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Branch Cream Ale

This is a simple, all-cascade hops recipe with a clean taste and nice hoppiness. This beer won first place in Pale Ales at the 1999 Minnesota Steel County Free Fair.

Brewer: Wilbur Email: will@willince.com
URL: http://www.willince.com
Beer: Branch Cream Ale Style: Cream Ale
Type: Extract w/grain Size: 10 gallons
Color:
14 HCU (~9 SRM)
Bitterness: 26 IBU
OG: 1.063 FG: 1.010
Alcohol: 6.9% v/v (5.4% w/w)
Grain: 1 lb. American crystal 40L
2 lb. Dextrine malt (Cara-Pils)
Steep: Steep the grains at 145° to get maximum creamy head.
Boil: 60 minutes SG 1.057 11 gallons
16 lb. Light malt extract
Add some Irish moss 15 minutes before the end of the boil.
Hops: 2 oz. Cascade (4.5% AA, 60 min.)
1 oz. Cascade (4.5% AA, 45 min.)
.5 oz. Cascade (4.5% AA, 30 min.)
.5 oz. Cascade (4.5% AA, 15 min.)
Yeast: I used American 1056 liquid yeast.
Log: I think the key is to ferment at 60°-65°, it takes longer, but gives a smoother finish.

Recipe posted 04/09/04.