ThirstyStudent
Member
- Joined
- Aug 20, 2008
- Messages
- 8
- Reaction score
- 0
- Recipe Type
- Extract
- Yeast
- Wyest 1056
- Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.044
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 60
- IBU
- 27
- 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.
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.