I use two 11g packs of Nottingham =220 billion cells.
This is my MBC with cucumbers added...
Ferment low 60F for 5 days and then increase 2F daily until reaching 68F. At 14 days do a two day rest at 70F.
Cucumber Ale : After 3 weeks total, I "dry cuked" with 3 large cucumbers. Starsan knife and a new cutting board. Peal and cut cucumbers into thin round slices and add to fermentor for 5 days. I also cold crashed to 38 during these 5 days. Made this for a summer pool party everyone really liked this beer. It does have a fairly strong but not over powering cucumber flavor. Light body, easy drinking, and very flavorful beer.
Note: I use uncrushed instant rice added to the crushed grains, in place of the flaked rice.
The brewing salts are divided as indicated then added to the mash and the brew kettle (boil).
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Last Updated: 2021-05-14 20:00 UTC
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NEW Water Requirements:
2019 Cucumber Cream Ale
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Water Requirements:
2019 Cucumber Cream Ale
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