Cream Ale Recipe - St.Patrick's Day Cream Ale

Recipe Info

Recipe Image

St.Patrick's Day Cream Ale

by on
Extract
19 Liter(s)
26.5 Liter(s)
60 min
75%
BIAB, Full immersion technique in a keggle

Fermentables

77% - 2-Row - US
4.536
37
1
Steep
15% - Flaked Corn - US
0.9072
37
1
Steep
8% - Dry Malt Extract - Light - US
0.4536
44
8
Extract

Hops

Tettnang
28.3495
Pellet
Boil
60 min(s)
4.5
16.6
Tettnang
28.3495
Pellet
Boil
5 min(s)
4.5
3.3

Yeast

Fermentis Safale US-05
81%

Other Stuff

Whirlfloc tablet at the end of the boil
1
each
Boil

Mash Steps

heat full boil volume to 70? C
Infusion
66
60 min

Special Instructions

1.
mash at 67? Celsius for 60 min. No mash out.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

St.Patrick's Day Cream Ale
Cream Ale
  • 19.00 Gallons Liters Batch Size
  • 26.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.053 OG
  • 1.010 FG
  • 19.9 IBU (tinseth) Bitterness
  • 0.38 BG:GU
  • 3.9° SRM Color
  • 75% Efficiency
  • 5.5% ABV Alcohol
  • 175 per 12oz Calories
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