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Recipe : 54_cream-ale
BJCP Style and Style Guidelines
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03-C Light Ale, Cream Ale
Min OG: 1.044 Max OG: 1.055
Min IBU: 10 Max IBU: 22
Min Clr: 2 Max Clr: 4 Color in SRM, Lovibond
Recipe Specifics
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Batch Size (GAL): 6.25 Wort Size (GAL): 6.25
Total Grain (LBS): 10.75
Anticipated OG: 1.051 Plato: 12.62
Anticipated SRM: 2.9
Anticipated IBU: 31.2
System Efficiency: 83
Wort Boil Time: 70 Minutes
Formulas Used
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Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Grain/Extract/Sugar
Amount Name Origin Gravity Color-SRM
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76.7 8.25 lbs. Pale Malt(6-row) America 1.035 1
18.6 2.00 lbs. Flaked Corn (Maize) America 1.040 0
4.7 0.50 lbs. Caramel Pils Malt Belgium 1.034 1
Hops
Amount Name Form Alpha IBU Boil Time
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2.30 oz. Liberty Whole 4.27 29.9 60 min.
0.50 oz. Liberty Whole 4.27 1.3 5 min.
Yeast
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White Labs WLP8 San Fransisco Lager Yeast
Mash Schedule
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Total Grain LBS : 10.75
Grain Temp : 68.00 F
Total Water QTS : 13.44 - Before Additional Infusions
Total Water GAL : 3.36
Tun Thermal Mass : 0.00
Step Rest Start Stop Direct/ Infuse Infuse Infuse
Step Name Time Time Temp Temp Infuse Temp Amount Ratio
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Saccrification 0 60 153 153 Infuse 166 13.44 1.25
Total Water QTS : 13.44 - After Additional Infusions
Total Water GAL : 3.36 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in quarts.
Notes
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(1.)1 tsp of irish moss.
(2.) I used RO water treated with 1/4 tsp Epsom,
1/4 tsp Baking Soda, 1/2 tsp Gypsom, and 1/2 tsp CaCl per 5 gallons.
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