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Rusty Cream Ale

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Rusty Cream Ale

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

Cream Ale

Description:

It ain't cream ale. It looks and tastes like a Killians Red clone.

Ingredients:

  • 2 lbs of pale malt
  • 1 lbs of flaked corn
  • 1 lbs of crystal malt (about 50 l)
  • 4 lbs of Alexanders Pale Malt
  • 1 oz of Tettanger Hops (3.8%) (boil @ 45 min)
  • 1 oz of Liberty Hops (3.2%) (half and half boil/finish)
  • Whitbread ale yeast

Beer Profile

Original Gravity: 1.052
Final Gravity: 1.012
Alcohol by Vol: 5.24%
Recipe Type: extract
Yield: 5.00 US Gallons

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Procedure:

It appears that the Whitbread yeast that I used was really atteuntuave. The % alcohol/vol is around 6.5. The preliminary tastes puts it nice, smooth, a bit thin (its' been ageing about 2 weeks). It should have some character in about 1-2 months.

Source:

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