Candlepin Cream Remake

All Grain Recipe

Submitted By: funkybrewjunkie (Shared)
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Brewer: Graham and Adam
Batch Size: 12.00 galStyle: Cream Ale ( 6A)
Boil Size: 14.56 galStyle Guide: BJCP 2008
Color: 3.5 SRMEquipment: SABCO
Bitterness: 27.2 IBUsBoil Time: 75 min
Est OG: 1.045 (11.1° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Single Stage
ABV: 4.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
20.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
3 lbs 16.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 3
1 lbs 8.00 oz Golden Naked Oats (6.0 SRM) Grain 4
1 lbs 0.00 oz Red Wheat Malt (2.3 SRM) Grain 5
0.75 oz Chinook [13.0%] - First Wort Hops 6
24.00 Fermcap S (Boil 75 min) Misc 7
2.00 Whirlfloc Tablet (Boil 15 min) Misc 8
1.50 oz Cascade [5.5%] - Boil 10 min Hops 9
1.00 oz Willamette [5.5%] - Boil 10 min Hops 10
1.50 oz Cascade [5.5%] - Boil 0 min Hops 11
1.00 oz Willamette [5.5%] - Boil 0 min Hops 12
1 pkgs Irish Ale (Wyeast Labs #1084) Yeast 13
2.40 tsp Yeast Nutrient (Primary 3 days) Misc 14
1.00 oz Cascade [5.5%] - Dry Hop 3 days Hops 15
1.00 oz Chinook [13.0%] - Dry Hop 3 days Hops 16
1.00 oz Willamette [5.5%] - Dry Hop 3 days Hops 17