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Rich Cream Ale

This is a modification of a Pre-Prohibition lager recipe that found online at Brewing Techniques
magazine's website. It was from an article in one of their back issues. I converted it to a
partial-mash recipe, added the dextrine malt and bit more DME than I'd planned on (oops!), and
used an ale yeast instead of a lager yeast. The result is a very drinkable cream ale.

Brewer: Stars and Bars Brewing Company Email: wcain@ccrtc.com
Beer: Rich Cream Ale Style: Cream Ale
Type: Partial mash Size: 2.50 gallons
Color:
7 HCU (~6 SRM)
Bitterness: 26 IBU
OG: 1.068 FG: 1.008
Alcohol: 7.7% v/v (6.1% w/w)
Water: I used 3 gallons of distilled water with nothing added.
Grain: 1.00 lb. American 6-row
4.00 oz. Dextrine malt (Cara-Pils)
18.0 oz. Flaked corn
Mash: 90% efficiency
Brought 1 gallon of water to 134F and added the 6-row and dextrine malt.
This brought the temperature down to about 122F. Held there for 30 minutes.
Added 1 pint boiling water. Increased temperature to 140F, stirred in the
flaked corn, and held for 15 minutes. Then increased to 158F for 30 mins.
Mashed out at 170F for 5 minutes. Sparged with 1.25 gallons of 170F water.
Boil: 60 minutes SG 1.056 3.00 gallons
2.00 lb. Light dry malt extract
Added 2 1/2 tsp. yeast nutrient before boil started.
Added 1/2 tsp. Irish moss 20 minutes before the end of the boil.
Hops: .50 oz. Hallertauer Hersbrucker (3.8% AA, 45 min.)
.50 oz. Saaz (3.75% AA, 30 min.)
Yeast: Wyeast #1338 European Ale yeast in a 1 pint starter.
Log: Brewed on 8/4/00.
3 days in plastic primary, 7 days in a glass secondary.
Will dry hop with .25 ounces of Saaz pellets.
1 week in bottles at room temperature to build carbonation, then will
store at 40-42F fo 3-4 weeks.
Carbonation: 2.6 volumes Corn Sugar: 2.37 oz. for 2.50 gallons @ 70°F
Tasting: Rich, smooth, and sweet! Wasn't what I expected from a "corn beer".
This is my second time brewing this ale. I used Wyeast's Kolsch yeast
in the last batch and didn't dry hop. I thought it turned out a bit
dry. I'm hoping the European Ale yeast gives it a maltier finish.
Also, I won't add the dextrine malt the next time I brew this.

Recipe posted 08/05/00.