jwalker1140
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1272
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.049
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 60
- IBU
- 15.1
- Color
- 4.1
- Primary Fermentation (# of Days & Temp)
- 10 days at 67 F
- Additional Fermentation
- 2 days at 40 F
- Tasting Notes
- An ale designed to appeal the the BMC crowd
Profile:
OG: 1.049
FG: 1.011
IBU: 15.1 (Rager)
SRM: 4.1
ABV: 5.0%
Recipe:
6.0 lbs 2-row
2.0 lbs Flaked Corn
4.0 oz Victory Malt
4.0 oz White Wheat Malt
0.6 oz Willamette (4.6%) at 60 min
0.4 oz Willamette (4.6%) at 2 min
American Ale II (Wyeast #1272)
78% efficiency
Mash at 150 for 60 min
Ferment for 10 days at 67 F
Crash for 2 days at 40 F
Fine with gelatin while racking to the keg
Other Brewing Notes:
I added 0.5 tsp Wyeast Yeast Nutrient at 10 min to keep my repitched yeast happy, and 0.5 Whirlfloc Tablet at 5 min. I used 5 gal RO water and 2.38 gal tap. I added 3g calcium chloride to the total volume and 3.2ml lactic acid to the mash to bring the mash pH down to ~5.4 (room temp). I batch sparge and usually hit my final volume within +/- 1 cup but with this recipe I end up with an extra 0.5 gallons so you may want to adjust accordingly if you batch sparge.
I've been trying to nail down a nice cream ale off-and-on for several years. All of my earlier attempts, especially those with rice, seemed too watery or just lacked flavor. This one checks all the boxes for me: nice head and color, grainy/soft corn character, and very drinkable. This is usually what I brew when I want something like a BMC on tap but don't want to mess with a lager.
This is the first recipe I've posted on HBT. Hope someone enjoys it.
OG: 1.049
FG: 1.011
IBU: 15.1 (Rager)
SRM: 4.1
ABV: 5.0%
Recipe:
6.0 lbs 2-row
2.0 lbs Flaked Corn
4.0 oz Victory Malt
4.0 oz White Wheat Malt
0.6 oz Willamette (4.6%) at 60 min
0.4 oz Willamette (4.6%) at 2 min
American Ale II (Wyeast #1272)
78% efficiency
Mash at 150 for 60 min
Ferment for 10 days at 67 F
Crash for 2 days at 40 F
Fine with gelatin while racking to the keg
Other Brewing Notes:
I added 0.5 tsp Wyeast Yeast Nutrient at 10 min to keep my repitched yeast happy, and 0.5 Whirlfloc Tablet at 5 min. I used 5 gal RO water and 2.38 gal tap. I added 3g calcium chloride to the total volume and 3.2ml lactic acid to the mash to bring the mash pH down to ~5.4 (room temp). I batch sparge and usually hit my final volume within +/- 1 cup but with this recipe I end up with an extra 0.5 gallons so you may want to adjust accordingly if you batch sparge.
I've been trying to nail down a nice cream ale off-and-on for several years. All of my earlier attempts, especially those with rice, seemed too watery or just lacked flavor. This one checks all the boxes for me: nice head and color, grainy/soft corn character, and very drinkable. This is usually what I brew when I want something like a BMC on tap but don't want to mess with a lager.
This is the first recipe I've posted on HBT. Hope someone enjoys it.