the first cream ale i made came out good, very clear and crisp-but a bit malty/corny. everyone but myself loved it (i liked it) and i got a lot of people in my family hooked on to homebrew with it. here was the original recipe and photo.
4.0 lb 2-Row Brewers Malt
3.0 lb German 2-row Pils
1.5 lb Yellow Corn (Pregelatinized Flakes)
1.5 lb Rice Flakes
10 oz Cara-Pils® Malt
10 oz 2-Row Caramel Malt 10L
1.0 oz Glacier (5.5%) - added during boil, boiled 60.0 min
1.0 ea Danstar 3767 Nottingham
Original Gravity: 1.052
Terminal Gravity: 1.010
Color: 3.66 °SRM
Alcohol: 5.48%
Bitterness: 18.7
here is the 10 gal batch i did (scaled down to 5 for comparison) i used 1 oz of glacier for first wort hopping this time, hoping to get some flavor-then the second ounce at 60. 90 min boil.
4.0 lb 2-Row Brewers Malt
4.0 lb German 2-row Pils
0.5 lb Yellow Corn (Pregelatinized Flakes)
0.5 lb Rice Flakes
6.0 oz 2-Row Caramel Malt 10L
1.0 oz Glacier (5.5%) - added during boil, boiled 90.0 min
1.0 ea Fermentis US-05 Safale US-05
0.5 lb White Table Sugar (Sucrose)
Original Gravity: 1.046
Terminal Gravity: 1.009
Color: 3.22 °SRM
Alcohol: 4.89%
Bitterness: 18.7
here is the of the set up. 2 52 qt coleman extreme coolers for the MLT & HLT
6.25 gallons of water and 18.75 lbs of grain with room to spare, nailed 151-2 with strike of 167.
9 gallons of 180 degree sparge water-i did my first mash out, too...used 2 gal of 210-i had trouble with the pump so by the time i got it in the mash from the kettle it had cooled, it only brought the mash up to about 160. oh well.
4.0 lb 2-Row Brewers Malt
3.0 lb German 2-row Pils
1.5 lb Yellow Corn (Pregelatinized Flakes)
1.5 lb Rice Flakes
10 oz Cara-Pils® Malt
10 oz 2-Row Caramel Malt 10L
1.0 oz Glacier (5.5%) - added during boil, boiled 60.0 min
1.0 ea Danstar 3767 Nottingham
Original Gravity: 1.052
Terminal Gravity: 1.010
Color: 3.66 °SRM
Alcohol: 5.48%
Bitterness: 18.7
here is the 10 gal batch i did (scaled down to 5 for comparison) i used 1 oz of glacier for first wort hopping this time, hoping to get some flavor-then the second ounce at 60. 90 min boil.
4.0 lb 2-Row Brewers Malt
4.0 lb German 2-row Pils
0.5 lb Yellow Corn (Pregelatinized Flakes)
0.5 lb Rice Flakes
6.0 oz 2-Row Caramel Malt 10L
1.0 oz Glacier (5.5%) - added during boil, boiled 90.0 min
1.0 ea Fermentis US-05 Safale US-05
0.5 lb White Table Sugar (Sucrose)
Original Gravity: 1.046
Terminal Gravity: 1.009
Color: 3.22 °SRM
Alcohol: 4.89%
Bitterness: 18.7
here is the of the set up. 2 52 qt coleman extreme coolers for the MLT & HLT
6.25 gallons of water and 18.75 lbs of grain with room to spare, nailed 151-2 with strike of 167.
9 gallons of 180 degree sparge water-i did my first mash out, too...used 2 gal of 210-i had trouble with the pump so by the time i got it in the mash from the kettle it had cooled, it only brought the mash up to about 160. oh well.