Mongrelized Cremation--Cream Ale

176 calories 14.3 g
Beer Stats
Method: BIAB
Style: Cream Ale
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Mongelized
Hop Utilization: 84%
Calories: 176 calories (Per )
Carbs: 14.3 g (Per )
Created Monday December 31st 2018
1.054
1.008
6.0%
16.2
3.6
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Pale 2-Row5 lb Pale 2-Row 37 1.8 47.6%
4 lb Grits4 lb Grits 37 1 38.1%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 9.5%
8 oz American - Caramel / Crystal 10L8 oz Caramel / Crystal 10L 35 10 4.8%
10.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Azacca14 g Azacca Hops Pellet 15 Boil at 204 °F 5 min 2.99 20%
14 g Cascade14 g Cascade Hops Pellet 7 Boil at 204 °F 15 min 3.47 20%
14 g Centennial14 g Centennial Hops Pellet 10 Boil at 203 °F 10 min 3.62 20%
14 g Newport14 g Newport Hops Pellet 15.5 Boil at 202 °F 5 min 3.09 20%
14 g Ahtanum14 g Ahtanum Hops Pellet 6 Boil at 204 °F 15 min 2.98 20%
70 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
12 qt Cereal Mash/ Enzyme Rest/155: 5-pounds grits + 12-ounces 2-row. Decoction 158 °F 5 min
Cereal: 30-minute--light--boil. Decoction 204 °F 30 min
20 qt Beta/147: Raise temperature by adding cereal mash. Infusion 150 °F 60 min
Alpha/157 Infusion 160 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Chalk Water Agt Mash 2 hr.
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 2 hr.
0.50 tsp Epsom Salt Water Agt Mash 2 hr.
1 tsp Gypsum Water Agt Mash 2 hr.
0.50 tsp Table Salt Water Agt Mash 2 hr.
1 tsp Baking Soda Water Agt Mash 2 hr.
18.57 g Citric acid Water Agt Mash 2 hr.
2 tbsp Amylase Enzyme Water Agt Mash 2 hr.
0.50 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 347 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Denver, CO--tap water.
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 7 18 22 60 60
Mash Chemistry and Brewing Water Calculator
 
Notes

12/30/2018--1.054 starter--pitched at 2345. Minus 62 billion cells for the next starter--should leave 440 billion cells to pitch into this ale. I might start pulling from each starter and storing instead of washing. Actually, I'll try both--I'll store a cup from the second starter and wash the yeast from the cream ale.

12/31/2018--Completed my first cereal mash--it went smooth as all get out. The grits were sticking to the pan until I added the 2-row--then, they released like cooked food from cast iron. Added the cereal mash to the kettle full of cold water and the temperature stabilized at 88 degrees Fahrenheit. I raised it up and doughed in at 147 degrees Fahrenheit. Next time I'll start heating the water about 15 minutes prior to adding the cereal mash. I had a brain fart and only added 4-pounds of grits. I was already toying with the idea of adding oats so I simply added a full pound of quick oats. It seems like the grits and oats nearly dissolved in the mash because the grain bag was super light and drained super fast. according to the calculators I got 98% starch conversion efficiency. Thus:

Pre-boil gravity was 11.2/1.045.

1/1/2019--13.3/1.054 by the initial hydrometer reading--close enough for government work. Aerating the wort for 1 hour. The yeast is ready to pitch. I already started the new starter off of the initial starter. Again, I finished the hop boils and kept going another 15 minutes for the whirlfloc and the sanitization rest. So, 2:15 hours overall for the boil. That gave me time to drain the hop basket and add that back to the kettle--about a quart of super clear wort. I think I lost 1-quart to cool down and 1-quart was left in the kettle. Pretty smooth brew day.

I played around with the hop utilization calculator so my recipe would stay within the style specifications. I'm thinking my beers can stand some more hoppiness at this point--especially, the stronger beers. Time will tell on that experiment. That is some seriously light colored wort.

Pitched yeast at 0515. Hoppy new year!

1/26/2019--2.1/1.008/6.04% ABV to the keg. Kegged with gelatin. Kegged 3 batches of beer. Mixed 3-sachets of gelatin with 3-cups of filtered and boiled water. Used 1-cup of the hydrated gelatin in each keg. Smells good, looks clear already, and tastes different--in a good way--than what I'm getting used to.

This yeast kicked ass! Was not expecting that low of a final gravity. I still have 4-batches worth of this yeast--fresh off of the starter, not washed. Also, it looks like my cereal mash worked well, and my system is doing just fine.

5/4/2019--This keg has been in the keezer for about a week. The beer is still a teeny bit hazy but my brown ale keg spit so I had to take a pull. I'm not sure what to make of it yet. This is the first beer I adjusted my hops usage on but not the quantity of hops. I get a sense of bitterness but not hoppiness. It kind of reminds me of Little Kings but that was 20+ years ago. I think I'll be able to get a better sense of it tomorrow.

5/5/2019--Almost brilliant.

I think the fact that this beer fermented down so low has something to do with the final flavor. Also, I think the corn is giving it either a unique taste, or a taste I'm not used to. Nevertheless, I think I like it.

The oats seem to have done their job--it has a decent head retention--like an American lager. It doesn't have a super grainy taste like Stella or Full Sail Session but it looks like either of those.

I'm not going to have any trouble finishing off this keg.

5/28/2019--This beer cleared up big time brilliant. It had an off flavor at first and it was a little hazy. After a couple of weeks in the keezer it went ultra clear and lost the green flavor. Or, maybe I just got used to it. It really does look like an American lager but it tastes so much better.

This is some delicious beer. I always slam 3 or 4 and I'm afraid the keg is going to spit way before its replacement is ready.

6/1/2018--Well, it spit. Damn, that was some good beer. Damn, that keg went fast. Damn, I ain't got no more kegs of beer!

Guess I'll drink wine for a few weeks.

View Count: 63
Brew Count: 1
Last Updated: 2020-10-28 11:47 UTC

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