Recipe Type: Extract Yeast: Wyest 1056 Yeast Starter: No Batch Size (Gallons): 5 Original Gravity: 1.044 Final Gravity: 1.011 IBU: 27 Boiling Time (Minutes): 60 Color: Light Brown Primary Fermentation (# of Days & Temp): 7 at 68 Secondary Fermentation (# of Days & Temp): 14 at 68 Tasting Notes: Well rounded, but not overpowering hop character
Shaftebury Cream Ale Clone
Fermentables
7 lbs Liquid Pale Malt Extract
4 oz Carapils malt
5 oz British crystal malt (50-60 L)
4 oz Chocolate malt
Hops
1 oz Willamette
1/2 oz Cascade
Blend Together and boil 75% for 1 hour / use 25% for finishing
Steeped grains at 155 for 30 mins in 2 quarts of water, rinsed with 3 quarts 170 degree water. Boiled for 60 mins, using hop schedule above. Cooled to 80 degrees and pitched 1056 yeast. Ferment as mentioned above and bottle with 3/4 cup dextrose for 2 weeks at room temp.
This was my first time (third brew overall) using specialty grains and fresh hops along with an extract and it turned out very well, my best beer so far. All of my friends, who were very skeptical after my first two batches, love this beer and are begging me to make another batch.
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Primary: Brewhouse Prairie Wheat
Secondary: Apfelwein
Bottle Conditioning: Nothing
Drinking: Prairie Wheat, American Cream Ale
Gone but not forgotten: American Lager
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Primary - Empty
Secondary - Dry hopping Blind Hawg Pale Ale
Bottled - Double Chocolate Stout, Honey Cream Ale, AHS Special Holiday Ale
Kegged - Apfelwein, Orange/Cascade Pale Ale
__________________
Primary: Brewhouse Prairie Wheat
Secondary: Apfelwein
Bottle Conditioning: Nothing
Drinking: Prairie Wheat, American Cream Ale
Gone but not forgotten: American Lager
I just brewed this batch, my 4th so far, and ran into a couple issues along the way (slight boil over...) but still hit the mark on my OG. Hopefully it all turns out okay as I'm looking forward to a nice cream ale.
Extract - Shaftebury Cream Ale Clone
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