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#44:  Chatanika Cream Ale (Classic Cream Ale)
  • Based on Jeff Renner's Classic American Cream Ale recipe from the HBD.
Chris Swingley 
22-May-2005

Recipe (for 5 gallons final volume)
7.25 pounds (66%) Dingemans Pilsner Malt
1.0 pound (9%) Briess 6-Row Malt

2.75 pounds (25%) Corn meal (see notes below)

1.5 ounces   Czech Saaz whole hops, 3.1% AA (first wort hop)
2.5 ounces   Czech Saaz whole hops, 3.1% AA (60 minutes)
1.0 ounce   Czech Saaz whole hops, 3.1% AA (15 minutes)

0.5 teaspoon   Irish Moss (15 minutes)

  • White Labs WLP029, German Ale / Kolsch, pitched at 66°F
  • Starter: 3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmed
  • Aeration: Drill aerator for two minutes after pitching

Water
  • Fairbanks city water
  • 37.5 quarts  water treated with:
    •  1 Campden tablet. removes chlorine ion and chloramine, reduces oxidation
  • 16.5 quarts mash water treated with:
    • 3.4 ml 88% Lactic Acid. Lowers mash pH

Mash
  • Corn meal: Mixed with 1.0 pound 6-row malt, 5.5 quarts 163 F water, held at 153 F for 30 minutes. Heated to boiling, allowed to simmer for 30 minutes, added to main mash with 2 quarts 60 F water in mashing step 2.
  • 9.0 quarts water @ 157°F, grist ratio of 1.2 quarts:pound @ 143°F (Held 45 minutes)
  • 2.0 quarts water @ 60°F, grist ratio of 1.5 quarts:pound @ 152°F (Held 45 minutes), Includes corn meal, malt, 7.5 quarts water. (Overall addition at 173 F when mixed with main mash.)

Sparge
  • 5 quarts water @ 210°F, drain
  • 16 quarts water @ 168°F, drain

Boil
  • Boiled 7.5 gallons for 75 minutes to yield 5.5 gallons wort

Fermentation
  • Primary: plastic, 7 days, 65°F, 1.010 at transfer to secondary. Tastes of sulfur and grapefruit.
  • Secondary: glass, 7 days, 65°F

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 4 weeks
  • Ready to drink on 3-Jul-2005

Properties
Starting Gravity: 1.050 Final Gravity: 1.009
Original Extract: 12.6°plato Apparent Extract: 2.3°plato
Real Extract: 4.24°plato
Alcohol: 5.4% by volume (4.2% by weight)
Apparent Attenuation: 81.4% Mash Efficiency: 69%
Bitterness: 36 IBU Color: 4 SRM
BU:SG: 0.72 BV: 1.74

Tasting Notes
  • 27-Aug-2005 (12 weeks) -- Good beer, but with several flaws. The beer is still cloudy, and it's got a bit too much of a grapefruity bite from the corn and yeast. Probably should reduce the corn slightly and use a different yeast (probably the Ballantine / Chico variety so it'll clear).

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