Smash Cream Ale

A light, crisp summer brew made with a single malt variety,
and a single hop variety. A partial mash recipe.

Brewer:	Jivin Willy		Email:	wjohnson@bendbroadband.com
Beer:	Smash Cream Ale		Style:	Cream Ale
Type:	Partial mash		Size:	5.5 gallons
Color:	6 HCU (~5 SRM)		Bitterness:	22 IBU
OG:	1.044		FG:	1.012
Alcohol:	4.1% v/v (3.2% w/w)
Water:	Boiled ahead of time, H2O for topping off fermentor.
Grain:	6 lb. American 6-row
Mash:	50% efficiency
	Steeped 6lb American 6-row with 1.5 gal H2O at 171° in an insulated cooler for 60 minutes. Sparged with 3 gal H2O at 170° to get 4 gal wort for the boil.
Boil:	45 minutes	SG 1.060	4 gallons
	3 lb. Light dry malt extract
	3lbs Light DME; gypsum and Irish moss added. Plus 1oz Willamette hops and another oz of Willamette at 30 minutes.
Hops:	1 oz. Willamette (5.9% AA, 45 min.) 1 oz. Willamette (5.9% AA, 15 min.)
Yeast:	Wyeast American Ale 1056 starter two days before brewing. Half cup DME in pint of water, and another half cup DME in pint of water second day for a qt of starter.
Log:	Brewed Aug. 04, 2013. Fermented at 70° for one day and moved to cooler spot-66° for 7 days. Racked to glass (SG at 1012)and placed in kegerator at 38° for 5 days. Racked to korny keg and carbonated at 20psi. Drinkable in 3 days.
Carbonation:	Original cabonation at 20psi, and slowly rotated koryn keg several times for couple days. Dropped psi to 10. This brew stays highly carbonated throughout.
Tasting:	Results fell right in line with BJCP guidelines for a Cream Ale: light and crisp with little hop or malt aroma; pale straw color; little hop or malt flavors, with smooth lager like mouth feel. Next time will use different hop and malt varieties for a SMaSH recipe.

Recipe posted 09/04/13.