beernbourbon
Grandmaster Brewer
- Joined
- Oct 20, 2012
- Messages
- 114
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trying a cream ale for the summer..... heard pros and cons about honey, and I know I have to pasteurize it. I'd like the ABV to be up closer to 5%, but I don't want to use any more honey......
Has anyone used Agave?
Also.... long enough mash?
any other critiques?
Recipe: Mowin' Down the Thirst
Brewer: beernbourbon
Asst Brewer:
Style: Cream Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 7.37 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.25 gal
Estimated OG: 1.046 SG
Estimated Color: 3.6 SRM
Estimated IBU: 16.0 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 78.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 64.9 %
2 lbs Corn, Flaked (1.3 SRM) Grain 2 21.6 %
8.0 oz Rice, Flaked (1.0 SRM) Grain 3 5.4 %
0.50 oz Crystal [3.50 %] - Boil 60.0 min Hop 4 6.4 IBUs
0.50 oz Willamette [5.20 %] - Boil 60.0 min Hop 5 9.6 IBUs
0.50 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
1.0 pkg Cream Ale Yeast Blend (White#WLP08) Yeast 7 -
12.0 oz Honey (1.0 SRM) Sugar 8 8.1 %
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 9 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 10.63 qt of water at 172.5 F 156.0 F 60 min
Sparge: Batch sparge with 2 steps (2.05gal, 3.69gal) of 168.0 F water
Has anyone used Agave?
Also.... long enough mash?
any other critiques?
Recipe: Mowin' Down the Thirst
Brewer: beernbourbon
Asst Brewer:
Style: Cream Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 7.37 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.25 gal
Estimated OG: 1.046 SG
Estimated Color: 3.6 SRM
Estimated IBU: 16.0 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 78.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 64.9 %
2 lbs Corn, Flaked (1.3 SRM) Grain 2 21.6 %
8.0 oz Rice, Flaked (1.0 SRM) Grain 3 5.4 %
0.50 oz Crystal [3.50 %] - Boil 60.0 min Hop 4 6.4 IBUs
0.50 oz Willamette [5.20 %] - Boil 60.0 min Hop 5 9.6 IBUs
0.50 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
1.0 pkg Cream Ale Yeast Blend (White#WLP08) Yeast 7 -
12.0 oz Honey (1.0 SRM) Sugar 8 8.1 %
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 9 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 10.63 qt of water at 172.5 F 156.0 F 60 min
Sparge: Batch sparge with 2 steps (2.05gal, 3.69gal) of 168.0 F water