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Beer Style: Cream Ale
(6A)
Recipe Type: all-grain
Yield: 5 US gallons
Description:
Cream ales have a hint of malt with a sweet corn-like aroma and a crisp body with a clean finish. A cream ale is basically an ale that has been brewed with ale yeast at lower temperatures and cold aged.
Ingredients:
- 9.75 lb (4.42 kg) | 2-Row Brewers Malt
- 1.25 lb (0.57 kg) | Flaked Maize
- 0.6 lb (0.27 kg) | Briess Cara-Pils Malt
- 1.25 lb (0.57 kg) | Corn Sugar (Add at boil and boil for 90 min.)
- 0.75 oz (21.26 g) | Hallertau Mittelfruh Hop Pellets, 4.5% alpha acid (45 min.)
- 0.9 oz (25.51 g) | Willamette Hop Pellets, 5.5% alpha acid (45 min.)
- 1.1 oz (31.18 g) | Hallertau Mittelfruh Hop Pellets, 4.5% alpha acid (5 min.)
- White Labs WLP001 California Ale Yeast
Additional Instructions
Boil: 90 MinutesPrimary Ferment: 4-5 Days
Secondary Ferment: 3-4 Weeks
Beer Profile
Original Gravity: 1.071
Final Gravity: 1.014
Alcohol by Vol: 7.45%%
Color SRM: 3.8 Color Sample
Bitterness IBU: 37
Recipe Type: all-grain
Yield: 5.00 US Gallons
Procedure:
Use a step mash with time +15-minute steps starting at 121°F (49°C) for 30 minutes, 145°F (63°C) for 45 minutes, and 158°F (70°C) for 60 minutes.
Mash out at 168°F (76°C) and sparge with 166°F (74°C).
Collect enough wort (about 6.12 gallons or 23.17 liters) to end up with 5 gallons (19 liters) after a 90-minute boil, chill to 68°F (20°C), rack to fermenter, pitch yeast and aerate well. Pitch two packages of yeast or a half-gallon starter.
Ferment at 61-62°F (16-17°C) for 4 to 5 days, then rack to secondary fermenter and cellar for three to four weeks at 45-50°F (7-10°C).
When ready, bottle and condition for a minimum of two weeks.
Source: Mike
