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Old 02-09-2010, 10:07 AM   #1
Moose777
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Location: Thousand Oaks CA
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Default All-Grain - Creamy Cascase Moose Ale

Recipe Type: All Grain
Yeast: 1056
Yeast Starter: no
Batch Size (Gallons): 5
Original Gravity: 1.043
Final Gravity: 1..006
IBU: 37
Boiling Time (Minutes): 70
Primary Fermentation (# of Days & Temp): 10
Secondary Fermentation (# of Days & Temp): 7
Tasting Notes: deliciioiusly creamy with excellent hop backgraound

Cream Ale
Cream Ale
Type: All Grain Date: 8/27/2009
Batch Size: 5.00 gal Brewer:
Boil Size: 6.72 gal Asst Brewer:
Boil Time: 60 min Equipment: Pat's Brewery
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 88.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
7.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 87.50 %
0.75 lb Honey Malt (25.0 SRM) Grain 9.38 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 3.13 %
1.00 oz Cluster [7.00 %] (60 min) Hops 25.9 IBU
1.00 oz Cascade [5.50 %] (20 min) Hops 11.1 IBU
0.50 oz Burton Water Salts (Mash 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
5.00 gal Los Angeles, CA (West) Water
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Beer Profile
Est Original Gravity: 1.051 SG Measured Original Gravity: 1.043 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.07
% Actual Alcohol by Vol: 4.95 %
Bitterness: 37.0 IBU Calories: 185 cal/pint
Est Color: 6.1 SRM
Color:
Color
Mash Profile
Mash Name: Single Infusion,
Medium Body, Batch Sparge Total Grain Weight: 8.00 lb
Sparge Water: 4.68 gal Grain Temperature: 70.0 F
Sparge Temperature: 168.0 F TunTemperature: 75.0 F
Adjust Temp for Equipment:
TRUE Mash PH: 5.4 PH
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 12.00 qt of water at 162.0 F 152.0 F
Cream Ale Page 1 of 2
file://C:\Program Files\BeerSmith\templates\Bsm3B73.tmp 2/9/2010
Mash Notes: Simple single infusion mash for use with most modern well
modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0
F Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
8-26 Midnight brew...before 1st day school
Had to add 5-6 cups dme to get to 1.047 into boiler
stcuk sparge.....
Promash in Northern Brewer say min OG 1.042
10:41 am dough in...settled at 151 d
Using a bout half ro water half tap water
150.4 mash temp..75 minutes until 2:25 pm...used 5.2 to keep ph at desired
level
Pitching this batch onto yeast cake of cherry stout wyeast 1056
1.050 1st runnings..abouot 3.75 gallons, 2nd runnings 1.023..added dme to
bring preboil to 11 brix..was 9 brix before
6.8 gallon preboil.....5.2 gallons into fermenter 4:40 pm 7-27-09
70 minute mash 1.087 1st runnings...3 gallons in 2 gallons out
1.3 gall sparge 170d 10.1 brixj 1.039
2nd runnings 3.55 gallone 5 brix....1.019
combined into boiler 10.2 brix 1.039 6.6 gallo
into fermenter 14 brix 1.055 5 gallons...boil gtime about 75
2-6-10 Day after Super Bowl
1 mounded Tbs Burton water salts into 8.75 gallons water
12:24 pm mash in settled at 153...3.5 gallons 21 Brix 1.085 JUST UNDER 2
GALLONS
Batch sparge about 4 gallons 6 Brix 1.02added 1 oz Cascade leaf 20m
1.043 5.5 gallons into fermenter.
Created with BeerSmi

__________________
FERMENTER 1 EMTY
FERMENTER 2 EMPTY
SECONDARY

KEG 1: (ON TAP) Waldo Lake Amber
KEG 2 :(ON TAP) Imperial Stout
KEG 3: (ON TAP) Irish Red Ale [COLOR="Blue"]
KEG 4:(On Tap) Centennial Blonde
KEG 5: Creamy Bikini
KEG 6:

On deck:
Vanilla Bourbon Porter (for this winter)
Ed Worts Oktoberfest with Kolsh yeast Yummmy
Yooper Stone Ruination IPA
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