Photo by Sporkist

Wisdom Cream Ale Clone

 
(5 gallons, extract) 
OG = 1.053 
FG = 1.014 
IBUs = 14–16 
ABV = 5.1% 

Ingredients :

6.0 lbs. Coopers Light dry malt extract 
4.0 AAU Tettnanger hops (bittering) 
(0.9 oz. of 4.5% alpha acid) 
7.4 AAU Saaz hops (aroma) 
(2.1 oz. of 3.5% alpha acid) 
1 tsp Irish moss 
White Labs WLP002 (English Ale) yeast or Wyeast 1968 (Special London) yeast 
O.75 cup of corn sugar for priming 

Step by Step:

Since there are no grains in this recipe, it is simple to make. Add the malt extract to three gallons of hot water and bring to a boil. Add the Tettnanger (bittering) hops and Irish moss and boil for 60 minutes. Add the Saaz (aroma) hops for the last two minutes of the boil. 
When you are done boiling, strain out the hops. Add the wort to two gallons of cool water in a sanitized fermenter and top off with cool water to 5.5 gallons. Cool the wort to 80º F, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68–70º F and ferment for 10–14 days. Bottle your beer, age for a minimum of two to three weeks and enjoy! 

All-grain option

 
Replace the light malt extract with 10 lbs. of two-row pale malt 
(2° L). Mash all your grains at 155º F for 45 minutes. Collect enough wort to boil for 90 minutes and have a 5.5-gallon yield. 
Decrease the amount of bittering hops to 0.75 oz. of Tettnanger to account for increased hop extraction efficiency in a full-wort boil. Chill the wort, aerate and pitch yeast. Bottle and condition as explained in the extract recipe. 

Source: Brew Your Own

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Photo by Orin Optiglot

Ingredients:

2.00 lbs. Munich-100 malt 30L

1.50 lbs. Flaked rye

1.00 lbs. Harrington 2-row pale malt 1.8L

1.00 lbs. German Vienna malt 3L

10.00 oz. Cara Pils

2.00 lbs. DME Australian Pale

0.75 oz. Perle 8.4% (60 min)

0.50 oz. Williamette 4.2% (45 min)

0.50 oz. Williamette 4.2% (15 min)

0.50 oz. Williamette 4.2% (2 min)

Yeast: BrewTek California Gold CL-690

Style: California Common

Notable examples: Anchor Steam, Maisel's Dampfbier

Brewing: 1.053

Bottling: 1.014

IBUs: 37.0

Alcohol: 5.3% (v/v)

Color: 14 SRM (36 EBC)

DBatch price: $16.97

Bottle price: $0.32

Mash water: 7.8 quarts (130 degF strike)

Mash Schedule:

122 degF (30 min)

152 degF (65 min)

168 degF (5 min)

Sparge water: 9.4 quarts (170 degF)

Sparge liquor: 3.4 gallons

Desired final volume: 5 gallons

Procedure:

Add malt extract and water to top and bring to boil; add bittering hops after 30 minutes.

 

Pitch when cool (65-75 degF).

Ferment at 65-70 degF for 48 hours; rack to secondary gravity has dropped below 1.025. 

Continue secondary fermentation at 60-65 degF for 14 days. 

Prime with 3/4 cup corn sugar or equivalent (or kr”usen with actively fermenting wort) and bottle. 

Condition for 3 weeks at 60-70 degF. Serve at 45-52 degF.

Source: Ericsbeerpage.com

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Original Gravity: 1.048 IBU: 40


Please read these instructions completely before beginning your brew.







Ingredients:

6.6# (2 cans) Amber Liquid Malt Extract (LME)
0.3# (5 oz.) Light Dry Malt Extract (DME)
2# Crushed German Vienna Malt 3L
2# Crushed German Light Munich Malt 6L
1# Crushed German Crystal Malt 60L (Caramunich III)
1.5 oz. German Hallertau Hop Pellets (bittering)
0.5 oz. German Hallertau Hop Pellets (flavor)
1 oz. Tettnang Hop Pellets (aroma)
1 Whrlfloc Tablet (Irish Moss)
150ml Tube Wyeast 1007 German Ale Yeast
Muslin Grain Bag

Procedure:

Begin by soaking the cans of LME in a bowl or pot of warm water to make it easier to get out of the can later. Fill your brewpot (preferably a 20qt. stainless stock pot) with two gallons of cold water.

Place the crushed grains in the muslin grain bag and secure with a knot at the top. Place the bag into the brewpot and begin heating the water. When the water reaches a temperature of 170F remove the bag and discard.

Continue heating the water until it reaches a boil. When the water is boiling, remove the pot from the heat and slowly add the LME and the DME stirring constantly to avoid scorching. When thoroughly mixed return the brewpot to the heat and return to a boil.

BEWARE OF THE BOILOVER! When the mixture first boils it may produce a heavy foam. Watch for the foam to rise, and when it does, turn off the flame until the foam subsides (if using an electric stove, it may be necessary to lift the brewpot off of the burner). After the foam has risen once, it will generally lessen, and it’s safe to return to a steady boil without foaming over. However, sometimes foaming may occur again. If so, simply repeat this procedure until foaming finally stops.

After you have achieved a steady boil, add the bittering hops and continue boiling. After boiling for 30 minutes add the flavor hops. After boiling for 45 minutes add the Whirfloc Tablet. After boiling for 60 minutes remove the brewpot from the heat, add the aroma hops, and cover.

While the wort is cooling, fill your sanitized fermenter with 3 gallons of cold water. When the wort has cooled to under 100F, add it to the cold water in the fermenter (splashing is ok and even recommended to aerate the wort at this stage). Try to leave as much of the sediment on the bottom of the brewpot as you can (siphon if possible).

Take the temperature of the wort in your fermenter. It should be below 75F. Remove a sample to measure the Original Gravity with your hydrometer (do not return the sample to the fermenter when finished). Then add the yeast and seal your fermenter with an airlock (bucket) or blow-off hose (carboy) and place in a spot where the temperature stays between 65F and 70F. Within the next 24 hours fermentation should start.

You are now on the way to producing a delicious batch of homebrew – Cheers!

Source: Cape Cod Beer.Com