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C. R. E. A. M. ALE - Cream Ale

An Authentic Homebrew Recipe - by Brewsnooze

RECIPE INFO

Author: Brewsnooze - View

Brew Sessions: 0

Source: Homebrew Recipe

Recipe Type: All Grain

Efficiency: 65%

Calories: 139

Boil Time: 30 Minutes

Batch Size: 0

Boil Size: 0

Total Grains: 0

Total Hops: 0

IBU/OG: 0.52

OG: 1.043

- - -

FG: 1.008

- - -

IBUs: 22.4 (tinseth)

- - - IBUs

Color: 3.5° SRM / 6.9° EBC

- - - SRM

Alcohol: 4.58%

-% - -% ABV

scale

FERMENTABLES

fermentable

ppg

usage

fermentable / amount / ppg / l / usage

66.7%

2-Row - US

Mash

2-Row - US, 0 (66.7%), 37 ppg, 1 L, Mash

22.2%

Golden Promise - UK

Mash

Golden Promise - UK, 0 (22.2%), 37 ppg, 3 L, Mash

11.1%

Soft Candi Sugar - Blond - US

Late

Soft Candi Sugar - Blond - US, 0 (11.1%), 38 ppg, 5 L, Late

HOPS

variety

type

usage

time

IBUs

hop / amount / usage / time / AA / IBUs

Denali

Pellet

Boil

30 Minutes

15.4

12.59

Denali, 0 (Pellet), Boil, 30 Minutes, 15.4, 12.59

Denali

Pellet

Boil

5 Minutes

15.4

9.8

Denali, 0 (Pellet), Boil, 5 Minutes, 15.4, 9.8

YEAST

yeast

attenuation

yeast / attenuation

Fermentis Safale K-97

81%

Fermentis Safale K-97, 81%

OTHER INGREDIENTS

amount

unit

name

usage

time

ingredient / amount / name / usage

0.25

tsp

Lactic

Mash

40 minutes

Lactic, 0.25 tsp, Mash, 40 minutes

0.25

tsp

CaCl

Mash

5 minutes

CaCl, 0.25 tsp, Mash, 5 minutes

0.75

tsp

CaSo

Mash

5 minutes

CaSo, 0.75 tsp, Mash, 5 minutes

NOTES

Mash at 150
Ferment at 65

Use palm sugar in place of candy sugar

RECIPE INFO

Author: Brewsnooze - View

Brew Sessions: 0

Source: Homebrew Recipe

Recipe Type: All Grain

Efficiency: 65%

Total Grains: 0

Total Hops: 0

Brew Sessions: 0

Boil Time: 30 Minutes

Batch Size: 0

Boil Size: 0

IBU/OG: 0.52

Calories: 139

OG: 1.043

- - -

FG: 1.008

- - -

IBUs: 22.4 (tinseth)

- - - IBUs

Color: 3.5° SRM / 6.9° EBC

- - - SRM

Alcohol: 4.58%

-% - -% ABV

scale

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C. R. E. A. M. ALE - Cream Ale

RECIPE INFO

FERMENTABLES

HOPS

YEAST

OTHER INGREDIENTS

NOTES

RECIPE INFO

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