Cream Ale / Imperial Cream Ale
Cream Ale

 

Type: All Grain

 Date: 6/18/2009

Batch Size: 10.50 gal

 Brewer: Mike Young
Boil Size: 12.86 gal Asst Brewer:
Boil Time: 60 min Equipment: Mike's 10 Gallon
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 73.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 40.00 %
8.00 lb Pilsner (2 Row) CN (2.0 SRM) Grain 40.00 %
3.00 lb Corn, Flaked (1.3 SRM) Grain 15.00 %
1.00 oz Magnum [10.80 %] (60 min) Hops 18.7 IBU
1.00 oz Sterling [4.90 %] (1 min) Hops 0.4 IBU
1.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 5.00 %
1 Pkgs Safale American Ale (DCL Yeast #US-05) Yeast-Ale
1 Pkgs Safale American Ale (DCL Yeast #US-05) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.052 SG

 Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.006 SG
Estimated Alcohol by Vol: 5.37 % Actual Alcohol by Vol: 5.99 %
Bitterness: 19.1 IBU Calories: 227 cal/pint
Est Color: 3.5 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 19.00 lb
Sparge Water: 8.49 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 26.60 qt of water at 160.1 F 150.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes
Runnings = 15, 5, 10(pre-sugar)
- Heated aprox. 3 lbs of honey with a couple cups of water until honey was melted
- Added honey and a chunck of ice cubes to first fermenter and ran beer on top of it
- SG of Imperial Cream = 1.070
-Dry hopped Imperial cream with 1 oz centennial for aprox. 2 weeks

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