El Gringo Cream Ale - All Page 1 of 2

El Gringo Cream Ale - All Grain Cream Ale (1 C) Type: All Grain Date: 29 Jul 2016 Batch Size: 5.00 gal Brewer: Ferment.Drink.Repeat Boil Size: 6.53 gal Asst Brewer: Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) End of Boil Vol: 5.99 gal - All Grain Final Bottling Vol: 4.60 gal Efficiency: 72.00 % Fermentation: Basic Single Stage, Ale Est Mash Efficiency: 82.8 % Taste Rating: 30.0 Taste Notes: Prepare for

◯ No yeast starter used ◯ Clean and Prepare Brewing Equipment ◯ Total Water Needed: 7.93 gal ◯ Mash Water Acid: None

Mash or Steep Amt Name Type # %/IBU Volume 7 lbs Pilsner (Rahr) (1.7 SRM) Grain 1 72.7 % 0.55 gal 1 lbs 12.0 oz Corn - Yellow, Flaked (Briess) (1.3 SRM) Grain 2 18.2 % 0.14 gal 8.0 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 3 5.2 % 0.04 gal 4.0 oz Caramel Malt - 20L (Briess) (20.0 SRM) Grain 4 2.6 % 0.02 gal 2.0 oz Acidulated (Weyermann) (1.8 SRM) Grain 5 1.3 % 0.01 gal Mash Steps Step Name Description Step Time Temperature Mash In Add 12.03 qt of water at 164.9 F 150.0 F 75 min

◯ Sparge Water Acid: None ◯ Fly sparge with 4.93 gal water at 168.0 F ◯ Add water to achieve boil volume of 6.53 gal ◯ Estimated pre-boil gravity is 1.045 SG

Boil Ingredients Amt Name Type # %/IBU Volume 0.25 oz Hallertau Magnum [14.00 %] - Boil 60.0 min Hop 6 12.0 IBUs - 0.50 oz Perle [8.00 %] - Boil 20.0 min Hop 7 8.3 IBUs - 0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 - - 0.50 oz Perle [8.00 %] - Boil 5.0 min Hop 9 2.7 IBUs -

◯ Estimated Post Boil Vol: 5.99 gal and Est Post Boil Gravity: 1.051 SG

Cool and Transfer

◯ Cool wort to fermentation temperature ◯ Transfer wort to fermenter ◯ Add water if needed to achieve final volume of 5.00 gal

Pitch Yeast and Measure Gravity and Volume

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Fermentation Ingredients Amt Name Type # %/IBU Volume 1.0 pkg NorCal Ale One (Giga Yeast #GY001) Yeast 10 - -

◯ Measure Actual Original Gravity ______(Target: 1.051 SG) ◯ Measure Actual Batch Volume ______(Target: 5.00 gal)

Fermentation

◯ 29 Jul 2016 - Primary Fermentation (14.00 days at 65.0 F ending at 65.0 F)

Dry Hop and Bottle/Keg

◯ Measure Final Gravity: ______(Estimate: 1.009 SG) ◯ Date Bottled/Kegged: 12 Aug 2016 - Carbonation: Bottle with 3.61 oz Corn ◯ Age for 14.00 days at 68.0 F ◯ 26 Aug 2016 - Drink and enjoy!

Notes Water adjustments should only be made if base water profile is known. Water Profile (Yellow Balanced on Bru'n Water): Ca - 50ppm Mg - 7ppm Na - 5ppm SO4 - 75ppm Cl - 60ppm BiCarb - 0ppm SO4/Cl Ratio = 1.3

Ferment in Primary at 62-65F for 14 days or until all noticeable airlock activity has stopped and gravity readings are consistent over 2-3 days. Gently rack to bottling bucket with Priming Sugar, bottle and store at room temperature for 14 days to allow for proper carbonation, then enjoy your beer!

Dry Yeast Substitute - Safale US-05

file:///C:/Users/FDR/Documents/BeerSmith3/Reports/bsxtmp_24255.htm 5/16/2020