Beer Style: Cream Ale (6A)
Recipe Type: partial mash
Yield: 5 US gallons
This beer is a deep copper-amber color it has a great floral aroma and a deep hoppy flavor. It is a very easy straight-forward brew that anyone from a begginer to an expirienced brewer can make.
First, steep the caramel malt in a half gallon of 155 degree water for a half hour. Once the grain is steeped stirr in the dry malt extract and then bring to a boil. When its at a rolling boil add half of your hops to the kettle. Boil for 45 minutes and then add the second half of the hops and one teaspoon of irish moss, and boil for 15 minutes. Then, take off from the heat and cool the wort down to about 90 degrees. Pitch your yeast and place your airlock onto the fermentor.
Source: Andrew C.