Cream Ale – All Grain

Statistics

Comments

Brew store did not carry flaked maize. Instead, I did a cereal mash for 20 minutes at 153 with two pounds of 2-row and one pound of corn meal, boiling for 45 minutes. Added the cereal mash to the mash tun and mashed the rest of the grain as normal. Racked to primary and pitched yeast from a slurry.

Malts and Grains

Amount Malt/Grain %
4.50 pounds American Pale Malt (2-Row) 48.6%
4.50 pounds Belgian Plisen Malt 48.6%
0.25 pounds Crystal Malt 40L 2.7%
9.25 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
1.00 pounds Grits

Hops

Amount Hop Time AA
1.00 ounces Mount Hood 60 min 4.2%
1.00 ounces Mount Hood 3 min 4.2%
2.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
California Ale (WLP001) White Labs Liquid Slurry

Mash Infusion

Step Description Temp. Time
Cereal Mash Boiled for 45 minutes. 153° F 20 min.
Infusion Single infusion mash. 150° F 60 min.
Sparge Batch sparge X2. 167° F 40 min.

Procedure

  • Single infusion mash at 150 for 60 minutes (3.6 gallons of water).
  • Sparge with 3.5 gallons of 170 water.
  • 70 minute boil

Fermentation and Aging

Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Age:
42 days @ 55° F

Snapper Head

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 3.1                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.6    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 6.7    
Post-Boil Amt: 5    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: