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Cream Ale Made with Red Shed

Cream Ale Made with Red Shed

Vital Statistics:

ABV: 4.5% SRM: 3 IBU: 11 OG: 1.045 FG: 1.010

 

Ingredients:

 

Malt

19L Batch

10hL Batch

Brewhouse Efficiency: 75%

Brewhouse Efficiency: 85%

Volume of Mash Water: 11.6L 

Volume of Mash Water: 540 hL

Amount in KG

Amount in KG

Parkland Pale - Red Shed (60%)

2.28

106

Flaked Corn (20%)

0.97

45

Dextrose (20%)

0.62

29

 

Hops

Addition Time

IBU

19L Batch

10hL Batch

Amount in KG

Amount in KG

Spalter Select

15 Minutes

11

0.04

2

 

Yeast: Escarpment Cream Ale Blend

Strike Water Temperature: 70°C

Water Profile: Light Coloured & Malty

Mash Rest Temperature: 64°C

Mash pH: 5.4

 

Brewing Process:

 

Mash:

  • Heat strike water to 70°C.
  • Add all malt and brewing salts to strike water.
  • Mash in at a temperature of 64°C.
  • Acidify the mash water as necessary to achieve a mash pH of 5.3–5.5.
  • Hold the mash at 64°C for 60 minutes.
  • Mash out by raising the temperature to 78°C for 10 minutes.

 

Sparge:

  • Sparge the mash with water acidified to a pH between 5.2 and 5.7.

 

Boil:

  • Bring the collected wort to a boil.
  • Add hops (Spalter Select) at 15 minutes remaining in the boil.
  • Add Whirlfloc, and Yeastex at 10 minutes.

 

Cooling:

  • After boiling for 60 minutes, cool the wort rapidly using a wort chiller or an ice bath.

 

Fermentation:

  • Transfer the cooled wort to the fermenter.
  • Aerate the wort by shaking or using an aeration stone.
  • Pitch Cream Ale yeast at a temperature of 12°C.
  • Ferment at a temperature of 14°C.
  • Cold crash beer to 0°C and lager for 1-2 weeks.
  • Dump yeast.
  • Once fermentation is complete, proceed to canning, bottling or kegging.
  • Carb to 2.7 – 2.9 volumes of CO2
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