Bill's Cream Ale

Type: All Grain

Date: 1/13/2006

Batch Size: 5.00 gal

Brewer: Bill Gorniciki

Boil Size: 6.41 gal

Asst Brewer:

Boil Time: 60 min

Equipment: Brew Pot (30 Qt) and Igloo Cooler (10 Gal)

Taste Rating(out of 50): 40.0

Brewhouse Efficiency: 75.0

Taste Notes: 1st Round 2nd 2006 NHBC
There is a slight warming effect to this beer at racking that displays it increased alcohol level. Its low FG was a surprise also. Clean up Nicely as it aged and bottle conditioned.

Ingredients

Amount Item Type % or IBU

5 lbs Brewers Malt 6-Row (Briess) (1.8 SRM) Grain 50.0 %

3 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 30.0 %

1 lbs 8.0 oz Corn, Flaked (1.3 SRM) Grain 15.0 %

8.0 oz Carapils (Briess) (1.5 SRM) Grain 5.0 %

1.00 oz Hallertau [4.60%] (60 min) Hops 17.0 IBU

1.00 oz Liberty [3.60%] (60 min) Hops 13.3 IBU

1.00 oz Liberty [3.60%] (12 min) Hops 5.6 IBU

1 Pkgs California Ale (White Labs #WLP001) [Starter 1000 ml] Yeast-Ale

Beer Profile

Est Original Gravity: 1.054 SG

Measured Original Gravity: 1.010 SG

Est Final Gravity: 1.012 SG

Measured Final Gravity: 1.005 SG

Estimated Alcohol by Vol: 5.5 %

Actual Alcohol by Vol: 0.6 %

Bitterness: 35.8 IBU

Calories: 43 cal/pint

Est Color: 3.5 SRM

Color:

Color

Mash Profile

Mash Name: Step Mash

Total Grain Weight: 10.00 lb

Sparge Water: 4.74 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

TunTemperature: 0.0 F

Adjust Temp for Equipment: FALSE

Mash PH: 5.4 PH

Name Description Step Temp Step Time

Step1 Add 12.50 qt of water at 115.5 F 110.0 F 20 min

Step2 Heat to 128.0 F over 2 min 128.0 F 30 min

Step3 Heat to 147.0 F over 2 min 147.0 F 60 min

Step4 Heat to 160.0 F over 2 min 160.0 F 10 min

Mash Notes:

Carbonation and Storage

Carbonation Type: Corn Sugar

Volumes of CO2: 2.4

Pressure/Weight: 3.8 oz

Carbonation Used: -

Keg/Bottling Temperature: 60.0 F

Age for: 28.0 days

Storage Temperature: 52.0 F

Notes

Cream Ale (01/13/2006)
Malt Bill
5# Briess 6-Row
3# Briess 2-Row
1.5# Flaked Maize
.5# Dingemans Carapils

Hop Bill
1oz. Hallertaurer (Boiling) (AAU 4.6%) ** For 60 minutes
.5oz Liberty (Boiling) (AAU 3.6%) ** For 60 minutes
.5oz Liberty (Flavor) (AAU 3.6%) ** For 12 minutes

Yeast
White Labs California Ale (WLP001) slurry w/ one quart starter.

Pitched into 68F degree wort. Aerated by O2. Fermented in plastic (6.5 gallon) bucket.
Wort Notes:
3 gallons of carbon filtered mash water.
.5 tsp. Kosher salt in mash water
Step Mash:
110F Degrees for 20 minutes
128F Degrees for 30 minutes
147F Degrees for 60 minutes
160F Degrees for 10 minutes

OG: 1.056
FG: 1.010
Primary Fermentation: 1 Weeks