East Coast Cream
An original American style of beer, this cream ale is full bodied yet very light and drinkable.
Type: Ale
Style: Cream Ale
Batch Size: 5 gallons
Recipe Type: Extract with grain
Recipe Contributed By: Briess Technical Services Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 6.6 lbs | CBW® Pilsen Light LME | Extract, LME | |
| 12 oz | Carapils® Malt | Dextrine | |
| 8 oz | Wheat Malt, White | Wheat | |
| 0.5 oz | Hallertau Hops (5.5% AA) | Boil 60 minutes | |
| 1 vial | WLP039 Nottingham Ale Yeast | Substitute WLP008 or WLP080 |
Procedures
- Perform mini-mash with 4 gallons of water and grains
- Steep at 152-158ºF for 30 minutes
- Add extract
- Bring to a boil
- Add bittering hops and continue to boil
- Remove from heat
- Cool to 72ºF
- Transfer to primary fermenter
- Fill to desired level with cold water
- Oxygenate and pitch yeast
Primary Fermentation: 10 days at 65-70ºF
Secondary Fermentation: 4 days at 35ºF
Fermentation Notes: Bottle condition
Original Gravity: 1.055
Final Gravity: 1.015
Alcohol by Weight: 4.2%
Alcohol by Volume: 5.2%
IBU: 12
Color: 4 SRM
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