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Cream Ale 3
Cream Ale • All Grain • 5 gal
December 6, 2001 am 08:14am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- .25 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 6 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 2 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- 1 oz
Liberty - 3.3 AA% pellets; boiled 50 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 1 oz
Liberty - 3.3 AA% pellets; boiled 10 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
White Labs WLP001 California Ale
White Labs WLP001 California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Notes
Single Infusion Mash (I like to go about 90 minuts at about 150 Deg F)
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: A - Cream Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.040 | 1.042 - 1.055 |  |
| Terminal Gravity: | 1.008 | 1.006 - 1.012 | |
| Color: | 3.6 SRM | 2.5 - 5 | |
| Alcohol: | 4.2% ABV | 4.2% - 5.6% | |
| Bitterness: | 18.6 IBU | 15 - 20 | |
Discussion
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