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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.