5/18/2023 0 Comments Carahell beersmith![]() ![]() Recipe: Jerid’s Cream Ale TYPE: All Grain The beer is Excellent without it but becomes a real crowd pleaser for the entry level craft beer drinker with the touch of vanilla. Additionally you could cut scrape and age the beer on a vanilla bean in the secondary during the clearing process. Specialty malts stay the same, try to steep them in the 150-158 degree range for 30 minutes.Īt bottling add in 2-3 ounces of GOOD QUALITY vanilla extract that has no added sugar in the ingredients. If doing extract use a calculator such as and input the entire recipe all grain, then subtract the 6 row malt and add in light DME or pilsner DME to the amount that will give you a 1.052 starting gravity. Allow conditioning in the bottle for 2 weeks, crack and enjoy. Rack to a keg or if bottling rack to a bottling bucket and add in 1 ounce of corn sugar for every gallon of finished beer boiled in a cup of water. Fermentis US-05, Danstar Nottingham, Wyeast 1056 or 1272 work great.įerment for 10 days between 65-70 Degrees, Transfer to secondary to help with clarity for an additional 7 days. 25 Oz Hallertau Boiled for 20 Minutes (Any Hallertau Variety will due, sub with Willamette or Tettnanger)Ĭool After boil to under 70 Degrees and pitch your favorite clean ale yeast. 75 Oz Hallertau Boiled for 60 Minutes (Any Hallertau Variety will due, sub with Willamette or Tettnanger) Sparge as normal for your system to get 7 gallons of preboil wort Draught Pre-hopped Extract with Speciality Grainsīelow is my recipe for a really nice American Cream Ale.Ħ.25 Lbs 6 Row Brewers Malt (2 Row Malt or Pilsner Malt is just as good)Ģ.0 Lbs Vienna Malt (Light Munich Malt can be substituted)ġ.0 Lb Caramel/Crystal 10 (Light Carastan or CaraVienne is ok)Ģ.0 Lbs Pre Gelatinized Flaked Maze (Rice Syrup Solids if needing a sub)Ĭrush and Mash at 154 Degrees for 60 Minutes with a 1.3 Quarts Per Lb water ratio.IPA Pre-hopped Extract with Speciality Grains.Lager Pre-hopped Extract with Speciality Grains.Mexican Cerveza Pre-hopped Extract with Speciality Grains.Pale Ale Pre-hopped Extract with Speciality Grains.Real Ale Pre-hopped Extract with Speciality Grains. ![]() Stout Pre-hopped Extract with Speciality Grains.Protein Rest is it really necessary in the Home Brew world?.Here are screen shots of my brewing classic styles equipment profile. That will give you a recipe which will brew a beer as the book intended. Enter the brewing classic styles recipes in the profile you created for the book first then scale the recipe to your equipment profile. ![]() You should create your own equipment profile also. With this profile you can enter the recipe from the book and match there numbers exactly. The batch size is 5.5G and the fermenter loss is 0.5G. This is 0.26G because there was also the 0.24G shrinkage. The boil off amount is 1G.īeersmith calculates an extra 0.24G loss from shrinkage. The difference is mash efficiency includes the trub volume while brew house does not include the trub volume. Beersmith uses brew house efficiency while Brewing Classic Styles quotes mash efficiency. ![]() Most of the numbers are obvious but a few are tricky.įor efficiency enter 64.1% (not 70%). I created a Beersmith equipment profile I call "Brewing Classic Styles." ![]()
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