Its a beautiful Saturday morning, 47F now at 7:20am and supposed to get up to 65F, 5-10 mph winds, so I think I'm going to set up on the back patio and brew. Have been brewing in the garage the last few times because of wind, so this will be nice.
Going to brew up a batch of Cream Ale for the summer. Am going to try upping the corn in it, as an experiment, to about 15% of the fermentables. Will pitch Edinburgh yeast and build a big ol' yeast cake for my next beer, a Wee Heavy, which I'll brew next weekend, perhaps.
Oh and my 21 y/o boy is coming home this morning - wants a break from a campus and will be spending the night, so he'll help brew, too.
This is the recipe I did last summer http://www.singingboysbrewing.com/Cream_Ale.html
Changes for this time: lower og, more corn, hops will be American Hallertauer rather than Saphir, yeast will be Edinburgh rather than American Ale. Will mash at 150F.
Here's the recipe for today:
Midsommar Cream Ale Summer 2013
Cream Ale
Type: All Grain
Date: 4/27/2013
Batch Size: 6.00 gal
Brewer: Jim
Boil Size: 7.14 gal Asst Brewer: Hugh
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 81.82 %
2.00 lb Corn, Flaked (1.3 SRM) Grain 18.18 %
0.50 oz Hallertauer [4.80 %] (60 min) Hops 7.5 IBU
1.00 oz Hallertauer [4.80 %] (20 min) Hops 9.0 IBU
1.00 oz Hallertauer [4.80 %] (5 min) Hops 3.0 IBU
0.30 tsp Irish Moss (Boil 10.0 min) Misc
2 Pkgs Edinburgh Ale (White Labs #WLP028) Yeast-Ale
Beer Profile
Est Original Gravity: 1.047 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.47 % Actual Alcohol by Vol: 0.65 %
Bitterness: 19.5 IBU Calories: 43 cal/pint
Est Color: 3.5 SRM Color: Color
28.0 days
Storage Temperature: 52.0 F
Going to brew up a batch of Cream Ale for the summer. Am going to try upping the corn in it, as an experiment, to about 15% of the fermentables. Will pitch Edinburgh yeast and build a big ol' yeast cake for my next beer, a Wee Heavy, which I'll brew next weekend, perhaps.
Oh and my 21 y/o boy is coming home this morning - wants a break from a campus and will be spending the night, so he'll help brew, too.
This is the recipe I did last summer http://www.singingboysbrewing.com/Cream_Ale.html
Changes for this time: lower og, more corn, hops will be American Hallertauer rather than Saphir, yeast will be Edinburgh rather than American Ale. Will mash at 150F.
Here's the recipe for today:
Midsommar Cream Ale Summer 2013
Cream Ale
Type: All Grain
Date: 4/27/2013
Batch Size: 6.00 gal
Brewer: Jim
Boil Size: 7.14 gal Asst Brewer: Hugh
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 81.82 %
2.00 lb Corn, Flaked (1.3 SRM) Grain 18.18 %
0.50 oz Hallertauer [4.80 %] (60 min) Hops 7.5 IBU
1.00 oz Hallertauer [4.80 %] (20 min) Hops 9.0 IBU
1.00 oz Hallertauer [4.80 %] (5 min) Hops 3.0 IBU
0.30 tsp Irish Moss (Boil 10.0 min) Misc
2 Pkgs Edinburgh Ale (White Labs #WLP028) Yeast-Ale
Beer Profile
Est Original Gravity: 1.047 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.47 % Actual Alcohol by Vol: 0.65 %
Bitterness: 19.5 IBU Calories: 43 cal/pint
Est Color: 3.5 SRM Color: Color
28.0 days
Storage Temperature: 52.0 F
