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Cream Ale: Submitted by: Robert Losee | Date Added: 18 Sep 2011
Listed in: Beverages / Beer
Ingredients

Specialty Grains
0.75 lbs Gambrinus Honey Malt
0.25 lbs Dingemans Biscuit

Fermentables
6 lbs Pilsen Malt Syrup

Boil Additions
1 oz Mt. Hood (60 minutes)
1 oz Willamette (1 minute)

Yeast
1 pkg Wyeast #1056 American Ale. AKA Chico Ale Yeast. Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and clean, and is very well balanced. Apparent attenuation: 73-77%. Flocculation: low–medium. Optimum temp: 60°-72° F

5 oz Priming sugar

Cooking Instructions

A light, clean fermenting ale modeled after the "cream lagers" of the northeast United States. Low in gravity, long on flavor, this beer is a pale thirst-quencher, great for brewing and enjoying in the summertime. Dingemans Biscuit Malt gives our Cream Ale a warm, toasty flavor that complements the light hopping.

Heat malt syrups in their container in warm water for easier pouring.

Set burner [size for 12” on Bob's stove and] on high. Put grain in steeping bag and that into pot. Remove the bag after 15 minutes or once water reaches 170°F. Steep for 20 minutes. DO NOT BOIL GRAINS. Drain bag without squeezing.

Heat water to boiling. Take off burner. If included add malt syrup first (to reduce boil over). Add other ingredients. Stir until dissolved then return to burner. Boil for 60 minutes and add finishing hops and boil for 1 minute.

Cool wort rapidly to 90°F. Set on towel to dry bottom and wipe sides of pot off so drips of unsanitized water don't drop into fermentor. Pour into sanitized fermenter leaving trub (messy bottom stuff) behind. Add water to bring it up to 5 gallons. Add yeast when temperature is 70°-80°F.

Place fermenter in dark area away from sunlight and florescent lights, covering with dark cloth (black T-shirts are good). Keep at recommended yeast temperature.

MEASURE SPECIFIC GRAVITY.

OPTIONAL: A two-stage fermentation will result in a clearer and cleaner-tasting beer. Siphon the beer into a sanitized glass carboy after the foam on top of the beer has fallen. Leave as much sediment as possible in the primary fermenter. Most ales will be ready to transfer to secondary after 5-7 days; most lagers require 14 days or more in the primary. Once the beer is safely in the secondary fermenter, it can remain there for up to a month (or longer, depending on alcoholic strength).

Bottling. Fermentation may be complete after 14 days, but may take longer. If you have a glass fermenter, you may bottle as soon all bubbling in the fermentation lock has ceased. Plastic fermenters are not air-tight, and this is not an adequate way to determine if fermentation is complete. Users of plastic fermenters should take hydrometer readings on two consecutive days. If the readings do not change, the beer is ready for bottling.

Dissolve ¾ to 7/8 of a cup of priming sugar in 2 cups clean water. Boil 5 minutes. Pour into bottling bucked. If your beer kit contains a Natural Fruit Extract, pour it directly into the bottling bucket. Carefully siphon the fermented beer into the bottling bucket, leaving behind as much sediment as possible. Stir gently to promote mixing. Fill and cap bottles.
Siphon beer into bottling bucket.

Let prime for 2 weeks at room temperature. Store in a dark place at 65°-75°F to ensure proper carbonation. For best flavor age beer an additional 10-14 days.


Robert Losee based on Northern Brewer kit

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