Recipe Type: Partial Mash
Yeast: White Labs WLP029 German Ale/Kolsch Yeast
Yeast Starter: previous slurry
Batch Size (Gallons): 5
Original Gravity: 1.043
Final Gravity: 1.011
IBU: 17
Boiling Time (Minutes): 60
Color: 4
Primary Fermentation (# of Days & Temp): 6 days @ 68o-70oF
Secondary Fermentation (# of Days & Temp): 10 days @ 68o-70oF

Corn Country Cream Ale
Recipe 2005 by Mark Pannell

Extracts:
3.3 lbs. Northwest Gold extract
1 lb. plain light DME
1/2 lb. corn sugar

Grains:
1 lb. flaked maize
1/2 lb. Simpsons light crystal malt (10-L )
1/2 lb. German Pilsner malt (1.5-L)
1/2 lb. Belgian CaraPils malt, 2-row (5.9-L)

Bittering hops:
1/2 oz. Perle [6.5% AAU] (60 mins.)

Flavoring hops:
1/2 oz. Willamette [4.5% AAU] (45 mins.)

Finishing hops:
1/2 oz. Cascades [6.0% AAU] (10 mins.)

Fining agent:
1 tsp. Irish moss (30 mins.)

Crack the grains and place in muslin grain bag along with flaked maize and hold at 155o F for 30 minutes. Remove the grains and bring to a boil. Add extracts, DME and corn sugar off heat, bring to a boil and follow schedule above. Cool wort and top off to 5 gallons. Pitch yeast when cooled to 70o F. Prime with 1-1/4 cups plain DME.