Top of the World 2018

Cream Ale (6 A)

Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.86 gal
Boil Time: 60 min
End of Boil Vol: 6.51 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage
Date: 07 Apr 2018
Brewer: Thomas Gideon
Asst Brewer:
Equipment: My Equipment 2016-07
Efficiency: 72.00 %
Est Mash Efficiency: 81.8 %
Taste Rating: 30.0
Taste Notes:

AmtNameType#%/IBUVolume
9.56 galRockville, MDWater1
8 lbsPale Malt, 6-Row (DCM) (2.5 SRM)Grain280.0 %0.63 gal
2 lbsMaize, Flaked (Thomas Fawcett) (2.0 SRM)Grain320.0 %0.16 gal
0.50 ozCluster [7.00 %] – First Wort 60.0 minHop413.1 IBUs
0.50 ozCluster [8.00 %] – Steep/Whirlpool 10.0 min, 194.4 FHop52.5 IBUs
1.00 ozCluster [8.00 %] – Steep/Whirlpool 5.0 min, 194.4 FHop62.5 IBUs
1.0 pkgCream Ale Yeast Blend (White Labs #WLP080) [50.28 ml]Yeast7

Gravity, Alcohol Content and Color

Est Original Gravity: 1.047 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.9 %
Bitterness: 18.0 IBUs
Est Color: 3.8 SRM Measured Original Gravity: 1.047 SG
Measured Final Gravity: 1.006 SG
Actual Alcohol by Vol: 5.4 %
Calories: 153.1 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out
Sparge Water: 5.94 gal
Sparge Temperature: 0.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.75
Measured Mash PH: 5.86
Total Grain Weight: 10 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition: 9.7 ml (0.7 tbsp) Lactic Acid (88%)
Sparge Acid Addition: 2.3 ml (0.2 tbsp) Lactic Acid (88%)

NameDescriptionStep TemperatureStep Time
Mash InAdd 3.62 gal of water at 162.0 F152.0 F60 min

Sparge: Fly sparge with 5.94 gal water at 0.0 F Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 17.22 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage
Fermenter:
Volumes of CO2: 2.7
Carbonation Est: Keg with 17.22 PSI
Carbonation (from Meas Vol): Keg with 17.22 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F

Notes

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