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.This Recipe Has Not Been Rated