Glove Slapped Brew Session

Brew Session Info

12/17/2016
(Include any important notes from brew day until tasting)

shoot for something in the 1.044-47 range to end with a 5?V-ish finished product. likely to end around 1.004-06 FG. Started with yeast starter noon day before. Notty yeast washed once back on 6.19.16. 9:42 am mashed in . collected first runnings at 4:30 reading 1.073SG. 134F final mash temp. after 2nd runnings added, collected 4.5 gallons in kettle at 1.057 SG. brought to a boil as collected 2nd runnings which was reading 1.033. kept boil rolling while batch sparging third time and collecting final volume. saved 1/2 gallon sparge water to fly sparge final volume. Got estimated 75% efficiency again from this method which is working better than the 55-60% I've been getting from fly sparging with this mash tun set-up. Added 1/2 - .75 Gallons of water to fermenter to bring total volume to 5.75 gallons at calculated 1.044 OG down from 1.048 with around 5.75 gallons in the fermenter. Left town during week 2 of fermentation. Temps probably averaged low 60's during this time. Got back and fermentation was slow: about 1 bubble per 20-30 seconds. Racked to secondary on Sunday: 1.1.17. and collected just under 5.5 gallons. Sg was still at 1.018. Added 1 tsp ae to secondary. Still cloudy and lots of trub fell to bottom (about 1/2 in) by day 2). Saved trub from primary in large glass jar for washing. very slow fermentation continued through week (1 bubble per 12-15 seconds slowed to 1/40-50s by Friday). Secondary temps were in low 60's. Moved to garage during cold weather for settling on 1-7-17. Started clearing up within 24 hours. Garage temps in 30's on average. On 1-11, we had a january heat wave and garage temps got up to the 40s and even 60 for a couple days. the airlock started moving again. left in garage as temps fell back. took FG reading as racked to keg for final cold conditioning period on 1/15/17. 1.010 is as low as it went. Since it warmed a bit and activity restarted, clarity suffered some. should get some floculation in the keg after a week crashing.

Water Infusion

Brew Session Specific

9.25 lb kg
57 °FC
151 °FC
1.6 qt/lbl/kg
75 min.
5.25 gals liters

Equipment Profile

0.15 gals/lb liters/kg
0.01 gals/lb liters/kg
°FC
0.25 gals liters
0.5 gals liters
1 gals/hour liters/hour
0.2 gals liters

Calculated Totals

8.68 gals liters
4.44 gals liters
3.95 gals liters
162.01 °FC
162.01 °FC
2.56 gals liters
4.73 gals liters
7.20 gals liters

Mash / Boil

Mash

PH
152 °FC
134 °FC
420 minutes

Boil

1.042 1.037 (estimated)
7 gallons liters 7.20 (gallonsliters estimated)
75 minutes minutes (75 minutes estimated)
5.5 gals liters

Gravity Estimates

Based on boiling 7.00 gallonsliters at 1.042 for 75 minutes, this will decrease your wort by 1.25 gallonsliters, bringing your after boil OG to 1.050.

You wanted an OG of 1.045. It looks like it will be over.

Fermentation

6 gallons liters 5.80 (gallonsliters estimated)
1.044 (1.045 predicted)
1.010 (1.010 predicted)

Conditioning

Tasting Notes (4)

mpt2222

Tasted on 2/18/2017 by mpt2222

Notes:

This brew went over well served ice cold on tap at a ski trip. General public stated comments like "really drinkable", "refreshing", "light and tastes great". Would brew again with little changes if needed a brew to share at any public event. Could even swap out Centennial for a lower AA hop like Cascade and even up the ABV .5% if desired. Otherwise, no need to change anything.

mpt2222

Tasted on 1/28/2017 by mpt2222

Notes:

Citrus back end with just the right balance of malt and corn. Nice brew that should appeal to a wide range of preferences. Good staple for tap rotation.

mpt2222

Tasted on 1/15/2017 by mpt2222

Notes:

got a final pre-carbed sample when racking from secondary to keg. mild saaz hops with slight citrus notes balance out a slightly sweet malt background. should be drinkable, yet not expecting as crisp a brew as intended given the higher FG than desired. will be interesting to see what a month of cold conditioning does to the flavor before serving at the ski trip.

mpt2222

Tasted on 1/1/2017 by mpt2222

Notes:

Stole a sample when racked to secondary. still at 1.018 after 2 weeks in fermenter. tasted sweet with a hint of caramel. still fermenting, so difficult to know where this will end up. But, assuming it will have a relatively high FG, it should be a mild, pleasing, lower ABV brew that will appeal to the masses. little to no bitterness with faint citrus nose.

Recipe Facts

Glove Slapped
Cream Ale
  • 5.80 Gallons Liters Batch Size
  • 7.90 Gallons Liters Boil Size
  • 75  min Boil Time
  • 1.045 OG
  • 1.010 FG
  • 16.3 IBU (tinseth) Bitterness
  • 0.36 BG:GU
  • 3.1° SRM Color
  • 72% Efficiency
  • 4.5% ABV Alcohol
  • 148 per 12oz Calories
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