safale (DCL/Fermentis #US05A-9) Yeast 9

Notes

06JUN BREWDAY YEAST US05A-9 Heated 7.44G 2.5" HS to 158 Mash volume 8.23G 1: Mash started at 152.8 Mash finished at 149.5 Mash PH: Didn't measure Post mash volume: Didn't measure Added water to bring to preboil volume of 7.5G 2.39" Preboil SG: Hydro 1.041 Ref 1.041 OG: Hydro 1.044 Ref: 1.045 VIF: 6G 9JUN: Emptied ball. Trub. SG 1.011 19MAY BREWDAY YEAST US05B-8 HARVESTED 12APR2020 Heated 7.5G 2.38" to 157 Began mash at 153 volume after mash in 8.25G 1.05" Mash finished at 149.6 Mash PH: Didn't measure Post mash volume: 6.9g 3.35" Added water to bring to preboil volume of 7.5G 2.39" Preboil SG: Didn't measure OG: Hydro 1.045 Ref: 1.044 VIF: 6.3G 22May: Emptied ball. Trub. SG 1.012 23May: Emptied ball. Trub. SG 1.010 24May: Emptied ball. I think it was mostly suspended yeast but dumped it into bucket mistakenly. Did not harvest. SG 1.010 25May: Harvested yeast. SG 1.010 (US05A-9) 25May: Made fining gelatin. 1 tsp gelatin in 1/2 cup beer from fermenter. Heated to 150. Poured into secondary. 25May: Transferred to secondary Left in fermentation room. 30May: Kegged and place in reefer. 26APR BREWDAY YEAST US05B1B HARVESTED FROM AMBER 1.4 12APR2020 Heated 7.5G 2.39" to 156 Volume after mash in Began mash at 152 Mash finished at 147.8 Mash PH: 5.61. I don't trust the PH meter....PH reading on prvious honey cream with same water was 5.56. (Added no salts) Post mash volume: 6.96g 3.4" Added water to bring to preboil volume of 7.5G 2.39" Preboil SG: Hydro 1.040 Ref: 1.040 Chilled to 64 OG: Hydro 1.045 Ref: 1.045 VIF: 6.25G 30Apr: Emptied ball. Trub. SG 1.012 2May: Emptied ball. Trub. SG 1.013 4May: Emptied ball and harvest yeast. SG 1.012 23APR BREWDAY YEAST US05B1C HARVESTED FROM BOTTOM OF KEG AMBER 1.4 14APR2020 Heated 7.5G 2.39" to 156 Volume after mash in 8.26G .95" Began Mash at 152 Mash finished at 149.6 Mash PH: 5.56 (Added no salts) Post mash volume Added water to bring to 7.5G 2.39" Preboil volume: 7.5G Preboil SG: Hydro: 1.014 Ref: 1.039 Boil to 67: 20 min OG: Hydro 1.043 Ref: 1.044 VIF: 6G 8APR2020 BREWDAY YEAST: US-05 harvested from APA 1.1 Heated 7.67G 2.06in HS to 156 After mash in 8.23G 1in Began mash at 151 Mash finished at 150.5 Mash PH: 5.47 (Water profile calculator estimated this at 5.58...) Post mash volume: 6.94G 3.44in HS Added water to bring to 7.5G 2.39in HS Preboil volume: 7.5G Preboil SG: 1.043 Time to cool boiling to 67: 16:20 VIF: 6.07G via HS calc. 6.5 actual OG: Hydro: 1.045 Ref: 1.046 10Apr: Emptied ball. All trub. SG 1.012 11Apr: Emptied ball. All trub. SG 1.012 12Apr: Emptied ball into Mason jar. Trub and yeast. Harvest yeast from Primary 12Apr: Transferred to secondary. Cold crashing. 5.5G into secondary 14Apr: Kegged 5.21G (Overflowed...watch for this next time) 14Apr: Harvested yeast from secondary

Ratings

Honey Cream

by OldGoat

Got this recipe many years ago from Terry Boese, owner of Wicked Teuton Brewing in Oak Harbor WA. This has been a summer favorite for a long time!

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