8/22/2019 Cream Ale

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Official NORTHERN BREWER Instructional Document

An ale version o the light, fzzy American lager style,cream ale is a specialty o the eastern US. Our CreamAle is medium-bodied and smooth, gold in color andlow in bitterness; the specialty grain blend adds somecomplexity with a clean, sweet malt profle and a hint o

buttered toast in the aroma an d avor. A homebrewedlawnmower beer is pretty hard to beat as a summertimethirst-quencher.

O.G: 1.040 READY: 4 WEEKS

2 weeks primary, 2 weeks bottle conditioning

KIT INVENTORY:

SPECIALTY GRAIN

- 0.75 lbs Gambrinus Honey Malt

- 0.25 lbs Belgian Biscuit

FERMENTABLES

- 6 lbs Pilsen malt syrup

HOPS & FL AVORINGS

- 1 oz Cluster (60 min)

YEAST

- DRY YEAST (DEFAULT): Saale US-05 Ale Yeast. Optimumtemp: 59-75 F

- LIQUID YEAST OPTION: Wyeast 1056 American Ale.Apparent attenuation: 7377%. Flocculation: lowmedium.Optimum temp: 60-72 F.

PRIMING SUGAR

- 5 oz Priming Sugar (save or Bottling Day)

These simple instructions are basic brewing proceduresor this Northern Brewer extract beer kit; please reerto your starter kit instructions or specifc instructionson use o equipment and common procedures such assiphoning, sanitizing, bottling, etc.

For more detailed extract brewing instructions, pleasevisit www.northernbrewer.com

BEFORE YOU BEGIN ...

MINIMUM REQUIREMENTS

- Homebrewing starter kit or brewing 5 gallon batches

- Boiling kettle o at least 3.5 gallons capacity

- Approximately two cases o either 12 oz or 22 oz pry-o

style beer bottles

UNPACK THE KIT

- Rerigerate the yeast upon arrival

- Locate the Kit Inventory (above) this is the recipe or yourbeer, so keep it handy

- Doublecheck the box contents vs. the Kit Inventory

- Contact us immediately i you have any ques-tions or concerns!

PROCEDURE

A FEW DAYS BEFORE BREWING DAY

1. Remove the liquid Wyeast pack rom the rerigerator,and smack as shown on the back o the yeast package.Leave it in a warm place (7080 F) to incubate until thepack begins to inate. Allow at least 3 hours or ination;

some packs may take up to several days to sh ow ina-tion. Do not brew with inactive yeast we can replace theyeast, but not a batch that ails to erment properly. Iyou are using dry yeast, no action is needed.

ON BREWING DAY

2. Collect and heat 2.5 gallons o water.

3. For mail-order customers grains or extract kits comecrushed by deault, but i you requested uncrushedgrains, crush them now. Pour crushed grain intosupplied mesh bag and tie the open end in a knot. Steepor 20 minutes or until water reaches 170F. Removebag and discard.

4. Bring to a boil and add the 6 lbs Pilsen malt syrup.

Remove the kettle rom the burner and stir in thePilsen malt syrup.

5. Return wort to boil. The mixture is now called wort,the brewers term or unermented beer.

- Add 1 oz Cluster hops and boil or 60 minutes.

6. Cool the wort. When the 60-minute boil is fnished,cool the wort to approximately 100 F as rapidly aspossible. Use a wort chiller, or put the kettle in an icebath in your sink.

7. Sanitize ermenting equipment and yeast pack. Whilethe wort cools, sanitize the ermenting equipment ermenter, lid or stopper, ermentation lock, unnel, etc along with the yeast pack and a pair o scissors.

8. Fill primary ermenter with 2 gallons o cold water,then pour in the cooled wort. Leave any thick sludge inthe bottom o the kettle.

9. Add more cold water as needed to bring thevolume to 5 gallons.

10. Aerate the wort. Seal the ermenter and rock backand orth to splash or a ew minutes, or use an aerationsystem and diusion stone.

11. OPTIONAL: i you have our Mad Brewer Upgrade orGravity Testing kits, measure specifc gravity o the wortwith a hydrometer and record.

12. Add yeast once the temperature o the wort is 78F orlower (not warm to the touch). Use the sanitized scissors

to cut o a corner o the yeast pack, and careully pourthe yeast into the primary ermenter.

13. Seal the ermenter. Add approximately 1 tablespoon owater to the sanitized ermentation lock. Insert the lockinto rubber stopper or l id, and seal the ermenter.

14. Move the ermenter to a warm, dark, quiet spot untilermentation begins.

CREAM ALE

BEYOND BREWING DAY, WEEKS 12

15. Active ermentation begins. Within approximately48 hours o Brewing Day, active ermentation willbegin there will be a cap o oam on the surace othe beer, and you may see bubbles come t hrough the

ermentation lock.

16. Active ermentation ends. Approximately 12 weeksater brewing day, active ermentation will end: the capo oam alls back into the new beer, bubbling in theermentation lock slows down or stops.

BOTTLING DAYABOUT 2 WEEKS

AFTER BREWING DAY

17. Sanitize siphoning and bottling equipment.

18. Mix a priming solution (a measured amount o sugardissolved in water to carbonate the bottled beer) o 2/3cup priming sugar in 16 oz water. Bring the solution to aboil and pour into the bottling bucket.

19. Siphon beer into bottling bucket and mix with primingsolution. Stir gently to mixdont splash.

20. Fill and cap bottles.

2 WEEKS AFTER BOTTLING DAY

21. Condition bottles at room temperature or 2 weeks.Ater this point, the bottles can be stored cool or cold.

22. Serving. Pour into a clean glass, being careul to leavethe layer o sediment at the bottom o the bottle. Cheers!