Lazy Day Cream Ale

Source: Tim Neall
Recipe added: 08/24/98
Email: ktneall@aol.com

This was a pilot brew for my new setup and location and it actually turned out to be a decent beer. I was worried b/c it fermented out more than I expected, probably due to higher temperatures. It has a kick and weighs in at about 6% abv. It has a nice creamy mouthfeel, the carpils and slightly higher mash temperature I think, and is fairly refreshing. Although FWHing is usually not done with this style, it gives the beer a nice spicy flavor. I think it has an interesting hops profile. This would have benefited from fining and a secondary fermentor, but I wanted to minimize potential problems. It has a slight haze that I hope will go away as it ages in the keg. Although not outstanding, I think the recipe has potential.

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.054
Finishing Gravity: 1.008
Time in Boil: 75 minutes
Primary Fermentation: 3 weeks

Ingredients:

8 lbs. American 2 row malt
1 lb. Flaked Maize
1/4 lb. Caravienne malt
1/2 lb. Carapils
.25 oz Saaz Pellets (60 minutes)
.25 oz. Crystal Pellets (60 minutes)
.5 oz. Hallertau pellets (60 minutes)
.5 oz. Crystal pellets (FWH)
.5 oz. Hallertau pellets (2 minutes)
Williams British Ale Yeast

Procedure:

Mash in with 3 gallons of water at 170 degrees, this stabalized at 152 degrees. Mash for 2 hours. Sparge with 5 gallons of water. FWH runnings and bring to boil while sparging. Boil for 15 minutes. Add bittering hops in hop bag. Follow hopping schedule above. Add rehydrated Irish moss at 55 minutes into the boil. Force cool with immersion chiller. Transfer to carboy. Aerated for 20 minutes. Pitched 1/2 gallon starter (just slurry). Ferment to completion and keg. Force carbonate.

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