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Not sure of target gravity...

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buraglio

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I did my own little concoction of a recipe as my last brew but I'm not sure what the target gravity should be. The BrewBlog software gives me a target for a cream ale, bu tI added a bunch of lactose, vanilla, etc into it so I'd really like to get an experienced brewers input and to get some opinions as to what I should be shooting for and how that number was generated. It's been in primary for 8 days and I was hoping to transfer it to secondary if at all possible this weekend, I was thinking it looked right but I'm inexperienced and probably biased.

Important info in case you don't want to read all my notes:

OG 1.049
Gravity on 1/4/2007 1.020

Advice hereby solicited =)


Here are my notes for the brew:

Chloe's cream ale
From the BrewBlog of Nick Buraglio
Champaign, IL USA

Printed January 4, 2008
Specifics
Style: Cream Ale
Brew Date: December 27, 2007
Batch No: 7
OG: 1.049
Status: Primary
General Information
Method: Partial Mash
Cost: $45
Based loosely on the AHS cream ale and Cheesefood's caramel cream ale.



Recipe
Extracts
3.00 pounds DME - Extra Light 60% of grist
1.00 pounds DME - Light 20% of grist
4.00 pounds Total Extract Weight 80% of grist
Grains
1.00 pounds Crystal Malt 60L 20% of grist
1.00 pounds Total Grain Weight 20% of grist
Hops
1.00 ounces Cascade Pellets @ 60 minutes
Type: Bittering and Aroma
Use: Boil
0.50 ounces Williamette Pellets
Type: Bittering
Use: Boil
0.50 ounces Cluster Pellets
Type: Aroma
Use: Aroma
2.00 ounces Total Hop Weight
Yeast
Danstar Nottingham brewers yeast — Dry — 11G
Mash
Mash Type: Infusion
Grain Amt. 1 pounds
Water Profile
Source: Both spring water and champaign MWS
Notes: 1 gallon of sams spring water and 4 gallons of C-U MWS
Procedure
Poured 3 gallons of water in boil kettle on high heat.

Added 1lb of Briess 60L crystal Malt

Steeped for 45 min.

Put 2 gallons of tap (CU MCWS) water into primary.

@ 45 min in added 1oz cascade hops

@ 40 min added 3lb Extra light DME

@ 38 min added 1lb plain wheat

@35 minutes added 8oz malto dextrin

Lots of stirring

@ 30 minutes added .5oz willamette hops pellets

@ 29 min added 1.5 cups lactos

reduced heat by 1/3

lots more stirring

Smells pretty dared good so far

@ 10 min added 1tblsp irish moss

@ 5 min removed heat

@ 5 min added .5oz culster hops pellets

@ wort chill added 2 fl oz azteca pure vanilla extract

Added wort to fermenting bucket @ 80 degrees F

pitched yeast and stirred.

OG 1.049

Gravity on 1/4/2007 1.020



BJCP Style Info
Style: Cream Ale
O.G.: 1.044 - 1.055
F.G.: 1.006 - 1.012
ABV: 3.8 - 5.5%
Bitterness: 15 - 20 IBUs
Color: 02 - 05 SRM
Info:
A clean, well-attenuated, flavorful American lawnmower beer.
Printed using BrewBlogger brewing log software for PHP and MySQL.
URL: http://buraglio.com/nick/brew/secti...ewing&page=logPrint&brewStyle=Cream Ale&id=11
 

homebrewer_99

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For estimating FG all you need is your yeasts attenuation and the OG.

The Danstar Nottingham yeast has an attenuation of 75-78%.

75% of 49 = 12.25

78% of 49 = 10.78

Your FG should be between 1.011 and 1.012. :D
 
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buraglio

buraglio

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Very cool. Thanks!

nb


homebrewer_99 said:
For estimating FG all you need is your yeasts attenuation and the OG.

The Danstar Nottingham yeast has an attenuation of 75-78%.

75% of 49 = 12.25

78% of 49 = 10.78

Your FG should be between 1.011 and 1.012. :D
 

malkore

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Also, this is not a partial mash recipe. It is extract with steeping grains.

crystal malt has no enzymes and thus cannot convert itself unless it is actually mashed, and the mash contains some 2-row.

with the added lactose and malto-dextrin...neither of which ferments, I'm not certain you'll get that low of a gravity. Honestly I've never used either adjunct so I can't say what'll happen.
 
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