Brew13: Cream ale

Target abv:: 5
Max og : 1.0636

Target og: 1.052
Target brewhouse eff: 82%

Target size:1.5G

Grain (max ppg)

2 lb 2row (50.6)
  (10% 0.2 lb / 3.2 oz roasted)
0.5 lb (8 oz) whole foods bulk polenta (13)

Hops
2/10 oz Centenniel 9.9% 60 min
1/20 oz Centenniel 9.9% 5 min

Target ibu:

Yeast

Safale us-05 Dry ale yeast 3.75g

Water

2.5 G Arrowhead spring water

Prepare ice bath in cooler.

Mash:
  Cereal mash: 10% 2row + corn, 3qts per pound = 1.5qts @ 15 min 158-160F, 20-30 min boil

  Roast mash: Use 10% (3.2oz) of grain. Grind rest of grain. Roasted 75 min @ 300F

  After crystal grain finishes roasting, cool, grind. Start mashing rest of grain at 152F. (Mash temp was low closer to 140-142F)

  Measure mash wort with hydrometer.

  Lauter rest of grain. Measure sparged water with hydrometer and pH.

  Combine mash, sparge, and steep water. Measure with hydrometer. Boil.

Boil:

  Begin rehydrating yeast and boil wort for 60-75 minutes

• OG:  1.042 @ 118F

Chill in ice bath

• Chilled to 73F

At desired brew temperature 68-70F, remove boil pot from bath. Reset temperature of cooler water to desired brew temperature.

Strain wort into fermenter. Pitch yeast. Move fermenter into cooler.