
Lye's Dark Brew
Cream Ale • All Grain • 5 gal
Great Dark Creamy Recipe!!!
October 18, 2003 pm 07:47pm
Ingredients (All Grain, 5 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 | ![]() |