Brewed on President's Day Weekend, this Carmel Cream Ale is based on a recipe collected from Homebrewtalk.com
Brewed on 19 February 2011, Initial Gravity: 1.061
Bottled on 5 March 2011, Final Gravity: 1.019
Approximate ABV: 5.5
Yield:40 x 12oz bottles, 4x22 oz bottles
Brewers: Jeff, Jon
Primary fermentation began rapidly. Fermenter temperature rose to 70 Degrees and fermentation overwhelmed the airlock with foam. Fermenter relocated to colder basement, airlock replaced with blowoff hose. On Day 2 of fermentation, temperature is down to 60 degrees, airlock has been replaced and bubbles are approx 15/minute.
Malts
3 pounds extra light dme added @ 0 minutes
3 pounds bavarian dme added @ 20 minutes
1 pound Caramel 60L (steeped for 45 minutes at 150'-165')
Hops
1oz Cascade for bittering (added @ 0 minutes)
.5oz Saaz for flavor (added @ 40 minutes)
.5 oz Tettnang for aroma (added @ 55 minutes)
Yeast
Wyeast German Ale
Extras
1 whirlflock tablet (added @ 45 minutes)
4oz Lactose (added @ 45 minutes)
2 oz vanilla extract (added @ 50 minutes)
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Item
|
Cost
|
|
Muntons 60L Crystal
|
2.2
|
|
Lactose
|
4.75
|
|
Saaz
|
2.55
|
|
Cascade
|
1.49
|
|
Tettnang
|
2.75
|
|
M&F X-Light DME
|
13.5
|
|
Briess Wheat DME
|
11.5
|
|
Wyeast 1007 German
|
6.95
|
|
Caps
|
1
|
|
Whilfoc
|
0.25
|
|
Vanilla Extract
|
3
|
|
Bottled Water
|
3
|
|
Priming Sugar
|
0.85
|
|
Total
|
53.79
|
|
Unit Cost (47 Bottles)
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$1.14
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| 