Cream Ale Recipe - Easy Orange Cream Ale - Extract 1.5 Gallon Finish

Recipe Info

Recipe Image

Easy Orange Cream Ale - Extract 1.5 Gallon Finish

by on
All Grain + Extract
1.7 Gallon(s)
2.5 Gallon(s)
60 min
70%
An easy refreshing cream ale with a nice lemon note. Recipe creates about sixteen 12 oz bottles. Serve ice cold with any citrus slice or standalone.

Fermentables

11% - Caramel/Crystal 10 - US
0.25
35
10
Mash
11% - Flaked Corn - US
0.25
37
1
Mash
22% - Dry Malt Extract - Pilsen - US
0.5
42
2
Extract
49% - Liquid Malt Extract - Extra Light - US
1.1
37
2
Extract
7% - Corn Sugar (Dextrose) - US
0.15
46
0
Late

Hops

Saaz
0.25
Pellet
Boil
55 min(s)
3.8
10.6
Saaz
0.25
Pellet
Boil
10 min(s)
3.8
3.9

Yeast

Fermentis Safale US-05
81%

Other Stuff

Orange or Lemon peel
0.25
oz
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
As always, Sanitize all equipment prior to use.
2.
STEEPING GRAINS... 2.6 gal spring water.
3.
Steep .25 lb Crystal 10 and .25 lb Flaked corn for 30 minutes @ 153F.
4.
While steeping, grate the peel off two large lemons, avoiding the white pith.
5.
Create Hops Bag #1 - .25 oz of Saaz hops in muslin bag. Set aside.
6.
Create Hops Bag #2 - .25 oz of Saaz hops and orange peels in muslin bag. Set aside.
7.
BEGINNING WORT BOIL...
8.
Thoroughly stir .5 lb Pilsen DME and 1.2 lbs LME Extra Light in hot water.
9.
Bring kettle wort to a gentle rolling boil. Stir often and watch for boil-overs.
10.
Begin boil countdown timer of sixty (60) minutes.
11.
At 55 min countdown, add Bag #1 - .25 oz Saaz pellet hops.
12.
Fill sink with cold icy water before wort boil countdown ends.
13.
At 12 boil mins left, stir in three (3) level tablespoons of priming (corn) sugar.
14.
At 10 min countdown, add Bag #2 - .25 oz Saaz pellet hops.
15.
Option: with 5 mins remaining, add 1/4 crushed tablet of Whirlfloc to boil.
16.
At zero (0) mins left, remove wort kettle and place in sink filled with cold icy water.
17.
COOL DOWN...
18.
Cool wort rapidly, stir often. Replace sink water with cold water as it grows too warm
19.
Bring wort temperature down to about 75F.
20.
PRIMARY FERMENTOR...
21.
Transfer to primary fermentor, pitch in 1/2 pack Safale US-05 yeast.
22.
Stir vigorously for 5 mins to mix yeast, wort and aerate with oxygen.
23.
Close tight with lid and affixed bubble airlock.
24.
Place fermentor in dark undisturbed area at 65F to 68F.
25.
FINISHED BEER...
26.
Ferment should complete in 7 to 12 days when bubbling stops.
27.
Carbonation mix: .20 cups corn sugar to .5 cups boiled spring water 2.5 CO2 vol.
28.
Leave 3/4 inch air space in neck of each 12 oz bottle when filling.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Easy Orange Cream Ale - Extract 1.5 Gallon Finish
Cream Ale
  • 1.70 Gallons Liters Batch Size
  • 2.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.048 OG
  • 1.009 FG
  • 14.5 IBU (tinseth) Bitterness
  • 0.30 BG:GU
  • 3.5° SRM Color
  • 70% Efficiency
  • 5.0% ABV Alcohol
  • 157 per 12oz Calories
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