Speckled Bovine Honey Cream Ale

Extract Recipe

Submitted By: stevo_brews (Shared)
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Brewer: Stevo
Batch Size: 5.00 galStyle: Cream Ale ( 6A)
Boil Size: 4.92 galStyle Guide: BJCP 2008
Color: 6.1 SRMEquipment: 7 Gallon Extract Kettle
Bitterness: 27.8 IBUsBoil 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.

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