This is just odd. My cream ale is not the lovely straw color I was shooting for. It's more like the orangey-bronze of a pale ale. I'm trying to figure out what I did that would cause it to darken up like this.
Recipe adapted from Yooper's Corn Cream Ale into a partial mash:
Recipe: Cornucopia Cream Ale
Brewer: Chad Ward
Style: Cream Ale
TYPE: Partial Mash
Batch Size: 5.00 gal
Boil Size: 3.80 gal
Estimated OG: 1.058 SG
Estimated Color: 5.7 SRM
Estimated IBU: 12.4 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes
2.30 lb Extra Light Dry Extract (3.0 SRM)
3.00 lb Pale Malt (6 Row) US (2.0 SRM)
3.00 lb Pale Malt, Maris Otter (3.0 SRM)
1.00 lb Corn, Flaked (1.0 SRM)
0.50 lb Biscuit Malt (23.0 SRM)
0.50 lb Cara-Pils/Dextrine (2.0 SRM)
1.00 oz Hallertauer Hersbrucker [3.50 %] (60 min)
0.50 oz Saaz [3.50 %] (10 min)
0.50 oz Saaz [3.50 %] (5 min) (Aroma Hop-Steep)
1 Pkgs Kolsch Yeast (Wyeast Labs #2565)
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 8.00 lb
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 10.00 qt of water at 164.7 F 150.0 F
I did the partial mash in a 48qt cooler using a sparge bag. The HBS folks suggested the 6-row as a way of ensuring decent conversion efficiency, and I'm pretty sure I hit my estimated 65%. Mash temp was about 152f and dropped to about 150f over the course of the mash. Mashing with a grain bag is a pain in the ass but I got more wort than I had anticipated. I ended up using two pots. One had 3.5 to 4 gallons of higher gravity wort. The second had about 2 gallons of lower (1.012 -1.014) gravity wort.
Over the course of the 60 minute boil the larger pot boiled down to just over 3 gallons. The second reduced by half to about 1 gallon. I added the extra-light DME to the larger pot with about 10 minutes left in the boil -- specifically so it didn't caramelize and darken the color of the beer. I ended up topping off with 1 gallon of spring water. The wort was a dark straw color (5-6 SRM) -- just about what Yooper's recipe and Beersmith predicted. I pitched a 2L starter of Wyeast 2565 Kolsh yeast and let it ferment in the primary for 2 weeks.
I racked the beer to a 2ndary a couple of days ago. It was very cloudy but about the right color. Now that the yeast has started dropping out, it looks closer to 8-9 SRM. According to Beersmith, this is as dark as it is possible to get beer using these ingredients. Where did I screw up?