cream ale 3 - Cream Ale |
RECIPE INFO |
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by barney fife
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 60 Minutes
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Efficiency: 85%
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OG: 1.054 |
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FG: 1.01 |
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ABV: 5.76%
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Bitterness: 8.54 (tinseth)
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IBU/OG: 0.16 |
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Color: 2.9° SRM
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Calories: 5.76 per 330ml
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cream ale w/mo |
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FERMENTABLES |
| 25% |
0 |
ESB Malt - CA |
36 |
3 |
Mash |
| 55% |
0 |
2-Row - US |
37 |
1 |
Mash |
| 10% |
0 |
Carapils - Dextrine Malt - US |
33 |
1 |
Mash |
| 10% |
0 |
Flaked Corn - US |
37 |
1 |
Mash |
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HOPS |
| 0 |
Hallertau |
Pellet |
Boil |
30 Minutes |
4.5 |
6.1 |
| 0 |
Saaz(Czech) |
Pellet |
Boil |
10 Minutes |
3.8 |
2.43 |
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YEAST |
| Fermentis Safale US-05 |
81% |
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INSTRUCTIONS |
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chilled wort to 125 prior to carboy.
chilled wort in swamp cooler to 62 deg, and aerated 1 carboy and not the other one for test
added 2 liter starter of 1st gen 05 to each carboy next day at 10 am.
Sept 3, aerated carboy finished first at 1.008, other carboy not quite done.
racked aerated brew to secondary, and place in fridge for cold crash and gelatin.
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