Brewed on President's Day Weekend, this Carmel Cream Ale is based on a recipe collected from Homebrewtalk.com
Brewed on 19 February 2011, Initial Gravity: 1.061 Bottled on 5 March 2011, Final Gravity: 1.019 Approximate ABV: 5.5 Yield:40 x 12oz bottles, 4x22 oz bottles Brewers: Jeff, Jon
Primary fermentation began rapidly. Fermenter temperature rose to 70 Degrees and fermentation overwhelmed the airlock with foam. Fermenter relocated to colder basement, airlock replaced with blowoff hose. On Day 2 of fermentation, temperature is down to 60 degrees, airlock has been replaced and bubbles are approx 15/minute.
Malts
3 pounds extra light dme added @ 0 minutes
3 pounds bavarian dme added @ 20 minutes
1 pound Caramel 60L (steeped for 45 minutes at 150'-165')
Hops
1oz Cascade for bittering (added @ 0 minutes)
.5oz Saaz for flavor (added @ 40 minutes)
.5 oz Tettnang for aroma (added @ 55 minutes)
Yeast
Wyeast German Ale
Extras
1 whirlflock tablet (added @ 45 minutes)
4oz Lactose (added @ 45 minutes)
2 oz vanilla extract (added @ 50 minutes)
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Item
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Cost
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Muntons 60L Crystal
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2.2
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Lactose
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4.75
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Saaz
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2.55
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Cascade
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1.49
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Tettnang
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2.75
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M&F X-Light DME
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13.5
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Briess Wheat DME
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11.5
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Wyeast 1007 German
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6.95
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Caps
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1
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Whilfoc
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0.25
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Vanilla Extract
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3
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Bottled Water
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3
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Priming Sugar
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0.85
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Total
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53.79
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Unit Cost (47 Bottles)
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$1.14
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