cream ale grits
All Grain Recipe
Submitted By: twhitaker (Shared)
Members can download and share recipes
Brewer: Whitaker Brews | |
Batch Size: 12.00 gal | Style: Cream Ale ( 6A) |
Boil Size: 14.79 gal | Style Guide: BJCP 2008 |
Color: 3.4 SRM | Equipment: My Equipment |
Bitterness: 16.0 IBUs | Boil Time: 60 min |
Est OG: 1.047 (11.7° P) | Mash Profile: Infusion Mash with Precooked Adjuncts |
Est FG: 1.009 SG (2.2° P) | Fermentation: Ale, Two Stage |
ABV: 5.0% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
3 lbs |
Grits (1.0 SRM) |
Adjunct |
1 |
18 lbs 8.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
3.00 oz |
Hallertau german, yakima valley [2.5%] - Boil 60 min |
Hops |
3 |
1.00 oz |
Hallertau german, yakima valley [2.5%] - Boil 30 min |
Hops |
4 |
1.00 oz |
Hallertau german, yakima valley [2.5%] - Steep 0 min |
Hops |
5 |
1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
6 |
Notes
Dont use infusion volumes- make a thin mash at first infusion with 12 gallons and do step temp mash after that. Sparge with about 6 gallons
do seperate corn mash- add 15% malted barley and water to make soupy porridge; hold at 158 f; 70 C for 15 minutes, then boil for 30 minutes keeping mash liquid.
from byo:
To perform a cereal mash using cornmeal or grits, combine 10% 6-row barley malt or 15% 2-row barley malt by dry weight with the corn. Place the cornmeal or grits in a heavy saucepan and add water until the mixture is like a soupy batter and begin heating it. Carefully heat this cereal mash to 158 °F (70 °C) and hold it at that temperature for at least five minutes. This will allow the amylase enzymes supplied by the malt to convert stray starch molecules and begin to loosen the remaining starch “granules” in the corn. The heavy lifting of starch conversion will take place in the main mash. After the short conversion rest at 158 °F (70 °C), add heat to bring the cereal mash to a boil and boil it gently for 30 minutes. You will need to stir the mash constantly and may need to add water to keep the mixture fluid and moving to prevent it from scorching on the bottom of the pan. At the end of the cereal mash cooking process, the starch will have gelatinized and be in a form that the amylase in the main mash will be able to convert to sugar.This Recipe Has Not Been Rated