Head Brewer: Curt Stock
Asst Brewer: Kathy Stock
Recipe: Cream Ale
BJCP Style and Style Guidelines
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06-A Light Hybrid, Cream Ale
Min OG: 1.044 Max OG: 1.055
Min IBU: 10 Max IBU: 22
Min Clr: 2 Max Clr: 4 Color in SRM, Lovibond
Recipe Specifics
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Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 22.00
Anticipated OG: 1.060 Plato: 14.72
Anticipated SRM: 3.0
Anticipated IBU: 15.5
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes
Actual OG: 1.053 Plato: 13.08
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 4.21 by Volume: 5.39 From Measured Gravities.
ADF: 76.5 RDF 63.7 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 80 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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72.8 16.00 lbs. Pilsener Germany 1.038 2
18.2 4.00 lbs. Flaked Corn (Maize) America 1.040 1
9.1 2.00 lbs. Flaked Rice 1.040 1
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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1.50 oz. Hallertau Hersbrucker Pellet 4.60 14.7 60 min.
0.50 oz. Hallertau Hersbrucker Pellet 4.60 0.8 5 min.
Yeast
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WYeast 1056 Amercan Ale/Chico
Mash Schedule
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Mash Type: Single Step
Heat Type: Direct
Qts Water Per Lbs Grain: 1.32
Dough In Temp: 165 Time: 15
Saccharification Rest Temp: 152 Time: 60
Mash-out Rest Temp: 160 Time: 25
Sparge Temp: 165 Time: 35