BrewBlog: Cream Ale
Specifics
Reference
Style:
Brewer: Victor Williams
Brew Date: November 1, 2008
Yield: 5 gallons
Reference
Color (SRM/EBC):
5.4/10.6
Bitterness (Calc): 15 IBU (Daniels)
BU/GU: 0.37
Calories: 136 (12 ounces)
Conditioning: Bottles
ABV: 3.9%
ABW: 3%
Bottling ABV: 4.4%
OG: 1.041
OG (Plato): 10.23° P
Reading 1: 1.016  (7 days)
FG: 1.012
FG (Plato): 3.07° P
Real Extract: 4.36° P
App. Atten.: 70%
Real Atten.: 57.4%
General Information
Method: Extract
Cost: $28.40

Kit from Northern Brewer

A light, clean fermenting ale modeled after the "cream lagers" of the northeast United States. Low in gravity, long on flavor, this beer is a pale thirst-quencher, great for brewing and enjoying in the summertime. Dingemans Biscuit Malt gives our Cream Ale a warm, toasty flavor that complements the light hopping.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
0.00 pounds LME - Light  
0.00 pounds Total Extract Weight 0% of grist
Reference
Malts and Grains
Reference
Hops
Reference
Yeast
Name: American Ale
Manufacturer: Wyeast
Product ID: 1056
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 60–72°F
Amount: 125 ml
Equipment Profile

3 Gallon/11 Liter Kettle

Batch Size: 5.00 gallons Boil Volume: 2.50 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.25 gallons
Efficiency: 72% Mash Tun Weight: 3.00 pounds
Hop Utilization: 100% Mash Tun Volume: 3.00 gallons
Loss: 0.00 gallons Mash Tun Specific Heat: 0.12 Cal/gram per °C
Water Profile

Ice Mountain Natural Spring Water

Calicum: 28 ppm
Bicarbonate: 87.5 ppm
Sulfate: 6.5 ppm
Chloride: 2 ppm
Sodium: 2.8 ppm
Magnesium: 10 ppm
PH: 6%
Procedure

1. Add grains to mesh bag and add to 2 gallons of water in pot.

2. Heat water to 170 and remove grains.

3. Bring to a boil, remove from heat and add extract.  Return to heat and bring to a boil.

4. Boil for 60 minutes and pot in sink with cool water and ice to 80 degrees.

5. Pour cooled wort into primary fermenter and and remain water to bring to 5 gallons.

7. Pitch yeast per directions.

 

Fermentation
Primary: 7 days @ 62° F
Secondary: 14 days @ 62° F
Tasting Reviews
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