Cream Corn Ale
Cream Ale

 

Type: All Grain

 Date: 5/3/2004

Batch Size: 5.00 gal

 Brewer: Colin M. Brougham
Boil Size: 7.18 gal Asst Brewer:
Boil Time: 80 min Equipment: 48-Quart MLT and Keggle (5.0 gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
7.50 lb Pale Malt (2 Row) UK (2.0 SRM) Grain 78.9 %
1.00 lb Corn, Flaked (1.0 SRM) Grain 10.5 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 5.3 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.3 %
1.00 oz Hallertauer Hersbrucker [3.50%] (60 min) Hops 12.3 IBU
0.50 oz Saaz [3.50%] (10 min) Hops 2.2 IBU
0.50 oz Saaz [3.50%] (5 min) (Aroma Hop-Steep) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Munton Fison Ale (Munton-Fison #-) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.051 SG

 Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.1 % Actual Alcohol by Vol: 0.6 %
Bitterness: 14.6 IBU Calories: 43 cal/pint
Est Color: 4.9 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out (150 F) Total Grain Weight: 9.50 lb
Sparge Water: 5.60 gal Grain Temperature: 60.0 F
Sparge Temperature: 185.0 F TunTemperature: 60.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Mash In Add 11.88 qt of water at 167.3 F 150.0 F 75 min

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.6
Pressure/Weight: 13.4 PSI Carbonation Used: -
Keg/Bottling Temperature: 40.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes