Gold Medal for Minerva's Cream Ale!

I took home the gold in the Hybrid Ale category out of 13 entrants in the Cincinnati Malt Infuser's annual home brew competition! Here she is in all of her glory!

It didn't win best in show, but I'm pretty happy with it for my first competition. Unfortunately, I didn't win anything for my House Hefeweizen, Kexxxmas Ale, or Mid/West Coast IPA. Looking forward to getting some tasting notes back.

Recipe below:


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Minerva's Cream Ale
Brewer: Adam Keck
Asst Brewer:
Style: Cream Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
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Boil Size: 13.00 gal
Post Boil Volume: 12.00 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.75 gal
Estimated OG: 1.049 SG
Estimated Color: 4.1 SRM
Estimated IBU: 17.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 73.6 %
Boil Time: 60 Minutes

Ingredients:
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Amt                   Name                                     Type          #        %/IBU      
16 lbs                Pale Malt (2 Row) US (2.0 SRM)           Grain         1        78.0 %      
4 lbs                 Corn, Flaked (1.3 SRM)                   Grain         2        19.5 %      
8.0 oz                Victory Malt (25.0 SRM)                  Grain         3        2.4 %      
1.25 oz               Cascade [5.50 %] - Boil 60.0 min         Hop           4        12.4 IBUs  
1.00 oz               Saaz [4.00 %] - Boil 15.0 min            Hop           5        3.6 IBUs    
1.00 oz               Saaz [4.00 %] - Boil 5.0 min             Hop           6        1.4 IBUs    
1.0 pkg               California Lager (Wyeast Labs #2112) [12 Yeast         7        -          


Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 20 lbs 8.0 oz
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Name              Description                             Step Temperat Step Time  
Saccharification  Add 25.62 qt of water at 159.1 F        148.0 F       75 min      
Mash Out          Heat to 168.0 F over 10 min             168.0 F       10 min      

Sparge: Fly sparge with 9.55 gal water at 168.0 F
Notes:
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Fermented for two weeks at 62 degrees ambient and then kegged it and conditioned at 32 degrees for about a month before it was sent to the competition. The beer was great even after about two weeks in the keg and dropped out this clean after just a week in the keg.

Also, I built the water profile from scratch, opting to just use distilled water and adding brewing salts to give it a pretty basic low mineral profile with right around 50 Ca.


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