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Deenis Extra Light Cream Ale
Cream Ale • Extract • 5.25 gal
This is an extra light colored cream ale. It is considered excellent, even by non-beer drinkers. The color (SRM) will be lighter than is reflected on this report. Serve cold with plenty of carbonation. Finished OG is 1.044
April 20, 2008 pm 06:48pm
0.0/5.0 0 ratings
Ingredients (Extract, 5.25 gal)
- 0.50 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 5.00 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- .90 oz
Willamette - 5.0 AA% whole; 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
- 1.00 oz
Willamette - 5.0 AA% whole; 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
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
First, steep your Cara-Pils grains for 15 minutes (not above 170 degrees). Take grains out after 15 minutes. Second, boil hops for 45 minutes. Third, after the 45 minute boil, keep the hops in, do a "late malt extract addition" by adding the malt. Boil for 15 minutes. This makes a lighter colored beer and is not reflected in the "Style Comparison" report. Add aroma hops 1 minute before the end of the boil. Adding yeast nutrient is helpful.
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: | 3.1 SRM | 2.5 - 5 | |
| Alcohol: | 4.8% ABV | 4.2% - 5.6% | |
| Bitterness: | 16.9 IBU | 15 - 20 | |
Discussion
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