Back to the Roots Cream Ale

All Grain Recipe

Submitted By: alomb1 (Shared)
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Brewer: Anthony
Batch Size: 5.50 galStyle: Cream Ale ( 1C)
Boil Size: 7.90 galStyle Guide: BJCP 2015
Color: 4.6 SRMEquipment: 1. My Setup - 5 Gallon - 60 Min boil
Bitterness: 13.4 IBUsBoil Time: 60 min
Est OG: 1.052 (13.0° P)Mash Profile: 2. BS, Light/Medium Body (150F)
Est FG: 1.010 SG (2.4° P)Fermentation: Ale, Two Stage
ABV: 5.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.91 gal Rochester Water 1
0.64 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
8 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3
2 lbs Corn, Flaked (1.3 SRM) Grain 4
8.00 oz Biscuit Malt (27.0 SRM) Grain 5
0.93 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 6
0.05 g Calcium Chloride (Sparge 60 min) Misc 7
0.50 oz Cluster [7.1%] - Boil 60 min Hops 8
0.25 oz Cluster [7.1%] - Boil 15 min Hops 9
0.50 oz Fuggle [2.9%] - Boil 0 min Hops 10
1.0 pkgs Cream Ale Yeast Blend (White Labs #WLP080) Yeast 11

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