Peep Ale #52
Cream Ale
Type: All Grain Date: 3/29/2014
Batch Size: 5.00 gal Brewer: Bob Pearce
Boil Size: 6.27 gal Asst Brewer: Ron Short
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes: Kegged 4/4/2014
Ingredients
Amount Item Type % or IBU
8.00 lb Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 88.89 %
0.75 lb Honey Malt (25.0 SRM) Grain 8.33 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 2.78 %
0.25 oz Cluster [12.00 %] (60 min) Hops 11.1 IBU
0.25 oz Cluster [12.00 %] (15 min) Hops 5.5 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
7.00 oz Mashmellow fluff (Boil 60.0 min) Misc
14.00 items Peeps (Boil 60.0 min) Misc
1 Pkgs SafAle (DCL Yeast #US-05) Yeast-Ale
Beer Profile
Est Original Gravity: 1.050 SG Measured Original Gravity: 1.070 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.62 % Actual Alcohol by Vol: 7.58 %
Bitterness: 16.6 IBU Calories: 315 cal/pint
Est Color: 6.1 SRM Color:
Color
Mash Profile
Mash Name: My Mash Total Grain Weight: 9.00 lb
Sparge Water: 0.00 gal Grain Temperature: 55.0 F
Sparge Temperature: 170.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
My Mash
Step Time Name Description Step Temp
60 min Saccharification Add 9.90 qt of water at 171.6 F 155.0 F
10 min Sparge Add 9.90 qt of water and heat to 170.0 F over 10 min 170.0 F
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
Preboil 9 Brix 1.036 before peeps and marshmallow
16.50 Brix 1.066 after marshmallow
og 1.070 17.50 Brix
