1st Place: Brent Wilkerson’s Version of Weed, Feed, and Mow


Weed, Feed and Mow
Cream Ale

Type:
All Grain

Date: 4/19/2015

Batch Size:
5.25 gal

Brewer:
Brent Wilkerson
Boil Size: 7.22 gal Asst Brewer:
Boil Time: 60 min Equipment: Brent’s Equipment
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
4.75 lb Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 42.22 %
4.75 lb Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 42.22 %
1.00 lb Corn, Flaked (1.3 SRM) Grain 8.89 %
1.00 oz Liberty [4.30 %] (60 min) Hops 14.5 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.75 lb Cane (Beet) Sugar [Boil for 5 min] Extract 6.67 %
0.50 oz Liberty [4.30 %] (1 min) Hops 0.3 IBU
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Beer Profile

Est Original
Gravity
:

1.058 SG

Measured Original Gravity:
1.046 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.79 % Actual Alcohol by Vol: 4.69 %
Bitterness: 14.9 IBU Calories: 202 cal/pint
Est Color: 3.0 SRM Color:
Color

Mash Profile

Mash Name:
02 Light/Medium Body Profile (150F)
Total Grain Weight:
10.50 lb
Sparge Water:
4.23 gal
Grain Temperature:
72.0 F
Sparge Temperature:
168.0 F
TunTemperature:
72.0 F
Adjust Temp for Equipment:
FALSE
Mash PH:
5.4 PH
02 Light/Medium Body Profile (150F)
Step Time Name Description Step Temp
60 min Mash In Add 18.00 qt of water at 158.3 F 150.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and
Storage

Carbonation Type:
Kegged (Forced CO2)
Volumes of CO2:
2.3
Pressure/Weight:
12.5 PSI
Carbonation Used:
Keg
Keg/Bottling Temperature:
45.0 F
Age for:
30.0 days
Storage Temperature:
65.0 F

Notes

– Set out water 24 hrs prior and 1 campden tablet.
– Mashed out 1gal 170F water to allow better flow of first runnings
– Run off batch sparge to achieve pre-boil volume.
– Chill slower or no chill if you prefer slight DMS. Or reduce boil to 60mins and adjust pre boil volume for some DMS.
– Top off water to either achieve post boil volume or OG as needed. If adding water use partial campden tablet to drive off any chlorine or chloramine
– Primary fermentation, transfer to secondary fermentation once fermentation is complete or near completion
– Once FG is reach cold crash for 2-3days.
– Prepare gelatin: 1 teaspoon for 2/3 cups water in a pryex-measuring cup. Sprinkle in and do not mix. Let bloom for appx 15mins. Then start with 15sec bursts in microwave and mix. Keep doing 15secs burst until it reaches 150F. Do not exceed 180F.
– Pour gelatin into keg and rack beer onto the top. If bottling pour into carboy and cold crash 2 more days. If kegging force carb as normal to carb vol. If bottling transfer from carboy to bottling bucket leaving dredge at bottom and prime and bottle as normal.