Coventry Cream Beer Recipe D.I.Y.

Hey Guys and Gals! A smooth, lightly sweet English cream ale. Makes 5 gallons.

Ingredients

• 6 lb light liquid malt extract
• 8 oz crystal 20L malt and 8 oz flaked oats (steeping)
• 8 oz lactose (milk sugar)
• 1 oz East Kent Goldings hops (60 min)
• 0.5 oz East Kent Goldings hops (10 min)
• 1 pack English ale yeast (Safale S-04)
• Priming: 3/4 cup priming sugar

Directions

1. Steep the crystal malt and oats in a grain bag in 3 gallons of water at 155 degrees for 30 minutes. Remove the bag.
2. Bring to a boil, take off the heat and stir in the extract. Return to a boil.
3. Boil 60 minutes with the two hop additions. Stir in the lactose for the last 10 minutes.
4. Cool, transfer to the fermenter, top off to 5 gallons, aerate and take a gravity reading.
5. Pitch the yeast at about 66 degrees. Ferment 2 weeks.
6. Prime, bottle and cap.
7. Store at 72 degrees for 2 weeks to carbonate. Contains milk sugar, so tell anyone who cannot have dairy.

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