centsworth_II
Member
I just started brewing using stove top, grain in bag method (2.5-3 gal batches). I really like it! I have two pale ales in primary now and want to try a cream ale for my wife.
My pale ales used a basic 5 lb 2 row American pale malt, half pound crystal recipe with variations in crystal and hops. I'd like to change that as little as possible to get a cream ale. Here's my plan:
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4 lb 2 row American malt
1 lb flaked corn
mash one hour at 150 degrees.
batch sparge in the bag.
boil one hour with 0.25 oz magnum pellets
3 gal batch
Ferment with Fermentis dry American ale yeast at 65 to 70 degrees.
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Rather than the magnum, I might use Cascade, 0.33 oz each at 60, 15, and 1 min. for some hop flavor. (Actually I'd like to try both but one can only mix up so many batches!)
Any obvious flaws in this plan?
My pale ales used a basic 5 lb 2 row American pale malt, half pound crystal recipe with variations in crystal and hops. I'd like to change that as little as possible to get a cream ale. Here's my plan:
-------------------------------
4 lb 2 row American malt
1 lb flaked corn
mash one hour at 150 degrees.
batch sparge in the bag.
boil one hour with 0.25 oz magnum pellets
3 gal batch
Ferment with Fermentis dry American ale yeast at 65 to 70 degrees.
-------------------------------
Rather than the magnum, I might use Cascade, 0.33 oz each at 60, 15, and 1 min. for some hop flavor. (Actually I'd like to try both but one can only mix up so many batches!)
Any obvious flaws in this plan?