• Favorite
  • Discuss
  • Subscribe
Crazy Cat Cream Ale

Crazy Cat Cream Ale

Cream Ale • All Grain • 5.0 gal

Keith Choquette

October 12, 2001 pm 07:40pm

0.0/5.0 0 ratings

Ingredients (All Grain5.0 gal)

  • 9.0 lbs German 2-row Pils

    German 2-row Pils

  • .50 lbs German Dark Munich

    German Dark Munich

    Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.

  • .50 lbs Dextrine Malt

    Dextrine Malt

    In light-colored beers to give additional body. Adds richness without color.

  • 1.0 oz Saaz - 4.0 AA% pellets; boiled 45 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 1.0 tsp Irish Moss - (omitted from calculations)

    Irish Moss

  • Wyeast 1007 German Ale™

    Wyeast 1007 German Ale™

    Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55F.

Notes

Mash grains @ 150 F for 60 min.

Style (BJCP)

Category: 6 - Light Hybrid Beer

Subcategory: A - Cream Ale

Range for this Style
Original Gravity: 1.046 1.042 - 1.055
Terminal Gravity: 1.009 1.006 - 1.012
Color: 3.9 SRM 2.5 - 5
Alcohol: 4.9% ABV 4.2% - 5.6%
Bitterness: 17.0 IBU 15 - 20

Discussion

Post a Comment

Subscribe to this discussion.