This beer recipe is featured in the May/June 2019 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy digital archive and other exclusive member benefits!
Recipe courtesy of the Aspen Ridge Brew Crew.
Aspen Ridge Cream Ale | Cream Ale
Ingredients
- MALTS
- 7 lb. (3.18 kg) pale malt
- 7 lb. (3.18 kg) Pilsner malt
- 2 lb. (907 g) Carapils malt
- 2 lb. (907 g) flaked maize
- 1.5 lb. (680 g) flaked rice
- 12 oz. (340 g) honey malt
- HOPS
- 1 oz. (28 g) Liberty, 4.3% a.a. @ 60 min
- 1 oz. (28 g) Liberty, 4.3% a.a. @ 30 min
- 2 oz. (57 g) Mt. Hood, 6% a.a. @ 5 min
- YEAST
- 4 packs Wyeast 2565 Kölsch yeast
- ADDITIONAL ITEMS
- 2 tablets Whirlfloc @ 15 min
Specifications
- Original Gravity: 1.051 (11.9°P)
- Final Gravity: 1.011 (2.8°P)
- ABV: 5.4% by volume
- IBU: 20
- SRM: 4-5
- Efficiency: 70%
Directions
Mash 75 minutes at 152°F (66.7°C) with 7 gal. (26.5 L) water, and fly sparge at 168°F (76°C) with 8.75 gal. (33.1 L) water. Boil 60 minutes, adding hops and Whirlfloc as indicated. Ferment at 67°F (19.4°C) until final gravity is reached, and keg or bottle with 2.3 volumes (4.6 g/L) CO2.
