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Colonial Cream Ale
First attempt at a cream ale. Not exactly what I expected the recipe to look like but here we go.
| Brewer: | S.O.B. Brewery | Email: | - | |||||
| Beer: | Colonial Cream Ale | Style: | Cream Ale | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 28 IBU | |||||
| OG: | 1.054 | FG: | 1.010 | |||||
| Alcohol: | 5.7% v/v (4.4% w/w) | |||||||
| Water: | Filtered water added 5.2ph stabilizer | |||||||
| Grain: | 6 lb. American 2-row 1 lb. American Munich 4 oz. American crystal 40L 1 lb. Dextrine malt (Cara-Pils) 1 lb. Flaked rice |
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| Mash: | 80% efficiency | |||||||
| Liquor tank at 175° Mash in at 156° Rest for 60 min Mash out at 170° |
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| Boil: | 60 minutes | SG 1.045 | 6 gallons | |||||
| 1 tsp Irish Moss last 15 min | ||||||||
| Hops: | 1 oz. Cluster (7% AA, 60 min.) 1 oz. Cascade (aroma) |
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| Yeast: | East Coast Ale Yeast-WLP#008 | |||||||
| Log: | Brewed on Tuesday, April 19th, 2005. | |||||||
| Carbonation: | Force Carbonate 7 days @ 12psi |
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Recipe posted 04/19/05.
