Branch Cream Ale

This is a simple, all-cascade hops recipe with a clean taste and nice hoppiness. This beer won first place in Pale Ales at the 1999 Minnesota Steel County Free Fair.

Brewer:	Wilbur		Email:	will@willince.com
URL:	http://www.willince.com
Beer:	Branch Cream Ale		Style:	Cream Ale
Type:	Extract w/grain		Size:	10 gallons
Color:	14 HCU (~9 SRM)		Bitterness:	26 IBU
OG:	1.063		FG:	1.010
Alcohol:	6.9% v/v (5.4% w/w)
Grain:	1 lb. American crystal 40L 2 lb. Dextrine malt (Cara-Pils)
Steep:	Steep the grains at 145° to get maximum creamy head.
Boil:	60 minutes	SG 1.057	11 gallons
	16 lb. Light malt extract
	Add some Irish moss 15 minutes before the end of the boil.
Hops:	2 oz. Cascade (4.5% AA, 60 min.) 1 oz. Cascade (4.5% AA, 45 min.) .5 oz. Cascade (4.5% AA, 30 min.) .5 oz. Cascade (4.5% AA, 15 min.)
Yeast:	I used American 1056 liquid yeast.
Log:	I think the key is to ferment at 60°-65°, it takes longer, but gives a smoother finish.

Recipe posted 04/09/04.