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Easy not sleazy Cream ale
Cream Ale • All Grain • 5 gal
Easy to make cream ale. Primary fermentation for 5 to 7 days at 68 to 72F. Rack to secondary for two weeks in glass at 68F, then move to 40F for at least 3 weeks. Keg condition for two more weeks.
November 27, 2008 pm 09:00pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 10 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
- 1 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .5 oz
Chinook - 13.0 AA% pellets; boiled 90 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- .5 oz
Chinook - 13.0 AA% pellets; boiled 15 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
-
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.
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: | 1.010 | 1.006 - 1.012 | |
| Color: | 11.3 SRM | 2.5 - 5 | |
| Alcohol: | 5.7% ABV | 4.2% - 5.6% | |
| Bitterness: | 43.4 IBU | 15 - 20 | |
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