Northbay Cream Ale - 5 gallon Partial Mash Extract Beer Kit w/ Wyeast 1272 Yeast

Northbay Cream Ale - 5 gallon Partial Mash Extract Beer Kit w/ Wyeast 1272 Yeast

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A adaptation of American Lagers, cream ales are golden, refreshing beers that are fermented as ales--kept in cold storage before bottling. Ours has a rich, creamy, long-lasting head and mild smooth flavors, followed by mild hop bitterness. Also consider enrollment in one of our Upcoming Brewing Classes where we'll help take those brewing skills to the next level.
  • OG: 1.059
  • ABV: ~6.0%
  • IBU: 11.4
  • SRM: 3.2
  • This kit contains all the ingredients you'll need to make five gallons of beer. You will be following a two stage fermentation system using a plastic bucket as a primary fermentor to contain the beer until heavy foaming ceases. The beer is then siphoned into a secondary fermentor, a five gallon carboy where the beer stays until fermentation is complete.

    Be sure you have all the equipment below before getting started. We carry everything you'll need to get brewing.

    How to Use

    Equipment Needed:

    • Boiling kettle 4 gallons or larger, made of stainless steel or enameled steel.
    • A stirring spoon.
    • Plastic bucket (primary fermentor) of at least 6 gallon capacity and a lid.
    • A 5 gallon bottle (secondary fermentor).
    • Fermentation lock and stopper.
    • Siphon assembly and bottle filler.
    • 55 twelve oz. Beer bottles, or an equivalent amount of larger cappable bottles.
    • Bristle bottle brush, Cleaner, such as TDC, and Sanitizer, such as BTF Iodophor Sanitizer.
    • Sieve strainer and a saucepan.
  • 6 lb. Light Dry Malt Extract
  • 1 lb. Flaked Maize
  • 14 oz. 2-Row Pale Malt
  • 1 oz. White Wheat Malt
  • 1 oz. Belgian Caravienne Malt
  • 4.6 g Gypsum
  • 0.6 g Calcium Chloride
  • 0.3 g Epsom Salts
  • 3.5 g Beer Yeast Nutrient
  • 1/2 oz. Northern Brewer (7.0%) (45 Minutes) (9.5 IBU)
  • 1/2 oz. Perle (5.3%) (1 Minute) (1.9 IBU)
  • 6 oz. Corn Sugar for Priming
  • 1 Pack #1272 California Ale II Yeast
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