Was asked to post the recipe to a cream ale I brought in a while back.
It's just a slightly metric-ised version of BCS' cream ale.
1. Fermentables
- 2kg Marris Otter
- 1.8kg Pilsner
- 500g flaked maize
- 340g table sugar
- Mashed with single temp infusion @65C plus dunk sparged my BIAB in 6 litres at 70C for mashout.
2. Hops
- 50g Tettnang (3%) 60mins
- 15g Tettnang 1min (+chill time)
20 L in the fermentor. Hydrated and pitched US-05 once temp below 20C and fermented at an ambient 17-18C.
OG - 1.055
FG - 1.010
Note, the one I brought was a mess of a brew day, mash temp spiked to 75C after 30 minutes due to thermostat issue, was quickly cooled back to 65. Boil made the element trip off so it was two 30 minute boils with an element cleaning in the middle technically, by which time I had to leave it cool on it's own as I had to leave. 2 Hours later it was at 40C and it got immersion chilled.
Now if I can do it without issues it might end up tasting worse! :D