Snapper Head

Cream Ale BJCP 2008 – 06A

OG
1.040
FG
1.010
SRM
5.2
ABV
4.5%
IBU
18.5
Batch #
2008-10
Batch Size
5.00 gal
Brew Date
April 13, 2008
Tap Date
July 10, 2008
Cost
$25.00
BU/GU
0.46
ABW
3.1%
Kcal
131 12 oz
Real Extract
3.9° P
Attenuation
74% apparent
61% real

Fermentables

American Pale Malt (2-Row)
4.50 lbs|43.9%
Type
Grain
Origin
United States
Color
1.0 SRM
PPG
28.0
Info
Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.
43.9%
Belgian Plisen Malt
4.50 lbs|43.9%
Type
Grain
Origin
Belgium
Color
1.5 SRM
PPG
44.0
Info
Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
43.9%
Crystal Malt 40L
0.25 lbs|2.4%
Type
Grain
Origin
Varies
Color
40.0 SRM
PPG
34.0
Info
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Grits
1.00 lbs|9.8%
Color
1.0 SRM
PPG
68.0
Info
Imparts a corn/grain taste. Use in American lagers.
9.8%

Hops

1.00 oz
Mount Hood 4.2%
60 min Boil
1.00 oz
Mount Hood 4.2%
3 min Boil

Yeasts

1 pkg
California AleWLP001
White Labs

Mash Profile Infusion

Ideal Grain Temp
70°F
Ideal Tun Temp
70°F
Ideal Sparge Temp
170°F
Ideal PH
5.20

Mash Steps

Step 1
Cereal Mash20 min
153°F
Step 2
Infusion60 min
150°F
Step 3
Sparge40 min
167°F

Fermentation and Aging

7 days
Primary
65°F
7 days
Secondary
65°F
42 days
Age
55°F

Procedure

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