Celts in Kilts Cream Ale Recipe

"Celts in Kilts" Cream Ale
Cream Ale

8.5 lbs. Two Row Malt
8 oz. Wheat Malt
8 oz. Belgian Munich Malt
1/3 tsp. Gypsum
1/8 tsp. Calcium Chloride
1 Tbl. Irish Moss
.75 oz. Spalt Hop Pellets
(60 min.) 13.5 IBU
.5 oz. Tettnang Hop Pellets
(30 min.) 2.62 IBU
.75 oz. Hallertau Hop Pellets (in fermentor) 1.97 IBU
3/4 cup Corn Sugar for Priming
1 pint #2272, or #WLP800 Lager Yeast

SG 1.050 IBU 18

ITEMS FROM THESE INSTRUCTIONS MAY BE FOUND BELOW OR IN THE SHOPPING AREA OF OUR WEBSITE.

Great Western - 2 Row Pale Malt - "High Color" - 2.6 - 3.0L - 1 lb.
Average rating:

High color (2.6 - 3.0L) pale malt that contributes a light golden color and a bold, rich, malty character with biscuit notes making a solid malt backbone for bigger beers.
WEYERMANN German Munich Malt - 5.1 - 7.0L - 1 lb.
Average rating:

Amber color (5.1 - 7.0L) lager malt that produces full body and smooth mouthfeel with strong maltiness and rich aromas of light caramel, honey, and bread. OK to use for up to 100% of malt bill.
Gypsum - Calcium Sulphate 2 oz.
Calcium Chloride 4 oz.
Average rating:
Irish Moss Kettle Fining - 2 oz
Average rating:
Corn Sugar for Priming, 5 oz