Recipe: ELBC - Cream Ale
Style: Cream Ale
TYPE: All Grain
Recipe Specifications
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Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.049 SG
Estimated Color: 5.2 SRM
Estimated IBU: 19.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
6 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 60.73 %
2 lbs Corn, Flaked (1.2 SRM) Grain 20.24 %
1 lbs Cara-Pils/Dextrine (10.0 SRM) Grain 10.12 %
14.1 oz Rice, Minute Rice (0.5 SRM) Grain 8.91 %
0.50 oz Cascade [7.30 %] (60 min) Hops 13.4 IBU
0.50 oz Cascade [7.30 %] (5 min) Hops 2.7 IBU
0.50 oz Northern Brewer [8.10 %] (5 min) Hops 3.0 IBU
0.50 oz Northern Brewer [8.10 %] (0 min) Hops -
0.28 tsp Irish Moss (Boil 10.0 min) Misc
0.55 tsp Gelatin (Secondary 5.0 hours) Misc
1 Pkgs California Ale (White Labs #WLP001) (Starter - 1L)
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 9.88 lb
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Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 12.35 qt of water at 167.0 F 154.0 F
Notes:
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Using brown minute rice, 14 oz box as that's what I have. Also -- have Cascade and Norhtern Brewer's Hops for use. Originally planned on all cascade. Using Northern Brewer for aroma. Keeping IBUs low.
Mashed at 146-147F according to Taylor. 159-160F according to True Brew floater.
Sparge water was initially 173F with Taylor thermometer
Sparged with measuring cup until last gallon -- hybrid fly sparge? Sparge was continuous
Preboil Gravity: 1.050 @ 60F
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