Corn Country Cream Ale

[Rhoobarb]

I had brewed this as an extract with grains several times in the pre-AG past. I converted it to AG and brewed it as an all-grain for the first time in June, 2008. It was a big hit when the wife & I served it at our wedding shower that July. We drained the keg in about 6-8 weeks! I'll be brewing it again in April.

Corn Country Cream Ale
Brewer: Mark Pannell
Recipe Type: All Grain
Yeast: WLP029 German Ale/Kolsch Yeast
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.056
Final Gravity: 1.010
IBU: 48.6
Boiling Time (Minutes): 90
Color: 5.0

Corn Country Cream Ale

6.0 lb. Maris Otter (3.0 SRM) 55.76%
2.0 lb. Corn, Flaked (1.3 SRM) 18.59%
1.0 lb. Pilsner (2 Row) Bel (2.0 SRM) 9.29%
0.88 lb. Rice, Minute Rice (1.0 SRM) 8.18%
0.13 lb. Caramel/Crystal Malt - 40L (40.0 SRM) 1.21%

1.00 oz. Perle [8.00%] (60 min.) 27.7 IBU
1.00 oz. Williamette [4.00%] (45 min.) 12.7 IBU
1.00 oz. Cascade [6.50%] (10 min.) 8.2 IBU

0.17 oz. Irish Moss (15 min.)
0.75 lb. Honey Orange Blossom (1.0 SRM) (15 min.) 6.97%

Total Grain Weight: 10.01 lb. Single Infusion, Full Body, Batch Sparge Step Time: 60 min. Mash In Add 11.51 qt (2.88 gals.) water at 152.0oF

Primary Fermentation: 6 days @ 67ooF
Secondary Fermentation: 14 days at 67oF

Tasting Notes: Used gelatin in secondary. Nice American Cream Ale. Slight corn in finish, easy to drink!