| On the other hand, I made a cream ale, something I always wanted to try, but never got around to. Strange, but I've never used corn in my beer, but some of my old favorites use a lot, and actually have a noticeable corn taste. I'm really looking forward to seeing how this comes out. I liked Genesee Cream Ale, and if I get close, I'll be happy.
cream ale - Cream Ale (6A)| Brewer |
| | Date |
| | Batch Size | 2.000 gal | Boil Size | 1.750 gal | | Boil Time | 60.000 min | Efficiency | 70% | | OG | 1.051 | FG | 1.010 | | ABV | 5.3% | IBU | 19.2 (Tinseth) | | Color | 4.4 srm (Morey) | Calories (per 12 oz.) | 168 |
Fermentables| Name | Type | Amount | Mashed | Late | Yield | Color |
|---|
Total grain: 3.500 lb| Briess - 2 Row Brewers Malt | Grain | 1.000 lb | Yes | No | 80% | 2.0 srm | | Briess - Yellow Corn Flakes | Adjunct | 1.000 lb | Yes | No | 75% | 0.8 srm | | Briess DME - Pilsen Light | Dry Extract | 1.000 lb | No | No | 95% | 2.0 srm | | Briess - Caramel Malt 10L | Grain | 8.000 oz | Yes | No | 76% | 10.0 srm |
Hops| Name | Alpha | Amount | Use | Time | Form | IBU |
|---|
| Willamette | 4.5% | 0.500 oz | Boil | 60.000 min | Pellet | 19.2 | | Willamette | 4.5% | 0.500 oz | Dry Hop | 0.000 s | Pellet | 0.0 |
Yeast| Name | Type | Form | Amount | Stage |
|---|
| Muntons ale | Ale | Dry | 0.500 tsp | Primary |
In both beers, I did what's called a partial mash. Most of the fermentable sugar comes from malt extract, to save time and space (necessary in a small apartment). But, I also get some sugars, and flavor, from actual grains and enzymes. A very easy way to accompish this is a method called "Brew in a bag". I need no extra equipment, except a big nylon bag, to line my pot.
It adds a couple of hours to my brewing session, but the extra time is well worth it.
Now, I wait. When the yeasties have finished their work, I can bottle, and see how I did. |
