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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: |
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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) |
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| Mash: | 75% efficiency | |||||||
| Raise 3 Gal to 165°, Add grain in grain bag Hold for 90 mins in oven set on "Warm" |
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| Boil: | 60 minutes | SG 1.078 | 3 gallons | |||||
| 3 lb. Light dry malt extract 1 lb. Corn sugar |
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| Whirfloc-1 tab | ||||||||
| Hops: | 1 oz. Hallertauer Hersbrucker (5% AA, 60 min.) 1 oz. Liberty (aroma) |
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| 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.