Ozymandias Dry Cream Ale (Extract Brew)

A screen shot from BeerTools Pro, showing the recipe.

This recipe demonstrates one way to alter the fermentability of an extract wort, as discussed in a recent article. Steeping (mashing) the grains in wort made from malt extract means that the enzymes from the malt modify the carbohydrates from the malt extract, making it more fermentable. The pH of malt extract dissolved in pure water would be lower than optimal for mashing (around 5.0), but dunking the crushed malts into it should raise the pH into the optimal rage (5.2–5.6), or at least close enough for the mash to work. Give the mash a full hour, and swirl the bag frequently to help dissolve the carbohydrates from the grain. The quality of this beer is dependent on brewer’s skill and quality of the ingredients (i.e use fresh malt extract). Pay close attention to cleaning and sanitation and ingredient quality and you’ll make a fine, dry beer that’s thirst quenching on a hot day or after a hard workout.

Ozymandias “Big King” Cream Ale 

by Chris Colby

Extract; English units

DESCRIPTION

A light, dry beer that is very refreshing. This beer is balances the low degree of malt, hops and body for very drinkable post-exertion beer. The relatively high degree of carbonation gives the beer crisp, almost acidic, finish.

INGREDIENTS (for 5 gallons)

Water

carbon-filtered tap water

Malt and Other Fermentables (for an OG of 1.045 and 3 SRM)

2.5 lbs. 2-row pale malt (US)

2.5 lbs. light dried malt extract

1.0 lb. sucrose (table sugar), boiled for 15 minutes

Hops (for 17 IBUs total)

Magnum hops (17 IBUs)

0.33 oz. (at 14% alpha acids), boiled for 60 minutes

Yeast (for an FG of 1.006 and 5.0% alcohol by volume)

Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Fermentis US-05 yeast

1.0 qt. yeast starter (original gravity = 1.020, max.)

Other 

1 tsp. Irish moss, boiled for 15 minutes

1/4 tsp. yeast nutrients, boiled for 15 minutes

5.25 oz. corn sugar (for priming bottles to 2.6 volumes of CO₂)

PROCEDURE

Make yeast starter two days ahead of brew day. On brewday, fill brewpot to at least 3.0 gallons. Stir in some or all of the malt extract — 2.0 lbs. if 3.0 gallons of water in brewpot, 2.5 lbs. if 3.5 gallons or over. Place crushed grains in a large steeping bag. Heat wort to 150 °F, then dunk grain bag. Use a large spoon to break up any clumps. Add heat to return to 150 °F and hold for 60 minutes. Heat 2.0 qts. of water to 170 °F in a separate pot. Swirl the bag around every 5 minutes, to get wort to flow through the mass of grains. At end of 60 minutes, begin heating wort to a boil. Leave the grain bag in (swirling occasionally) until the temperature reaches 170 °F, then lift out and place in a colander over the brewpot. Rinse the grains with the 170 °F water, then bring wort to a boil. Once hot break starts to appear, add hops and begin 60 minute countdown. If hot break is not big and fluffy, add calcium to the boil. Add Irish moss and yeast nutrients with 15 minutes left in boil. For last ten minutes of boil, add remaining malt extract (if any) and sugar to the boil. Dissolve in wort to avoid scorching. Cool wort to 68 °F and transfer to fermenter. Top up to 5.0 gallons and aerate thoroughly. Pitch yeast sediment from starter and ferment at 68 °F. (Option for crystal clear beer: Fine with a 0.25 oz. of Polyclar AT (PVPP), dissolved in 2.4 fl. oz. of hot water. Stir into beer after primary fermentation is done. Wait at least 6 hours, then rack clear beer to keg or bottling bucket.) Bottle with corn sugar or keg and force carbonate to 2.6 volumes of CO₂.

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Ozymandias “Big King” Cream Ale 

by Chris Colby

Extract; metric units

INGREDIENTS (for 19 L)

Water

carbon-filtered tap water

Malt and Other Fermentables (for an OG of 1.045 and 3 SRM)

1.1 kg 2-row pale malt (US)

1.1 kg light dried malt extract

450 g sucrose (table sugar), boiled for 15 minutes

Hops (for 17 IBUs total)

Magnum hops (17 IBUs)

9.4 g (at 14% alpha acids), boiled for 60 minutes

Yeast (for an FG of 1.006 and 5.0% alcohol by volume)

Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Fermentis US-05 yeast

1.0 L yeast starter (original gravity = 1.020, max.)

Other 

1 tsp Irish moss, boiled for 15 minutes

1/4 tsp. yeast nutrients, boiled for 15 minutes

149 g corn sugar (for priming bottles to 2.6 volumes of CO₂)

PROCEDURE

Make yeast starter two days ahead of brew day. On brewday, fill brewpot to at least 11 L. Stir in some or all of the malt extract — 910 g if 11 L of water in brewpot, 1.1 kg if 13 L or over. Place crushed grains in a large steeping bag. Heat wort to 66 °C, then dunk grain bag. Use a large spoon to break up any clumps. Add heat to return to 66 °C and hold for 60 minutes. Heat 1.9 L of water to 77 °C in a separate pot. Swirl the bag around every 5 minutes, to get wort to flow through the mass of grains. At end of 60 minutes, begin heating wort to a boil. Leave the grain bag in (swirling occasionally) until the temperature reaches 77 °C, then lift out and place in a colander over the brewpot. Rinse the grains with the 77 °C water, then bring wort to a boil. Once hot break starts to appear, add hops and begin 60 minute countdown. If hot break is not big and fluffy, add calcium to the boil. Add Irish moss and yeast nutrients with 15 minutes left in boil. For last ten minutes of boil, add remaining malt extract (if any) and sugar to the boil. Dissolve in wort to avoid scorching. Cool wort to 20 °C and transfer to fermenter. Top up to 19 L and aerate thoroughly. Pitch yeast sediment from starter and ferment at 20 °C. (Option for crystal clear beer: Fine with a 7.1 g of Polyclar AT (PVPP), dissolved in  70 mL of hot water. Stir into beer after primary fermentation is done. Wait at least 6 hours, then rack clear beer to keg or bottling bucket.) Bottle with corn sugar or keg and force carbonate to 2.6 volumes of CO₂.