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Battles4Seattle · 01-18-2013, 05:33 PM

Good morning HBT. I've got some yeast that needs to be used so came up with this. This will be my first BIAB (I've done all-grain once before and had equipment failure, long story) and first created recipe.

http://www.brewersfriend.com/homebrew/recipe/view/31487/golden-cali-cream-ale

2.5 Gallon recipe btw.

Don't know if the link works so me know and I can post. I'd like it to be golden colored and this is more yellow it seems so suggestions would be great.

The OG and FG are much higher than a traditional cream ale but the that's more due to the yeast since it finishes in the ABV, IBUS, and SRM

**bdkelly** · 01-18-2013, 05:42 PM

Yes, there's a permissions error when you click on the link. Just go ahead and post it in the thread.

Battles4Seattle · 01-18-2013, 05:45 PM

4.25 lb American - Pale 6-Row
1 lb Flaked Corn
0.25 lb American - Carapils (Dextrine Malt)

0.25 oz Cascade 60 min
0.25 oz Cascade 15 min

OG 1.059
FG 1.018
ABV 5.35%
IBU 19.41
SRM 3.48

Mash at 152 for 90 minutes (Probably do 70 then bring it up to 170 with no sparge)

California Lager yeast

***Yooper*** · 01-18-2013, 06:13 PM

Quote:

Originally Posted by Battles4Seattle

4.25 lb American - Pale 6-Row
1 lb Flaked Corn
0.25 lb American - Carapils (Dextrine Malt)

0.25 oz Cascade 60 min
0.25 oz Cascade 15 min

OG 1.059
FG 1.018
ABV 5.35%
IBU 19.41
SRM 3.48

Mash at 152 for 90 minutes (Probably do 70 then bring it up to 170 with no sparge)

California Lager yeast

That looks good to me, although I like my cream ales to start at a lower OG and to end at a lower FG. If you mash at 150, it would probably finish at 1.007-1.008 or so. I like about 1.048-1.050 for an OG for a cream ale. You shouldn't end at 1.018, not with that grain bill, so you might get a bit of a "boozy" cream ale if you start at 1.059.

Battles4Seattle · 01-18-2013, 06:31 PM

Thanks Yooper!

Yeah I thought it should finish lower since 1.018 seemed really high. What would work best to lower the OG? Reducing the 6-Row and Corn? I'd like to not make the color so light. Maybe add a couple oz of biscuit malt?

I saw when searching you did a cream ale at 150. Good idea.

Battles4Seattle · 01-18-2013, 07:17 PM

Brewer's Friend had the efficiency at 75% so I lowered to 70% and made some adjustments.

Brew Method: All Grain
Style Name: Cream Ale
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Boil Size: 3.5 gallons
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.053
Final Gravity: 1.016
ABV (standard): 4.78%
IBU (tinseth): 20.21
SRM (morey): 4.12

FERMENTABLES:
4 lb - American - Pale 6-Row (75.8%)
0.9 lb - Flaked Corn (17.1%)
4 oz - American - Carapils (Dextrine Malt) (4.7%)
2 oz - Belgian - Biscuit (2.4%)

***Yooper*** · 01-18-2013, 07:28 PM

Looks pretty good to me!

progmac · 01-18-2013, 07:42 PM

nice, simple. should be delicious

OldDirty · 01-19-2013, 12:24 AM

Looks pretty good to me. The 6 row will help clear up the cloudiness from the flaked corn. Have you thought of plugging in a Kolsch yeast for this?

There's a few good New Glarus Spotted Cow recipes out here. I brewed one up last month and it came out pretty damn good! The spot on clone recipe is post 187. My recipe is post 298.
http://www.homebrewtalk.com/f12/spotted-cow-extract-clone-help-challenge-will-donate-25-homebrewtalk-80344/

Battles4Seattle · 01-19-2013, 03:37 AM

Thanks OldDirty! I had been reading something Revvy posted that had the cream ale guidelines so thought 6-row would work best.

I had been reading that thread, I went to Total Wine to look for Spotted Cow tonight and could not find it so I'm drinking Genesse Cream Ale now. I would like to try it with Kolsh yeast but have California Lager that I want to use.