The Best Cream Ale

Brewer:	Phil Chaffee		Email:	phillip.chaffee@yahoo.com
Beer:	The Best Cream Ale		Style:	Cream Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	14 HCU (~9 SRM)		Bitterness:	7 IBU
OG:	1.055		FG:	1.006
Alcohol:	6.3% v/v (4.9% w/w)
Water:	Use 5 gallons of any good water and during the boil add 2 teaspoons of Brewing Salts
Grain:	8 oz. Dextrine malt (Cara-Pils) 8 oz. Flaked corn 8 oz. Flaked rice 8 oz. American Vienna
Steep:	Add Grains to 2 gallon of cold water, slowly heat to 155° . Maintain temp for 60 minutes. Sparge grain with 1/2 gallon of 170° water. Bring wort to a boil and add 1 oz. of Saaz Hops. Boil for 30 minutes and add 2 tsp of Irish mossand .5oz more Saaz Hops. Finish boil for 30 more minutes, add 1/2 oz of Saaz hops turn heat off and let steep for 10 minutes. Add wort to fermenter with enough cold water to make 5 gallons.
Boil:	60 minutes	SG 1.137	2 gallons
	3.3 lb. Light malt extract 3.3 lb. Dark malt extract
Hops:	1.0 oz. Cezk Saaz (3.75% AA, 60 min.) .5 oz. Cezk Saaz (3.75% AA, 30 min.) .5 oz. Cezk SaaZ (aroma)
Yeast:	Safale US - 05
Log:	When wort is cooled to 70° - 76° add Yeast. Ferment for 10 days to 2 weeks, add 3/4 cup of corn sugar for priming, bottle and age for 10 days to 2 weeks.
Tasting:	Very smooth drinkable beer with good mouth feel and excellent flavor.

Recipe posted 11/20/10.