Specifics

Recipe type: Extract
Batch Size: 5 gal
Starting Gravity: 1054
Finishing Gravity: 1012
Time in Boil: 1 hr
Primary Fermentation: 5 Days
Secondary Fermentation: 4 Days




Ingredients:

• All American Cream Ale
• 7# Liquid Light Malt Extract
• 1/2 # Two Row Pale Malt
• 3/4 # Belgian Aromatic Malt
• 1/2# Flaked Maize
• 1/2# Rice Extract (dry)
• 2tsp Gypsum
• 1 oz. Liberty Hops (bittering)
• 1 oz. Columbus Hops (aromatic)
• 1 tbl. Irish Moss
• Wyeast 1056 (Chico Ale Yeast)

Procedure:

Partial mash the grains and flaked maise for 45 minutes at 155 degrees. Sparge them a bit too as you add to your brewpot. Add malt, gypsum, and rice extract and bring to boil. Add Liberty hops for 60 min boil, Irish moss for 30 min and Columbus hops for 3 min. Cool and pitch your yeast