German Cream Ale

Description:

A great beer. One of my finest works thus far. Very light, crisp, refreshing, and yes, slightly hoppy. Nice carbonation, decent head. Try this recipe!!

Size:

• 3 gallons

Ingredients:

• 3.5 lbs. Klages 2-row
• 1 lb. wheat malt
• 2 ozs. crystal 10L
• 1/4 lb. dextrin malt
• 1 oz. Hallertau (AA-4.2%) hop pellets (bittering)
• .25 oz. Tettnang (AA-4.7%) hop pellets (bittering)
• .5 oz. Tettnang (AA-4.7%) hop pellets (aroma)
• 3/4 cup Light DME (priming)
• 1 tsp. Irish Moss
• 2 tsp. Polyclar
• Wyeast 1007 German ale

Brewing Instructions:

Step mash: the 2-row, wheat, crystal, and dextrine. Chart looks like this: 30 min.@125F; 20 min.@140F; 15 min.@155F; 5 min.@167. Strain the grains and sparge with 2.5 gallons of 170 degree water. Bring this to a boil. When boiling commences, add the bittering hops. Boil for one hour. With 15 minutes left, add Irish Moss per instructions on packet. With 5 minutes left, add the aroma hops. After boil, cool to about 80 degrees and pitch the yeast.

Fermentation:

• Primary for 6 days@65.
• Secondary for 7 days@65.

• O.G.-1.053
• F.G.-1.000
• Alcohol-8%