Rhoobarb
Well-Known Member
- Recipe Type
- Partial Mash
- Yeast
- White Labs WLP029 German Ale/Kolsch Yeast
- Yeast Starter
- previous slurry
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.043
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 60
- IBU
- 17
- Color
- 4
- Primary Fermentation (# of Days & Temp)
- 6 days @ 68o-70oF
- Secondary Fermentation (# of Days & Temp)
- 10 days @ 68o-70oF
Corn Country Cream Ale
Recipe 2005 by Mark Pannell
Extracts:
3.3 lbs. Northwest Gold extract
1 lb. plain light DME
1/2 lb. corn sugar
Grains:
1 lb. flaked maize
1/2 lb. Simpsons light crystal malt (10-L )
1/2 lb. German Pilsner malt (1.5-L)
1/2 lb. Belgian CaraPils malt, 2-row (5.9-L)
Bittering hops:
1/2 oz. Perle [6.5% AAU] (60 mins.)
Flavoring hops:
1/2 oz. Willamette [4.5% AAU] (45 mins.)
Finishing hops:
1/2 oz. Cascades [6.0% AAU] (10 mins.)
Fining agent:
1 tsp. Irish moss (30 mins.)
Crack the grains and place in muslin grain bag along with flaked maize and hold at 155o F for 30 minutes. Remove the grains and bring to a boil. Add extracts, DME and corn sugar off heat, bring to a boil and follow schedule above. Cool wort and top off to 5 gallons. Pitch yeast when cooled to 70o F. Prime with 1-1/4 cups plain DME.
Recipe 2005 by Mark Pannell
Extracts:
3.3 lbs. Northwest Gold extract
1 lb. plain light DME
1/2 lb. corn sugar
Grains:
1 lb. flaked maize
1/2 lb. Simpsons light crystal malt (10-L )
1/2 lb. German Pilsner malt (1.5-L)
1/2 lb. Belgian CaraPils malt, 2-row (5.9-L)
Bittering hops:
1/2 oz. Perle [6.5% AAU] (60 mins.)
Flavoring hops:
1/2 oz. Willamette [4.5% AAU] (45 mins.)
Finishing hops:
1/2 oz. Cascades [6.0% AAU] (10 mins.)
Fining agent:
1 tsp. Irish moss (30 mins.)
Crack the grains and place in muslin grain bag along with flaked maize and hold at 155o F for 30 minutes. Remove the grains and bring to a boil. Add extracts, DME and corn sugar off heat, bring to a boil and follow schedule above. Cool wort and top off to 5 gallons. Pitch yeast when cooled to 70o F. Prime with 1-1/4 cups plain DME.
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