Classic Cream Ale

My take on a classic style of American beer. I based this one on
a Pre-Prohibition lager recipe.

Brewer:	Stars and Bars Brewing Company		Email:	wcain@ccrtc.com
Beer:	Classic Cream Ale		Style:	Cream Ale
Type:	All grain		Size:	2.50 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	32 IBU
OG:	1.050		FG:	1.012
Alcohol:	4.9% v/v (3.9% w/w)
Water:	Pre-boiled the water. Added 2.5 tsp. yeast nutrient before the boil.
Grain:	3.25 lb. American 6-row 8.00 oz. Belgian Munich 17.5 oz. Flaked corn
Mash:	71% efficiency
	Mashed in at 122F. Held there for 30 mins. Added 1.75 quarts of boiling water and raised to 140F. Added flaked corn and held at 140F for 15 mins. Raised the temp to 158F for 30 mins. Mashed out at 170F for 10 mins.
Boil:	90 minutes	SG 1.039	3.25 gallons
	Irish moss 20 minutes before the end of the boil.
Hops:	.40 oz. Cluster (6.8% AA, 60 min.) .50 oz. Saaz (3.1% AA, 15 min.)
Yeast:	Wyeast #1338 European Ale yeast
Log:	5 days in plastic primary. 9-10 days in glass secondary with .25 oz. of Saaz pellets for dry hopping. Add gelatin finings at bottling. Let stand at room temperature for 1 week to build carbonation. Store at 40-42F for 4-6 weeks.
Carbonation:	2.6 volumes	Corn Sugar: 2.45 oz. for 2.50 gallons @ 75°F
Tasting:	A rich, smooth tasting beer. Sweeter than most other cream ales I've tasted. One of my favorites!

Recipe posted 09/13/00.