The North State Brewers' Cooperative

Contact: 315 N. State Street, Ann Arbor, MI 48104
nsbc@umich.edu

established 1997

recipes / cream_ale /

American Cream Ale

Ingredients for 5 U.S. gal (19L)

• 4 lbs 2-row 2.25L American pale malt (mash)
• 4.5 lbs light dry extract malt (boil)
• 2 lbs Munich malt (mash)
• 0.33 lb Lactose (boil)
• 1 oz Northern Brewer pellets (10%) (boil)
• 0.75 oz Hallertau pellets (5%) (boil)
• 0.5 oz Hallertau pellets (5%) (steep)
• 0.5 oz Cascade whole leaf (5%) (steep)
• American Ale (Yeast Lab A02, 750 mL starter)

Date: 1/21/98
Original gravity: 1.050
Final specific gravity: 1.015
Alcohol (volume): 4.6%
Boiling time: 60 minutes
Steep time: 10 minutes
Primary fermentation: 1 week at 65 F
Secondary fermentation: 3 weeks at 65 F

Notes: Mash grains at 155 F for 50 minutes.