Redneck Camo Cream Ale

All Grain Recipe

Submitted By: RottynDawg (Shared)
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Brewer: Kelly Harper
Batch Size: 11.00 galStyle: Cream Ale (6A)
Boil Size: 12.94 galStyle Guide: BJCP 2008
Color: 2.9 SRMEquipment: Kelly's Homebrewing Gear - All Grain
Bitterness: 19.4 IBUsBoil Time: 90 min
Est OG: 1.045 (11.1° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.006 SG (1.5° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
7 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
7 lbs 8.00 oz Pilsner (Weyermann) (1.7 SRM) Grain 3
1 lbs 9.60 oz Rice, Flaked (1.0 SRM) Grain 4
1 lbs 3.20 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 5
1.75 oz Hallertauer [6.2%] - Boil 60 min Hops 6
2.00 tsp Irish Moss (Boil 15 min) Misc 7
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 8
1.00 oz Hallertauer [6.2%] - Boil 1 min Hops 9
2 pkgs Safale American (DCL/Fermentis #US-05) Yeast 10

Notes

Aerated with xx secs. of O2. Pitched yeast @ x:xx PM on xx/xx/20xx, xx°. Kegged @ x:xx PM on xx/xx/20xx, xx°. Mash In = 148° 20 min. = 148° 40 min. = 147° 60 min. = 145° 90 min. = xxx° Batch Top Off of 1 G @ 204° = xxx° Mash Out at 168°(+15° - +20° is the perfect range to hit 168° MO)

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