This recipe has been brewed 1 time(s)
Brew Session: Creme de la Cream
CheeseNips
2/7/2019 12:00:00 AM
- Water Infusion
- Mash/Boil
- Fermentation
- Conditioning
- Tasting Notes
BIAB approach. Nothing special about today's brew other than it was 3 hours start to finish.2/8 - pitched yeast at 72F. 13 hours later, lots of bubbling.2/19 - bottling today. Beer is crystal clear and no sulfur, which I find interesting as the first time I used this yeast it kicked off a ton of sulfur. Flavor was very light, perhaps a little corn and apple, but even those were slight.
Recipe Facts
Creme de la Cream
Cream Ale
- 3.50 Gallons Liters Batch Size
- 4.00 Gallons Liters Boil Size
- 30 min Boil Time
- 1.043 OG
- 1.009 FG
- 15.5 IBU (tinseth) Bitterness
- 0.36 BG:GU
- 3.1° SRM Color
- 75% Efficiency
- 4.5% ABV Alcohol
- 142 per 12oz Calories