Recipe for the cream ale--a pale colored ale with low hops and adjuncts like maize or rice.
1 lb 2-row malt grain
3.5 lbs pilsner dry malt extract
2 lbs rice solids
2 oz halltertuer--60 minutes
.5 oz reg haltertauer, 1 oz sterling--10 minutes
.5 oz reg haltertauer, 1 oz sterling-2 minutes
pacman yeast
O.G. 1.o50
O.T. 7 8 degrees
F.G. 1.006
F.T. 60
6.1% ABV
1 comment:
Tasted it at bottling. Light bodied, with distinct cornflake-like malt flavor, and a light but noticable hops finish. Might be able to pass off as a pale ale, but fits the cream ale category in the BJCP better http://www.bjcp.org/styles04/
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