A mild, pale, light-bodied ale made using a warm
fermentation (top or bottom) and cold lagering or by blending
top- and bottom-fermented beers. Hop bitterness and flavor range
from very low to low. Hop aroma is often absent. Sometimes
referred to as cream ales, these beers are crisp and refreshing.
A fruity or estery aroma may be perceived. Diacetyl and chill
haze should not be perceived.
1/2 pound light crystal malt
1/2 pound CaraPils malt
1/2 pound dextrine malt
8 pounds light malt extract
1 ounce Hallertau hops
1/2 ounce Willamette hops
1/2 ounce Cascade hops
1 teaspoon Irish moss
Wyeast 1056 American ale yeast
1 cup corn sugar
Place the crushed specialty grains in a
nylon hop bag and steep them in 1 gallon of preheated 150º
water for 30 minutes.
Drain and discard the spent grains.
Bring at least 3 gallons of liquor to a
boil, remove the brew kettle from the heat source then stir
in the extract, the Willamette hops, the Cascade hops and
half of the Hallertau hops.
Return the brew kettle to the heat source
and boil for 45 minutes, then add the Irish moss.
Boil for an additional 15 minutes, then
remove the brew kettle from the heat source, cover it, add
the rest of the Hallertau hops and drop the temperature of
the wort as quickly as possible to 77º F.
Once the wort has cooled to below 77º F,
take an original gravity reading, pour the wort into a
primary fermenter through a funnel with a strainer and add
enough cool water to create 5 gallons.
Once the wort has been transferred to the
primary fermenter, pitch the yeast, stir the wort
vigorously, seal the fermenter with an airlock and ferment
at 68º-72º F for a week.
Rack the beer to a secondary fermenter and
lager until fermentation has stopped.
Once fermentation is complete, rack the beer
to a bottling bucket, prime with the corn sugar and bottle
and condition as usual.