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Creamy Ale

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wedge

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Hey Doc did you get that creamy irish ale recipe before christmas? I looking to do one myself.

Or maybe even a newcastle brown. This will be my second AG
 

wedge

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can anyone help?
 

Doc

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Sorry Wedge, missed your orginial post.

Yes I did brew this on xmas eve.
It is sitting in secondary ready for kegging.
However there is still one beer ahead of it ready for kegging too.

Been meaning to take a sample and carb it up with the carbonation cap and have a taste.
Will do that in the next night or two and post back the recipe and what it tastes like.

Beers,
Doc
 

wedge

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i'm doing my second ag this sunday, did the skunk yeasterday. It turned out a treat. Tasted good enough to drink now!!!

I only got 65% efficiency but tht doesnt really bother me, i just spend a couple dollars extra and get more grains.

I need to start thinking about a recipe, does anyone have a good one!! Sundays coming fast. Doc have you got something preferably an ale. If its tunred out good i'll try it!

Cheers
 

Doc

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Here is my recipe for the Cream Ale.
Will post tasting notes later.

Cheers,
Doc


Doc's Cream Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

16-C Stout, Oatmeal Stout

Min OG: 1.035 Max OG: 1.060
Min IBU: 20 Max IBU: 50
Min Clr: 35 Max Clr: 90 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (L): 22.50 Wort Size (L): 22.50
Total Grain (kg): 5.18
Anticipated OG: 1.049 Plato: 12.14
Anticipated SRM: 6.5
Anticipated IBU: 36.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 26.47 L
Pre-Boil Gravity: 1.042 SG 10.38 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
82.2 4.26 kg. IMC Ale Malt Australia 1.037 4
4.1 0.21 kg. JW CaraMalt Australia 1.036 30
9.7 0.50 kg. Flaked Oats America 1.033 2
4.1 0.21 kg. Cara-Pils Dextrine Malt 1.033 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
26.60 g. Hallertauer Pellet 9.00 35.0 60 min.
14.00 g. Cascade Pellet 4.50 1.8 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 1084 Irish Ale


Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 5.18
Water Qts: 15.33 - Before Additional Infusions
Water L: 14.51 - Before Additional Infusions

L Water Per kg Grain: 2.80 - Before Additional Infusions

Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 72 Time: 10
Sparge Temp : 78 Time: 60


Total Mash Volume L: 17.97 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.
 

wedge

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cheers, anyone else out there with a good recipe?

just trying to think ahead
 

wedge

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i''l just source them from grumpys, they're only down the road.
 
J

Jovial_Monk

Guest
Stick to dark ales (hehehe despite a certain recent post that seems to have been removed) in summer (unless you have perfect temp control at all stages)

Stout
Porter
Mild
Nut Browns

Try some brown and amber malt in a stout or porter


Jovial Monk
 

Doc

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Ok, I carb'd up 500ml with the carb cap and had a sample.

Doc's Cream Ale
Beautiful full smooth creamy head that lasts till the last drop.
Light golden opaque presentation with full nutty aroma.
A delicious smooth malty full bodied beer with lingering velvety after taste.

Beers,
Doc

PS: the Rolled Oats I used were Home Brand and I added them to the mash with the grain.
 

Doc

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So what did you brew Wedge ???

Doc
 

wedge

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Ok, sorry only just back on the internet, this is what i went for.

I'm now not sure whether to go for your irish red or TDA's Scottish red, dilema's.


Newcastle Brown

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-B Brown Ale, Northern Brown

Min OG: 1.040 Max OG: 1.050
Min IBU: 15 Max IBU: 30
Min Clr: 12 Max Clr: 30 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (L): 22.0 Wort Size (L): 22.0
total Grain (kg): 4.95
Anticipated OG: 1.043 Plato: 10.67
Anticipated SRM: 21.4
Anticipated IBU: 34.1
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
90.9 4.50 kg. Pale Ale Malt (2-row) Australia 1.037 4
6.1 0.30 kg. Crystal 150L Great Britain 1.033 150
3.0 0.15 kg. Chocolate Malt Great Britain 1.034 475

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
21.00 g. Northern Brewer Pellet 10.10 30.3 60 min.
20.00 g. Fuggle Pellet 5.00 3.8 15 min.


Yeast
-----

WYeast 1318 London Ale III


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 4.95
Water Qts: 14.86 - Before Additional Infusions
Water L: 14.06 - Before Additional Infusions

L Water Per kg Grain: 2.84 - Before Additional Infusions

Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 78 Time: 10
Sparge Temp : 78 Time: 90


Total Mash Volume L: 17.37 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.
 

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