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Old 05-18-2013, 06:26 PM   #1
Halldawg
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Join Date: Apr 2009
Location: Columbus, GA
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Default Cream ale with grits

Made this as an extract in the past and was good. Going to try it as an all grain. What you guys think?

Trout Slayer-True Grit
Cream Ale
Type: All Grain Date
Batch Size (fermenter): 5.00 gal
Boil Size: 5.45 gal Asst Brewer:
Boil Time: 30 min Equipment: My Equipment
End of Boil Volume 5.20 gal Brewhouse Efficiency: 67.00 %
Final Bottling Volume: 5.26 gal Est Mash Efficiency 67.0 %
Fermentation: Ale, Single Stage Taste


Ingredients
Amt Name Type # %/IBU
1 lbs Grits (1.0 SRM) Adjunct 1 10.3 %
4 lbs 12.0 oz Pale Malt (6 Row) US (2.0 SRM) Grain 2 48.7 %
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 41.0 %
0.25 oz Horizon [12.00 %] - Boil 60.0 min Hop 4 12.1 IBUs
0.50 oz Progress [6.25 %] - Boil 15.0 min Hop 5 6.3 IBUs
1.0 pkg Cream Ale Yeast Blend (White Labs #WLP080) [50.28 ml] Yeast 6 -

Beer Profile

Est Original Gravity: 1.047 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.007 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.2 % Actual Alcohol by Vol: 4.7 %
Bitterness: 18.4 IBUs Calories: 151.6 kcal/12oz
Est Color: 3.7 SRM
Mash Profile

Mash Name: BIAB, Light Body Total Grain Weight: 9 lbs 12.0 oz
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.1 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 24.66 qt of water at 157.8 F 147.9 F 90 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a light body beer profile.


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