Beer Recipe of the Week: $12 Cream Ale

Nishan Derbabian, Murfreesboro, TN, Mid-State Brew Crew

Gold Medal

“$12 Cream Ale”

Cream Ale

Ingredients for 5.5 U.S. gallons (20.82 liters)

11.0 lb     (4.99 kg) Briess two-row malt

0.75 oz    (21 g) Willamette pellet hops, 4.7% a.a. (60 min)

0.5 oz      (14 g) Willamette pellet hops, 4.7% a.a. (30 min)

0.25 oz    (7 g) Willamette pellet hops, 4.7% a.a. (0 min)

White Labs WLP051 California Ale V yeast

2.6 vol     forced CO₂ to carbonate

Original Specific Gravity: 1.054

Final Specific Gravity: 1.015

Boiling time: 60 min

IBUs: 20.7

SRM: 3.6

Primary Fermentation: 21 days at 60° F (16° C)

Directions

Mash grains at 154° F (68° C) for 60 minutes. Mash out at 168° F (76° C) for 10 minutes.

Runners-Up

Silver Medal: Joseph Picou & Nick Picou, Baton Rouge, LA, American Wheat or Rye Beer

Bronze Medal: Chris Johnson, Lutz, FL, American Wheat or Rye Beer, Tampa Bay BEERS