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Cincy Cream Ale

Brewer: Sefus Email: sethu33@yahoo.com
Beer: Cincy Cream Ale Style: Cream Ale
Type: Partial mash Size: 5 gallons
Color:
5 HCU (~5 SRM)
Bitterness: 13 IBU
OG: 1.047 FG: 1.004
Alcohol: 5.5% v/v (4.3% w/w)
Grain: 2 lb. American 2-row
.25 lb. Dextrine malt (Cara-Pils)
Mash: 75% efficiency
Raise 3 Gal to 165°, Add grain in grain bag Hold for 90 mins in oven set on "Warm"
Boil: 60 minutes SG 1.078 3 gallons
3 lb. Light dry malt extract
1 lb. Corn sugar
Whirfloc-1 tab
Hops: 1 oz. Hallertauer Hersbrucker (5% AA, 60 min.)
1 oz. Liberty (aroma)
Yeast: 1056 American Ale
Carbonation: 2.7 volumes Keg: 11.7 psi @ 35°F
Forced
Tasting: very light bodied, needs more carapils for head retention. I'd bump it up to .5 lb next time

Recipe posted 12/31/03.