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Old 09-06-2012, 05:16 PM   #1
WroxBrew
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Default All-Grain - Boston Creme Ale

Recipe Type: All Grain
Yeast: WLP080
Yeast Starter: 1.5 Liter 24 hours
Batch Size (Gallons): 5.5
Original Gravity: 1.053
Final Gravity: 1.006
IBU: 19.2
Boiling Time (Minutes): 90
Color: 4.3
Primary Fermentation (# of Days & Temp): 21 days 65-68
Tasting Notes: Big corn taste after fermenting but mellowed nicely after bottled for 3 weeks

Amt Name %/IBU
9 lbs Pale Malt (2 Row)US (1.8 SRM) 78.3 %
1 lbs 8.0 oz Corn - Yellow, Flaked (Briess) (1.3 SRM) 13.0 %
1 lbs Caramel Malt - 10L (Briess) (10.0 SRM) 8.7 %
0.75 oz Willamette [5.60 %] - Boil 60.0 min 12.6 IBUs
0.50 oz Saaz [2.40 %] - Boil 15.0 min 1.8 IBUs
0.50 oz Willamette [5.60 %] - Boil 15.0 min 4.2 IBUs
0.50 oz Saaz [2.40 %] - Boil 5.0 min Hop 7 0.7 IBUs
1.0 pkg Cream Ale Yeast Blend (White Labs #WLP080)
5.25 oz Corn Sugar

Mashed at 148 for 75 minutes and batch sparged at 170

Sweet and creamy ale with a dry finish that was a big hit this summer. Really refreshing when served icey cold.

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Old 10-15-2012, 10:38 PM   #2
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What kind of flavors did the cream ale blend add? Ceam ale is one of my favorite styles. I have been using US 05 with very clean/neutral results but I have been curious about the blend.

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Old 10-26-2012, 09:22 PM   #3
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Sorry for the late reply. I've been busy with my electric build and have not checked in for a while. Overall I would describe the blend as fairly nuetral , but with a minerally crispness in the finish. I'd say the profile taste imparts some of the lager strain but it isn't a big pronounced flavor. I've only used it twice with just this recipe and not with any other strain yet for comparison. One thing of note is that it has a huge smell of sulfur when fermenting and in the finished green beer, but after 2 weeks in the bottle carbing, it totally disappeared.

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Old 11-05-2012, 09:34 AM   #4
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Thanks for the information. I may try it.

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Bottled: Concord-Cherry Wine, Dark Winter Spiced Ale, Whitetail Amber Ale, Summer Gold Pale Ale, Irish Sunset
Future: Octoberfest

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