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Carlsbrew Cream Ale
Based loosely on a Brew Your Own magazine recipe using ingredients I had available.
| Brewer: | Carl Laman | Email: | clayman@corc.net | |||||
| Beer: | Carlsbrew Cream Ale | Style: | Cream Ale | |||||
| Type: | Partial mash | Size: | 10 gallons | |||||
| Color: |
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Bitterness: | 23 IBU | |||||
| OG: | 1.051 | FG: | 1.007 | |||||
| Alcohol: | 5.6% v/v (4.4% w/w) | |||||||
| Water: | 2 tbs Gypsum added before mashing grain. | |||||||
| Grain: | 6 lb. American 2-row 1 lb. Flaked corn |
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| Mash: | 95% efficiency | |||||||
| Mash grain in 2.5 gals water at 150°F for 60 mins Sparge with 3 gals 170°F water |
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| Boil: | 90 minutes | SG 1.042 | 12 gallons | |||||
| 7 lb. Super Light malt extract | ||||||||
| Add Cascade hops after 1st 30 mins of boil Add 2 tbs. Irish Moss 30 mins into boil Add Willamette hops at end of boil after shutting down heat. |
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| Hops: | 2. oz. Cascade (6.1% AA, 60 min.) 2 oz. Willamette (aroma) |
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| Yeast: | Wyeast #1087 (Ale yeast blend) no starter |
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| Log: | Brew Date: 1/15/00 O.G.= 1.052 Avg, fermentation temp. = 64°F 1/28/00 F.G.= 1.007 ABV= 5.9% 1/29/00 Kegged and force carbonated. Condition at 42°F for 3 weeks. |
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| Carbonation: | 1/29/00 Chilled kegs to 42°F and force carbonated at 28PSI using carbonation stone. | |||||||
| Tasting: | 2/6/00 (1 week after kegging) Nice, clean, well balanced brew. Neither hops or malt dominate. Color a little dark.Use more flaked corn next time. VERY drinkable, quenching. Cheers! | |||||||
Recipe posted 01/19/00.
