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cream ale
| Brewer: | CPB | Email: | christb@pdx.edu | |||||
| Beer: | cream ale | Style: | Cream Ale | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 20 IBU | |||||
| OG: | 1.059 | FG: | 1.015 | |||||
| Alcohol: | 5.6% v/v (4.4% w/w) | |||||||
| Water: | tap water, very soft. added1/2 tsp of gypsum and a little bit of salt( less than 1/4 tsp. | |||||||
| Grain: | 9 lb. American 2-row .5 lb. American crystal 10L 1 lb. Flaked corn |
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| Mash: | 75% efficiency | |||||||
| 3 gallons of liquor, strike heat at about 168°F, single infusion mash for 1 1/2 hours at about 155°F. sparged with 3 gallons at 168°F. | ||||||||
| Boil: | 60 minutes | SG 1.053 | 5.5 gallons | |||||
| boiled irish moss for final 15 minutes. | ||||||||
| Hops: | .5 oz. Perle (7.4% AA, 60 min.) .5 oz. Willamette (4.9% AA, 20 min.) .5 oz. Willamette (4.9% AA, 10 min.) 1 oz. Willamette (aroma) |
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| Yeast: | white labs san francisco lager yeast. | |||||||
Recipe posted 03/27/03.
