Andy G's BrewBlog > Current > Liberty Cream Ale [Cream Ale]

Liberty Cream Ale

Specifics

Style:

Category:	Light Hybrid Beer
Number:	06A

A clean, well-attenuated, flavorful American lawnmower beer.

Commercial Examples: Genesee Cream Ale, Little Kings Cream Ale (Hudepohl), Anderson Valley Summer Solstice Cerveza Crema, Sleeman Cream Ale, New Glarus Spotted Cow, Wisconsin Brewing Whitetail Cream Ale.

Brew Date:

October 26, 2008

Tap Date:

November 30, 2008

Yield:

2.5 gallons

Bitterness:

34.6 IBU

BU/GU

0.79

Calories:

148 (12 ounces)

Conditioning:

Bottles

ABV:

3.7%

ABW:

2.9%

Bottling ABV:

4.2%

Batch No:	10
OG:	1.044
OG (Plato):	10.96° P
FG:	1.016
FG (Plato):	4.08° P
Real Extract:	5.32° P
App. Atten.:	62.8%
Real Atten.:	51.4%
Status:	On Tap

General Information

Method:	Extract
Cost:	12.48

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Extracts

3.00 pounds

LME - Light

92.3% of grist

3.00 pounds

Total Extract Weight

92.3% of grist

Grains

0.25 pounds

American Dextrin (Cara-Pils) Malt

Color (L):	1 °L
Info/Use:	Balances body and flavor without adding color, aids in head retention. For any beer.

7.7% of grist

0.25 pounds

Total Grain Weight

7.7% of grist

Hops

0.25 ounces

Columbus

Region:	United States
AAU Range:	14 - 16%
Notes:	Pungent aroma.
Typical Use:	Bittering, dry hopping.
Substitution:	Nugget, Chinook, Wye Target, Northern Brewer, Centennial
Example:	IPA, Pale Ale, Stout

12% Pellets @ 60 minutes
Type: Bittering
Use: Boil

3 AAUs

0.50 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

6.3% Pellets @ 2 minutes
Type: Aroma
Use: Aroma

3.2 AAUs

0.75 ounces

Total Hop Weight

6.2 AAUs

Yeast

Munton and Fison Ale Yeast — Dry — 6 grams

Munton and Fison Ale Yeast — Dry — 6 grams

Procedure

Place grains in muslin sack
Steep grains in 1.5 gallons of water at 155° for 30 minutes
Remove grains and discard
Before boil add extract
Return to burner for boil
At first sign of boil add Columbus hops in muslin sack
With 2 minutes left add Cascade hops
At end of boil remove hop sacks
Cool wort in cold water bath to 90°
Add to fermenter containing 1 gallon of cold water
Pitch yeast on top of wort
Ferment for 14 days
Bottle with 1 teaspoon of corn sugar per 16 ounce bottle
Condition for 14 days
Lager for 14 days

Fermentation

Primary:	14 days @ 65° F
Lager:	14 days @ 34° F
Age:	14 days @ 65° F

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