Taps Cream Ale

Recipe Supplied by: 
Victor Novak of Tap Fish House, Brea, CA
About this Recipe: 

This recipe won a gold medal at the 2001 Great American Beer Festival in the American-Style Lager/Ale or Cream Ale category. Homebrew recipe for 5 US gallons (19L).

Malt
7.5 lb Pilsner malt (3.4 kg)
1.25 lb corn sugar (0.57 kg0 (20 min)

Hops
0.3 oz Perle pellet hops (8.25%AA)(60 min)
0.5 oz Fuggle pellet hops (5% AA) (steep)

Yeast
White Labs WLP029, Kolsch Ale Yeast

Original Gravity: 1.053 (13.4 Plato - assuming 75% brewhouse efficiency)
Final Gravity: 1.008 (2 Plato)
Pitching Temp: 68 degrees F (20 degrees C)
Fermentation Temp: 60 to 65 degrees F (16-18 degrees C)
IBU's: 12
SRM: 2.7

Brewer's Specifics
Use very soft water. Calcium chloride can be added to bring the calcium ion content to around 100ppm. Mash Pils malt at 149 degrees F (65 degrees C) for one hour; raise to a 165 degrees F(74 degrees C) mash-out. Add dextrose 20 min before the end of the boil. The beer will be a bit fruity and you might get a hint of corn on the nose but it should not be overwhelming. Again, the hop nose should be noticeable but not pronounced. The finish is smooth with just a hint of residual sweetness from the corn sugar.

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