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Today's Random Recipe
Beer's Name: English Cream Ale
Style: Anglo-American Style Ales Substyle: (Cream Ale)
Original Gravity:
1.065
Final Gravity:
1.016
Alcohol (ABV):
6.38%
Calories (per 12 oz.):
216
Total IBU (Bitterness):
17
SRM (color):
12
Ingredients: (Portions for a 5 gallon batch)
1 lbs.
Victory Malt (USA)
6.6 lbs.
Malt syrup, Light (USA)
1 lbs.
Brown Sugar, Light
0.5 oz.
Chinook
(Pellets% AA) Boil time 30 min.
1 oz
Irish Moss
1 oz.
Coopers Ale (1828)
Yeast (Ideal ferm. temp: 62-72°F)
Directions:
Boil 1 gallon water. Remove from heat. Steep Victory malt in a muslin bag for 45 minutes. Sparge grains with 1 gallon boiling water.
Use liquid from sparged grain for boil. Add 1 gallon water and bring to a boil. Add all malt extract and sugar. Add hops as scheduled.
Add 1 tsp. Irish Moss to boil for last 10 minutes.
Dry hop by adding 1 ounce Kent Goldings pellets directly to primary fermenter. Allow fermentation to proceed for 1 week. Siphon brew into glass carboy leaving behind the majority of the hops. Allow brew to finish fermentation for
approximately 4-5 more days.
Primary Fermentor:
5 days
Secondary
2 weeks
In Bottles:
2 weeks
A beer please:
Unu bieron, mi petas (Oo-noo bee-airon, mee peh-tahs) -Esperanto
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