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Dan's Cincinnati Cream Ale
Cream Ale recipe used in BYO July Aug 2002. Used Extra Lite M& F DME instead of Lite.
| Brewer: | Seth | Email: | - | |||||
| Beer: | Dan's Cincinnati Cream Ale | Style: | American Pale Ale | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 8 IBU | |||||
| OG: | 1.053 | FG: | 1.010 | |||||
| Alcohol: | 5.6% v/v (4.4% w/w) | |||||||
| Grain: | .25 lb. Dextrine malt (Cara-Pils) | |||||||
| Steep: | Used Grain Bag...155 for 30 mins, and then sparged with 1 qt at 160. | |||||||
| Boil: | 60 minutes | SG 1.133 | 2 gallons | |||||
| 5 lb. Light dry malt extract 1 lb. Corn sugar |
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| Whirfloc tabs at 15 min before end of boil. Did not boil Extract at all. Instead added them after boil was complete, and let them pastuerize for 5 mins with lid on. | ||||||||
| Hops: | 1 oz. Hallertauer Hersbrucker (5% AA, 60 min.) .5 oz. Liberty (aroma) |
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| Yeast: | American Ale 1056 | |||||||
| Carbonation: | Force carbonated in a 5 gal corny after chilled. 25 PSI for 20 mins rocking back and forth the Keg | |||||||
| Tasting: | Great stuff! | |||||||
Recipe posted 12/04/02.
