Cream Ale
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Recipe Info

NoVa Cream Ale
by Bogenschutze on 4/16/2018 All Grain
5.5 Gallon(s)
8 Gallon(s)
90 min
75%
Actually, I usually get 80 % efficiency, so, usually come out with 5.1-5.6 ABV.
Also, I add the first hops at 60 minutes and the second at 5-10 minutes for a bit more hop forward.
Oh, and I have yet to hit an FG above 1.010
Do this, and you can toss this BJCP scale in the trash, but you'll have an outstanding summer ale.
Finally, I tend to do a partial decoction (fluid only) for each rise in temps.....only because I seem to never hit my mark with infusion (^%$@^!!!!!). Thus, there's usually an extended time period between temp changes. Who knows, maybe this is why this beer turns out so friggen good.
Regardless, unbelievably (if not shockingly) smooth and good.
Enjoy!
Fermentables
% | lb | fermentable | ppg | L | usage |
37% | 3.5 | Pilsner - US | 34 | 1° | Mash |
42% | 4 | 2-Row - US | 37 | 1° | Mash |
5% | 0.5 | Honey Malt - CA | 37 | 25° | Mash |
11% | 1 | Flaked Corn - US | 37 | 1° | Mash |
5% | 0.5 | Corn Sugar (Dextrose) - US | 46 | 0° | Late |
9.5 lb |
Hops
oz | variety | type | usage | time | AA | IBU |
1.5 | Hallertauer Mittelfrüh | Pellet | Boil | 35 minutes | 4.3 | 18.8 |
1 | Hallertauer Mittelfrüh | Pellet | Boil | 1 minutes | 4.3 | 0.7 |
2.5 oz | IBUs calculated using the Tinseth formula |
Yeast
name | attenuation |
Wyeast American Ale 1056 | 75% |
Other Stuff
No Other Stuff in this Recipe
|
Mash Steps
type | heat | temp °F | time |
Mash in with 3gal water | Infusion | 133 | 0 minutes |
Protien Rest | Infusion | 122 | 30 minutes |
Infusion or Decoction to 148° | Decoction | 148 | 30 minutes |
Sacchrification Rest | Direct Heat | 148 | 60 minutes |
Infusion or Decoction to 170° | Direct Heat | 170 | 10 minutes |
Vorloft.....etc. | Direct Heat | 170 | 60 minutes |
Special Instructions
- Mash in 1.5qt of 133° water per LB of grain (3.5 Gal).
- Protien Rest at 122° for 30 minutes.
- Infuse additional (boiling?) water to raise mash temp to 148°. Alternatively, drain 2 gallons of wort into boil pot, bring to boil and roll back into mash. Adjust mash temp to approximately 148°.
- Saccharification Rest for 60 minutes.
- Mash out (Raise mash temp to 170° any friggen way you can).
- Vorloft until wort is clean.....begin collecting wort in boil kettle.
- Sparge with 170° water; collect 8 gallons.
- Begin 90 minute boil.
- 35 minutes (I prefer 60 minute): Add 1.5 oz hops
- 10 minutes: Add sugar and 1/2 tsp Yeast Nutrient
- Flame out: Add .5 oz hops and one whirlfloc tablet.
- Cool - add yeast (I prefer a starter).....blah-blah-blah
Tasting Notes (0)
There aren't any tasting notes logged yet
Recipe Facts
NoVa Cream Ale
Cream Ale
5.50
Gallons
Liters
8.00
Gallons
Liters
@
90
min
1.048
1.012
3.8° SRM
75%
19.4 IBU (tinseth)
0.40
4.7% ABV
160 per 12oz