Shaftebury Cream Ale Clone

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Joined
Aug 20, 2008
Messages
8
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0
Recipe Type
Extract
Yeast
Wyest 1056
Yeast Starter
No
Batch Size (Gallons)
5
Original Gravity
1.044
Final Gravity
1.011
Boiling Time (Minutes)
60
IBU
27
Color
Light Brown
Primary Fermentation (# of Days & Temp)
7 at 68
Secondary Fermentation (# of Days & Temp)
14 at 68
Tasting Notes
Well rounded, but not overpowering hop character
Shaftebury Cream Ale Clone

Fermentables
7 lbs Liquid Pale Malt Extract
4 oz Carapils malt
5 oz British crystal malt (50-60 L)
4 oz Chocolate malt

Hops
1 oz Willamette
1/2 oz Cascade

Blend Together and boil 75% for 1 hour / use 25% for finishing


Steeped grains at 155 for 30 mins in 2 quarts of water, rinsed with 3 quarts 170 degree water. Boiled for 60 mins, using hop schedule above. Cooled to 80 degrees and pitched 1056 yeast. Ferment as mentioned above and bottle with 3/4 cup dextrose for 2 weeks at room temp.

This was my first time (third brew overall) using specialty grains and fresh hops along with an extract and it turned out very well, my best beer so far. All of my friends, who were very skeptical after my first two batches, love this beer and are begging me to make another batch.
 

ChickenSoop

Well-Known Member
Joined
Dec 18, 2008
Messages
190
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2
Location
Winnipeg
tasty, balanced, nice and light, with a bold background from the chocolate malt.
 

BrewHopHop

Member
Joined
Feb 21, 2011
Messages
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Location
Morrisville
I just brewed this batch, my 4th so far, and ran into a couple issues along the way (slight boil over...) but still hit the mark on my OG. Hopefully it all turns out okay as I'm looking forward to a nice cream ale.
 
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