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Recipe : 56_creamale
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): 11.25
Anticipated OG: 1.056 Plato: 13.62
Anticipated SRM: 2.3
Anticipated IBU: 20.8
System Efficiency: 91
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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82.2 9.25 lbs. Lager Malt(6-row) Canada 1.031 1
4.4 0.50 lbs. Caramel Pils Malt Belgium 1.034 1
13.3 1.50 lbs. Corn Sugar 1.047 0
Hops
Amount Name Form Alpha IBU Boil Time
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0.50 oz. Cluster Whole 9.23 13.6 60 min.
0.70 oz. Czech Saaz Whole 2.90 6.0 60 min.
0.20 oz. Cluster Whole 7.00 0.8 5 min.
0.20 oz. Czech Saaz Whole 2.90 0.3 5 min.
Yeast
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WYeast 1056 Amercan Ale/Chico
Mash Schedule
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Mash Name :
WYeast 1056 Amercan Ale/Chico
Total Grain LBS : 9.75
Grain Temp : 60.00 F
Total Water QTS : 12.19 - Before Additional Infusions
Total Water GAL : 3.05
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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Dough-In 5 30 105 105 Infuse 112 12.19 1.25
Intermediate Step 5 30 147 147 Direct --- ----- ----
Saccharification 5 80 153 150 Direct --- ----- ----
Total Water QTS : 12.19 - After Additional Infusions
Total Water GAL : 3.05 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in quarts.
Notes
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(1.) No kettle finings.
(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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