Curt Stock's Craptastic Cream Ale

A ProMash Brewing Session Report
--------------------------------

Head Brewer:  Curt Stock
Asst Brewer:  Kathy Stock
Recipe:       Cream Ale

BJCP Style and Style Guidelines
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06-A  Light Hybrid, Cream Ale

Min OG:  1.044   Max OG:  1.055
Min IBU:    10   Max IBU:    22
Min Clr:     2   Max Clr:     4  Color in SRM, Lovibond

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

Batch Size (Gal):        11.00    Wort Size (Gal):  11.00
Total Grain (Lbs):       22.00
Anticipated OG:          1.060    Plato:            14.72
Anticipated SRM:           3.0
Anticipated IBU:          15.5
Brewhouse Efficiency:       80 %
Wort Boil Time:             60    Minutes

Actual OG:  1.053   Plato: 13.08
Actual FG:  1.012   Plato:  3.07

Alc by Weight:  4.21      by Volume:  5.39  From Measured Gravities.
ADF:            76.5      RDF         63.7  Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 80 %


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 36.4     8.00 lbs. Pilsener                      Germany        1.038      2
 36.4     8.00 lbs. Pale Malt(6-row)              America        1.035      2
 18.2     4.00 lbs. Flaked Corn (Maize)           America        1.040      1
  9.1     2.00 lbs. Flaked Rice                                  1.040      1

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.50 oz.    Hallertau Hersbrucker             Pellet   4.60  14.7  60 min.
  0.50 oz.    Hallertau Hersbrucker             Pellet   4.60   0.8  5 min.


Yeast
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WYeast 1056 Amercan Ale/Chico


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

Mash Type: Single Step
Heat Type: Direct

Qts Water Per Lbs Grain: 1.32


Dough In Temp:              165  Time:  15
Saccharification Rest Temp: 152  Time:  60
Mash-out Rest Temp:         160  Time:  25
Sparge Temp:                165  Time:  35