Recipe does not conform to the Cream Ale style.
Strike grains with 3 gal of water at 158.2 °F.
Mash at 150 °F for 60 min.
lift the basket and the bag and set on a grate above the kettle
drain bag, gently squeeze
add 2 gallons of 190 f water in which you have dissolved the dme
Rinse the grain with approximately 1 gal sparge water at 168 °F. Stop when volume is 5.5 gallons
follow hop schedule.
add wurlfloc tablet at the 5m mark at the end of the boil you will have about 4.5 gallons of wort (maybe a little less) chill wort by pouring over 10 lbs of ice. Sanitize 2 5 gallon buckets. Pour wort back and forth between the two of them. This will help chill the wort and aerate it as well. OG should be about 1.047 transfer wort to fermenting bucket 5.25 gallons Pitch US 05 rehydrated in 3/4 cup of 90F water. FERMENT at 63-65 for 4 days. Then it can slow rise to 68 to 70 for another 10 days.
Transfer to bottling bucket, use finings (super kleer kc or brewers gelatin) bottle and let condition for 2 weeks If this is for competition etc... Consider finings. This beer should be brite.
|4.0 lb||2-Row (US)||Any||Mash||37||1 °L|
|2.0 lb||Dry Malt Extract - Extra Light||Briess||Boil||42||2 °L|
|1.0 lb||Flaked Corn||Any||Mash||40||0 °L|
|1.0 oz||Liberty (US)||60 min||First Wort||Pellet||4.0%|
|0.5 oz||Liberty (US)||10 min||Boil||Pellet||4.0%|
|0.5 oz||Liberty (US)||0 min||Boil||Pellet||4.0%|
|Safale US-05||Fermentis US-05||85.5%|
|1.0 tsp||Yeast Nutrient (Wyeast)||5.0 min||Boil|
|1.0 each||Irish Moss||15.0 min||Boil|
|Step||Heat Source||Target Temp||Time|
|Saccharification Rest||Direct Heat||150.0 °F||75 min|