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Old 04-23-2013, 03:39 PM   #1
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Default Second Best Cream Ale (Silver Medal Winner)

Recipe Type: All Grain
Yeast: Safale-05
Yeast Starter: 1.0 liter
Additional Yeast or Yeast Starter: Extra dry pack
Batch Size (Gallons): 6.00
Original Gravity: 1.053
Final Gravity: 1.015
IBU: 27.2
Boiling Time (Minutes): 60
Color: 4.1
Primary Fermentation (# of Days & Temp): 6 weeks at 63f
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: Strawberry, slight DMS/Corn

This won a silver medal at the IBU open for Specialty Beer Category 23. It is a bit hoppier than a normal Cream Ale, which would usually be under 20 IBUs. Both judges gave it 40/50. They noted a strong flavor of Strawberry's from the Belma Hops. It is very crisp and really is going to be a great summer beer.

Second Best Cream Ale
Cream Ale
Type: All Grain Date: 12/30/2012
Batch Size (fermenter): 6.00 gal Brewer: KJR
Boil Size: 7.83 gal Asst Brewer:
Boil Time: 90 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 7.02 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.86 gal Est Mash Efficiency 81.0 %
Fermentation: My Aging Profile Taste Rating(out of 50): 40.0
Taste Notes: bottled feb 13th PM
Ingredients


Ingredients
Amt Name Type # %/IBU
WATER
5.00 gal Distilled Water Water 1 -
3.00 gal Poland Spring (R) Water 2 -
1.00 gal Des Moines (Fleur) Water 3 -

GRAIN
6 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 4 41.7 %
5 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 5 34.8 %
1 lbs Corn, Flaked (1.3 SRM) Grain 6 7.0 %
1 lbs Rice, Flaked (1.0 SRM) Grain 7 7.0 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 8 3.5 %
8.0 oz Wheat, Torrified (1.7 SRM) Grain 9 3.5 %
6.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 10 2.6 %

HOPS +
0.50 oz Belma [12.10 %] - First Wort 90.0 min Hop 11 17.7 IBUs
0.50 tsp Irish Moss (Boil 10.0 mins) Fining 12 -
1.00 oz Hallertauer Mittelfrueh [4.00 %] - Boil 10.0 min Hop 13 4.0 IBUs
1.00 oz Hallertauer Mittelfrueh [4.00 %] - Boil 5.0 min Hop 14 2.2 IBUs
0.50 oz Belma [12.10 %] - Boil 5.0 min Hop 15 3.3 IBUs
1.00 oz Belma [12.10 %] - Aroma Steep 30.0 min Hop 16 0.0 IBUs
1.00 oz Hallertauer Mittelfrueh [4.00 %] - Aroma Steep 30.0 min Hop 17 0.0 IBUs

YEAST
2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 18 -
0.25 tsp Yeast Nutrient (Primary 3.0 days) Other 19 -

Beer Profile

Est Original Gravity: 1.061 SG Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.0 % Actual Alcohol by Vol: 5.3 %
Bitterness: 27.2 IBUs Calories: 177.9 kcal/12oz
Est Color: 4.1 SRM
Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 14 lbs 6.0 oz
Sparge Water: 5.31 gal Grain Temperature: 70.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 17.97 qt of water at 170.1 F 155.7 F 60 min

Sparge Step: Fly sparge with 5.31 gal water at 168.0 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: Bottle Volumes of CO2: 2.7
Pressure/Weight: 5.86 oz Carbonation Used: Bottle with 5.86 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 28.00 days
Fermentation: My Aging Profile Storage Temperature: 65.0 F
Notes

Water: 5 gallons of WalMart Distilled, 3 gallons of WalMart Spring, and 1 gallons of tap water.

Strike Water: 2 gallons of distilled, 2 gallon of Spring, and 1 gallon of tap. Temp: 169-170F. Mashed at 156.7F for 60 minutes (**Tested thermometer later, probably 4 degrees over real temp so ~152.7F). Fly-sparging with PVC Arm. Sparge Water: 5.25 gallons (3 distilled, 1 spring, .5 tap). Fly sparged a couple gallons with 6-7 drops of lactic acid through. Retained last 3 gallons for a batch sparge. Letting rest at 156F for 12 more minutes after stirring batch. Put on stove with FWH.

First 3 days of fermentation: 61F +/- 2
Next 7 days: 59 =/- 2
1/10/12: set to 67F, but only rose to 63F =/- 2
Created with BeerSmith

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Old 05-13-2013, 11:01 PM   #2
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Interesting! I just had the thought to brew a cream ale for my father-in-law, and I have about half a pound of Belma sitting in the freezer. Might have to brew this up after we move next month -- thanks!

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Old 05-28-2013, 01:32 PM   #3
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Originally Posted by eulipion2 View Post
Interesting! I just had the thought to brew a cream ale for my father-in-law, and I have about half a pound of Belma sitting in the freezer. Might have to brew this up after we move next month -- thanks!
You won't be disappointed. Everyone is asking me to make it again, even though there are a few bottles left. It's one of those go to, crisp, really flavorful beers. My efficiency was a little low so keep that in mind when you go to make yours.
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Old 05-28-2013, 03:17 PM   #4
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So, quick question: why did you use two packs of US-05?

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Bottled: Quad; Tripel; Saison Americain; Pumpkin Saison; Coffee Saison; Session Saison; Belma Session Saison; Grodziskie; Bacon488's Mild
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Old 05-29-2013, 03:08 AM   #5
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So, quick question: why did you use two packs of US-05?
I wanted to overpitch the yeast to make sure that the flavors were clean. I was thinking somewhere in the middle of ale yeast rate and lager. I took the time to buy distilled and spring water so I thought I'd might as well get a lot of yeast too in order to really get clean flavors to showcase the subtle Belma hops.
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Old 05-29-2013, 06:22 PM   #6
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I figured as much. I've always used one pack, even at lower temps, but perhaps I'll give it a go. Thanks!

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Old 06-02-2013, 05:27 PM   #7
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Well I was pumped to brew this up this week but cannot find belma hops currently.....What would you recommend as an alternative to keep this recipe as close to the original as possible? If its the belma that makes it then I guess ill have to brew something else until I can get my hands on some. Thanks

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Old 06-02-2013, 07:29 PM   #8
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Quote:
Originally Posted by 12ozcurls View Post
Well I was pumped to brew this up this week but cannot find belma hops currently.....What would you recommend as an alternative to keep this recipe as close to the original as possible? If its the belma that makes it then I guess ill have to brew something else until I can get my hands on some. Thanks
I did a version of it with all noble hops that everyone absolutely loved. It was bittering with 1 oz. hallertauer, than at 5 min I added one ounce each of saaz, liberty, and tettnanger. I added 1 oz. Of hallertauer mittelfrueh at flameout. I guess liberty isn't technically noble, but w/e it fit. the hop that really shined was saaz. You could do it as a noble cream ale, or with all saaz, calculating the Ibus to be close to the recipe above ~27.
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Old 06-02-2013, 07:35 PM   #9
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And I should've added to my above post that i don't think there are any direct alternatives to Belma. Its a pretty unique flavor - strawberry, light melon.

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Old 06-02-2013, 08:21 PM   #10
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Thanks, I'll have to see if the local shop has all those. I wonder if a guy could use a diff hop with similar or same acids and the just toss some pasteurized strawberry in the secondary?

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