Cream Ale Recipe - NoVa Cream Ale - Based On Original and Scaled Up - Brewed 5-28-23

Recipe Info

Recipe Image

NoVa Cream Ale - Based On Original and Scaled Up - Brewed 5-28-23

by on
All Grain
10 Gallon(s)
14 Gallon(s)
90 min
78%
This doubled original Cream Ale recipe (as listed unadjusted here) was accomplished on an all electric, 15 Gal capacity Spike Brew system (Thank you Mark Gauntner), having adjusted it per Beersmith (again, thank you Mark Gauntner). - Recipe was increased to 10.5 gallons to account for false-bottom dead space (wort loss). - Hop schedule was adjusted (per Beersmith) to 2oz @ 25min and 2oz @1min in order to obtain proper (according to Beersmith) and desired IBU of 18.5. - Also, this website does not list WLP 080......not that it matters, I guess.....but for future single 5 gallon batches, it would be nice. - And finally, the original recipe included 1/2 lb corn sugar (dextrose) per 5 gal.......I adjusted grain bill to preclude it's addition and use.

Fermentables

44% - 2-Row - US
8
37
1
Mash
38% - Pilsner - BE
7
36
2
Mash
4% - Honey Malt - CA
0.75
37
25
Mash
3% - Carafoam - DE
0.5
34
1
Mash
11% - Flaked Corn - US
2
37
1
Mash

Hops

Hallertauer Mittelfrüh
3
Pellet
Boil
30 min(s)
4
17.2
Hallertauer Mittelfrüh
1
Pellet
Boil
1 min(s)
4
0.3

Yeast

Wyeast American Ale 1056
75%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
6 Gallons strike at approx 130°
2.
Mash settled in at 122° - 30 minutes.
3.
Kicked up to 150° and held for 60 minutes. (40 minute gravity reading 1.062)
4.
Mashout at 170°. (gravity reading 1.073)
5.
Sparged till accquiring 12 Gal wort (till runoff hit 1.005)......gravity 1.050
6.
Added 1.5 Gal from HLT for total pre-boil wort of 13.5 Gal.......pre-boil gravity 1.046
7.
Begin 90 minute boil
8.
50 minutes into boil, at 12.2 gallons remaining, gravity 1.052
9.
Added 2 oz hops at 25 minutes (remaining)
10.
Added 1 tsp Yeast Nutrient Blend and one Whirlfloc tablet (blended into 1/4 boiling wort) at 10 minutes
11.
Added 2 oz hops at 1 minute
12.
Whirlpooled for 10 minutes.
13.
(Target OG is 1.050-1.052)
14.
Added 3-4 gallons water (from HLT) to attain 12 gallons total at 1.052 gravity
15.
Filled two "Fermonster" carboys with 6 gallons each......still 75-77°
16.
Placed in keezer set at 52° till sufficiently cooled down
17.
Pitched Wyeast 1056 into one and WLP 080 into other
18.
Next day (Memorial Day): 1056 is ROLLING (of course), requiring a blowoff tube/setup.....while 080 is calmly increasing activity, though solidly "leaning forward". All is well in beerland.
19.
5/30/23 - 080 activity is just about on par with 1056 with yeast rolling throughout and color dropping off. Will set up a blowoff tube before heading to work. Makes my mouth water just looking at these things....
20.
6/1/23 - 1056 airlock is down to one "burp" per 7-10 seconds, while the 080 is still producing same every 2-3 seconds.
21.
Kicking house temp up from 68° to 71° while I'm at work, noon to 8pm.....see if activity kicks up.
22.
6-6-23: Both airlocks show zero activity. Will secondary and cold-crash on 6-11-23.
23.
6-11-23: Secondaried both carboys. 080 is at 1.008 (5.7%) and 1056 is at 1.010 (5.5%)
24.
Will biofine it when I keg it.

Tasting Notes (0)

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Recipe Facts

NoVa Cream Ale - Based On Original and Scaled Up -...
Cream Ale
  • 10.00 Gallons Liters Batch Size
  • 14.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.052 OG
  • 1.013 FG
  • 17.5 IBU (tinseth) Bitterness
  • 0.34 BG:GU
  • 4.1° SRM Color
  • 78% Efficiency
  • 5.0% ABV Alcohol
  • 173 per 12oz Calories
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