Keara's Cream Ale

Source: Tim Neall
Recipe added: 10/21/00
Email: tkneall@erols.com

This was a nice cream ale. It disappeared very quickly. Nice golden color, dense white head, and sparkling carbonation. Maybe not quite creamy enough.

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1050
Finishing Gravity: 1007
Time in Boil: 75 minutes
Primary Fermentation: 8 days, open
Secondary Fermentation: 14 days, closed

Ingredients:

7 lbs. 2-Row Malt
1 lb. Vienna Malt
1.5 lbs. White Rice
.5 lb. Cane Sugar
1 oz. Tettnanger Pellets 4.4% 60 minutes
1 oz. Tettnanger Pellets 4.4% 5 minutes
White Lab East Coast Ale Yeast (slurry from previous batch)

Procedure:

Crushed rice and 1 lb. of grain. Cereal mashed mixture, resting at 104 for 30 minutes, 156 for 30 minutes, and boiled for 60 minutes. Infused with the main mash to help raise the mash temperature to 152. Rested until conversion was complete. Sparged and brough runnings to a boil. Followed above hopping schedule. Fermented to completion and then transferred to keg for cold conditioning. Transferred to a third keg and force carbonated.

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