American Cream Ale (Original Double D)

All Grain Recipe

Submitted By: Blumoose66 (Shared)
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Brewer: Dennis Doyle
Batch Size: 10.00 gal	Style: Cream Ale ( 6A)
Boil Size: 13.46 gal	Style Guide: BJCP 2008
Color: 4.7 SRM	Equipment: My Equipment
Bitterness: 18.8 IBUs	Boil Time: 60 min
Est OG: 1.052 (12.8° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.013 SG (3.3° P)	Fermentation: Ale, Two Stage
ABV: 5.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10 lbs	Pale Malt (6 Row) US (2.0 SRM)	Grain	1
6 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	2
4 lbs	Corn, Flaked (1.3 SRM)	Grain	3
8.00 oz	Biscuit Malt (23.0 SRM)	Grain	4
8.00 oz	Caramel/Crystal Malt - 20L (20.0 SRM)	Grain	5
4.00 oz	Milk Sugar (Lactose) (0.0 SRM)	Sugar	6
1.00 oz	Cascade [8.9%] - Boil 60 min	Hops	7
0.35 oz	Centennial [10.0%] - Boil 20 min	Hops	8
0.45 tsp	Irish Moss (Boil 10 min)	Misc	9
2.0 pkgs	Cream Ale Yeast Blend (White Labs #WLP080)	Yeast	10
0.91 oz	Cascade [8.9%] - Dry Hop 15 days	Hops	11

Taste Notes

This beer was modified from the orginal recipe to become an all grain recipe and flaked maze was added to more closely align with the style. Flaked maize made up nearly 20% of the grist, which may be too high. Tastings after the primary show a distinct corn flavor and might be slightly high for my taste. The original gravity for the beer of 1.052 was not achieved, so extract was added to get to the target; I failed to use a yeast starter for this version as well which has proved to be a mistake. Gravity after the primary was only 1.020, off from the 1.018 target.

Notes

Altered the recipe to make it an all grain recipe and to comply with guidelines set for the style. Added flaked corn to get a more traditional american flavor and reduce the amount of flavor enhancing grains to get a more crisp, less malty flavor and lighter color.

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