Ale haus cream ale
| Selected Style and BJCP Guidelines |
| Min OG: | 1.044 SG | Max OG: | 1.055 SG |
| Min FG: | 1.006 SG | Max FG: | 1.012 SG |
| Min IBU: | 15 IBU | Max IBU: | 20 IBU |
| Min Color: | 2.5 SRM | Max Color: | 5.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 2.00 US gals | Wort Volume After Boil: | 2.00 US gals |
| Volume Transferred: | 2.00 US gals | Water Added To Fermenter: | 3.28 US gals |
| Volume At Pitching: | 5.28 US gals | Volume Of Finished Beer: | 5.00 US gals |
| Expected Pre-Boil Gravity: | 1.004 SG | Expected OG: | 1.045 SG |
| Expected FG: | 1.012 SG | Apparent Attenuation: | 72.9 % |
| Expected ABV: | 4.3 % | Expected ABW: | 3.4 % |
| Expected IBU (using Tinseth): | 15.0 IBU | Expected Color: | 8.1 SRM |
| Mash Efficiency: | 30.0 % | Approx Color: | |
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 68 degF |
| Fermentables |
| Ingredient | Amount | % | When |
| UK Crystal Rye Malt | 0.50 lb | 7.6 % | In Mash/Steeped |
| US 2-Row Malt | 0.25 lb | 3.8 % | In Mash/Steeped |
| US Chocolate Malt | 0.10 lb | 1.5 % | In Mash/Steeped |
| Extract - Pilsen Light Liquid Extract | 3.75 lb | 56.8 % | Start Of Boil |
| Extract - Light Dried Malt Extract | 2.00 lb | 30.3 % | Start Of Boil |
| Hops |
| Variety | Alpha | Amount | Form | When |
| US Cascade | 7.8 | 1.0 oz | Loose Whole Hops | All Of Boil |
| UK Fuggle | 3.5 | 1.2 oz | Loose Whole Hops | 1 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Coriander Seed | 6.7 oz | In Boil |
| Irish Moss | 0.2 oz | In Boil |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.3 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Extract with Mini-mash |
| Schedule Name: | No Chosen Schedule |
| Step Type | Temperature | Duration |
| Recipe Notes |
| Toast the pale malt before mashing. 2 Tbs. of chocolate malt. 10g of the yeast. DME for full boil, LME at 15 minutes. pitching with the Danstar ale yeast and coopers pilsner yeast (came with the pils LME) |