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PDF version #18:  Bathtub Ring Ale (Classic Cream Ale)

• 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.

Chris Swingley 
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. . .