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Beer Style: Cream Ale (6A)
Recipe Type: extract
Yield: 5 US gallons
Description:
Color is golden and crystal clear. After 2 weeks in the bottle it holds a snow-white head. Flavor is clean with a touch of bitterness and finishes dry (the hops linger a bit). When served very cold in a frosted glass, it is very crisp and refreshing. At 4.2% you can enjoy several with friends on a hot day without filling up. And at around $20 for 50 bottles, it's damn cheap! This is a simple and quick brew that you can play with and see results quickly. Makes a great base for berry beers (add berries at secondary and set for a full week). Hops should be cut in half for berry beers, dry Nottingham yeast will sweeten the finish.
Ingredients:
- 6 lbs Pilsen malt extract
- 3oz Cascade hops
- 1 tsp irish moss
- English ale yeast (White Labs WLP002)
- 3/4 cup corn sugar (priming)
Additional Instructions
Primary Ferment: Racked to secondary after 8 daysSecondary Ferment: Only 2 days in secondary (mostly to settle the flu
Beer Profile
Original Gravity: 1.040
Final Gravity: 1.008
Alcohol by Vol: 4.19%
Recipe Type: extract
Yield: 5.00 US Gallons
Procedure:
Bring 2 gallons water to a boil and remove from heat.
Add the extract and fully dissolve. Return to heat and bring to a boil.
Add 2 oz Cascade hops and start 60 minute timer.
After 15 minutes, add irish moss.
After 59 minutes, add 1 oz Cascade hops.
After 60 minutes, remove from heat and strain into 2 gallons cold water in a sanitized fermentor.
Top fermentor off to 5 1/2 gallons (I "sparge" cold water through my spent hops in this step).
Cool wort to 73 degrees and pitch your yeast.
Source: Smoby