Homebrew Beer Recipes at brewersconnection.com

	Instructions:
	Smack the Activator according to instructions on back of the yeast package, Place grains in grain bag. Heat 2 gallons R.O. water (filtered) and Gypsum to 162*F. Turn off heat, add gain bag. (Do not add grains to water above 165 degrees.) Add Amylase Enzyme and let temperature rest down to 143 *F., about 20 minutes. Leave pot uncovered during this time. Turn heat back on and slowly heat back up to 160 *F., gently stirring bag occasionally, Remove grain bag and let drain. Do Not Squeeze grain Bag! Rinse grains by slowly pouring 2 cups of HOT tap water over top of grain bag. Discard grains. Add Malt Syrup and Dry Malt Extract and bring to boil. Make note of the time in which your boil starts. Add 1/2 oz Tettnang Hops. Make sure your boil is a calm boil. Do not boil too hard. Boil 30 for minutes and add the other 1/2 Oz. of Tettnang Hops. Boil another 25 minutes and add the Irish Moss along with the 1 oz of Saaz Hops. Turn off heat and let steep for 5 minutes while gently whirling the wort. Place 3 gallons of cold R.O. water to fermenter, then add wort and cool until below 80*F., Aerate well by shaking fermenter, then pitch yeast. Ferment 10-14 days at 68 - 72 degrees. You can also go from primary to secondary after 5 - 6 days and leave in secondary 10 days or until final gravity is 1.008 - 1.010. The original gravity should be 1.052 - 1.056.

	#1198 I Scream Cream Ale w/ Wyeast Activator	$39.22
	Shipping add $2.00 more for cold pack on Liquid Yeast
	I Scream Cream Ale w/ Safale S-O4 Dry Yeast	$32.72
	Add a Muslin Grain Bag (NOT INCLUDED)	$.85
	#1904 One Shot Priming Sugar (5 OZ)	$.79

Cream Ale Recipe, An Original	American Classic Beer	BREWERS CONNECTION