The following beer recipe is featured in the May/June 2021 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Recipe courtesy J.B. Zorn.
Label by Nicole Ray (sloeginfizz.com).
American cream ale (BJCP style 1C) is a fantastic case in point of a low OG, low IBU style. My recipe for Charismatic MangoFauna provides great cost versus batch size. Even using premium base malt (Dingemans Pilsner), the total cost was $51 for 12 gallons (45 liters), or 54 cents per pint (473 mL)…”
- 16 lb. (7.26 kg) Dingemans Pilsner
- 1.25 lb. (567 g) flaked maize
- 0.33 lb. (150 g) Weyermann Carahell malt
- 0.33 lb. (150 g) Caravienne malt
- 0.33 lb. (150 g) Weyermann Acidulated malt
- 1 oz. (28 g) Cascade, 6.2% a.a. @ 90 min
- 1 oz (28 g) Cascade, 6.2% a.a. @ 15 min
- Filtered water with 1 tsp CaSO₄
- White Labs WLP080 Cream Ale Blend (2L starter)
- ADDITIONAL ITEMS
- 5 fl. oz. (148 mL) Amoretti mango syrup (keg)
- yeast nutrient
- Irish moss
Yield: 12 US gal (45.4 L)
Original Gravity: 1.041
Final Gravity: 1.009
Heat 6 gal. (22.7 L) strike water to 163°F (73°C) and mash in grains for a mash thickness of 1.33 qt./lb. (2.8 L/kg). Mash for 60 minutes at 150°F (66°C) and then 5 minutes at 158°F (70°C).
Boil 90 minutes, adding hops as indicated. Chill wort and pitch yeast. Ferment at 68°F (20°C) until specific gravity reaches indicated final gravity.
Thin mango syrup in about ½ cup (120 mL) of water and add to keg when packaging. If bottling, consider sugar content of syrup when calculating priming sugar addition.
Ferment with Wyeast 3522 Belgian Ardennes yeast, with or without mango syrup, to turn this cream ale into a Belgian-style table beer.
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