American Style Cream Ale

The primary purpose of this batch was to try to make a drinkable beer in less than 4 weeks

Brewer:	Dennis Lowery		Email:	-
Beer:	American Style Cream Ale		Style:	Cream Ale
Type:	Extract w/grain		Size:	5.25 gallons
Color:	9 HCU (~7 SRM)		Bitterness:	8 IBU
OG:	1.046		FG:	1.006
Alcohol:	5.2% v/v (4.1% w/w)
Water:	Spring water from supermarket
Grain:	8 oz. American Munich 8 oz. American crystal 10L 8 oz. Dextrine malt (Cara-Pils)
Steep:	Steeped grains in separate pot for 30 minutes at 150 degrees then sparged with 180 degree water from main pot. Then brought main pot to boil.
Boil:	60 minutes	SG 1.069	3.5 gallons
	6 lb. Light malt extract
	1 teaspoon Irish moss for 15 minutes
Hops:	.5 oz. Cascade (6% AA, 60 min.) .5 oz. Cascade (aroma)
Yeast:	Wyeast American Ale 1056
Log:	racked to better bottle after 7 days dry hopped with 1 oz of cascade in secondary bottled after 7 days in secondary
Carbonation:	Primed with 5 oz corn sugar
Tasting:	Tried a sample 6 days after bottling, was nicely carbonated, good head retention, good beer.

Recipe posted 02/26/08.