Citrus Cream Ale

All Grain Recipe

Submitted By: janetmulligan (Shared)
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Brewer: Janet
Batch Size: 6.00 galStyle: Cream Ale ( 6A)
Boil Size: 7.56 galStyle Guide: BJCP
Color: 3.4 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 23.6 IBUsBoil Time: 60 min
Est OG: 1.055 (13.6° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.006 SG (1.4° P)Fermentation: My Aging Profile
ABV: 6.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Flaked Corn (0.5 SRM) Adjunct 1
9 lbs Pale 2-Row (1.8 SRM) Grain 2
1 lbs 4.00 oz Vienna (4.0 SRM) Grain 3
8.00 oz Carapils (Dextrine Malt) (1.8 SRM) Grain 4
8.00 oz Maltodextrin (0.0 SRM) Sugar 5
0.50 oz Centennial [10.6%] - Boil 60 min Hops 6
0.50 oz Wai-Iti [4.1%] - Boil 60 min Hops 7
0.50 oz Wai-Iti [4.1%] - Boil 15 min Hops 8
0.50 oz Wai-Iti [4.1%] - Boil 0 min Hops 9
1 pkgs Safale - American Ale Yeast US-05 (Fermentis / Safale #US-05) Yeast 10
1.00 oz Tettnang (Tettnang Tettnager) [4.0%] - Dry Hop 0 days Hops 11

Notes

Slit, rinse & roast Jalapenos 20-30 minutes at 350F, slice and soak in Vodka overnight. The day before bottling/kegging add 2 roasted jalapeno's that are not soaked in vodka. Will add a nice burn without being over the top. Upped this recipe to 4# corn and changed from 2 row to 6 row. Add jalapeᅢᄆos incrementally. Taste daily for the last addition.