River City Cream Ale / Blonde Ale

$39.75

River City Cream Ale / Blonde Ale

makes 5 gallons
3.3 -lbs Light Malt Syrup
2.0 -lbs. Light dry malt extract
¼ -lb 40l Crystal Malt
1 -oz Willamette Hops (boil 60 mins)
½ -oz Hallertauer Hops (boil 60 mins)
½ -oz Hallertauer Hops (finishing hops, boil 5 mins)
¾ -cup corn sugar for bottling
White labs California Ale Yeast WLP001
 
original gravity 1.044
final gravity 1.012
alcohol content 4.0%
 
Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup malt syrup. Return to a boil, then add boiling hops and boil for 60 minutes. Add finishing hops for last 5 minutes of the boil. Then add remainder of Malt syrup and dry malt extract and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°, and ferment and bottle as ususal.