English Cream Ale

First try at this style of homebrew. So far, so good, I'll definetly
try this one again.

Brewer:	Trevor Bernier		Email:	sillygoofy@worldnet.att.net
Beer:	English Cream Ale		Style:	Cream Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	16 HCU (~10 SRM)		Bitterness:	26 IBU
OG:	1.061		FG:	1.012
Alcohol:	6.3% v/v (4.9% w/w)
Water:	Add 1 tsp. gypsum to the boil for 60 minutes.
Grain:	1 lb. American victory
Steep:	Boil 1 gallon water. Remove from heat. Steep Victory malt in a muslin bag for 45 minutes. Sparge grains with 1 gallon boiling water.
Boil:	60 minutes	SG 1.151	2 gallons
	6.6 lb. Irek's Munich light malt extract 1 lb. Dark brown sugar
	Use liquid from sparged grain for boil. Add 1 gallon water and bring to a boil. Add all malt extract and sugar. Add hops as scheduled. Add 1 tsp. Irish Moss to boil for last 10 minutes
Hops:	.5 oz. Chinook (12% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 60 min.) .5 oz. Chinook (12% AA, 30 min.) .5 oz. Kent Goldings (5% AA, 10 min.) .5 oz. Kent Goldings (5% AA, 2 min.)
Yeast:	Use dry Whitbred ale yeast. Rehydrate in 1/2 cup warm water for ten minutes before pitching.
Log:	Dry hop by adding 1 ounce Kent Goldings pellets directly to primary fermenter. Allow fermentation to proceed for 1 week. Siphon brew into glass carboy leaving behind the majority of the hops. Allow brew to finish fermentation for approximately 4-5 more days. Originally brewed 7/1/97, bottled 7/12/97.
Carbonation:	Prime using 1 cup light DME.
Tasting:	Tasted after five days and the carbonation was good. Flavor was a little strong, but very good and I'm sure it will mellow some with time. Using DME to prime does give brew a creamy texture.

Recipe posted 07/25/97.