“Cream Corn” Cream Ale

0
24

Batch Sparge at 145° F for 75 minutes. Boil for 60 minutes. Add Whirlflock at 10 minutes. Cool to 60° F and add yeast and oxygen.

Crash when fermentation is complete and try to lager for a couple of weeks prior to serving.

The post “Cream Corn” Cream Ale appeared first on American Homebrewers Association.

“Cream Corn” Cream Ale

[the_ad_group id="131"]