Dairyland cream ale - partial mash version
5 gallon batch, 3.5 gallon boil
- 3 lb., 6 oz. pilsen light DME (or you can substitute with extra light DME)
- 2 lb. 2-row brewer's malt
- 8 oz. carapils
- 4 oz. flaked barley
- 4 oz. flaked corn
- 0.625 oz. cluster pellets for 45 minuites(7.9% AA - adjust as needed if your alpha acid % is different)
- 0.375 oz. cluster pellets for 10 minuites
- WLP080 cream ale blend
- heat about 1.25 gallons(5 quarts) water to about 162 degrees, then in a large mesh bag, steep the 2-row, flaked barley, carapils, and flaked corn for 30-45 minuites (you want your temp. to be about 152 degrees after adding the grains - add a bit of cold or hot water to adjust if needed)cover the pot to maintain temperature. lift the grain bag out of the water and slowly pour about 2.25 gallons of near-boiling water over it to bring your total boil volume to 3.5 gallons and temp. to about 170 degrees(if you are unable to boil that much water separately, you can add the 2.25 gallons directly to your boil kettle after steeping and bring it all to a boil) Then add your DME while you are bringing it up to boiling and go as usual. Boil for a full 60 minuites, but the first hop addition won't be until after 15 minuites of boiling. ferment at 68-70 degrees for 10-14 days, no secondary needed. Starting gravity is about 1.042, final gravity is about 1.010-1.011.
If you have any questions about the recipe or partial mash in general, let me know. I got a lot of help from others on here when I started out, and now that I'm able to help others I am glad to do so. There are a lot of different ways it can be done depending on your equipment. You should check out deathbrewer's stovetop partial mashing thread, it was very helpful to me when I was starting out.