Recipe Type: All Grain
Yeast: WLP080 - White Labs Cream Ale Blend
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.010
IBU: 18.1
Boiling Time (Minutes): 60
Color: 4.8
Primary Fermentation (# of Days & Temp): 10 days at 64 deg
Secondary Fermentation (# of Days & Temp): 7 days at 36 deg
Tasting Notes: Won 2nd place BOS at Music City Brew-off!

Finally landed on a Cream Ale recipe I really enjoy. I've brewed this a few times now and my most recent attempt won the Light Hybrid Category and finished 2nd place BOS at the Music City Brew-off back in the Fall.

The key, to me, is the Cream Ale Yeast Blend from WL (WLP080). It works very well at low temps and ferments squeaky clean. Perfect for this style.
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Recipe Specifications
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Batch Size: 5.50 gal
Boil Size: 6.72 gal
Estimated OG: 1.050 SG
Estimated Color: 4.8 SRM
Estimated IBU: 18.1 IBU
Brewhouse Efficiency: 69.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
0.50 lb Corn Sugar (Dextrose) (0.0 SRM) Dry Extract 4.76 %
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.19 %
1.00 lb Munich Malt (9.0 SRM) Grain 9.52 %
0.50 lb Caramel Malt - 10L (Briess) (10.0 SRM) Grain 4.76 %
0.50 lb Corn, Flaked (1.3 SRM) Grain 4.76 %
0.50 oz Pearle [8.00 %] (60 min) Hops 12.1 IBU
1.00 oz Saaz [4.00 %] (15 min) Hops 6.0 IBU
0.50 tsp Gelatin (Kegging 7.0 days) Misc
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkgs Cream Ale Yeast Blend (White Labs #WLP080)

Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 10.00 lb
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Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 15.00 qt of water at 159.4 F 149.0 F
10 min Mash Out Add 8.00 qt of water at 209.3 F 168.0 F


Notes:
Boil sugar for 15 mins. Use gelatin when kegging.