Tag Archives: 6-row

Classic American Cream Ale

Well I’ve made a Classic American creme ale, based on recipe info found around the web and on threads on BeerAdvocate.com homebrew forum.  I’ve gone with an older interpretation of the style, a little hoppier, dry hopped, and using six-row and corn for the grist.  The grist is quite simple:

  • 9 lbs 6-row
  • 3 lbs flaked corn

Now hops wise I had planned to use tettnanger, but there was a bit of a failboat moment when I forgot the hops when I went to where I brew (my bro’s house).  So given the fail, I winged it on the hops:

  • 10 grams centennial at 60
  • 15 grams centennial at 10
  • 15 grams centennial at 5
  • 15 grams centennial at 0
  • 14 grams citra at 0
  • hop stand ten minutes
  • 2 oz centennial dry hop
  • 26.5  IBU
  • 5.5 ABV
  • 3.6 SRM
  • 1.056 OG

It sure was light when it was done boiling, so the SRM estimation should be pretty close.   I’m interested how this hop combo will go with the body of what will presumably be a light, easy drinking beer.  We’ll find out in about a month!

Oh, Nottingham yeast!

UPDATE: bottled 10-26.  very clear, perhaps my clearest beer yet.  sweet, corn like taste (to be expected).  All signs point to a good batch.

 

UPDATE 2: drinking GREAT!  Completely clear, lots of rising bubbles, light corn sweetness yet still quite dry, light, thirst quenching body, lightly fruity/corn sweet aroma, I dare say a very fine creme ale.  Flavor and aroma aren’t super high, but this is not a beer that’s supposed to be super high on flavor and aroma.  I’m quite pleased with this beer.

All Grain Batch 2 – English IPA with Chinook and Hallertau

It’s time for my second batch of all-grain beer.  This one will be an English IPA using chinook and hallertau hops.  Here’s the ingredient list:

  • 6 lbs 6-row pale malt
  • 12 oz cara-amber
  • 8 oz amber malt
  • 8 oz caramel wheat malt
  • 0.5 oz chinook 13.9%AA at 60 minutes
  • 1 oz hallertau 3.9%AA at 15 minutes
  • 1 oz hallertau 3.9%AA at 8 minutes
  • 1 oz hallertau 3.9%AA at 0 minutes
  • 2 oz hallertau 3.9%AA dry hop
  • Wyeast 1275 Thames Valley Ale Yeast

Procedure:

  1. prepare checklist
  2. lay out ingredients and equipment
  3. Add grains to mash tun
  4. bring 3 gallon spring water to 168 F
  5. Add 2 1/4 gallons of 168F spring water to mash tun on top of grains, then stir well
  6. continue to heat the remaining water to near boil
  7. measure temperature after temperature equalizes in mash
  8. adjust mash temperature using either heated mash water or cool spring water as needed to reach 155F
  9. mash for 1 hour minutes at 155F
  10. during mash, bring another 3 gallons of spring water to 172F
  11. during mash, stir about every 15 minutes or so, checking temperature and adjusting if needed
  12. at end of mash, begin draining wort into pitcher
  13. allow first runnings to drain into a pitcher until clear
  14. pour first runnings back on top of mash
  15. drain remaining wort into boil pot until mash tun is near empty
  16. add 1.5 gallons 172F water (adjusted as needed)
  17. stir well
  18. drain first runnings of first batch sparge into pitcher until clear (or close to it)
  19. pour first runnings of first batch sparge back on top of mash
  20. drain wort into main boil pot until near empty
  21. add another 1.5 gallons 172F water to mash tun (adjusted as needed)
  22. stir well
  23. drain first runnings of second batch sparge to pitcher until clear (or close to it)
  24. add first runnings back into mash tun
  25. drain wort into main boil pot
  26. add wort chiller to boil pot, filled with hot water
  27. bring main boil pot to a boil
  28. when boil is reached, add bittering hops, 0.5 oz chinook at 60 minutes
  29. at 30 minutes, add about 1/4 tsp Wyeast nutrient blend to a small amount of spring water and dissolve
  30. add nutrient blend at 15 minute mark
  31. add 1/8 tsp Irish moss powder at 15 minute mark
  32. add 1 oz hallertau at 15 minutes
  33. add 1 oz hallertau at 8 minutes
  34. add 1 oz hallertau at 0 minutes
  35. hop stand for 10 minutes
  36. at flameout, turn on water for wort chiller
  37. begin sanitation procedures on spoon, thermometer, bucket, wine thief
  38. stir occasionally with sanitized stainless spoon during cooling
  39. ensure bucket, wine thief, thermometer, strainer, spoon are sanitized
  40. when wort gets to about 72F, add to fermentation bucket, pouring through sanitized strainer to catch any extra solids and to help aerate
  41. take OG reading with sanitized wine thief
  42. thoroughly aerate wort with sanitized stainless steel spoon again
  43. ensure wort is 72F or a little less before pitching yeast
  44. ensure yeast is a little cooler than wort before pitching
  45. pitch yeast
  46. gently stir using sanitized stainless steel spoon
  47. install sanitized bucket lid and airlock
  48. ferment in closet for 14 days at 67F ambient air temp.
  49. after 14 days, add dry hops, 2 oz hallertau
  50. ferment a total of 21 days
  51. take FG sample and bottle
  52. use 3.5 oz corn sugar at bottling

Targets:

  • OG  1.056
  • FG 1.014
  • SRM 11.5
  • IBU 55.9
  • ABV 5.5%

Actual OG: 1.046 (a little low)

Actual FG: 1.012

Notes: only yielded 2.5 gallons of usable beer due to excessive trub (no doubt from spilling during the transfer from kettle to bucket).

%d bloggers like this: