All-Grain - AG Cream Ale - Page 4

**Yooper** · 06-27-2011, 09:52 PM

Quote:

Originally Posted by Yooper

Victory malt would work, or some toasted malt.

I'm making this today, with a few changes.

I'm using regular two-row, and subbing .5 pound of pale wheat malt in. So, it's 7.5 pounds two-row, and .5 pound pale wheat. I'm also using nottingham yeast, and fermenting at no more than 62 degrees. I don't have any hersbrucker, so for bittering I'm using cluster. Other than that, it's the same!

Well, with the nottingham and mashing at 150, this finished at 1.004! I kegged today, and it's tasty.

**h22lude** · 01-20-2012, 03:19 AM

Just made a half batch today. I wanted to try my hand at easy stove top all-grain. I think it went pretty well for my first time doing it. I first had too much water for my sparge so my pre-boil gravity was low by 10 points. So I boiled the wort for about 20 minutes before starting the 60 minute boil. That brought the gravity up to around 40 which I was ok with. I might have boiled it a little too long though because I only ended up with about 2.3 gallons instead of 2.5, which again I'm ok with. My SG was 1.055 which isn't far off from the recipe. I used about 6 grams of S-05 sprinkled right on top.

My basement is too cold right now (we are getting hit with some snow, finally) so I have to keep it in my house. I have it wrapped in a few towels to keep it warm until it starts going and then I'll remove them. After the primary 10 days, I'll move it to my basement for the next 10 days keeping it around 55 and then I'll keg and carb at 41.

Right now I have two Yooper recipes going (this and 60 minute) and I can't wait to try them both. Thanks Yooper!!!

**Stardust** · 02-26-2012, 05:05 PM

I make this recipe on a regular basis for our gaming group. I used European 2-row with the last batch. I also went with WLP080 American Cream Ale yeast blend. The end product is so clear and the taste is clean, yet the malty character comes through nicely. I'm not trying to pass it off as a lager by any means but it's pretty darn close.

**Yooper** · 03-11-2012, 04:19 PM

With thoughts of summer coming, I think I'm going to make up 11 gallons of this soon, and I'll try the cream ale blend yeast. I have US saaz hops, so I'll use those.

**bkorver** · 04-06-2012, 09:24 PM

I use this exact same grain bill but Chinook for bittering and Cascade for aroma in what I call "Corinthian Cream Ale". v2.0 changes the grain bill to Pale 2 row and Crystal 20, (flaked corn stays the same, so similar body) but I prefer the maltier version and my wife prefers v2.0, so I make both. Your hop selection has me intrigued... I guess I am running to the Beer Nut (my LHBS) tomorrow to try it out!

Toivo · 04-17-2012, 08:56 PM

Brewed a batch of this today, but ran into an effciency problem. Came out with a 58% efficiency. I did have an issue with my mash temp dropping more than usual. I ended up with a temp of 145 after the 75 minutes. I did put some 195 degree water in for sparge and let it sit for about 10 minutes which brought the temp up to 168. Second batch sparge was a bit cooler. Ended up with a SG of 1.040. I am still trying to get my loses nailed down. Wort does taste pretty good though.

**Stardust** · 04-18-2012, 09:40 PM

Quote:

Originally Posted by Toivo

Brewed a batch of this today, but ran into an effciency problem. Came out with a 58% efficiency. I did have an issue with my mash temp dropping more than usual. I ended up with a temp of 145 after the 75 minutes. I did put some 195 degree water in for sparge and let it sit for about 10 minutes which brought the temp up to 168. Second batch sparge was a bit cooler. Ended up with a SG of 1.040. I am still trying to get my loses nailed down. Wort does taste pretty good though.

I've had efficiency problems in the recent past (won't go into alot of detail) and had OG 1.044 but the beer finished at SG 1.002 so the ABV% ended up about right for the style.