Creme Da La Brew
Cream Ale
Type: All Grain Date: 3/31/2012
Batch Size (fermenter): 5.00 gal Brewer: Jacob D
Boil Size: 4.27 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
End of Boil Volume 3.90 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.60 gal Est Mash Efficiency 144.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Ingredients
Amt Name Type # %/IBU
2 lbs Munich Malt - 10L (10.0 SRM) Grain 1 22.9 %
6 lbs Light Dry Extract (8.0 SRM) Dry Extract 2 68.6 %
12.0 oz Corn Syrup (1.0 SRM) Sugar 3 8.6 %
1.50 oz Tettnang [4.50 %] - Boil 60.0 min Hop 4 15.3 IBUs
2.00 oz Tettnang [4.50 %] - Boil 15.0 min Hop 5 10.1 IBUs
3.00 oz Tettnang [4.50 %] - Aroma Steep 0.0 min Hop 6 0.0 IBUs
1.0 pkg Dusseldorf Alt Yeast (White Labs #WLP036) [35.49 ml] Yeast 7 -

Beer Profile
Est Original Gravity: 1.068 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.0 % Actual Alcohol by Vol: 4.7 %
Bitterness: 25.4 IBUs Calories: 151.6 kcal/12oz
Est Color: 8.2 SRM

Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 8 lbs 12.0 oz
Sparge Water: 3.88 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 3.50 qt of water at 159.8 F 150.0 F 75 min
Sparge Step: Fly sparge with 3.88 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.9
Pressure/Weight: 5.09 oz Carbonation Used: Bottle with 5.09 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

Notes

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