Rusty Cream Ale

Classification: 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.

Ingredients:

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

Procedure:

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.

Specifics:

O.G.: 1.052
F.G.: 1.012