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Croat Ale
Cream Ale • Extract • 5 gal
I nice summertime brew I came up with. Tried to combine the traditional American cream ale and an Irish cream ale.
September 28, 2007 pm 03:33pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
Golden Naked Oats
Golden Naked Oats
Huskless oat crystal malt. Exotic ingredient for subtle nutty difference. This malt lends a sweet berry-nut flavor. Use at a rate of 4-15% of the total grist to deliver a deep golden hue with light caramel flavors as well as a creamy, satin finish.
- 3 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 2 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.
- 0.50 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 1.00 oz
Hallertauer Hersbrucker - 3.8 AA% pellets; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 0.50 oz
Styrian Goldings - 7.6 AA% pellets; boiled 15 min
Styrian Goldings
Mild, pleasant.
- 0.50 oz
Styrian Goldings - 7.6 AA% whole; boiled 2 min
Styrian Goldings
Mild, pleasant.
-
White Labs WLP004 Irish Stout
White Labs WLP004 Irish Stout
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: A - Cream Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.042 - 1.055 |  |
| Terminal Gravity: | 1.009 | 1.006 - 1.012 | |
| Color: | 4.9 SRM | 2.5 - 5 | |
| Alcohol: | 5.3% ABV | 4.2% - 5.6% | |
| Bitterness: | 21.4 IBU | 15 - 20 | |
Discussion
Brewed 9/28/2007
2007-10-02 10:53am
Brewed as recipe shows. Smelled delicious going into primary. Sweet oatmeal taste. Cloudy, golden color.
12 hr
2007-10-02 10:54am
Some bubbles, must be a slow starter.
24 hr
2007-10-02 10:54am
Vigorous fermentation, worries of bad yeast alleviated.
96hr
2007-10-02 10:55am
Still bubbling every second or two. Can't wait to try this thing.
Into Secondary
2007-10-10 6:37pm
Looked good, appropriate color. Very cloudy. Still slightly sweet with an aftertaste/smell of oatmeal. Very smooth feel. I'll probably leave it in the Secondary for a good while to get the Oatmeal particles to settle out a bit. Might cold condition it later too if need be.
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