Matty G Cream Ale
Batch Size:
5 gal.
Brewed By: BOOG
Efficiency:
65%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pale Malt 2-Row (Briess)
10.5
95.5
Crystal (40L)
.5
4.5
Total Weight
11.00
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
170.5°F
3.2 gal.
4.3 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Willamette - Pellet
4.8
0.77
60
17.0
Centennial - Pellet
8
0.44
3
2.0
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
6 SRM
1.051
5.5
80.4
0.87
FG
IBU
Calories
Target BV
1.010
19.0
222
(per 16 oz. Pint)
0.81
Target Beer Style Info. & Typical Ingredients
LIGHT ALE
Cream Ale
SG Range: 1.042 to 1.055
FG Range: 1.006 to 1.012
IBU Range: 15 to 20
SRM Range: 2.5 to 5
American ingredients most commonly used. A grain bill of six-row malt, or a combination of six-row and North American two-row, is common. Adjuncts can include up to 20% flaked maize in the mash, and up to 20% glucose or other sugars in the boil. Soft water preferred. Any variety of hops can be used for bittering and finishing.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: White Labs WLP007 Dry English Ale
Fermentaion Temp: 68°F