Recipe Type: All Grain
Yeast: US-05 Fermentis dry
Yeast Starter: 1 quart
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 5.5
Original Gravity: 1.046
Final Gravity: 1.006
Boiling Time (Minutes): 60
Color: 5 SRM
Primary Fermentation (# of Days & Temp): 6 days at 60-64f
Additional Fermentation: 2 days secondary cold crash
Secondary Fermentation (# of Days & Temp): 4 days at 75-80f still in primary
Tasting Notes: Light, refreshing, golden, creamy head, light citrus aroma.
I was going camping with BMC friends in 13 days at the Cool Water Campground on the Pine river Michigan.
Used Super-Kleer KC finings in the secondary and cold crashed for 2 days, yeast dropped right out, clear.
Racked cold beer to keg, 30 psi, rocked keg 100 times then placed in fridge for 12 hrs, vented keg, set to 15 psi rocked until co2 flow stopped, iced keg for drive, set to 30 psi for about 8 more hours, vented and set to serving pressure and enjoyed a mug of golden cream ale, carbonation was good and got creamier as the weekend went.
Citrus hop aroma is out of style but made for a refreshing summer time ale.
56% 5 lbs 2-Row Malt
33% 3 lbs Flaked Corn
11% 1 lbs 10L Crystal Malt
1 tsp Irish Moss last 15 minutes of boil
2 oz of Cascade pellets last 10 minutes of boil
1/8 tsp Chalk
1/2 tsp Baking Soda
1 1/2 tsp Gypsum
1/4 tsp Epsom
1 tsp Salt
Dissolve minerals in a pint of Soda Water and add to 8 gallons of Reverse Osmosis water.
pre-heated mash tun with 5 gallons of hot tap water, drained
4 gallons of strike water at 158f
Mashed for 60 minutes at 148f, drained
Batch sparge 2 gallons at 180f, stirred, waited 10 minutes, drained
Batch sparge 2 gallons at 170, stirred, waited 10 minutes, drained
Primary: Peanut Butter Porter
Kegged: Australia Pale Ale
Bottled: Belgian Pale Ale
Long life-quick death-cold beer.