I bought the book, “Brewing Classic Styles” by Jamil Zanassheff and John Palmer recently and will be trying their cream ale recipe with a few hop changes as I wanted to use what was on hand at the time….
- 2.4kg of LDME
- 600g Rice Syrup
- Perle Hops – 60 min
- Goldings Hops – 5 min
- Safale yeast – English ale
24 November 2008 – Boiled half of the LDME with approx 12 litres of water for 60 minutes with hop additions as above. remainder of LDME and rice syrup was added towards the end of the boil.
Added to fermenter with extra water to around 22 litres and pitched yeast at around 22 deg. I then ensured the temp stayed at 18-20 deg for the first week, which was made easier by the awful weather we having in Sydney at the moment.
