All Grain Recipe
Submitted By: OldGoat (Shared)
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| Brewer: Kolin McIntire | |
| Batch Size: 6.00 gal | Style: Cream Ale ( 1C) |
| Boil Size: 7.50 gal | Style Guide: BJCP 2015 |
| Color: 7.3 SRM | Equipment: OldGoat BIAB |
| Bitterness: 16.6 IBUs | Boil 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 items |
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
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Honey Cream
by OldGoatGot 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!