Cream Ale – All Grain



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%


Amount Adjunct
1.00 pounds Grits


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


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.


  • 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

7 days @ 65° F
7 days @ 65° F
42 days @ 55° F

Snapper Head

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 3.1    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 4.4    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.5    
Post-Boil Amount: 5    
Boil Time: 60    
OG: 1.044 / 11° P    
Mash PH:      
Boil PH:      

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