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American Cream Ale American Pale Ale

Style:    American Cream Ale

Sugars:

Amount Type
4 1/2 lbs. Light Malt Extract
2 lbs. Brewer's Corn Sugar
3/4 cup Corn Sugar (priming)

Grains:

Amount Type
1 lb. Cara-pils Malt
1 lb Six Row Malt

Hops:

Amount Type
1 oz Hallertauer Hershbrucker (bittering)
1 oz Cascade (flavoring)
1 oz Cascade or Willamettes (finishing)

Yeast:   Coopers ale or Superior lager yeast, or Wyeast # 1056, #2112, #2007, or White Labs WLP001, WLP810, WLP840
Yeast nutrient (optional)
Starting Gravity: 1.046
Ending Gravity: 1.012

Directions:

Make any water adjustments first. It is best to boil as much (up to 5 gallons) as your brew-pot will hold. Be careful not to overfill or cover your brew-pot when boiling, this will cause a boil over.

The use of a grain bag is highly recommended. Place grains in grain bag, and put into 160 degree water. Cover, turn fire off, let steep for 30 min. Remove grain bag and bring water to a boil. Turn off the heat (to prevent scorching), and mix in the malt extracts and any other adjuncts. When fully dissolved, turn the heat back on and return the wort to a rolling boil. Add the bittering hops, continue to boil for 50 min. Add the flavoring hops, continue to boil for 5 min. Add the finishing hops and continue to boil for 5 more min. The use of hop socks make the addition and removal of hops much easier.

After you have boiled your wort for a full 60 min, remove all hops and add water to reach 5 gallons. Cool to 75 degrees and add yeast nutrient and yeast. Shake your fermenter vigorously for 5 min. to aerate the wort. Remember, your yeast needs oxygen to live and grow. Attach the blow-off hose to the fermenter and place the other end into a container of water to form an air-lock. Rack into secondary fermenter after krueson has begun to subside.


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Style:    American Pale Ale

Sugars:

Amount Type
6 lbs. Light Malt Extract
3/4 cup Corn Sugar (priming)

Grains:

Amount Type
1 lb. Cara-pils Malt
1 lb Two Row Malt
1/2 lb Medium Crystal Malt (60L)

Hops:

Amount Type
2 oz Cascade (bittering)
1 oz Cascade (flavoring)
1 oz Cascade (finishing)

Yeast:   Coopers dry ale yeast, or Wyeast # 1056, # 1272 or # 1007, or White Labs WLP001 or WLP051
Yeast nutrient (optional)
Starting Gravity: 1.046
Ending Gravity: 1.010
1/2 tsp. Burton Water Salts

Directions:

Make any water adjustments first. It is best to boil as much (up to 5 gallons) as your brew-pot will hold. Be careful not to overfill or cover your brew-pot when boiling, this will cause a boil over.

The use of a grain bag is highly recommended. Place grains in grain bag, and put into 160 degree water. Cover, turn fire off, let steep for 30 min. Remove grain bag and bring water to a boil. Turn off the heat (to prevent scorching), and mix in the malt extracts and any other adjuncts. When fully dissolved, turn the heat back on and return the wort to a rolling boil. Add the bittering hops, continue to boil for 50 min. Add the flavoring hops, continue to boil for 5 min. Add the finishing hops and continue to boil for 5 more min. The use of hop socks make the addition and removal of hops much easier.

After you have boiled your wort for a full 60 min, remove all hops and add water to reach 5 gallons. Cool to 75 degrees and add yeast nutrient and yeast. Shake your fermenter vigorously for 5 min. to aerate the wort. Remember, your yeast needs oxygen to live and grow. Attach the blow-off hose to the fermenter and place the other end into a container of water to form an air-lock. Rack into secondary fermenter after krueson has begun to subside.


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