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Author Topic: 17 Cream Ale - all grain  (Read 3433 times)

combat32

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17 Cream Ale - all grain
« on: July 07, 2016, 11:34:35 AM »

17 Cream Ale - all grain


ABOUT THE BEER
A 17 BrewCrew Collaboration beer

Boil size: 23L
Final volume: 20L
Days in primary: 14
Days in secondary: 0
Fermentation temperature: 18-20C

OG: 1.052
FG:  1.013
ABV: 5%
IBU:  27
SRM:  4.7


BEFORE THE BREW DAY
Starter required? - No

MASH
Mash in temp: 66.6/152F
Mash step: 15.5L 60min @66.6C/152F
Sparge:     13.4L 15min @76.6C/170F

GRAIN BILL
1.814kg - Pale malt (2 row)
1.814kg - Maris Otter
0.907kg - Flaked corn
0.226kg - Crystal 10L
0.226kg - Vienna
0.226kg - Carapils

HOPS
14g - Simcoe - 13%AA - @ 60
21g - Cluster - 7%AA - @ 5
7g   - Simcoe - 13%AA - @ 5


YEAST
11.5g US-05, rehydrated

MISC INGREDIENT
Whirlfloc tablet @15 min
« Last Edit: October 29, 2018, 09:28:09 AM by combat32 »
Keg 1- HB Peanut butter stout
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Doppelbock
Keg 5- HB Citra IPA kviek
Keg 6- HB Oktoberfest
Keg 7-
FV1- 
FV2- 
Planning- a Raw Ale

DamoNinja

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Re: 17 Cream Ale - all grain
« Reply #1 on: July 07, 2016, 07:13:52 PM »
Thanks again for adding :)

Had a question about the mash steps, I noticed you've added volume for a mash step? Or is that actually a sparge or mash out?
Fermenting:
17 BIPA

Bottle aging:
Oaked sour ale '16
Coffee stout '15
Oaked apple cider '15
Barleywine '14

Keg 1: Golden ale
Keg 2: Not-17 BIPA
Keg 3: Not-17 BIPA
Keg 4: Mongrel //
Keg 5: EMPTY :(

Mini keg 1: Golden ale
Mini keg 2: Empty!
Mini keg 3: Damo's BIPA

Pipeline: ??

newf84

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Re: 17 Cream Ale - all grain
« Reply #2 on: July 07, 2016, 07:30:01 PM »
when i brewed this i aimed for 17ibu's

combat32

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Re: 17 Cream Ale - all grain
« Reply #3 on: July 07, 2016, 09:34:06 PM »
i will try and fix the AA's on the recipes.

yeah i did the mash volume then the sparge volume.

I went with the original hop schedule, i know its on the high end. but surprisingly it sample wasnt very bitter.
time will tell.
cheers
Keg 1- HB Peanut butter stout
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Doppelbock
Keg 5- HB Citra IPA kviek
Keg 6- HB Oktoberfest
Keg 7-
FV1- 
FV2- 
Planning- a Raw Ale

bargoon

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Re: 17 Cream Ale - all grain
« Reply #4 on: April 13, 2018, 08:29:02 PM »
I read this recipe with interest, I would appreciate any comments on how it tasted out by members who brewed it.

Thanks
Brian

combat32

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Re: 17 Cream Ale - all grain
« Reply #5 on: April 13, 2018, 08:50:11 PM »
its been a while, but from my memory though a little foggy, it turned out to be a very nice beer.
since you refreshed the thread i will have to put this on my "To Brew list"
all of our collaboration beers have turned out to be very good, the BIPA just needed some age time and a slight hop adjustment.
brew it and let me know what you think of it too.
17
Keg 1- HB Peanut butter stout
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Doppelbock
Keg 5- HB Citra IPA kviek
Keg 6- HB Oktoberfest
Keg 7-
FV1- 
FV2- 
Planning- a Raw Ale

Jaymcmlxx

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Re: 17 Cream Ale - all grain
« Reply #6 on: April 14, 2018, 07:32:27 PM »
It was a good brew. A classic cream ale imo.

bargoon

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Re: 17 Cream Ale - all grain
« Reply #7 on: May 03, 2018, 09:05:58 PM »
So I brewed this today. My 1st All-Grain. But the OG seems high @ 1062. Used BeerSmith.

The only change I made was I mashed it in a rectangular cooler with a brew-in a-bag @ 152 for 90 min. Full volume mash (7.5 gal).

Preboil gravity was 1054, OG is 1062 - checked it with 2 different hydrometers at 60f.

Anyone know why the gravity would be so high. I was shooting for around 5% ABV.

Thanks
Brian


 

combat32

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Re: 17 Cream Ale - all grain
« Reply #8 on: May 04, 2018, 07:41:17 AM »
wow sorry about that I didnt realize the mash temp was so high.
I fixed that so its 66c/152f
your mash for 90min probably added more conversion, which is a good thing.
your first few brews with all grain will be all over the place until you learn your system.
take lots of notes and compare while having a home brew.
I keep a note book with a bunch of information on each brewday.
if you ever want to lower your OG add some water to dilute, make sure to boil it and cool it of coarse  ;) same for boosting OG add some DME to some water and boil it and cool it.
so your cream ale will probably finish at 1.012 - 1.008 giving you around a 6-7% abv
I would let it go since you already pitched your yeast.
if you brew it again remember these numbers and either cut your mash time down to 60min or add some boiled water before pitching and take a reading until you get the number you want.
hope that helps you out.
17
Keg 1- HB Peanut butter stout
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Doppelbock
Keg 5- HB Citra IPA kviek
Keg 6- HB Oktoberfest
Keg 7-
FV1- 
FV2- 
Planning- a Raw Ale

BuddhaNole

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Re: 17 Cream Ale - all grain
« Reply #9 on: May 04, 2018, 08:10:55 AM »
Bargoon,
What efficiency do you have set up in Beersmith for your system? If you increase that number, Beersmith will increase the potential OG and ABV to help you fix this problem.
Tap #1 - Cranberry Cider
Tap #2 - Feedback Loop Berliner Weiss
Tap #3 - Planned Obsolescence NEIPA
Tap #4 - Hard Grape Soda

bargoon

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Re: 17 Cream Ale - all grain
« Reply #10 on: May 04, 2018, 06:54:19 PM »
Thanks for the feedback. Don't worry this brew won't go to waste - I may just have to sip it a bit slower.

Cheers
Brian

bargoon

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Re: 17 Cream Ale - all grain
« Reply #11 on: July 13, 2018, 10:51:37 PM »
So I've been drinking this one for a while now - very tasty.

Tonight I left it out of the fridge for a while and it got to about to room temp but when I tasted it, it was delightfully creamy.

How do I replicate this cold or is this a attribute of British style of not so cold beer?

Thanks

Brian

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Re: 17 Cream Ale - all grain
« Reply #12 on: July 14, 2018, 05:35:16 AM »
Recommended serving temp for this style is 48-50 F/ 9-10 C. The feel of the beer might be even creamier at higher temps, and by all means, if you prefer a higher serving temp that is totally your call. The recommended temps are just that, recommended. You need to find your own preferred balance between temp and experience.

17!
Quote of BB:    I think I've passed that point where I'm no longer under the influence of alcohol. The alcohol is actually under my influence..

FV 1: USB Porter OG: 1.090
FV 2: Network Porter OG: 1.040

Tap 1: Solid IPA 7% ABV
Tap 2: BB's Ginger Brew 6,5
Keg 3 & 4: Clean Slate Saison 17

 

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