Genessee Cream Ale Recipe
Genessee Cream Ale is a smooth and refreshing brew with a subtle sweetness and a creamy finish, perfect for any occasion.
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Ingredients
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Ingredients
Method
Brewing Instructions
- 1
Mashing
In a large brew kettle, heat 5 liters of water to about 150°F (65°C). Add the pale malt, caramel malt, and flaked corn to the water and maintain the temperature for 60 minutes, stirring occasionally.
- 2
- 3
Boiling
Bring the wort to a boil. Add the bittering hops and boil for 60 minutes. In the last 10 minutes of the boil, add the flavoring hops.
- 4
Cooling
After the boil, cool the wort quickly using an immersion chiller or by placing the kettle in an ice bath until it reaches about 70°F (21°C).
- 5
Fermentation
Transfer the cooled wort to a fermenter and pitch the yeast. Seal the fermenter with an airlock and let it ferment at a stable temperature (around 68°F or 20°C) for about 1-2 weeks.
- 6
Bottling
Once fermentation is complete, dissolve the priming sugar in a small amount of water and add it to the beer before bottling. Bottle the beer and cap it tightly.
- 7
Conditioning
Allow the bottled beer to condition in a cool, dark place for about 2 weeks before refrigerating. This will carbonate the beer.
- 8
Enjoy
Chill the bottles and enjoy your homemade Genessee Cream Ale!
