Lao_Kangs_creamaleleHAHA SBAfff?FLight AleCream Aleˡ?= ?`?G?̌@ff@ AA@@Pale straw to pale gold color.The beer is light-bodied.Low hop bittering and some hop aroma.fermentation of the beer as an ale, cold conditionedGennesee Cream Ale, Little Kings Cream Ale.CLiberty@`@ABB\BMild, somewhat spicy. 'Noble'.USA primarily Oregon.All lagers.Crystal, Mt. Hood, Hallertauer Mittelfruh@A@@@<+ALiberty@`@ABB\BMild, somewhat spicy. 'Noble'.USA primarily Oregon.All lagers.Crystal, Mt. Hood, Hallertauer Mittelfruh@A@??Pale Malt(6-row)t(6-row)Americaz?ff?@Bs{Bs{BAG!BFlaked Corn (Maize)Grain Millers, Inc.America??@A_B_B@Q8AHoney Maltney MaltCanada ׃?A@ AׁB}B?i=?San Fransisco Lager YeastWhite LabsWLP810Used for Classic California Common Beers.@AFpB@= AB@5light varitation on the first recipe. I cut the honey malt in half.3rd Place 1st Round of NHC Gold Medal NHC 2002Chris "Pacman" Ingermanny#?ԁ?G?33@(@(A@)\>)\>)\>*!*@ 1.) 6.4g strike => 5g RO + 1.4g tap + 1 tsp CaCl. 2.) 11:55 Just the 6-row and honeymalt => 136 with a pH of 5.5 3.) 12:20 Heat to saccarification. 4.) 12:30 Temp = 156 5.) Sparge water 5g RO + 4g tap + 3 tsp Phos acid => pH of 5.8 6.) Had to heat the mash a bit to get the temp back up. Temp was 149 and I heated to 152. 7.) 1:48 Temp 152. heat to mashout. 8.) 1:55 Transfer to cooler. 9.) 2:02 Done 10.) 3:30 Collected 12g @ 14.2(r) => 1.055. Need to dilute to 12.5g to hit 1.053. 11.) Top up to 14g for boil. 12.) 6:20 Start boil. (Had to make dinner for the kids) 13.) ~12.25g pre-chill. 11g made it to the cargirl. Gravity = 14.3(r) => 1.055. I had 6g in one cargirl and 5 in another. The 6g temp was higher so i transfered a half gallon to the other cargirl and topped up both to 11.5 with RO so I could had an OG of 1.053. 1.) Hit both cargirls with 60s of O2 and pitched 2 tubes of yeast in each one. The temp on both was around 66. 2.) 02-12-02 Both cargirls are rocking hard at 66. The aroma coming from the airlock was not fruity so I left them in the house. 3.) 02-13-02 temp was 67 and I took the cargirls out to the garage before work and when i got home they were both at 62 so i brought them back in the house. There is a sulfury smell from the airlocks. 4.) 02-19-02 Checked gravity. 7.6(r) => 1.014 The other cargirls gravity was 7.8(r) => 1.016. Brought out to garage to chill and drop yeast. 5.) 02-21-02 Racked to 2ndary and left in garage to drop some yeast... Filled two 5g cargirls..... 6.) 03-18-02 Kegged. 10.5g in keg. Hit with 7 psi and shook until no sound from regulator. 1.) The wort definitley tastes like Lao Kang's. The bitterness is definitely toned down. This should be good. 2.) 02-19-02 Very cloudy with yeast so it has a bit yeast taste to it. Color is excellent, corn aroma is there along with a touch of hops. Bitterness completely gone!!! This batch is going to be unstoppable!!!! It is Lao Kang's all the way but without the lingering bitterness I had in the last batch from the gypsum. 3.) 03-18-02 Oh My God!!! This batch is amazing. If it clears up a little more before the 1st round judging there is no stopping it..... 4.) 05-02-02 Took 3rd place in the 1st round of the NHC. 5.) 06-21-02 Gold Medal in the 2nd round NHC!!!!!!!!!!!!!!!!!!!! 6.) 07-13-02 2nd in the State fair.* Forgot to add yeast nutrient and whirlfloc.@A> AA= @?D@@B?@?0Protein-Rest?= ASaccarification2 %I?-0A@Sacc-2?@Mash Out ? 65Akot's Step Mash@A ?vZA@'dB\AeB^i@j A