Schenk's Cream Ale
Recipe by Aaron Schenk
Ingredients
All Grain
for 5 U.S. Gallons
| 3.5 | lb. German Pilsner malt |
| 4.5 | lb. Briess 2 row malt |
| 1.0 | lb. flaked rice |
| 4.0 | lb. flaked corn |
| 1.25 | oz. Mt. Hood hop pellets, 5.2% a.a. (60 min) |
| White Labs California Ale Yeast |
Specifics
| Original Gravity | 1.048 |
| Final Gravity | 1.008 |
Directions
Mash at 152ºF for 60 minutes
Adjust volume so that you will have 5.5 gallons of 1.048 gravity wort at the end of the boil
Boil for 90 minutes, add hops after 30 minutes of boil starting
add whirlfloc and yeast nutrient at 10 minutes.
Cool and pitch with approx. 13 million cells/ml of yeast
Ferment at 62-65ºF until done, rack to secondary and lager for 4 weeks.