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Strong Bread Ale

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Strong Bread Ale

back to search Back to Search  Style Details 

Beer Style: Cream Ale  (6A)
Recipe Type: extract
Yield: 5 US gallons

Cream Ale


Very pale. Had a smooth bready taste and aroma. To be honest I only made 5L of this beer. The recipe below has been scaled up.


  • 2.2kg Coopers Light Dry Malt
  • 440g Brew Enhancer One (or any dextrose+maltodextrin mixture)
  • 880g light honey
  • 220g Puffed Wheat
  • 44-66g Pilgrim or Pride of Ringwood hops (60min)
  • 1tsp Irish Moss (10min)
  • Safale S-04

Additional Instructions

Primary Ferment: About 1 week
Secondary Ferment: n/a

Beer Profile

Original Gravity: ??
Final Gravity: ??
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


1. Steep the wheat at around 60-70C for around half an hour.
2. Strain into brew pot. Bring to the boil and add malt, brew enhancer, honey, and hops.
3. Boil for 1 hour, adding Irish Moss in the last 10 min.
4. Let cool. Pitch yeast. Bottle condition with dextrose (about 1tsp per 750ml bottle).

Note: Batch size is 22 litres.

Allow at least 2 weeks before consumption... Enjoy