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Deenis Cream Ale
Cream Ale • Extract • 5 gal
I am still fermenting. Sure hope it comes out well. If so, it's off to the competitions.
April 2, 2008 pm 06:43pm
4.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- 0.60 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 0.21 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 3.00 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 2.50 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.
- 0.98 oz
Hallertauer Mittelfrüher - 4.0 AA% pellets; boiled 60 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 1.00 oz
Willamette - 5.0 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
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
Do a late malt extract addition. Add 1-2 pounds of malt extract at the start of the boil along with the hops, and the rest at 15 minutes. This gives you better hop utilization and makes a lighter colored beer.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: A - Cream Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.042 - 1.055 |  |
| Terminal Gravity: | 1.009 | 1.006 - 1.012 | |
| Color: | 3.8 SRM | 2.5 - 5 | |
| Alcohol: | 5.1% ABV | 4.2% - 5.6% | |
| Bitterness: | 18.9 IBU | 15 - 20 | |
Discussion
Non-beer drinkers will even light this one. I also light it very much and have brewed it many times.
2008-05-02 4:11pm
First, steep your grains for 15 minutes at 158 - 170 degrees F. Take grains out after 15 minutes. Second, boil hops and 1 lb. of extra light dry extract for 45 minutes . Third, after the 45 minute boil, keep the hops in, do a "late malt extract addition" by adding the other 3 lbs. malt extract and candi sugar. Boil for 15 minutes. This makes a lighter colored beer and better hop utilization and is not reflected in the "Style Comparison" report. The larger the boil, the lighter colored the beer. Four gallons is used for this recipe, but five would be lighter. Yeast: Safale US-05 (Saccharomyces cerevisiae), formally US-56. Safale US-05 produces well balanced beers with low diacetyl and a very clean, crisp end palate. Ferments at temperatures of 59-75 degrees F. This type of yeast is not listed in this report so a close cousin had to be used to generate the report. Adding yeast nutrient is helpful. Also, dip a sterile toothpick in olive oil and swish the oil coated toothpick around in the wort to assist the work of the yeast. Olive oil supplies the molecular chains without the yeast having to make them. Therefore, the oxygen isn't needed for the growth phase which means aerating the wort before pitching yeast is not critical. Aroma hops are not used as they might mask the sweet smell of the Candi Sugar. While fermenting, keep the temperature below 70 degrees to avoid a fruity ester taste.
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