Redneck Camo Cream Ale 
All Grain Recipe
Submitted By: RottynDawg (Shared)
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| Brewer: Kelly Harper | |
| Batch Size: 11.00 gal | Style: Cream Ale (6A) |
| Boil Size: 12.94 gal | Style Guide: BJCP 2008 |
| Color: 2.9 SRM | Equipment: Kelly's Homebrewing Gear - All Grain |
| Bitterness: 19.4 IBUs | Boil 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 |
| 2.0 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)This Recipe Has Not Been Rated
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