Speckled Bovine Honey Cream Ale
Extract Recipe
Submitted By: stevo_brews (Shared)
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Brewer: Stevo | |
Batch Size: 5.00 gal | Style: Cream Ale ( 6A) |
Boil Size: 4.92 gal | Style Guide: BJCP 2008 |
Color: 6.1 SRM | Equipment: 7 Gallon Extract Kettle |
Bitterness: 27.8 IBUs | Boil Time: 60 min |
Est OG: 1.038 (9.6° P) | |
Est FG: 1.006 SG (1.4° P) | Fermentation: Ale, Two Stage |
ABV: 4.3% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
2 lbs 12.00 oz |
Pale Malt (6 Row) US (2.0 SRM) |
Grain |
1 |
4 lbs |
Pale Liquid Extract (8.0 SRM) |
Extract |
2 |
1 lbs |
Honey (1.0 SRM) |
Sugar |
3 |
0.75 oz |
Cluster [7.0%] - Boil 60 min |
Hops |
4 |
1.00 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
5 |
1.00 oz |
Cluster [7.0%] - Boil 5 min |
Hops |
6 |
1.0 pkgs |
American Ale Yeast Blend (Wyeast #1056) |
Yeast |
7 |
Taste Notes
Light and delicious, with a smooth finish! Good for all seasons. This is my go-to recipe.Notes
Full 5 gallon boil
Steep grains 30 minutes @ 155F prior to boil
When boil is complete, cool wort as quickly as possible to 70-80F in ice bath or use immersion chiller
Rack to carboy
Top off with cold water in carboy to bring to 5 gallons, rock carboy gently for 30 seconds to mix
Aerate for 30-45 seconds
Pitch yeast when wort temp is around 70F
Keep out of the light, ferment in a dark and quiet place
Primary fermentation (67-70F) should begin 24 hours after yeast pitch, and last 4-5 days
Check gravity three consecutive days.
Rack to secondary fermenter and let it sit for two to three weeks
Keg with 10-12psi, should be carbonated in two weeks, give it an extra week to mature
Don't forget to sanitize early, sanitize often. This Recipe Has Not Been Rated