Cream Ale Recipe - Cream Ale

Recipe Info

Recipe Image

Cream Ale

by on
All Grain
5.25 Gallon(s)
6.2 Gallon(s)
60 min
70%
14 DAYS: SG 1.023. Been fermenting around 60°F for two weeks. Tasting very good- light body, malty, clean, and smooth. Moved to 68°F for 2 days for diacetyl rest, airlock bubbles as frequent as 15 seconds. 16 DAYS: Airlock bubbles every 30 seconds. Moved back to around 60°F. 20 DAYS: SG 1.023. STILL! Making small yeast starter using tsp of US-05. Will dump in tomorrow 25 DAYS: Gravity dropped! Added 3oz of corn sugar and kegged. Moved downstairs at 48°F to cold crash/start carbonation. Will force carbonate with CO2 after about 5 days. FG 1.018 ABV 4.46%

Fermentables

82% - Pilsner (US)
8.5
37
1
Mash
10% - Flaked Corn
1
40
0
Mash
5% - Dextrose (Corn Sugar)
0.5
46
0
Late
4% - Carapils (DE)
0.375
10
1
Mash

Hops

Hallertau
1.35
Pellet
Boil
60 min(s)
3.4
16.3
Saaz
1
Pellet
Boil
15 min(s)
2.8
4.9

Yeast

Wyeast California Lager 2112
69%

Other Stuff

No other stuff in this recipe

Mash Steps

Saccharification Rest
Infusion
150
60 min
Mash-Out
Infusion
162
60 min

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Cream Ale
Cream Ale
  • 5.25 Gallons Liters Batch Size
  • 6.20 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.052 OG
  • 1.016 FG
  • 21.2 IBU (tinseth) Bitterness
  • 0.41 BG:GU
  • 2.1° SRM Color
  • 70% Efficiency
  • 4.6% ABV Alcohol
  • 175 per 12oz Calories
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