California Common Cream Ale
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Extract with Grains
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Yield: 5 Gallons
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Starting Gravity: 1.056
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Ending Gravity: 1.014
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Alcohol Content: 5.4% ABV
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Color: 6.0 SRM (Amber)
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Bitterness: 21.7 IBU's
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Hop Additions
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1.0 oz.
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4.0% Alpha
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60 min.
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Bittering Hops
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1.0 oz.
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5.8% Alpha
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5 min.
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Finishing Hops
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Miscellaneous Additions
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½ tsp.
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15 min.
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Clarifier
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5 oz.
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At Bottling
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Carbonation
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1. Steep specialty grains in water and bring to 150-155°F. Remove from heat and steep for additional 20 minutes.
2. Remove the grains and bring water to a boil.
3. Add extract and bittering hops.
4. Bring to a rolling boil for 60 minutes, and start timing when rolling boil is achieved.
5. Add hops and miscellaneous additions at intervals listed above.
6. Cool wort to 75° F - 80° F and place into primary fermentor.
7. Stir vigorously for a few minutes, then pitch yeast.
8. Ferment for 3 - 5 days, then transfer to secondary until fermentation has completed.*
9. Transfer to bottling vessel and add priming sugar, mix thoroughly and bottle.
10. Store bottles at 65° F - 70° F for 2 weeks minimum to carbonate. Store carbonated bottles at cool temperature and enjoy!
* For actual fermentation time, check the specific gravity.
