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Lye's Dark Brew

Lye's Dark Brew

Cream Ale • All Grain • 5 gal

LYE74

Great Dark Creamy Recipe!!!

October 18, 2003 pm 07:47pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 6.10 lbs German 2-row Pils

    German 2-row Pils

  • 0.48 lbs German Wheat Malt Dark

    German Wheat Malt Dark

    Dark malted wheat base for use in dark wheat styles such as Dunkleweizen.

  • 0.19 lbs German Vienna

    German Vienna

    Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

  • 0.08 lbs German Dark Crystal

    German Dark Crystal

  • 1.33 lbs Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • 0.4 oz Challenger - 8.0 AA% pellets; boiled 60 min

    Challenger

    Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.

  • 0.50 oz Amarillo® - 8.5 AA% pellets; boiled 1 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • Wyeast 1338 European Ale™

    Wyeast 1338 European Ale™

    From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation.

Style (BJCP)

Category: 6 - Light Hybrid Beer

Subcategory: A - Cream Ale

Range for this Style
Original Gravity: 1.045 1.042 - 1.055
Terminal Gravity: 1.008 1.006 - 1.012
Color: 3.9 SRM 2.5 - 5
Alcohol: 4.9% ABV 4.2% - 5.6%
Bitterness: 16.8 IBU 15 - 20

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