Cream Ale Midwest Cream Ale

My own recipe that netted a 41 score in the Brewers Cup (but still didnt place). Made it a few times and friends love it, as do it. Comes out clear and goes down great.

RO Water

15# 2 Row
4# Flaked Maize
1# Flaked Rice
4oz Acid malt

1.50 oz Cluster (7.5%) @ 60 min

My notes for the brew per my keggle system:
Mash with 6.6 Gal
Strike Water = 164F
Mash Temp = 152F
Add Amylase Enzyme to mash

Sparge with 9.2 Gal
Sparge Temp = 175F

Pre-boil volume = 12.7gal

Add 3.4g (0.85tsp) Gypsum to mash
Add 4.1g (1.2tsp) CaCl to mash

Add 4.5g (1.1tsp) Gypsum to boil
Add 5.3g (1.5tsp) CaCl to boil

Mash pH is 5.4


Should net you a quaffable beer

What yeast did you use? Any cold conditioning or finings?

JoeMomma85 said:

What yeast did you use? Any cold conditioning or finings?

Click to expand...

Right at the top: Wyeast 1056

mongoose33 said:

Right at the top: Wyeast 1056

Click to expand...

Isn't showing up on my phone but I see it on the laptop now.
http://i.imgur.com/WgOxQvn.png

1056/001/US-05. I have made it will all three with the same results. As for cold conditioning/finings, I do cold crash for a few days. Once the beer has sat around 33F for a few days, I add my gelatin mix and let it sit a few more days before kegging.