Rusty Cream Ale
pale ale, cream ale, extract
Source: W. Mark Witherspoon (mwithers@hannibal.ATL.GE.COM),
HBD Issue #1257, 10/28/93
It ain't cream ale. It looks and tastes like
a Killians Red clone.
- 2 lbs of pale malt
- 1 lbs of flaked corn
- 1 lbs of crystal malt (about 50 l)
- 4 lbs of Alexanders Pale Malt
- 1 oz of Tettanger Hops (3.8%) (boil @ 45 min)
- 1 oz of Liberty Hops (3.2%) (half and half boil/finish)
- Whitbread ale yeast
It appears that the Whitbread yeast that I used was
really atteuntuave. The % alcohol/vol is around 6.5.
The preliminary tastes puts it nice, smooth, a bit thin
(its' been ageing about 2 weeks). It should have some
character in about 1-2 months.