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Jenny C.
By Homebrewerguy

Not an exact clone, but a very smooth drinking cream ale. Recipe makes 5 gallons. Won best light beer in local competition. SSG 1.046 FSG 1.009 IBU 15
7 lbs. pale malt, 1 lb. boiled brown rice, 1 pint bottle corn syrup at flameout, 1/2 oz. Cascade pel. hops 60 min., 1/2 oz. Cascade pel. 15 min., 1/2 tsp. Irish Moss 15 min. 1 pkg. Windsor Ale yeast
1. mash malt and rice at 148f & ph 5.0 to starch end point. Use gypsum and a little Epsom Salt to lower mash to proper ph. 2. Sparge with 3 gallons water at 165f. 3. Boil wort for 60 min, adding hops and moss as directed. 4. Strain wort and cool to pitching temp. Add water if necessary to make 5 gal. 5. Pitch yeast into fermenter onto wort and aerate well. 6. Ferment at no higher than 72f till completed. 7. At bottling use 1/2 cup cane or 3/4 cup corn sugar 8. Ready in 3 weeks.

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