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The Best Cream Ale

Brewer: Phil Chaffee Email: phillip.chaffee@yahoo.com
Beer: The Best Cream Ale Style: Cream Ale
Type: Extract w/grain Size: 5 gallons
Color:
14 HCU (~9 SRM)
Bitterness: 7 IBU
OG: 1.055 FG: 1.006
Alcohol: 6.3% v/v (4.9% w/w)
Water: Use 5 gallons of any good water and during the boil add 2 teaspoons of Brewing Salts
Grain: 8 oz. Dextrine malt (Cara-Pils)
8 oz. Flaked corn
8 oz. Flaked rice
8 oz. American Vienna
Steep: Add Grains to 2 gallon of cold water, slowly heat to 155° .
Maintain temp for 60 minutes. Sparge grain with 1/2 gallon of 170° water. Bring wort to a boil and add 1 oz. of Saaz Hops. Boil for 30 minutes and add 2 tsp of Irish mossand .5oz more Saaz Hops. Finish boil for 30 more minutes, add 1/2 oz of Saaz hops turn heat off and let steep for 10 minutes. Add wort to fermenter with enough cold water to make 5 gallons.
Boil: 60 minutes SG 1.137 2 gallons
3.3 lb. Light malt extract
3.3 lb. Dark malt extract
Hops: 1.0 oz. Cezk Saaz (3.75% AA, 60 min.)
.5 oz. Cezk Saaz (3.75% AA, 30 min.)
.5 oz. Cezk SaaZ (aroma)
Yeast: Safale US - 05
Log: When wort is cooled to 70° - 76° add Yeast. Ferment for 10 days to 2 weeks, add 3/4 cup of corn sugar for priming, bottle and age for 10 days to 2 weeks.
Tasting: Very smooth drinkable beer with good mouth feel and excellent flavor.

Recipe posted 11/20/10.