I just realized that I never posted the recipe I ended up with. Pretty similar to the fad fermentationist but with 50% pils and a lower hop schedule. Please note the when I did this is subbed in AU Helga hops. Turned out excellent. Also, did a simple over night starter for the 1056.
Cream Ale
Style: Cream Ale
Type: All Grain Calories: 167
Rating: 0.0 Boil Size: 6.50 Gal
IBU's: 21.60 Batch Size: 5.50 Gal
Color: 4.8 SRM Boil Time: 90 minutes
Preboil OG: 1.047
Estimated
Brew Date: - 04/13/2013
OG: 1.051
FG: 1.013
ABV: 4.98 %
Efficiency: 70 %
Serve Date: 05/18/2013
Fermentation Steps
Name Days / Temp Estimated Actual
Primary 21 days @ 65.0°F 04/13/2013 04/13/2013
Bottle/Keg 14 days @ 74.0°F 05/04/2013 -
Grains & Adjuncts
Amount Percentage Name Time Gravity
5.00 lbs 41.67 % Briess 2-Row Pale Ale Malt 60 mins 1.037
1.00 lbs 8.33 % Corn, Flaked 60 mins 1.037
0.50 lbs 4.17 % Briess 6-Row Carapils 60 mins 1.034
5.00 lbs 41.67 % Pilsner (2 Row) Ger 60 mins 1.037
0.50 lbs 4.17 % Barley, Flaked 60 mins 1.032
Hops
Amount IBU's Name Time AA %
1.00 ozs 18.01 Liberty 60 mins 5.60
1.00 ozs 3.59 Liberty 5 mins 5.60
Yeasts
Amount Name Laboratory / ID
1.0 pkg American Ale Wyeast Labs 1056
Additions
(none)
Mash Profile
Light Body Infusion In 70 min @ 149.0°F
Add 15.00 qt ( 1.25 qt/lb ) water @ 169.6°F
Sparge
Sparge 19.24 qt of 170.0°F water
Notes
Hops were Helga at 5.6 AA, 4.3 BA
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