Cream Ale Recipe - Newish Cream

Recipe Info

Recipe Image

Newish Cream

by on
All Grain
6 Gallon(s)
-0.5 Gallon(s)
60 min
75%
Full infusion mash at 152°F (67°C) for 60 min. Boil 90 min., adding hops and corn sugar as indicated. Chill to 66°F (19°C) on transfer to fermenter. Oxygenate wort for 5 min. at 0.25 L/min. Pitch yeast. Ferment at 66°F (19°C) for 7 days, raise temperature to 70°F (21°C) for 3 days, cold crash for 4 days. Transfer to keg and force carbonate.

Fermentables

44% - Floor-Malted Bohemian Pilsner - DE
4.5
38
1
Mash
34% - 2-Row - US
3.5
37
1
Mash
2% - Honey Malt - CA
0.25
37
25
Mash
15% - Flaked Corn - US
1.5
37
1
Mash
5% - Corn Sugar (Dextrose) - US
0.5
46
0
Late

Hops

Hallertauer Mittelfrüh
0.5
Pellet
Boil
60 min(s)
4.3
6.8
Hallertauer Mittelfrüh
1
Pellet
Boil
10 min(s)
4.3
5.0

Yeast

White Labs American Lager WLP840
77%
Wyeast American Ale 1056
75%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Newish Cream
Cream Ale
  • 6.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.049 OG
  • 1.012 FG
  • 11.8 IBU (tinseth) Bitterness
  • 0.24 BG:GU
  • 2.9° SRM Color
  • 75% Efficiency
  • 4.9% ABV Alcohol
  • 164 per 12oz Calories
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