Snapper Head

Cream Ale BJCP 2008 – 06A

OG
1.060
FG
1.010
SRM
5.5
ABV
6.8%
IBU
20.7
Batch #
2007-32
Batch Size
5.00 gal
Brew Date
November 3, 2007
Tap Date
February 15, 2008
Cost
$19.00
BU/GU
0.35
ABW
5.2%
Kcal
196 12 oz
Real Extract
4.8° P
Attenuation
82.3% apparent
67.3% real

Fermentables

American Pale Malt (2-Row)
5.00 lbs|44.4%
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.
44.4%
American Pilsen Malt
5.00 lbs|44.4%
Type
Grain
Origin
United States
Color
1.0-2.0 SRM
PPG
43.0
Info
Light color, malty flavor. For pilsners, lagers.
44.4%
Crystal Malt 40L
0.25 lbs|2.2%
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|8.9%
Color
1.0 SRM
PPG
68.0
Info
Imparts a corn/grain taste. Use in American lagers.
8.9%

Hops

0.85 oz
Mount Hood 4.9%
60 min Boil
0.15 oz
Mount Hood 4.9%
3 min Boil
0.50 oz
Kent Golding 4.0%
3 min Boil

Yeasts

1 pkg
California AleWLP001
White Labs

Mash Profile Infusion

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
170°F

Fermentation and Aging

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

General Info

Brewed to celebrate Teach a Friend to Homebrew Day on November 3, 2007.

Procedure

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