Kentucky Common Dark Cream Ale

Mash in 6 quarts of water at 152. Sparge with 1 1/2 gallons of 170 degrees water, bring to a boil. Boil volume should be 2 3/4 gallons, add water if needed. Boil for 1 hour, add hops per schedule. Cool, transfer to fermenter, top off water to 2 1/2 gallon total, measure O.G., pitch yeast, ferment for 1 week at 65-70 degrees. I used 1 gallon of tap water, the balance of water was distilled water. I am shocked how US05 yeast really worked on this one, fermenting was complete in less than 3 days and the F.G. was lower than expected @ 1.006. Bottled 8-11-12. Initial taste was very smooth and flavorful. This would benefit from dry hopping to increase hop aroma. Drank two of these 8-24-12, crystal clear, nice flavor but will change hops next time to either Hallertau or Saaz.