Rich Cream Ale

This is a modification of a Pre-Prohibition lager recipe that found online at Brewing Techniques
magazine's website. It was from an article in one of their back issues. I converted it to a
partial-mash recipe, added the dextrine malt and bit more DME than I'd planned on (oops!), and
used an ale yeast instead of a lager yeast. The result is a very drinkable cream ale.

Brewer:	Stars and Bars Brewing Company		Email:	wcain@ccrtc.com
Beer:	Rich Cream Ale		Style:	Cream Ale
Type:	Partial mash		Size:	2.50 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	26 IBU
OG:	1.068		FG:	1.008
Alcohol:	7.7% v/v (6.1% w/w)
Water:	I used 3 gallons of distilled water with nothing added.
Grain:	1.00 lb. American 6-row 4.00 oz. Dextrine malt (Cara-Pils) 18.0 oz. Flaked corn
Mash:	90% efficiency
	Brought 1 gallon of water to 134F and added the 6-row and dextrine malt. This brought the temperature down to about 122F. Held there for 30 minutes. Added 1 pint boiling water. Increased temperature to 140F, stirred in the flaked corn, and held for 15 minutes. Then increased to 158F for 30 mins. Mashed out at 170F for 5 minutes. Sparged with 1.25 gallons of 170F water.
Boil:	60 minutes	SG 1.056	3.00 gallons
	2.00 lb. Light dry malt extract
	Added 2 1/2 tsp. yeast nutrient before boil started. Added 1/2 tsp. Irish moss 20 minutes before the end of the boil.
Hops:	.50 oz. Hallertauer Hersbrucker (3.8% AA, 45 min.) .50 oz. Saaz (3.75% AA, 30 min.)
Yeast:	Wyeast #1338 European Ale yeast in a 1 pint starter.
Log:	Brewed on 8/4/00. 3 days in plastic primary, 7 days in a glass secondary. Will dry hop with .25 ounces of Saaz pellets. 1 week in bottles at room temperature to build carbonation, then will store at 40-42F fo 3-4 weeks.
Carbonation:	2.6 volumes	Corn Sugar: 2.37 oz. for 2.50 gallons @ 70°F
Tasting:	Rich, smooth, and sweet! Wasn't what I expected from a "corn beer". This is my second time brewing this ale. I used Wyeast's Kolsch yeast in the last batch and didn't dry hop. I thought it turned out a bit dry. I'm hoping the European Ale yeast gives it a maltier finish. Also, I won't add the dextrine malt the next time I brew this.

Recipe posted 08/05/00.