Kari’s Cream Ale - Cream Ale - 2008 National Homebrew Competition Winner

Ingredients

For 11 Gallons (41.64 L)

    8.0 lb (3.63 kg) Pilsner malt
    8.0 lb (3.63 kg) American 2-row pale malt
    1.0 lb (0.45 kg) flaked corn
    1.0 lb (0.45 kg) cane sugar
    2.0 oz (56 g) Hallertau whole hops, 3.6% a.a. (60 min.)
    1.0 oz (28 g) Hallertau whole hops, 3.6% a.a. (1 min.)
    White Labs WLP001 California ale yeast
    White Labs Servomyces yeast nutrient (2 capsules)
 

Specifications

    Original Gravity: 1.051
    Final Gravity: 1.008
    ABV: 5.64%
 

Directions

    Mash grains at 149° (64° C) for 60 minutes.
    Primary fermentation for 12 days at 64° F (18° C) in glass.
    Forced CO2 to carbonate.