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little kings  all grain

little kings all grain

Cream Ale : All Grain : 5 gal

Old School Cream Ale

trying to keep it simple and enjoy a old style beer

February 9, 2013 at 11:00pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 4.5 lbs 6-Row Brewers Malt; Briess

    6-Row Brewers Malt; Briess

    Mild grain malty flavor. Characteristics & Applications: • Base malt for all beer styles • More husk than 2-Row Brewers Malt making it well suited for high adjunct brewing. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • .5 lbs American Caramel 20°L

    American Caramel 20°L

    Provides color, body, and contributes to foam retention and beer stability.

  • 4 lbs Corn Flaked (Maize)

    Corn Flaked (Maize)

    Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.

  • 1.375 lbs Rice Flaked

    Rice Flaked

    Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers, Pilsners

  • 1 oz Liberty - 4.0 AA% pellets; boiled 45 min

    Liberty

    Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.

  • 1 oz Liberty - 4.0 AA% pellets; boiled 1 min

    Liberty

    Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 6 - Light Hybrid Beer

Subcategory: A - Cream Ale

Range for this Style
Original Gravity: 1.052 1.042 - 1.055
Terminal Gravity: 1.009 1.006 - 1.012
Color: 4.2 SRM 2.5 - 5
Alcohol: 5.6% ABV 4.20% - 5.60%
Bitterness: 16.9 IBU 15.00 - 20.00

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