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#94:  Solstice Cream Ale (Cream Ale)
  • A cream ale brewed a day before Solstice, 2015.
Chris Swingley 
20-Dec-2015

Recipe (for 5 gallons final volume)
5 pounds (56%) Crisp Maris Otter Pale Malt (gap 0.9 mm)
2 pounds (22%) Flaked Maize
1 pound (11%) Briess 6-Row Malt

1 pound Cane Sugar

½ ounces   Willamette pellet hops, 5.2% AA (first wort hop)
¾ ounces   Willamette pellet hops, 5.2% AA (60 minutes)

  • Safale US-05 dry yeast, pitched at 65°F
  • Starter: Started 15 minutes ahead in ¼ cup of 80°F water.
  • Aeration: Drill aerator for three minutes after pitching

Water
  • Fairbanks city water
  • 36 quarts  water treated with:
    •  1 Campden tablet. Removes chlorine and chloramine, reduces oxidation
  • 12 quarts mash water treated with:
    • 1 tablespoon 5.2 pH Stabilizer.

Mash
  • 12 quarts water @ 160°F, grist ratio of 1.5 quarts:pound @ 149°F (Held 90 minutes), major issues with Monster Mill, eventually got grain through it. 2 q of sparge water heated to 180°F, added to mash to hit 149°F. 145°F at the end of the mash.

Sparge
  • 24 quarts water @ 179°F, drain
  • Recirculate 1½ gallons before running into kettle. Stuck after about four gallons, second run went smoothly.

Boil
  • Boiled 8 gallons for 90 minutes to yield 5½ gallons wort

Fermentation
  • Primary: bucket, 7 days, 64°F, obvious bubbling after 18 hours, foamed into airlock on days 4 and 6. 1.018 on day 6.
  • Secondary: keg, 7 days, 68°F

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 4 weeks
  • Ready to drink on 15-Jan-2016

Properties
Starting Gravity: 1.051 Final Gravity: 1.012
Original Extract: 12.6°plato Apparent Extract: 3.07°plato
Real Extract: 4.87°plato
Alcohol: 5.1% by volume (4.0% by weight)
Apparent Attenuation: 75.7% Mash Efficiency: 69%
Bitterness: 17 IBU Color: 4.5 SRM
BU:SG: 0.33 BV: 0.72

Tasting Notes
  • 3-Jan-2016: After one week in the keg, cloudy, fine white foamy head, excellent flavor and color. Corn flavors, especially on finish, bit of a yeast bite.

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