Chloe’s cream aleFrom the BrewBlog
by Nick Buraglio on Feb.01, 2008, under Uncategorized
From the BrewBlog of Nick Buraglio Based loosely on the AHS cream ale and Cheesefood’s caramel cream ale. Poured 3 gallons of water in boil kettle on high heat. Added 1lb of Briess 60L crystal Malt Steeped for 45 min. Put 2 gallons of tap (CU MCWS) water into primary. @ 45 min in added 1oz cascade hops @ 40 min added 3lb Extra light DME @ 38 min added 1lb plain wheat @35 minutes added 8oz malto dextrin Lots of stirring @ 30 minutes added .5oz willamette hops pellets @ 29 min added 1.5 cups lactos reduced heat by 1/3 lots more stirring Smells pretty dared good so far @ 10 min added 1tblsp irish moss @ 5 min removed heat @ 5 min added .5oz culster hops pellets @ wort chill added 2 fl oz azteca pure vanilla extract Added wort to fermenting bucket @ 80 degrees F pitched yeast and stirred. OG 1.049 Gravity on 01/04/2007 1.020 Racked to Secondary on 01/04/2007
Champaign, IL USA
Printed January 27, 2008
Style:
Cream Ale
Brew Date:
December 27, 2007
Batch No:
8
OG:
1.049
Reading 1:
1.020 (8 days)
Status:
Secondary
Method:
Partial Mash
Cost:
$45
Extracts
3.00 pounds
DME - Extra Light
60% of grist
1.00 pounds
DME - Light
20% of grist
4.00 pounds
Total Extract Weight
80% of grist
Grains
1.00 pounds
Crystal Malt 60L
20% of grist
1.00 pounds
Total Grain Weight
20% of grist
Hops
1.00 ounces
Cascade Pellets @ 60 minutes
Type: Bittering and Aroma
Use: Boil
0.50 ounces
Williamette Pellets
Type: Bittering
Use: Boil
0.50 ounces
Cluster Pellets
Type: Aroma
Use: Aroma
2.00 ounces
Total Hop Weight
Yeast
Danstar Nottingham brewers yeast — Dry — 11G
Mash Type:
Infusion
Grain Amt.
1 pounds
Source:
Both spring water and champaign MWS
Notes:
1 gallon of sams spring water and 4 gallons of C-U MWS
Primary:
8 days @ 67° F
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