I am making a Cream Ale using left over ingredients. It may not be perfect but I was wondering what people thought.
Partial Mash
1 lb 2 Row Pale (US)
1 lb Flaked Maize
.5 Carapils
115 degrees for 20 min. 150 degrees for 10 min. 156 degrees for 20 min (or until all starch is coverted)
3.3 lbs Liquid Light Malt Extract (60 min)
1 lb Dry Gold Malt Extract (60 min)
1 lb table sugar (inverted) (60 min)
1 oz Cascade (60 min)
.5 Cascade (30 min)
.5 Hallertauer (5 min)
WLP060 American Ale/ WLP029 German Ale/Kolsch at 68-70 degrees (ill have to buy the yeast)
I am thinking about using dry ale yeast, I used some in my last cream ale just because I had it lying around and it came out great.
I plan on using the 1-2-3 fermentation method. Adding 2 vanilla beans (split and soaked in vodka to sanitize) in secondary.
Partial Mash
1 lb 2 Row Pale (US)
1 lb Flaked Maize
.5 Carapils
115 degrees for 20 min. 150 degrees for 10 min. 156 degrees for 20 min (or until all starch is coverted)
3.3 lbs Liquid Light Malt Extract (60 min)
1 lb Dry Gold Malt Extract (60 min)
1 lb table sugar (inverted) (60 min)
1 oz Cascade (60 min)
.5 Cascade (30 min)
.5 Hallertauer (5 min)
WLP060 American Ale/ WLP029 German Ale/Kolsch at 68-70 degrees (ill have to buy the yeast)
I am thinking about using dry ale yeast, I used some in my last cream ale just because I had it lying around and it came out great.
I plan on using the 1-2-3 fermentation method. Adding 2 vanilla beans (split and soaked in vodka to sanitize) in secondary.