Birds on the Bat Cream Ale (2nd Place BOS) - Home Brew Forums
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Old 01-26-2012, 04:33 PM   #1
MJDore
Recipes 
 
Apr 2010
Mt. Juliet, TN
Posts: 104

Recipe Type: All Grain   
Yeast: WLP080 - White Labs Cream Ale Blend   
Yeast Starter: Yes   
Batch Size (Gallons): 5.5   
Original Gravity: 1.050   
Final Gravity: 1.010   
IBU: 18.1   
Boiling Time (Minutes): 60   
Color: 4.8   
Primary Fermentation (# of Days & Temp): 10 days at 64 deg   
Secondary Fermentation (# of Days & Temp): 7 days at 36 deg   
Tasting Notes: Won 2nd place BOS at Music City Brew-off!   

Finally landed on a Cream Ale recipe I really enjoy. I've brewed this a few times now and my most recent attempt won the Light Hybrid Category and finished 2nd place BOS at the Music City Brew-off back in the Fall.

The key, to me, is the Cream Ale Yeast Blend from WL (WLP080). It works very well at low temps and ferments squeaky clean. Perfect for this style.
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Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.72 gal
Estimated OG: 1.050 SG
Estimated Color: 4.8 SRM
Estimated IBU: 18.1 IBU
Brewhouse Efficiency: 69.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.50 lb Corn Sugar (Dextrose) (0.0 SRM) Dry Extract 4.76 %
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.19 %
1.00 lb Munich Malt (9.0 SRM) Grain 9.52 %
0.50 lb Caramel Malt - 10L (Briess) (10.0 SRM) Grain 4.76 %
0.50 lb Corn, Flaked (1.3 SRM) Grain 4.76 %
0.50 oz Pearle [8.00 %] (60 min) Hops 12.1 IBU
1.00 oz Saaz [4.00 %] (15 min) Hops 6.0 IBU
0.50 tsp Gelatin (Kegging 7.0 days) Misc
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkgs Cream Ale Yeast Blend (White Labs #WLP080)

Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 10.00 lb
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 15.00 qt of water at 159.4 F 149.0 F
10 min Mash Out Add 8.00 qt of water at 209.3 F 168.0 F


Notes:
Boil sugar for 15 mins. Use gelatin when kegging.



 
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Old 01-26-2012, 05:59 PM   #2
shadows69
Recipes 
 
Feb 2011
Mahanoy City, PA
Posts: 614
Liked 28 Times on 23 Posts


10 min mash did you mean 179f? Not 209f?



 
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Old 01-26-2012, 06:01 PM   #3
MJDore
Recipes 
 
Apr 2010
Mt. Juliet, TN
Posts: 104

Quote:
Originally Posted by shadows69 View Post
10 min mash did you mean 179f? Not 209f?
No. I'm adding a mash out step. 8 qts of 209F water to raise entire mash to 168-ish.

 
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Old 01-26-2012, 06:03 PM   #4
shadows69
Recipes 
 
Feb 2011
Mahanoy City, PA
Posts: 614
Liked 28 Times on 23 Posts


Oh ok that makes sense then. Looks good.

 
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Old 03-04-2012, 10:51 PM   #5
artbrewer
Recipes 
 
May 2008
syracuse, ny
Posts: 103

Made this using US 56 yeast, very nice, great flavor easy drinking!
Nice recipe

 
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Old 03-05-2012, 02:36 AM   #6
MJDore
Recipes 
 
Apr 2010
Mt. Juliet, TN
Posts: 104

Quote:
Originally Posted by artbrewer
Made this using US 56 yeast, very nice, great flavor easy drinking!
Nice recipe
Great to hear! This one is definitely a crowd pleaser.

 
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Old 04-17-2012, 08:06 PM   #7
Draygon
Recipes 
 
Mar 2012
Castle Rock, CO
Posts: 113


Brewed this one today, I wanted to have a higher ABV so I put in 1lb of Corn Sugar instead of the .5 the recipe called for. I got a OG of 1.074, got a measured efficiency of 87% which I am happy with.

Initial taste was that it was sweet, but thats of course course of the amount of corn sugar I put in. Should dry out in fermentation but it would be nice if it had bit of residual sweetness in it. Will post how it turns out.


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Primary:Empty
Secondary: Amber Ale
Bottled: B2 Amber, Scottish Ale, Honey B Ale, Cherry Stout, Bourbon Vanilla Porter, Double Chocolate (Milk) Stout, B2 Cream Ale, Amber Cider, Maple syrup dark ale, Pirate Strong Ale, Midas touch clone, Spiced Imperial Stout, Olde Ale

Planned: Milk Stout, Barley Wine

 
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