River City Cream Ale - Extract


River City Cream Ale - Extract

makes 5 gallons
Malts & Extracts:

1.00 lbs. Flaked Maize
1.00 lbs. 2-row Pale Malt
0.25 lbs. Crystal 40L Malt
3.3 lbs. Pilsen Light Malt Extract (LME)
1.00 lbs Dried Light Malt Extract (DME)

0.75 oz. Willamette hops (boil 60 min)
0.50 oz. Hallertau hops (boil 20 min)
1 Tablet Carrageenan (Kick, Whirlfloc, or 1 tsp Irish Moss)
0.50 oz. Hallertau hops (boil 5 min)

Imperial A07 Flagship Yeast, Dry Yeast Alternative - LalBrew BRY-97 or Sfale US-05

Step by Step:
     Steep crushed malted grain in 3-4 gallons of 150° water for 30 minutes. Strain out grain, then bring wort to a boil. When boiling starts, remove pot from burner and slowly add 1lb. of the dried malt extract, stirring to dissolve. Return to a boil and add 0.75 oz. Willamette hops, boil for 60 minutes. With 20 minutes remaining add 0.50 oz. Hallertau hops. With 15 minutes remaining add 1 Carrageenan Tablet. With 5 minutes remaining add 0.50 oz. Hallertau hops.
     At the end of the boil turn off the heat, and throroughly mix in the liquid malt syrup. Add 2 gallons of cold water into a sanitized fermenter. Strain the hot wort into the fermenter, then top up to the 5.5 gallon mark with water. Add yeast when temperature of your wort is less than 70°, and begin fermenting. When final gravity is reached bottle or keg as desired.

OG: 1.040
FG: 1.008
ABV: 4.0%
IBUs: 28
SRM: 4