Thursday, March 29th, 2012
I plan to brew a very high gravity beer in the near future – which will require a big yeast count. To get there, we need to brew a few lower gravity beers. This, along with the Wil Wheat should provide enough pacman cells for the big batch.
Another Cream Ale?
You bet. This stuff is always a hit and is great to have around during the summer. This recipe will be based on the Kiwanda Cream Ale – with a few modifications.
- Style: 6-A Cream Ale
- Batch Size (Gal): 12.00 (for 10 bottled)
- Anticipated OG: 1.044
- Anticipated ABV: 4.5%
- Anticipated SRM: 4 (very light)
- Anticipated IBU: 13 (Rager) but, really 20+ after 20 min whirlpool
- Brewhouse Efficiency: 80%
- Wort Boil Time: 60 Minutes
I simplified the grain bill a bit, opting for more 2-row and less wheat. Should give a cleaner flavor and keep the ABV around 4.5%
- 16 lbs Pale 2-row (US)
- 1 lb White Wheat
- 1 lb Cara-Pils
- 1 lb Corn Sugar
Unlike most beers, the hops are added only near the end of the boil: Add flavor hops last 15 minutes. Whirlpool the kettle, add aroma hops and let stand for 20–30 minutes to separate hot break and most of the hop fragments. The whirlpooling and stand time will allow some of the alpha acids in the aroma hops to isomerize, and should give you adequate bitterness.
- 2 oz. Sterling 7.5% @ 15 min (plus 20 min whirlpool)
- 3 oz. Sterling 7.5% @ 0 min (plus 20 min whirlpool)
- Munic profile: per 5 gallons add
- – 3.5g Chalk
- Strike 164°F
- Mash at 150°F (low is better then higher)
- Boil for 60+ minutes.
This time, I am going to use Pacman yeast and start the ferment cool at 60ish.
Another successful brew day. We were throwing a party, so I got to demonstrate the brewing process to a number of people. Even with all the distractions, we hit the temps and numbers perfectly. OG was 1.044-1.045.
Gabriel Nagmay^Cream Ale ^^22^18^12^60^10^4^80^100^8.8^0.3^0.8^0^0.4^0^70^70^16^22^22^1^95^94^1^44^44^1^0^0^0^0^0^0^0^0^0^0^0^0^0^0^23^2^15^1^2^23^3^0^1^2^0^0^0^0^1^0^0^0^0^1^0^0^0^0^1^0^0^0^0^1^1^60^150^1.7^^^^Mash at 150° F for 60 minutes. Re-circulate until bright, then sparge at 170° F, Boil for 60 minutes. Add flavor hops last 15 minutes. Whirlpool the kettle, add aroma hops and let stand for 20–30 minutes to separate hot break and most of the hop fragments. The whirlpooling and stand time will allow some of the alpha acids in the aroma hops to isomerize, and should give you adequate bitterness. Chill, aerate well, and ferment at 65° F. Carbonate to 2.4–2.5 volumes of carbon dioxide. Lager the beer for two weeks at 33-40° F. ^^^^^^^^^^^^^^^^^^^^7.5^7.5^0^0^0^0^0.2^