Cream Ale Recipe - Cupids Cream Ale

Recipe Info

Recipe Image

Cupids Cream Ale

by on
All Grain
12.5 Gallon(s)
14 Gallon(s)
60 min
75%
Recipe by Ken Beeney: Buttermilk Racer Cream Ale v.3

Fermentables

67% - 2-Row - US
13.5
37
1
Mash
22% - Flaked Corn - US
4.5
37
1
Mash
6% - Caramel/Crystal 10 - US
1.25
35
10
Mash
5% - Biscuit Malt - BE
1
36
23
Mash

Hops

Santiam
2
Pellet
Mash
60 min(s)
7.2
0.0
Magnum
1
Pellet
Boil
40 min(s)
11.5
16.1

Yeast

Danstar Nottingham
80%

Other Stuff

Cinnamon
1
tsp
Mash
Irish Moss
2
tsp
Mash
Gypsum
1
each
Mash
Calcium Chloride
2
each
Mash
Corn Sugar
2
each
Bottle

Mash Steps

BIAB
Infusion
150
60 min

Special Instructions

1.
Fill boil kettle with 8 gal water (4 filtered tap, 4 distilled)
2.
Fill rinse kettle with 4 gal water (2 filtered tap, 2 distilled)
3.
Add Gypsum (ask Ray for 8 gal and 4 gal amounts)
4.
Add Calcium Chloride (as above)
5.
Check need for pH stabilizer
6.
Heat water to 150 degrees (mash between 148-152)
7.
Add grains in the bag, stir to wet all grains
8.
Add 1 tsp of Cinnamon
9.
Add 2 oz of Santium Hops
10.
Wrap kettle and mash for 60 minutes
11.
After mashing, bring wort to boil
12.
After 20 minutes of boiling add 1 oz of Magnum hops
13.
Boil wort for another 40 minutes
14.
Then cool wort to 75 degrees within 30 minutes
15.
Take OG reading
16.
Divide wort into 2 5-gallon fermenters
17.
Pour in one vial of Clarity Firm into each fermenter
18.
Dry pitch one packet of Nottingham yeast into each fermenter
19.
Stir gently and seal fermenters

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Cupids Cream Ale
Cream Ale
  • 12.50 Gallons Liters Batch Size
  • 14.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.045 OG
  • 1.009 FG
  • 16.1 IBU (tinseth) Bitterness
  • 0.36 BG:GU
  • 4.1° SRM Color
  • 75% Efficiency
  • 4.6% ABV Alcohol
  • 147 per 12oz Calories
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