Based on original Cream Ale recipe (Bogenschütze Cream Ale, etc), this version was tweaked to utilize Maris Otter in place of 2-Row, increase same hops by another ounce (shifting hop schedule), and ADJUSTED ACCORDINGLY in order to obtain maximum BJCP allowable parameters for Cream Ale while increasing both mouthfeel and taste.
Another difference is the yeast; since 1056 was not available, I utilized WL001 with a starter (as I would have with the 1056).
Furthermore, this batch will be temperature-controlled in a freezer converted to fermentation cooler and will be maintained at 68 degrees.
Finally, I believe the FG will drop below 1.012, resulting in more efficient FG results and a higher (and more desirable) ABV.....time will tell!
Regardless, who gives a shit.....it'll be a fantastic tasting summer beer!
Fermentables
30% - Maris Otter Pale - UK
3
38
3
Mash
50% - Pilsner - DE
5
38
1
Mash
5% - Honey Malt - CA
0.5
37
25
Mash
10% - Flaked Corn - US
1
37
1
Mash
5% - Corn Sugar (Dextrose) - US
0.5
46
0
Late
Hops
Hallertauer Mittelfrüh
1
Pellet
Boil
60 min(s)
4.1
13.6
Hallertauer Mittelfrüh
1
Pellet
Boil
5 min(s)
4.1
2.7
Hallertauer Mittelfrüh
1
Pellet
Boil
0 min(s)
4.1
0.0
Yeast
Wyeast American Ale 1056
80%
Other Stuff
Yeast Nutrient added at 15 minutes along with sugar
0.5
tsp
Boil
Carrageenan tablet at 10 minutes
1
each
Boil
Mash Steps
Mash in with 3gal water
Infusion
135
0 min
Protein Rest
Infusion
122
30 min
Saccharification Rest
Infusion
154
60 min
Liquid Wort Decoction
Decoction
172
15 min
Vorloft
Direct Heat
170
40 min
Special Instructions
1.122 - 30 minutes
2.154 - 60 minutes
3.170 - 10 minutes
4.Sparged for total of 8 gallons
5.5.6 gallons in carboy.....OG - 1.47.....(way low!!) Would have been acceptably higher minus that .6 gallon of water.
6.After yeast pitch, placed carboy in converted freezer/cooling chamber at constant 68°
So, Mark has informed me (proving with tests) that his hydrometer is off by 4 points (reads high). Adjusting accordingly, I now estimate my OG at 1.043 and FG at secondary at 1.008.....which shows an efficiency of only 64% and yeast attenuation of 81%!
Whatever.....looking forward to getting the do-over correct.
What a goat-rope this turned out to be.
Beer will be good, regardless....
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https://brewgr.com/Media/img/r/83/839819c4-096a-4962-b3a7-3f37ace0e140_d.jpg
https://brewgr.com/Media/img/r/83/839819c4-096a-4962-b3a7-3f37ace0e140_t.jpg
