Chris's Cream Ale - Sunday, January 28, 2024

 

Giving this a try. Haven't brewed one in years. Substituting flaked corn with flaked barley.

Ingredients

12.5 lbs. Horton Ridge Organic

1 lb. Flaked Barley

1 lb. Corn Sugar - ( added the last 10 min. of the boil )

42.60 grams Hallertauer at 60 min. ( 3.20% AA )

14 grams Hallertauer at 0 min. ( 3.20% AA )

42 grams US-05 ( best before was a month ago )

Mash Strike Temperature - 160 F

Mash Temperature - 152 F

Mash Water Volume - 6.50 gallons

Sparge Water Volume - 5 gallons

CA - 50

MG - 7

S04 - 70

CI - 60

PH - 5.30

Mash

Gyp - 1.8 g

CI -  2.2 g

Eps - 1.8 g

Lactic Acid - 2.8 ml

Boil

Gyp - 1.4 g

CI - 1.7 g

Eps - 1.7 g

Lactic Acid in Sparge - .2 ml

O.G. - 1.050 - 67%

F.G. -  1.004

% -      6

SRM - 4.7

BU - 15

                                                   BREW DAY PROBLEM

I never got the chance to re-circulate my mash. I added too much water and the grains got above the center pipe. Even a bit got a down in the kettle. I tried to find blankets to keep the temp at 152 F. Had to turn off the heat to Mr. Robobrew too. Next time I do this, I have to use a lower grain to water ratio and go with that. I don't have any iodine to check for starch either. Left the water on in the sink and flooded the beer room. Needed a cleaning I guess. I am very tired.

                                                   US-05 PITCHED AT 11 AM

Day 1 - Woke up to it spewing krausen in the pot. Haven't seen that in a 

               while. 64F. Turned down the fridge a bit as I want it around 68F

               to really dry this out.

Day 4 - When I moved it on the bench I thought it was almost done. Not so fast. It                  blew past and up the

              air lock and made a mess on the bench. Re-installed the blow off hose. Quite active now. 68F. 

             Need it to get down to 66F. Heat off. Door open. 

Feb. 5 - Still steady going. Heat on - 68F. 

 

Having a hard time getting a steady fermentation temperature. Up/Down all the time. Since it is US-05, I need to keep it at 66F to dry it out with all of that corn sugar in the recipe. It is almost done now so just let it sit and move it upstairs if you have to get get the temp up there. The heater in the beer room sucks. Wish I had that heat belt I had years ago that was 4 inches wide. It worked great. May look into buying another one with temp control. Doubled in price and even more. Good luck selling them as I will never pay $40 or more for it.

                                           SAMPLE ON FEB. 10

It actually tastes pretty good. None of the lager off flavours I have had for the last 4 brews. 

                                  CARBED UP ON THURSDAY FEB. 15

Sample but it was not carbed up at all the next day. Hazy and has a nice sweet malt taste

which I have been lacking in all of my beers lately. This would of been a nice beer to filter.

No filtering and it did clear up nicely. You can tell this is an adjunct beer tasting it and of course the very low final gravity. Still, way better than my lagers and Blonde Ale which was a dumper. Still no idea why it sucked so bad.