Author Topic: Cream Ale recipe  (Read 2403 times)

Offline Malticulous

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Re: Cream Ale recipe
« Reply #15 on: May 20, 2011, 06:18:43 PM »
1.016 is high. What did you mash it?
OK. re-read, 152F. I'd expect closer to 1.010.
« Last Edit: May 20, 2011, 06:28:45 PM by Malticulous »

Offline dtblank

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Re: Cream Ale recipe
« Reply #16 on: May 20, 2011, 06:36:26 PM »
Yeah, I thought it was pretty much done, didn't see any airlock activity, but once I racked it I took off again, so i racked it a bit early.  I'm hoping for it to get down to 1.012 but 1.010 would be even better.  I'm guessing the low ferm temp is just making it finish slow.  I chilled the sample and tasted it again and the fruit flavors have gone down quite a bit, so I'm thinking all of the yeast that was in suspension was giving me some of those flavors.  I let my dad try it without knowing what it was and the first words out of his mouth was wow this tastes like the best miller light I've ever had, so I guess that is a good thing for this style.

Offline dtblank

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Re: Cream Ale recipe
« Reply #17 on: May 23, 2011, 04:53:09 PM »
Checked the gravity the past two days and its now holding steady at 1.014.  Not quite where I wanted it but guess it will have to do.
Next time I'll mash at 148 instead of 152.

Offline gordonstrong

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Re: Cream Ale recipe
« Reply #18 on: May 24, 2011, 07:03:33 AM »
Checked the gravity the past two days and its now holding steady at 1.014.  Not quite where I wanted it but guess it will have to do.
Next time I'll mash at 148 instead of 152.

Or you could add some sugar.
Gordon Strong • Beavercreek, Ohio • AHA Member since 1997 • Twitter: GordonStrong

Offline dtblank

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Re: Cream Ale recipe
« Reply #19 on: May 24, 2011, 02:02:58 PM »
Yeah Gordon, I should have just listened to you early in this post and used sugar.  Thinking the yeast might have been a bit of the problem too.  The expiration date was for april of this year, so I was a month past that before using.  Next time I will use the same recipe might take rice out all together and add the sugar.