Original Gravity (Citrus Toffee Cream Ale)
(Adapted from Brewer’s Best Toasted Coconut Cream Ale Extract Kit)
Ingredients
- 3.3 lb. Extra Light Malt Extract
- 1 lb. Lactose
- 1 lb. Corn Sugar
- 8 oz. Honey Biscuit Malt
- 1 oz. Kent Golding Hops
- 1 Sachet Fermentis SafAle US-05 Yeast
- 4 oz. Brewer’s Best Blood Orange Extract
Brew Day
- Pour 2.5 gallons of clean water into a brew pot and begin to heat.
- Pour crushed grains into a grain bag and tie a loose knot at the top of the bag.
- When the water is within an appropriate steeping temperature (150º - 165ºF), place the grain bag into the brew pot.
- Steep grains for approximately 20 minutes. Remove the grain bag and without squeezing, allow liquid to drain back into the brew pot. Your water is now wort.
- Bring your wort to a gentle, rolling boil. Add all of the light malt extract, lactose, and corn sugar to the boiling wort. Continuously stir the extract into the wort as it returns to a gentle, rolling boil.
- Slowly sprinkle the hops into the boiling wort. Be careful not to let the wort boil over the pot. Note the time the hops were added and allow wort to boil for 60 minutes.
- Terminate the boil and cool the wort. Cool the wort down to approximately 70ºF by placing the brew pot in a sink filled with ice water.
- Pour or siphon 2.5 gallons of wort into a sanitized fermenter. Avoid transferring the heavy sediment (trub) from the brew pot to the fermenter.
- Add enough filtered water (approx. 64º - 72ºF) to the fermenter to bring your wort to approximately 5 gallons.
- Thoroughly stir the water into the wort.
- Sprinkle the contents of the yeast sachet over top of the entire wort surface (DO NOT REHYDRATE) and stir well with a sanitized spoon or paddle. Firmly secure the lid onto the fermenter. Fill your airlock halfway with water and gently twist the airlock into the grommeted lid.
- Move fermenter to a dark, warm, temperature-stable area (approx. 64º - 72ºF) until fermentation has slowed.
Secondary
- After bubbling in the airlock has come to an end, siphon the 5 gallons of cream ale to a new sanitized bucket.
- Leave in secondary fermenter for 2 weeks.
Bottling Day
- Thoroughly clean and sanitize ALL brewing equipment, utensils, and bottles that will come in contact with any ingredients, wort or beer with a certified sanitizer
- In a small saucepan dissolve 3.5 oz. of priming sugar into 2 cups of boiling water for 5 minutes. Note: 1 oz. of priming sugar is equal to approx. 2.5 tablespoons. Add in the blood orange extract.
- Pour this mixture into a clean bottling bucket.
- Carefully siphon beer from the fermenter to a bottling bucket. Avoid transferring any sediment. Stir gently for about a minute.Using your siphon setup and bottling wand, fill the bottles to within approximately one inch of the top of the bottle. Use a bottle capper to apply sanitized crown caps.
- Move the bottles to a dark, warm, temperature-stable area (approx. 64º - 72ºF). Over the next two weeks, beer will naturally carbonate in bottles.
Copyright © 2020 Big Red Brewing. All Rights Reserved.