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Honey Cream Ale - 4 May 02
Cream Ale • Extract • 10 gal
HAPPY NATIONAL HOMEBREW DAY!!!!
May 4, 2002 am 07:57am
0.0/5.0 0 ratings
Ingredients (Extract, 10 gal)
- .5 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .5 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 4 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 4 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 6 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- .5 oz
Hallertauer Hersbrucker - 13.8 AA% whole; boiled 30 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- .5 oz
Saaz - 12.2 AA% whole; boiled 30 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .5 oz
Saaz - 12.2 AA% whole; boiled 20 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
Perle - 5.5 AA% whole; boiled 10 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
4th Go around on this beer. This is an excellent beer..one that the women folk will love (validate your habit). One major change to this recipe versus others is the change in yeast used....usually we use White Lab 009 but the store was out of that thus we are going with the above wyeast. Add an additional 3 lbs (or to taste) of honey in the secondary. Using Orange Blossom honey for this batch. Usually we have used Fireweed.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: A - Cream Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.042 - 1.055 |  |
| Terminal Gravity: | 1.010 | 1.006 - 1.012 | |
| Color: | 6.9 SRM | 2.5 - 5 | |
| Alcohol: | 5.7% ABV | 4.2% - 5.6% | |
| Bitterness: | 22.8 IBU | 15 - 20 | |
Discussion
Boil Schedule
2012-02-02 12:46pm
What is the whole boil schedule? I am new to this. Thanks!
Answer
2012-02-05 2:33pm
It's a 60 minute boil--add up the hop schedule. Boiling longer might caramelize the honey.
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