FG of cream ale extract

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TreyNewton

TreyNewton

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I am a newbie to home brewing and I am getting ready to start a batch of cream ale and there is nothing in the directions on what the FG should be only states what the OG should be. Could someone give me ideas of where it should be for the FG.
 
Is the northern brewer cream ale

0.75 lbs Gambrinus honey malt
0.25 bs Belgian biscuit
6 lbs Pilsen malt syrup
1 oz cluster
Safe ale US-05 ale yeast
 
I"ve had some extract batches finish at 1.020 (depending on the brand of extract) so it could happen here, but more likely I'd expect 1.010-1.016.
 
TreyNewton said:
I am a newbie to home brewing and I am getting ready to start a batch of cream ale and there is nothing in the directions on what the FG should be only states what the OG should be. Could someone give me ideas of where it should be for the FG.
Click to expand...

Understand the FG is dependent on and directly related to the conversion temperature of your mash. What is the sacchrification rest temp for this recipe?
 
What is the what? If your referring to the fermentation temp it's between 70-72
 

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