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Nutty Rye Cream Ale
Cream Ale • All Grain • 5 gal
July 3, 2001 pm 05:46pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 2 lbs
German Light Crystal
German Light Crystal
- 5 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 1 lbs
Rye Raw
Rye Raw
Contributes glyco-proteins to enhance foam stability.
- 2 lbs
Rice Raw
Rice Raw
Lightens flavor without taste. Use in American and Asian lagers.
- .5 oz
Willamette - 4.8 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .5 oz
Willamette - 4.8 AA% pellets; boiled 10 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .5 oz
Willamette - 4.8 AA% pellets; boiled 1 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 tsp
vanilla extract - (omitted from calculations)
vanilla extract
- 1 tsp
irish moss - (omitted from calculations)
irish moss
-
Imperial Yeast B44 Whiteout
Imperial Yeast B44 Whiteout
This is the strain for Belgian Wit style beers. Whiteout produces an excellent balance of spicy phenolic character and esters. Along with the necessary aromatics, this strain produces a significant amount of acidity which is perfect for wits and other light colored Belgian ales. Whiteout can be flocculent during fermentation, then become non-flocculent at the end. This may lead to slower than normal fermentation.
Notes
The Rice takes a long time to mash. Following someone elses idea, I used basmati brown rice...mash schedule 60 min@141 60min@155 15 min@168
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: A - Cream Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.042 - 1.055 |  |
| Terminal Gravity: | 1.018 | 1.006 - 1.012 | |
| Color: | 3.6 SRM | 2.5 - 5 | |
| Alcohol: | 4.7% ABV | 4.2% - 5.6% | |
| Bitterness: | 14.4 IBU | 15 - 20 | |
Discussion
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