- Based on Jeff Renner's Classic American Cream Ale recipe from the HBD.
22-May-2005
Recipe (for 5 gallons final volume)
7.25 | pounds | (66%) | Dingemans Pilsner Malt |
1.0 | pound | (9%) | Briess 6-Row Malt |
2.75 | pounds | (25%) | Corn meal (see notes below) |
1.5 | ounces | Czech Saaz whole hops, 3.1% AA (first wort hop) | |
2.5 | ounces | Czech Saaz whole hops, 3.1% AA (60 minutes) | |
1.0 | ounce | Czech Saaz whole hops, 3.1% AA (15 minutes) | |
0.5 | teaspoon | Irish Moss (15 minutes) | |
- White Labs WLP029, German Ale / Kolsch, pitched at 66°F
- Starter: 3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmed
- Aeration: Drill aerator for two minutes after pitching
Water
- Fairbanks city water
- 37.5 quarts water treated with:
- 1 Campden tablet. removes chlorine ion and chloramine, reduces oxidation
- 16.5 quarts mash water treated with:
- 3.4 ml 88% Lactic Acid. Lowers mash pH
Mash
- Corn meal: Mixed with 1.0 pound 6-row malt, 5.5 quarts 163 F water, held at 153 F for 30 minutes. Heated to boiling, allowed to simmer for 30 minutes, added to main mash with 2 quarts 60 F water in mashing step 2.
- 9.0 quarts water @ 157°F, grist ratio of 1.2 quarts:pound @ 143°F (Held 45 minutes)
- 2.0 quarts water @ 60°F, grist ratio of 1.5 quarts:pound @ 152°F (Held 45 minutes), Includes corn meal, malt, 7.5 quarts water. (Overall addition at 173 F when mixed with main mash.)
Sparge
- 5 quarts water @ 210°F, drain
- 16 quarts water @ 168°F, drain
Boil
- Boiled 7.5 gallons for 75 minutes to yield 5.5 gallons wort
Fermentation
- Primary: plastic, 7 days, 65°F, 1.010 at transfer to secondary. Tastes of sulfur and grapefruit.
- Secondary: glass, 7 days, 65°F
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 4 weeks
- Ready to drink on 3-Jul-2005
Properties
Starting Gravity: 1.050 | Final Gravity: 1.009 |
Original Extract: 12.6°plato | Apparent Extract: 2.3°plato |
Real Extract: 4.24°plato | |
Alcohol: 5.4% by volume | (4.2% by weight) |
Apparent Attenuation: 81.4% | Mash Efficiency: 69% |
Bitterness: 36 IBU | Color: 4 SRM |
BU:SG: 0.72 | BV: 1.74 |
Tasting Notes
- 27-Aug-2005 (12 weeks) -- Good beer, but with several flaws. The beer is still cloudy, and it's got a bit too much of a grapefruity bite from the corn and yeast. Probably should reduce the corn slightly and use a different yeast (probably the Ballantine / Chico variety so it'll clear).
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