Recipe Type: Extract
Yeast: Wyeast 1028
Yeast Starter: Yup
Batch Size (Gallons): 5
Original Gravity: 1.051
Final Gravity: 1.012
Boiling Time (Minutes): 60
Color: 8.9 SRM
Primary Fermentation (# of Days & Temp): 10 days at 69 degrees
Secondary Fermentation (# of Days & Temp): 10 days at 69 degress
7 lbs LME
6 oz Cara Pils
12 oz Honey malt
8 oz Crystal 10L
8 oz lactose (added at bottling)
1 oz Willamette Leaf (5.4% AA) @ 60 min
.5 oz Willamette Leave (5.4% AA) @ 5 min
Steep grains in 2 gallons of water at 152 degrees for 30 minutes. Bring to a boil. Add the LME. Bring back to a boil and add 1 oz Willamette. Boil for 55 min then add the last half oz Willamette, boil for another 5 min then remove from heat and cool. Add to 3 gallons water and pitch the starter of Wyeast 1056. I let this one go for 10 days in the primary, then another 10 days in the secondary.
I bottled conditioned, and at bottling time I dissolved my priming sugar(standard 5 oz of corn sugar) and 8 oz of lactose into about 3 cups of water, and added to the bottling bucket.
This beer turned out wonderfully. It is definately not to the traditional style of a cream ale, but it's great none the less. It is really smooth and creamy, and has a malty sweet flavor to it. I've let a bunch of people try this and all have them have thought it was delicous. In fact I'm down to 10 bottles of it left, and will probably be brewing up another batch soon.