Jimmy G's Kick Ass Cream Ale

Here's fun, easy recipe for a refreshing cream ale, the first batch from the soon-to-be-famous Salt 'n' Pepper Brewing Co.

Brewer:	Jim Geiger		Email:	-
Beer:	Jimmy G's Kick Ass Cream Ale		Style:	American Cream Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	10 HCU (~7 SRM)		Bitterness:	21 IBU
OG:	1.054		FG:	1.010
Alcohol:	5.7% v/v (4.5% w/w)
Water:	Used five gallons of filtered water, with no Burton salts or gypsum added.
Grain:	.5 lb. Belgian aromatic .5 lb. Dextrine malt (Cara-Pils)
Steep:	Grains were steeped for 30-45 minutes and removed when water temperature reached 180 degrees.
Boil:	60 minutes	SG 1.090	3 gallons
	6 lb. Light malt extract 1 lb. Rice extract
	Irish moss added 15 minutes before the end of the boil.
Hops:	.5 oz. Northern Brewer (8.5% AA, 45 min.) .5 oz. Northern Brewer (8.5% AA, 30 min.) .5 oz. Cascade (6% AA, 15 min.) .5 oz. Cascade (aroma)
Yeast:	Used Edme ale yeast (dry).
Log:	Fermentation started 5-6 hours after pitching.
Carbonation:	Prime with 3/4 cup corn sugar.

Recipe posted 10/14/97.