- Based on Jeff Renner's Classic American Cream Ale recipe from the HBD. Something went awry and it got pretty sour by the end, hence the name.
5-Jul-2003
Recipe (for 5 gallons final volume)
9.0 | pounds | (75%) | American 2-row |
3.0 | pounds | (25%) | Corn meal (see notes below) |
0.75 | ounces | Saaz whole hops, 6.9% AA (first wort hop) | |
1.0 | ounce | Saaz whole hops, 6.9% AA (60 minutes) | |
1.0 | ounce | Saaz whole hops, 6.9% AA (15 minutes) | |
0.5 | teaspoon | Irish Moss (15 minutes) | |
- White Labs WLP001, California Ale, pitched at 74°F
- Starter: 700 mL water, 3/4 cup DME, 1 t yeast nutrient, pitched at 60 F
Water
- Pioneer Wells water
Mash
- Corn meal: Mixed with 1.0 pound 2-row, 6 quarts 165 F water, held at 153 F for 20 minutes Heated to boiling, allowed to simmer for 35 minutes, added to main mash with 3 quarts water in mashing step 2.
- 8.0 quarts water @ 165°F, grist ratio of 1.0 quarts:pound @ 140°F (Held 50 minutes)
- 3.0 quarts water @ 70°F, grist ratio of 1.4 quarts:pound @ 150°F (Held 10 minutes), Includes boiling corn meal, 7 quarts water
- 2.0 quarts water @ 212°F, grist ratio of 1.6 quarts:pound @ 155°F (Held 40 minutes), Target was 156 F, step used to get close
Sparge
- 21 quarts water @ 165°F, drain
Boil
- Boiled 7.0 gallons for 60 minutes to yield 5.5 gallons wort
Fermentation
- Primary: glass, 8 days, 60°F
- Secondary: glass, 47 days, 60°F
Packaging
- Bottled with 127 grams dextrose
Properties
Starting Gravity: 1.049 | Final Gravity: 1.010 |
Original Extract: 12.2°plato | Apparent Extract: 2.6°plato |
Real Extract: 4.41°plato | |
Alcohol: 5.1% by volume | (4.0% by weight) |
Apparent Attenuation: 78.7% | Mash Efficiency: 61% |
Bitterness: 37 IBU | Color: 3 SRM |
BU:SG: 0.76 | BV: 1.72 |
Tasting Notes
- Great color, clarity. Taste became quite sour and astrigent after a few weeks in the bottle. I suspect water chemistry and a high sparge pH.
- (Several weeks later) -- or perhaps an infection. . .
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