WoodlandBrew
Well-Known Member
My wife loved the Raspberry Wheat beer we made recently, but the temperatures here have dropped a little too far for the Saision yeast that we used for that beer. We're not quite down to lagering temperatures yet, so I thought a cream ale might be worth a try.
I would love to hear some critique of this recipe.
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Batch size: 3 gallons
OG: 1.047
FG: 1.009
ABV: 5.0%
IBU: 15
Style: 6A Cream Ale
Recipe type: All Grain (stove top BIAB)
Grist:
3lbs 12oz (1700 grams) American 6 Row
11 oz (306 grams) Corn, Flaked
4 oz (102 grams) Cara Pils (Dextrine Malt)
3 oz (76 grams) Biscuit Malt
5 oz (136 grams) Corn Sugar (added at flame out)
Water Adjustments
1/8 tsp CaSO4 (Gympsom) to bring SO4 level to 24ppm
1/2 tsp CaCl (Calcium Chloride) to bring Cl level to 136ppm
Mash
1.5 hour at 149 degrees.
Hop Schedule
0.2 oz (6 grams) Challenger at 60 minutes (10.5 IBU)
0.15 oz (4 grams) Challenger at 10 minutes (2.9 IBU )
0.15 oz (4 grams) Challenger at 5 minutes (1.6 IBU)
Pitch
100 billion cells required. One vial of WLP810 San Francisco Lager.
Fermentation
63 degrees for 3 days, then 70 degrees until FG is reached.
Rack to secondary, add WLP566 Belgian Saison II if FG is above 1.012. Add 3 lbs of pasteurised frozen raspberries.
Bottling
250 grams of corn syrup dissolved in 1 cup of water (1)
(for corn sugar use 80 grams)
I would love to hear some critique of this recipe.
-----
Batch size: 3 gallons
OG: 1.047
FG: 1.009
ABV: 5.0%
IBU: 15
Style: 6A Cream Ale
Recipe type: All Grain (stove top BIAB)
Grist:
3lbs 12oz (1700 grams) American 6 Row
11 oz (306 grams) Corn, Flaked
4 oz (102 grams) Cara Pils (Dextrine Malt)
3 oz (76 grams) Biscuit Malt
5 oz (136 grams) Corn Sugar (added at flame out)
Water Adjustments
1/8 tsp CaSO4 (Gympsom) to bring SO4 level to 24ppm
1/2 tsp CaCl (Calcium Chloride) to bring Cl level to 136ppm
Mash
1.5 hour at 149 degrees.
Hop Schedule
0.2 oz (6 grams) Challenger at 60 minutes (10.5 IBU)
0.15 oz (4 grams) Challenger at 10 minutes (2.9 IBU )
0.15 oz (4 grams) Challenger at 5 minutes (1.6 IBU)
Pitch
100 billion cells required. One vial of WLP810 San Francisco Lager.
Fermentation
63 degrees for 3 days, then 70 degrees until FG is reached.
Rack to secondary, add WLP566 Belgian Saison II if FG is above 1.012. Add 3 lbs of pasteurised frozen raspberries.
Bottling
250 grams of corn syrup dissolved in 1 cup of water (1)
(for corn sugar use 80 grams)