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Sweet O'Cream Ale

A Spiced Ale With a Cream Finish.Gravity And Alcohol outside the
range of 'American Pale Ale'but it's the way I like it.If you do
this one correctly...it is extra-ordinary.Don't let primary temp.
get above 70deg.F.Diacytal rest needed in secondary,recommend 71deg.
F.48 hrs.

Brewer: BM1 Email: -
Beer: Sweet O'Cream Ale Style: American Pale Ale
Type: All grain Size: 3 gallons
Color:
14 HCU (~9 SRM)
Bitterness: 27 IBU
OG: 1.069 FG: 1.016
Alcohol: 6.9% v/v (5.4% w/w)
Grain: 7 lb. Marris Otter
4 oz. American crystal 80L
6 oz. Dextrine malt (Cara-Pils)
6 oz. Flaked oats
Mash: 71% efficiency
Used Boil In A Bag Method.Steeped grains in nylon bags 3.25 gal.water
at 152-155°f.40 min.Raised to 158°f by infusion and direct heat.
Rest 20 min.Removed bags and dunked in 2gal. 170°f.Stirred and removed
bags.Poured run off into boil pot.Increased efficiency 6% over batch
sparge.
Boil: 60 minutes SG 1.059 3.5 gallons
4 oz. Lactose
Irish Moss Tbs,Sweet Orange Peel 1/2oz.@ last 15min.in muslin bag.
Hops: 12g Northern Brewer (6.5% AA, 60 min.)
8g Cluster (7.9% AA, 40 min.)
4g Kent Goldings (4.8% AA, 15 min.)
Yeast: Nottingham Dry Ale Yeast.
Log: Pitch slurry @ 66°f Ferment@68*f in water bath with jug wrapped in
cloth.
Carbonation: 2.8 volumes Corn Sugar: 89.7g for 3 gallons @ 70°F

Recipe posted 04/02/09.