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Jimmy G's Kick Ass Cream Ale

Here's fun, easy recipe for a refreshing cream ale, the first batch from the soon-to-be-famous Salt 'n' Pepper Brewing Co.

Brewer: Jim Geiger Email: -
Beer: Jimmy G's Kick Ass Cream Ale Style: American Cream Ale
Type: Extract w/grain Size: 5 gallons
Color:
10 HCU (~7 SRM)
Bitterness: 21 IBU
OG: 1.054 FG: 1.010
Alcohol: 5.7% v/v (4.5% w/w)
Water: Used five gallons of filtered water, with no Burton salts or gypsum added.
Grain: .5 lb. Belgian aromatic
.5 lb. Dextrine malt (Cara-Pils)
Steep: Grains were steeped for 30-45 minutes and removed when water temperature reached 180 degrees.
Boil: 60 minutes SG 1.090 3 gallons
6 lb. Light malt extract
1 lb. Rice extract
Irish moss added 15 minutes before the end of the boil.
Hops: .5 oz. Northern Brewer (8.5% AA, 45 min.)
.5 oz. Northern Brewer (8.5% AA, 30 min.)
.5 oz. Cascade (6% AA, 15 min.)
.5 oz. Cascade (aroma)
Yeast: Used Edme ale yeast (dry).
Log: Fermentation started 5-6 hours after pitching.
Carbonation: Prime with 3/4 cup corn sugar.

Recipe posted 10/14/97.